Go Back
–+ servings
Slice of a small chocolate layer cake on a plate.
Print

Small Chocolate Cake

This small chocolate cake with silky smooth chocolate cream cheese frosting makes a decadent and surprisingly easy dessert.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 1 hour
Total Time 1 hour 44 minutes
Servings 6 slices
Calories 707kcal
Author Tracy

Equipment

Ingredients

Chocolate Cake

  • 1 cup (120g) all-purpose flour
  • 3/4 cup + 2 tablespoons (175g) granulated sugar
  • 1/4 cup + 2 tablespoons (30g) natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk any percentage
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/3 cup very hot water or coffee

Chocolate Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 1/2 cup (114g) salted butter* softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (300g) powdered sugar sifted
  • 1/4 cup (20g) unsweetened cocoa powder sifted
  • 1 tablespoon milk as needed

Instructions

Chocolate Cake

  • Preheat your oven to 350°F. Grease and “flour” your cake pans with cocoa powder and line bottom with parchment paper.
  • In a large bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Add egg, milk, vegetable oil, and vanilla and beat for 2 minutes. Add hot water and stir until well-combined.
  • Divide batter between prepared cake pans. Tap pans on the counter once to remove any air bubbles in the batter. Bake on the center rack for 22 to 27 minutes, until a toothpick inserted into the center of the cakes comes out clean or with just a few dry crumbs.
  • Cool for 10 to 15 minutes before running a knife around the edge of the cakes and carefully removing them from their pans. Transfer cakes to a wire rack and cool completely before frosting.

Chocolate Cream Cheese Frosting

  • In a medium bowl, combine cream cheese and butter. Beat together until well-combined and there are no individual streaks of cream cheese or butter remaining.
  • Add vanilla and mix well.
  • Add sifted powdered sugar and cocoa powder and beat, starting on low, working up to medium-high, until frosting is smooth and creamy. If necessary, add milk by the half teaspoon until frosting reaches your desired consistency.

Frosting the Cake

  • Anchor cake to cake stand or plate with a dollop of frosting. Spread about 1/4 of the frosting over the bottom cake layer. Place second layer over the frosting and use the rest of the frosting over the top and body of the cake, starting at the top and spreading the frosting down the sides.  
  • Add sprinkles if desired. Serve and enjoy!

Notes

*If using unsalted butter, add a generous pinch of salt to the frosting. 
Approximate nutritional information is for 6 slices. 

Nutrition

Calories: 707kcal