Why You’ll Love This Recipe

This cake is ideal for those times when you crave a small, but decadent dessert. With its rich chocolate flavor and moist texture, it’s sure to satisfy your sweet tooth without leaving you with too many leftovers. The optional milk chocolate frosting makes it extra indulgent, and the rainbow jimmies add a playful touch, making it perfect for any occasion, big or small.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 6-inch Single Layer Chocolate Cake:

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar (lightly packed)
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 large egg
¼ cup milk (any type, I used 1%)
2 tablespoons vegetable oil
½ teaspoon vanilla extract
2 tablespoons hot water
1 oz dark chocolate (optional, melted)
½ teaspoon espresso powder (optional, dissolve in the hot water)
½ cup rainbow jimmies (optional, for garnish)

For the Small Batch Milk Chocolate Frosting (optional):

2.5 oz milk chocolate chips
6 tablespoons unsalted butter (room temperature)
⅓ cup sifted powdered sugar
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
2 tablespoons light corn syrup
1 teaspoon vanilla extract

directions

Prepare the oven and cake pan:
- Preheat your oven to 350ºF (175ºC) and adjust the oven rack to the second level position (just above center).
- Generously spray a 6-inch cake pan with flour-based baking spray or grease and flour the pan. For extra assurance, you can add a 6-inch parchment paper circle to the bottom.
Melt the chocolate:
- In a microwave-safe bowl, melt the dark chocolate in 30-45 second increments at full power, stirring until smooth and creamy. Set aside to cool slightly.
Prepare the dry ingredients:
- In a small mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
Prepare the wet ingredients:
- In a medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water dissolved with the espresso powder (if using).
- Stir in the melted dark chocolate.
Combine dry and wet ingredients:
- Gradually add the dry ingredients to the wet mixture and whisk together until just combined. Be careful not to over-mix the batter to keep the cake soft and tender.
Bake the cake:
- Pour the batter into the prepared cake pan and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Optional frosting:
- To make the frosting, melt the milk chocolate in a microwave-safe bowl in 30-45 second increments until smooth and creamy. Set aside to cool slightly.
- Using a hand mixer or stand mixer fitted with a paddle attachment, mix the butter, sifted powdered sugar, cocoa powder, and salt on medium speed until well blended.
- Add in the light corn syrup, vanilla extract, and melted milk chocolate, and mix until smooth and creamy.
Finish the cake:
- Once the cake has completely cooled, frost with the milk chocolate frosting, if desired.
- Top with rainbow jimmies for an extra touch of fun. Alternatively, dust with powdered sugar for a simpler finish.

Servings and timing

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes

Variations

Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend.
Dairy-Free: Use dairy-free butter and milk substitutes like almond or oat milk, and dairy-free chocolate chips.
Vegan: Use an egg substitute like flax eggs or chia eggs and dairy-free chocolate for a vegan version.
Flavored Frosting: Add a pinch of cinnamon or instant coffee to the frosting for a spiced or mocha twist.

storage/reheating

Store leftovers in an airtight container at room temperature for up to 3 days.
If you prefer the frosting to stay firm, store the cake in the refrigerator for up to 5 days. Let it come to room temperature before serving.
To freeze, wrap the cake tightly in plastic wrap and foil, and store in the freezer for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I make this cake ahead of time?

Yes, you can make the cake a day ahead. Just store it at room temperature or in the fridge if you’ve added frosting.

Can I use a different size cake pan?

This recipe is designed for a 6-inch cake pan. If using a different size, adjust the baking time accordingly. A larger pan will require a shorter baking time, while a smaller one will need a bit longer.

How do I make the cake more chocolatey?

To enhance the chocolate flavor, add 1 tablespoon of instant coffee or espresso powder into the batter to deepen the chocolate taste.

Can I substitute the dark chocolate with milk chocolate?

Yes, if you prefer a sweeter cake, you can substitute dark chocolate with milk chocolate, though the flavor will be sweeter and less intense.

How do I make the cake more moist?

You can add 1-2 tablespoons of sour cream or Greek yogurt into the batter to make it even more moist and tender.

Conclusion

This Single Layer Chocolate Cake is simple to make and full of decadent chocolate flavor, perfect for any occasion. Whether enjoyed with a light dusting of powdered sugar or topped with a rich milk chocolate frosting, it’s guaranteed to satisfy your chocolate cravings. Plus, the small batch size means it’s ideal for a quick treat or a romantic dessert for two!