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Small Batch Single Layer Chocolate Cake

This easy-to-make small batch chocolate cake is rich, moist, and perfect for satisfying chocolate cravings without the leftovers.
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Chocolate Cake, Easy Baking, Single Layer Cake, Small Batch Cake, Weeknight Dessert
Servings: 2 servings
Calories: 350kcal

Ingredients

Cake Ingredients

  • 3/4 cup All purpose flour
  • 1/3 cup Unsweetened cocoa powder
  • 3/4 cup Granulated sugar
  • 1/2 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/4 tsp Fine salt
  • 1 large Egg, room temp Use room temperature for best results.
  • 1/2 cup Buttermilk, or milk with 1 tsp vinegar Buttermilk enhances flavor.
  • 1/4 cup Neutral oil Example: canola or vegetable oil.
  • 1/2 cup Hot coffee or hot water Coffee deepens the chocolate flavor.
  • 1 tsp Vanilla extract

Frosting Ingredients

  • 1/4 cup Unsalted butter, softened
  • 1 1/3 cups Powdered sugar Adjust for desired thickness.
  • 3 tbsp Unsweetened cocoa powder
  • 2 to 3 tbsp Milk or cream Adjust for consistency.
  • 1/2 tsp Vanilla extract
  • a pinch Salt Enhances chocolate flavor.

Instructions

Preparation

  • Heat oven to 350°F (175°C). Lightly grease an 8 inch round pan and line the bottom with parchment.
  • In a medium bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt until no cocoa clumps remain.
  • Whisk in the egg, buttermilk, oil, and vanilla until smooth. Do not overmix.

Baking

  • Pour in hot coffee and whisk just to combine. The batter will be thin and shiny.
  • Pour the batter into the prepared pan. Bake for 20 to 24 minutes, or until the center springs back and a toothpick comes out with a few moist crumbs.
  • Cool in the pan for 15 minutes, then turn out onto a rack to cool fully before frosting.

Frosting

  • For frosting, beat the butter until creamy. Add cocoa and powdered sugar, then stir in the milk, vanilla, and salt until achieving a spreadable consistency.
  • Generously frost the cooled cake.
  • Optional: Add sprinkles, flaky salt, or a drizzle of warm ganache for extra flair.

Notes

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze unfrosted layers or frosted slices tightly for up to 2 months.