Mini Chocolate Layer Cake Recipe
A tasty 6-inch toaster oven chocolate cake recipe that’s so simple to make. The coffee in the recipe really enhances the chocolate flavor. I now exclusively make my small cakes in my countertop oven!
How to Make a 6-Inch Chocolate Cake
Step 1: Preheat oven to 325°F.
Step 2: Prepare two 6 inch cakes pan. Lightly butter or spray like Bak-Klene and lightly dust with flour.
Step 3: In a large mixing bowl or 8 cup batter bowl sift together the flour, baking powder, baking soda, salt, cocoa, and sugar. I use a mesh strainer to sift the ingredients into the mixing bowl.
Step 4: Add the melted butter and mix with a hand mixer at low speed for about 1 minute. Pour in the oil and continue mixing on low until you have a sandy consistency.
Step 5: In a measuring cup combine the sour cream, coffee, and vanilla then pour into the flour mixture. Mix on low speed for another minute or so scraping the bottom and sides of the bowl as needed.Add the eggs one at a time, mixing well at medium speed. The batter will be thin.
Step 6: Pour and divide the batter between the 2 6-inch prepared cake pans.
How long does it take to bake the cake?
Bake in the toaster oven for 22-28 minutes at 325° F. The cake is done when a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.
You can frost the cake with homemade chocolate buttercream frosting.
Buttercream Frosting Directions
- Add the butter to a large bowl and use a hand mixer on medium speed to cream the butter until smooth, about 1 minute.
- Add the sugar and cocoa powder and beat until combined.
- Slowly pour in the milk and sour cream, and continue beating with the hand mixer. Until combined.
- Reduce the hand mixer speed to low and mix in the vanilla extract. Add a pinch of salt and continue beating, scraping down the sides as needed.
- Increase the speed of the hand mixer to high speed and continue beating for another minute or until well blended and smooth.
- Cover and store the buttercream frosting in the fridge while waiting for the cake to cool.
More Small Cake Recipes To Try
Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.
Mini Chocolate Layer Cake
Ingredients
Cake
- 1 cup flour
- ⅔ cup sugar
- 3 tablespoons cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- ¼ cup butter melted
- ¼ cup vegetable oil
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 egg
Frosting
- 5 tablespoons unsalted butter softened
- 1¾ cups confectioners’ sugar
- ⅔ cup unsweetened cocoa powder
- ¼ cup whole milk
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350° F. Prepare two 6-inch cakes pan. Lightly butter and dust with flour.
- In a large mixing bowl or 8 cup batter bowl sift together the flour, baking powder, baking soda, salt, cocoa, and sugar. I use a mesh strainer to sift the ingredients.
- Add the melted butter and mix with a hand mixer at low speed for about 1 minute.
- Pour in the oil and continue mixing on low until you have a sandy consistency.
- In a measuring cup combine the sour cream, and vanilla then stir into the flour mixture. Mix on low speed for another minute or so scraping the bottom and sides of the bowl as needed.
- Add the egg mixing well at medium speed. The batter will be thin.
- Pour and divide the batter between the 2 6-inch prepared cake pans.
- Bake in the toaster oven for 22-28 minutes at 325 degrees. The cake is done when a cake tester or toothpick inserted in the center comes out clean.
- Remove from the oven and cool on a rack before frosting.
Frosting
- Add the butter to a large bowl and use a hand mixer on medium speed to cream the butter until smooth, about 1 minute.
- Add the sugar and cocoa powder and beat until combined.
- Slowly pour in the milk and sour cream, continue beating with the hand mixer. Until combined.
- Reduce hand mixer speed to low and mix in the vanilla extract. Add a pinch of salt and continue beating, scraping down the sides as needed.
- Increase speed of hand mixer to high speed and continue beating for another minute or until well blended and smooth.
- Cover and store buttercream frosting in fridge while waiting for cake to cool.
Notes
- Be cautious not to over-soften your butter or cream cheese as it can result in a thin, watery frosting. The butter or cream cheese should feel somewhat cold and only leave a minor dent when pressed. Also, keep in mind that cream cheese doesn’t require as much softening as butter for frosting.
- Allow the cake to cool in the refrigerator for at least 20-30 minutes after frosting and before cutting into it. This allows the cake to firm up slightly, making it easier to slice.
- Use an oven thermometer to confirm your oven’s actual temperature. This helps to ensure precision, which is essential in baking. As oven settings might not always be accurate, it’s a good idea to keep an oven thermometer in at all times to monitor the temperature.
