Small Batch Chocolate Cake with Cream Cheese Frosting
MAKES
one single layer 6 inch / 15 cm cake
TAKES
Prep time: 30 minutes
Cook time: 30 minutes
Total: 1 hour
✻ ABOUT THIS RECIPE
There’s nothing like a good chocolate cake + fluffy vanilla frosting (it’s been my favorite birthday cake combo for many years). This recipe satisfies that classic craving in a much smaller size. To keep things simple, just frost the single cake layer with the frosting in an even layer. To fancy it up, cut the cake layer in half and build a half layer cake (teehee). This mini cake will require crumb coating to help it stay together while you frost the cake. Then, cut the final cake into 3-4 slices.
INGREDIENTS
Chocolate Cake
60 g / ¼ cup neutral oil (such as safflower, vegetable, etc.)
106 g / ½ cup light brown sugar
56 g / 1 large egg, at room temperature
2 g / ½ teaspoon vanilla bean paste or vanilla extract
60 g / ½ cup all purpose flour
16 g / 3 tablespoons unsweetened cocoa powder
2 g / ½ teaspoon baking powder
1 g / ¼ teaspoon fine sea salt
75 g / ¼ cup plus 1 tablespoon whole milk, at room temperature
Cream Cheese Frosting
113 g / ½ cup cream cheese, at room temperature
56 g / 4 tablespoons unsalted butter, at room temperature
226 g / 2 cups powdered sugar
5 g / 1 teaspoon vanilla bean paste or vanilla extract
1 g / ¼ teaspoon fine sea salt
More Small Batch Baking:
METHOD
1. Preheat the oven to 350°F / 175°C with an oven rack in the center. Lightly grease a 6 inch / 15 cm cake pan with nonstick spray. Line the base with parchment paper, and lightly grease the parchment paper.
2. In a medium bowl, whisk the oil and brown sugar until well combined. Add the egg and vanilla and whisk until well combined.
3. In a small bowl, whisk the flour, cocoa powder, baking powder, and salt to combine. Add about half of the dry ingredients to the bowl, and mix until evenly combined. Add the milk, and whisk until fully incorporated. Add the remaining dry ingredients, and mix to combine.
4. Pour the cake batter into the prepared pan. Transfer the cake to the oven and bake until a toothpick inserted into the center comes out clean, or with just a few moist crumbs, 24-28 minutes.
5. Unmold onto a lightly greased cooling rack, peel away the parchment paper, and cool completely.
6. Make the frosting: in a medium bowl, use a spatula or wooden spoon to mix the cream cheese and butter until lightened. Add the powdered sugar gradually, mixing until it’s fully incorporated and smooth. Add the vanilla and salt and mix well to combine.
7. When the cake is cool, transfer it to a plate or platter. Dollop the frosting onto the surface of the cake, and spread into an even layer. Serve immediately, or loosely cover until ready to serve.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
