Moist Single-Layer Chocolate Cake Recipe

Table of Contents

• Why You’ll Love this Recipe
• Ingredients Needed
• How to Make This Recipe
• Can I Make this Recipe in Advance?
• How to Freeze a Single Layer Cake (Unfrosted)
• Can I Freeze Frosted Cake Slices?
• Recommended Baking Tools
• More Small Batch Desserts to Enjoy
• Single Layer Chocolate Cake Recipe

Why You’ll Love this Recipe

• Made as a single 6-inch layer — perfect for small gatherings or solo indulgence
• Soft, tender crumb and plenty of chocolate flavor
• Quick and simple to mix by hand — no stand mixer required for the cake
• Frost with a small batch of milk chocolate frosting or keep it simple with powdered sugar
• Optional extras like melted dark chocolate and espresso powder boost depth of flavor
• Great for birthdays, date nights, or a thoughtful homemade treat

If you love chocolate cake but don’t want a large multi-layer cake, this small 6-inch single layer is an excellent solution. It was adapted from a small-batch chocolate cupcake recipe and is intentionally easy to make while delivering classic chocolate flavor.

Ingredients Needed

Below are the ingredients for the 6-inch single layer chocolate cake and the small batch milk chocolate frosting. Most are pantry staples.

Cake

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 large egg (room temperature recommended)
• 1/4 cup milk (any common type; the recipe author used 1%)
• 2 tbsp vegetable oil
• 1/2 tsp vanilla extract
• 2 tbsp hot water

Small batch milk chocolate frosting

• 2.5 oz milk chocolate chips
• 6 tbsp unsalted butter, room temperature
• 1/3 cup sifted powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/8 tsp salt
• 2 tbsp light corn syrup
• 1 tsp vanilla extract

Optional Ingredients

These add-ons are optional but enhance chocolate flavor and presentation.

• 1 oz dark chocolate, melted — adds more chocolate depth
• 1/2 tsp espresso powder, dissolved in the hot water — enhances the chocolate notes
• 1/2 cup rainbow jimmies or sprinkles — for a cheerful garnish

How to Make This Recipe

No mixer needed for the cake. This recipe is designed to be mixed by hand with bowls, a whisk and a spatula. For the frosting, a hand mixer or stand mixer makes the job easier.

1. Preheat the oven to 350ºF and position the rack just above center. Grease and flour a 6-inch cake pan or use a flour-based baking spray. Lining the bottom with a 6-inch parchment circle helps with release.
2. If using dark chocolate, melt 1 ounce in a microwave-safe bowl in 30–45 second bursts until smooth; set aside to cool slightly.
3. In a bowl whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda and salt.
4. In a separate bowl whisk the egg, milk, vegetable oil and vanilla. Dissolve the espresso powder in the hot water and add it to the wet ingredients, then stir in the melted dark chocolate if using.
5. Combine the wet and dry ingredients and whisk until just combined — avoid over-mixing.
6. Pour the batter into the prepared pan and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely before frosting.
8. Once cool, either dust with powdered sugar or frost with the milk chocolate frosting and decorate with rainbow jimmies if desired.

Note: melted chocolate can sometimes cause the top to sink slightly; this is normal and does not affect the final taste. Using cake strips can help produce a flatter top.

Can I Make this Recipe in Advance?

Yes. You can prepare the cake and the frosting ahead of time:

• The unfrosted 6-inch cake freezes well for up to 2 months when tightly wrapped and stored in a freezer bag.
• The milk chocolate frosting keeps in a sealed container in the refrigerator for 2–3 days. Bring it back to room temperature and re-whip briefly before using if needed.

How to Freeze a Single Layer Cake (Unfrosted)

1. Cool the cake completely.
2. Wrap in 2–3 layers of plastic wrap, making sure it’s airtight.
3. Place the wrapped cake into a freezer-safe bag and store flat in the freezer.
4. Label with the date so you know how long it’s been stored.

To defrost, transfer the cake to the refrigerator for 2–3 hours before frosting. Keeping it slightly chilled when you frost reduces crumbs.

Can I Freeze Frosted Cake Slices?

Yes — freeze individual frosted slices for easy treats later. Wrap each slice tightly in plastic wrap, add a layer of aluminum foil, label, and freeze flat. Slices will keep up to 2 months. Defrost at room temperature or in the refrigerator before serving.

Recommended Baking Tools

Helpful tools for this recipe:

• 6-inch cake pan
• Mixing bowls and measuring cups
• Glass measuring cup for melting chocolate
• Whisks and spatulas
• Wire cooling rack