You know those days when you just need an entire chocolate cake to yourself? Well this mini chocolate cake is your perfect solution! It is moist, chocolately, and the perfect size for 1-2 people. Plus it’s topped with a smooth chocolate buttercream and fresh raspberries aka the ideal dessert!
I originally developed this recipe to be shared in time for Valentine’s day as it’s the perfect dessert if you’re celebrating by yourself or with a significant other! But, two days after I filmed this recipe (and a little over a week before Valentine’s day), I gave birth to our baby girl! She came almost 3 weeks early and needless to say we are obsessed with her! So evidently this recipe did not get posted in time for Valentine’s day, but I think I have a great excuse. Plus, luck for all of us, chocolate cake is good every day of the year!
Back to this mini chocolate cake, it really is 1-2 servings! A lot of recipes will tell you it is a mini cake, but this one is actually quite mini. It is 4 inches wide which is really the perfect size!
why make a mini cake?
The better question here is why not make a mini cake? I am fully convinced that mini food is just better. It is more adorable and thus more enjoyable? I don’t know, haha but it is at least more fun. In all seriousness, this cake is perfect when you are having a self-care night and want an indulgent dessert! Or take it to a friend that just went through a break-up — you can share the cake and share a few tears (or rejoice if the ex was a terrible person). Or if you are in a relationship, make it for your significant other! Treat ever day like Valentine’s Day and your relationship will probably thrive.
what you’ll need
for the cake
- all-purpose flour
- cocoa powder
- baking soda
- baking powder
- hot water
for the frosting
- powdered sugar
- cocoa powder
how to make this mini chocolate cake
Luckily, this cake is extremely easy to make! For the cake portion, we combine the wet and dry ingredients separately, then combine them together. The two things that are slightly straightforward are the milk/vinegar and the hot water. Like many good chocolate cakes, this recipe uses buttermilk. But if you’re like me you never have buttermilk on hand. There is no way we are buying an entire container of buttermilk just to use a few tablespoons for this cake, so instead we are using milk and vinegar, which has the same effect! Just combine them together and let it sit for a couple minutes. That’s it! Then add it to the wet ingredients and you’re good to go.
Also typical with chocolate cakes is adding hot water. We are adding just a bit of hot water to the batter right before pouring it in our pan! The hot water brings out the cocoa flavor giving us a richer chocolate cake.
The frosting portion is even easier. You’ll combine the butter, powdered sugar, and cocoa powder and mix for a couple minutes. Add the vanilla and milk and you’re good to go! There is a range for the amount of milk in the frosting. This is because I want you to make the frosting how thick or runny you like. I like having a thicker frosting, so I add less milk, but if you want it thinner, add more!
tips for making this mini chocolate cake
You may be wondering what to do if you don’t have a mini cake pan. I have a 4 inch cake pan that I love, but I totally get that isn’t a common pan size to have. Luckily, you can use any approximately 4 inches wide that is oven safe! Ramekins would work beautifully here. But use whatever you have on hand and it should turn out just fine!
other recipes you will love
- carrot cake loaf with brown butter cream cheese frosting
- apple blondie cheesecake bars
- crumbl copycat snickerdoodle cupcake cookies
- peach pie bars
mini chocolate cake
- 1/4 cup flour
- 2 tbsp cocoa powder
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup milk
- 1/2 tsp vinegar white or apple cider vinegar
- 2 tbsp oil vegetable or olive
- 3 tbsp sugar
- 1/2 tsp vanilla
- 1 tsp hot water
- 3 tbsp butter slightly softened
- 3/4 cup powdered sugar
- 2 tsp cocoa powder
- splash of vanilla
- 1/2-1 tsp milk
- 15-20 fresh raspberries
- powdered sugar
- Preheat the oven to 350F. Grease and flour a 4 inch pan or ramekin (or any 4 inch pan/cup that is oven safe).
- In a small bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. In another small bowl, combine the milk and vinegar. Stir and let it sit for a couple minutes. While it sits, combine the oil, sugar, and vanilla in a small bowl. Add the milk/vinegar to the wet ingredients and stir.
- Pour the dry ingredients into the wet, then gently stir to combine. Add the hot water and stir again. Pour batter into greased pan, then bake in the oven for 15-20 minutes, until an inserted toothpick comes out clean.
- While the cake cools, make the frosting. Add the butter, powdered sugar, and cocoa powder to a medium bowl. Use a hand mixer (or stand mixer) and mix together for 2 minutes. Add vanilla and milk and mix again. If you want a thinner frosting, add more milk.
- When the cake is completely cooled, add the frosting on top. Top with raspberries, placing them upside down. Finish with a dusting of powdered sugar. Enjoy!
- Keep any uneaten cake in a sealed container in the fridge.