The Best 6 Inch Chocolate Cake Recipe - BAKED by Blair (2024)

Published: Feb 8, 2020 · Modified: Feb 17, 2024 by Blair Braz · This post may contain affiliate links · 26 Comments

My fluffy chocolate cake recipe is incredibly easy, requires minimal ingredients and is the best 6 inch cake recipe (chocolate). We've paired rich and moist chocolate cake layers with fluffy chocolate buttercream frosting for the ultimate crowd pleasing dessert.

Chocolate cake is my absolute favourite. In fact I'm so addicted to chocolate that when I tell you a story about how as a child I used to approach strangers and ask "you got any chocolate?" you wouldn't be surprised!

This recipe uses good old classic American chocolate buttercream frosting. You can use chocolate Swiss meringue buttercream, but something about American chocolate buttercream brings me back to my childhood and I think pairs perfectly with this cake!

Reasons Why I Love This 6 Inch Cake Recipe in Chocolate

• No fancy tools. You can actually make it in one bowl with a whisk!
• So moist. because we use both vegetable oil, milk, eggs and hot water/coffee.
• Super rich. It’s decadent, chocolatey and flavourful. By using hot coffee, we make the chocolate flavor pop even more.
• Quick. The batter comes together in under 10 minutes, and you cake will be baked in under 30!

This recipe was inspired by my easy chocolate cupcake recipe you can find here on the site. It's super easy to make and I decided it was time for an equally as easy chocolate cake recipe.

Ingredients You'll Need to Make this 6 Inch Chocolate Cake Recipe

Here are the main ingredients needed for this recipe. You'll find a complete list of ingredients listed in the recipe card below.

Chocolate Cake Ingredients

• Flour. I use all purpose flour, it helps build stability in the cake.
• Unsweetened Cocoa Powder.
• Sugar. Regular granulated sugar will work perfectly.
• Vegetable Oil.This is going to help maintain an extra moist cake! I always use vegetable oil but you can use any neutral tasting oil.
• Orange Juice.You can use freshly squeezed or store bought. I used store bought since we need quite a bit for this recipe.
• Eggs.
• Baking Soda & Baking Powder. These are imperative for the cake to rise.

Chocolate Buttercream Frosting Ingredients

• Unsalted Butter
• Unsweetened Cocoa Powder
• Powdered (confectioners, icing) Sugar
• Vanilla Extract
• Salt - I like to add a small amount of salt to cut some of the sweetness from the powdered sugar. It gives that sweet-salt taste!
• Heavy (whipping) Cream - not essential, but I like it to create an extra creamy frosting. Be cautious not to add too much or your frosting will become extremely thin and difficult to spread.

Step-by-Step Instructions to Make a 6 inch Chocolate Cake Recipe

Here you'll find the basic steps to make the best 6 inch cake recipe chocolate. See the recipe card for full instructions.

Make the chocolate cake

In a medium bowl, mix together the dry ingredients: Flour, sugar, cocoa powder, baking soda, baking powder and salt.

Pour in the wet ingredients: Vegetable oil, egg, buttermilk, vanilla and hot coffee. Mix until completely combined. We want the mixture completely incorporated.

Grease your 6'' cake pan and place a piece of parchment on the bottom.

Pour into three 6 inch greased cake pans. Bake.

Make the chocolate frosting

Step 1. Cream room temperature butter for 3 minutes until smooth and light in color. Scrape down the sides.

Step 2. Add sifted powdered sugar one cup at a time allowing it to fully incorporate. Make sure the mixer is on low speed so it doesn't explode in your face! I've done it before --ha ha.

Step 3. Add in the cocoa powder, salt, vanilla extract and heavy cream. Begin mixing on low before turning to high speed. You'll want to mix until

Hint: this cake is extremely moist so you'll want to make sure your buttercream frosting is very soft in order to prevent crumbs from getting into the frosting.

Substitutions

• Eggs- instead of eggs, you can use unsweetened apple sauce. For every egg required in the recipe, use ¼ cup of unsweetened applesauce.
• Gluten Free- if you want to make this cake gluten free, simply substitute the all purpose flour for gluten free flour. I recommend Bob's Red Mill Gluten Free 1:1 Baking Flour.
• Vegan. If you'd like to make this cake vegan, simply substitute your eggs as indicated above and use a vegan milk in place of the regular milk.

How to Make Homemade Buttermilk

Don't have buttermilk? No problem. Combine 1 cup of room temperature milk with 1 tablespoon of white vinegar (alternatively you can use lemon juice, but I also ways use vinegar) and let it sit for about 6-8 minutes. It should almost immediately begin to curdle. Despite this looking absolutely disgusting, this is what you want. Voila, homemade buttermilk.

Variations

Add blueberry compote to the cake like in this chocolate blueberry cake. This is such a delicious combination because the blueberries add such a fresh touch.

Equipment

You can make this cake in one bowl with a whisk or you can use an electric stand or hand mixer. You'll need three 6'' cake pans or two 8'' cake pans.

To make this luscious buttercream frosting, you'll need an electric stand or electric hand mixer.

Storage & Make Ahead

You can make the cake layers ahead and store them in the freezer for up to three months. You can also bake the cake layers ahead and store them wrapped tightly in two layers of plastic wrap for 3 days at room temperature. If you decide to freeze your cake layers I recommend the layers warm slightly before frosting. I recommend placing them on the counter to thaw for about 2 hours.

Store this cake at room temperature for up to 3 days. As the days progress, the cake will of course become less fresh, so I recommend eating it within 2 days.

Top Tip

Chocolate cake can be difficult to frost because it is so moist. The cocoa powder is extremely fine making the cake quite delicate. I recommend freezing the cake layers before frosting to prevent crumbs from getting in your frosting.

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