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!
Jump to:
- Reasons Why I Love This 6 Inch Cake Recipe in Chocolate
- Ingredients You'll Need to Make this 6 Inch Chocolate Cake Recipe
- Step-by-Step Instructions to Make a 6 inch Chocolate Cake Recipe
- Substitutions
- Variations
- Equipment
- Storage & Make Ahead
- Top Tip
- FAQs
- Related
- Easy Chocolate Cake Recipe
- Chocolate Buttercream Frosting
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.
FAQs
You can store this cake at room temperature for up to 3 days. You can freeze unfrosted cakes. Place them in a freezer safe zip lock bag and remove as much air as possible. Freeze for up to 3 months. You'll want to thaw the cakes on the counter for 1-2 hours before decorating them.
Related
Easy Chocolate Cake Recipe
Equipment
- Electric Stand Mixer
- Rubber Spatula
- Three 6" Cake Pans
Ingredients
- 2 cups All Purpose Flour
- 2 cups Granulated Sugar
- ½ cup Cocoa Powder Sifted
- 2 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 Eggs At room temperature
- 1 cup Buttermilk At room temperature. See note.
- ½ cup Vegetable Oil
- 1 cup Hot Coffee Can substitute with hot water.
- 2 teaspoon Pure Vanilla Extract
Instructions
- Preheat your oven to 350 degrees F. Spray three 6-inch cake pans with non-stick spray. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, combine sifted flour, sugar, cocoa, baking soda, baking powder and salt. Stir to combine.
- In a separate mixing bowl, combine eggs, buttermilk, oil, hot coffee, and vanilla.
- Put your mixer on low speed and add the wet ingredients to the dry ingredients. Mix until just combined - about 30 seconds to 1 minute.
- Distribute cake evenly between three 6-inch pans. I like to use a kitchen scale to ensure batter is divided equally.
- Bake for 28-35 minutes.
- Cool on cooling racks for about 10 minutes before inverting and removing cake from pans.
Chocolate Buttercream Frosting
Ingredients
- 2 cups Unsalted Butter At room temperature
- ½ cup Cocoa Powder Sifted
- 4½ cups Powdered (Confectioners) Sugar
- 2 tablespoon Heavy Cream
- 1 teaspoon Salt
- 1 teaspoon Pure Vanilla Extract
Instructions
- In the bowl of a stand mixer, beat butter until smooth and light in colour. Scrape down the sides of the bowl.
- With the mixer on low speed, add powered sugar one cup at a time.
- Scrape down the sides. Turn mixer to low speed and add in cocoa powder. Mix until combined.
- Scrape down sides once more. Turn mixer to low speed and add vanilla, heavy cream and salt. Mix on medium to high for 2-3 more minutes until buttercream is light and fluffy.
Tami says
This is the chocolate cake recipe of your dreams!! I made it a few months ago, and my mom is STILL talking about it and has forwarded it to all of her friends and family. I think it has actually replaced her famous family recipe for chocolate cake... It was ridiculously easy to make, and unbelievably delicious. Thank you, Blair!
Blair Braz says
Wahoo! I love it when parents get involved!!! Happy you loved it.
Bennett bakes with his mom says
This is by far the best chocolate cake recipe ever! When we were stuck abs fearful of coffee Blair’ gave us advice on how to Nix the coffee abs still have an amazing cake!!
Blair Braz says
Yay!!! I'm so happy you love it!
haley says
i have tried A LOT of chocolate cake recipes. this is my absolute favorite!
Blair Braz says
Yum! And it's so easy too! Happy you love it.
Ana Contreras says
Fabulous and delicious cakes. 🤩 tanks Blair.
Blair Braz says
I am so glad you like them!!!
Eliet Santiago says
Hi!! I will try this recipe for this Valentine! I would to know where can I get the sprinkles and the pearls that you have on the picture? It looks so cute!!! ❤️
Blair Braz says
Hello! I'm so excited you're going to try it out! The sprinkles are from Sweetapolita a Canadian sprinkle company! I placed a heart shaped cookie cutter on the top of the cake and then added the sprinkles in! Please let me know how you enjoy the cake 🙂
Lisa Masquelier says
Wow! This cake looks amazing. I can't wait to try this recipe. It reminds me of one my grandma used to make and I just loved. And that buttercream... oh yum. Is anything better than buttercream frosting?
Blair Braz says
Yay!!! I can't wait to hear how you like it. Nothing is better than buttercream 🙂
Xandra says
I made this cake and icing (along with BBB’s infamous vanilla with oil cake) to make this beauty for my nephew’s construction theme 3rd birthday! 🚧🦺👷 so delicious, super easy!
Blair Braz says
Yay!! I'm so glad you loved it!
Carey says
Great flavor, moist, fluffy and so simple!
It took me 4 baked to finally get a beautiful cake-I forgot to account for my high altitude, but thanks to Blair, my layers are no longer sinking in in the centers! I lowered the soda, powder and sugar and added a hint of flour.
Blair Braz says
I'm thrilled that you love this recipe and so happy we could troubleshoot together to get it right for you!
Ysabella Carlson says
This is my go to chocolate cake recipe it’s moist, deliciously flavorful and bonus it freezes well too!!!
Blair Braz says
Yay!!!!!
Samantha Bolin says
I’ve made this chocolate cake a few times and it’s been a hit every time! Always get so many compliments! I love how simple it is to make!
Blair Braz says
I'm so happy you are enjoying it!
Jenni Larson says
I am planning to make this for Mother's day. Should be delicious! I am however going to do just two layers in 2 8" pans. Hopefully it works well.
Janelle says
This is my go to chocolate cake recipe. It is a HUGE crowd pleaser and people are always so impressed. It’s super easy to throw together and the frosting is so yummy and delicious. I will never use another recipe!!!
Blair Braz says
yahoo!!!!! I love that you are loving it.
Carley says
By far and away the best chocolate cake recipe--and I've made so many! It turns out perfectly every time, doesn't rise TOO much (nice and flat and easy to ice!), and SO tasty. I always get so many compliments whenever I make it!
Sydney Weger says
I'm torn between shouting this recipe from the rooftops or keeping this is a secret so I can make the best chocolate cake. I normally think store bought mix tastes just as good, but this is the best. Now to figure out how to save it!
Blair Braz says
Oh my gosh thank you!! I'm so glad you love the recipe. I do too!!