A couple of weeks ago, we went to Las Vegas for Aaron’s birthday. I wanted to bake him a birthday cake before we left, but he had already had a day of indulgence with his coworkers followed by a pizza dinner with me, and we were about to leave for a gluttonous weekend, so I didn’t know when we were going to squeeze in the time or belly space for a cake. That’s when I decided to whip up the teeniest tiniest cake ever. It was just big enough to satisfy our sweet tooth before we headed off on our trip.
I made the entire batter for the cake in a measuring cup, and both the cake and the frosting without a mixer. I baked this is my trusty little 4-inch cake pan, which I have gotten way more use of out of than I ever expected when I bought it. I used cake strips to prevent the cake from doming up, since I didn’t want to lose any of this already tiny cake.
I’ve always used an electric mixer or my Kitchen-Aid to make buttercream, but since this was such a small amount of frosting, I used the wooden spoon method. It takes a little bit longer without a mixer, but there’s less clean up involved. I recommend taking your butter out and cutting it into pieces before you even start making the cake. That way it will already be softened by the time the cake has cooled and you won’t have to wait to make the frosting.
This cake can easily made vegan. I’ve made it several times and just used whatever milk I have on hand- whole, 2 percent, soy, almond, etc. The butter in the frosting can be replaced with vegan butter, shortening, or a combo of the two. I used a chocolate frosting on this cake, but I’ve listed several flavor variations below.
For Vanilla Frosting- omit the cocoa powder
For Chocolate Peanut Butter Frosting- add 1/2 tablespoon of peanut butter
For Chocolate Almond Frosting- add 1/4 teaspoon of pure almond extract
For Mint Chocolate Frosting- add a drop or two of mint extract
For Mocha Frosting- add 1 teaspoon instant espresso powder dissolved in 1 teaspoon of water and omit the milk
Ingredients
- 1/4 cup (60 ml) milk or soymilk
- 1/4 teaspoon apple cider vinegar
- 1 1/2 tablespoons canola or vegetable oil
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (31 grams) all-purpose flour
- 1 1/2 tablespoons cocoa powder (preferably Dutch process)
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons (28 grams) unsalted butter (or vegan butter), at room temperature and cut into small pieces
- 1/3 (35 grams) cup powdered sugar
- pinch of salt
- 1 teaspoon cocoa powder
- 1-2 teaspoons milk or soy milk
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Grease and line a 4-inch cake pan with parchment paper.
- In a measuring cup or small bowl, whisk together the milk and vinegar and set aside for a couple of minutes.
- Add the oil, sugar, and vanilla extract and whisk together until foamy.
- Add the flour, cocoa powder, baking soda, baking powder, and salt and whisk until just combined. Careful not to over mix or the cake will become dense.
- Pour the batter into the cake pan and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. You may need to add a couple of minutes to the baking time if you use cake strips.
- Cool on a wire rack for 15 minutes.
- Turn the cake out of the pan and cool completely before frosting.
- In a small bowl, use a wooden spoon to cream the butter until it becomes smooth.
- Once the butter is smooth, add half the powdered sugar and store slowly until it is incorporated into the butter.
- Add the rest of the powdered sugar a little bit at a time until the mixture has thickened.
- Mix in the cocoa powder and salt.
- Add the milk and use a whisk the frosting until it becomes light and fluffy.
- Spread the frosting on top of the cooled cake and top with sprinkles.
Nora (A Clean Bake) says
This is a wonderful idea, and such an adorable cake! Happy belated birthday to Aaron!
Natasha says
Thanks, Nora! I thought he deserved a birthday cake for being such a good hand model.
Robyn says
Hi, could I use coconut oil?
Tidychaos says
This was perfect. I made a ganache instead of frosting. My husband and I shared it. Just enough. Way better than a cupcake. Thank you!
Natasha says
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June @ How to Philosophize with Cake says
So cute!! Oh I just love this cake, looks delicious. I definitely wouldn’t be sharing đ
Natasha says
Thanks, June!
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Michelle @ Hummingbird High says
This is so cute!!!
Natasha says
Thank you, Michelle!
Monica says
That is just precious! Love the teeny tiny aspect and the fact that it’s chocolate chip! I love making small treats and being able to satisfy a craving…and then move on to the next craving!
Natasha says
Thanks, Monica. I’m the same way. My sweet tooth has new a craving daily so I don’t like a lot of leftover dessert.
Krista Ledesma says
I am making this right now- the cake is cooling and the frosting is ready. Iâve tasted a tiny bit of both and they are absolutely amazing. Do you have a full size recipe for this? Because itâs my favorite chocolate cake Iâve ever made! Mine didnât rise too well- not sure if thatâs due to baking in a toaster oven or over mixed but it didnât effect the flavor! ?
Natasha says
http://cakemerchant.com/2016/05/19/vegan-chocolate-cake/
This makes an 8-inch square or slightly taller 8-inch round cake.
Rachel Pattison (Little Chef Big Appetite) says
How cute! I LOVE the idea of making a mini cake! My boyfriend and I are never able to eat an entire cake on our own.
Patrice Kumaran says
I love the idea of this little cake. Delicious, cute, and no left over cake to dry out or expand your waist!
Natasha says
Thank you, Patrice! I wish I could share this one with you.
Claudia | The Brick Kitchen says
Oh my goodness this is the cutest! I didn’t really realise how tiny it was until the photo of the cake next to your fingers – so gorgeous! The sprinkles and thick frosting just absolutely top it off <3
Natalie | Feasting on Fruit says
Oh my goodness. This is the cutest thing I’ve ever seen! The sprinkles and the little slices and then the hand makes it look even more teeny tiny and I just want to eat it up!!! It’s perfect Natasha, and I love the vegan option. Your website is beautiful by the way, this is my first time here đ
Natasha says
Thanks for stopping by, Natalie!
Brie @ ToasterOvenLove says
What an adorable tiny cake! I’m in love with those precious little cake slices.
Janice says
This is the CUTEST cake! Perfect for national chocolate cake day haha.
Now, if I didn’t have apple cider vinegar, is there a good replacement?
Natasha says
White vinegar will work as well.
ClairE says
Lemon juice can work
Irma says
I made the cake. The recipe WORKS! THANK YOU!!
I made a few changes:
– I used a heart-shaped silicon baking pan (didn’t have a 4” round)
– Under-baked the cake by 3 minutes
Natasha says
Awesome! đ
fran says
Just finished making this to frost for tom…. I added an egg to the batter and used buttermilk!!! Cake cooled and I cut in half to fill the middle. I tasted the smallest piece and the flavor is really really good so was the texture!! Now to figure out what type of frosting to do!!!
sage says
Gave this a try at home , the best cake I’ve ever tasted!
Nura says
This cake tastes SO GOOD with coconut milk instead of regular milk!!!
Natasha says
Hi Nura, I’ve never tried to make this with coconut milk, but I’m glad to know it turned out well. Thanks for your feedback!
Xara says
Hi, can I bake this in a ramekin?
Ashley says
Would I be able bake this in a 6″ x 2″ pan? That is the smallest I have on hand. Thanks!
Natasha says
I think you can get one 6-inch layer out of this.
Katelyn Grogan says
I replaced the apple cider vinegar for white vinegar and doubled the recipe.. will it taste ok?
Natasha says
Yes, it should taste the same.
Elaine says
I made this cake yesterday. I made the actual cake part exactly as the instructions directed, except that I baked it split between two 4 1/2 ” creme brulee ramekins to make a double-layer cake. I cut a parchment paper round for the bottom of each ramekin and sprayed them with cooking spray. The finished baked cake layers were lovely and the cake was perfectly chocolaty, moist, with a great texture. I let them cool completely on a wire rack before easily removing them. Great cake recipe!!!! I will definitely make this cake again.
On the top of the bottom cake layer, I chose to spread warmed high-quality raspberry preserves (I use Bonne Maman brand). I think some other preserves (like cherry or apricot) would have tasted good, as well. I carefully put the top cake layer just over that.
I must confess that I was in the mood for a very deep chocolate cake experience. The icing recipe(s) included in this recipe post seemed like they would be less chocolatey than I was in the mood for. I wanted more cocoa flavor. With that in mind, I based my icing recipe on the one on the back of the Ghirardelli unsweetened cocoa bag. I used 3 Tbs softened butter, and then approximately 2/3 cup Swerve confectioner’s sugar substitute (in place of regular confectioner’s sugar), and a good 3 Tbs (or so) Ghirardelli unsweetened cocoa, plus some milk to thin to the appropriate consistency. This made more icing, allowing me to ice the whole double-layer mini cake, and was darker in color and very wonderfully chocolatey.
I would have liked to have decorated my mini-cake with fresh raspberries, since my cake filling was raspberry preserves, but raspberries are currently expensive in my stores. Instead, I decorated my cake with slices of sweet fresh cherries. It was a worthy substitute.
My double layer mini chocolate cake with raspberry filling and full icing turned out to be more than enough to feed 2 people.
To see a photo of my finished cake as described above, click https://imgur.com/a/M7gwVIc
Natasha says
Wow, looks great! Thanks for sharing a photo!
Sofi says
The frosting was absolutely delicious!! I gotta admit, I kept âtest tastingâ before putting in on the cake.
Barbara says
My grandson got a big laugh when I bought the cutest little high quality pet watering dish for my granddaughter because it was the perfect âeasy-bake ovenâ type size to make a cake for she and I to share at our tea parties. This recipe is just right for the pan – which is four inches. Additionally, I thought I have taken the box of chocolate brownies out but ended up making chocolate cake instead so I sent it home Unfrosted with my grandson. The family loved it anyway. That which I had retained for myself was drizzled with the chocolate syrup kept here for my grandson so that he can have. chocolate milk when heâs with me. Suggestion: try this with the chocolat syrup. May be as tasty as it was with my âmistakeâ cake! Thanks a bunch for the recipe!
Andrea says
I am baking this right now in my 5.5 inch pan because thatâs the smallest I had. I am not sure i did this right. There is no egg correct? I didnât misread?
Natasha says
No egg necessary. When I worked in a bakery, we made our chocolate cakes without eggs and I much preferred the texture.
Vanessa says
Do you have to use Apple cider vinegar? Will anything happen if I just donât use it?
Natasha says
You need acid to react with the baking soda. Any kind of vinegar or lemon juice will work.
Jayden says
If I follow this exact recipe in a 6â pan, Will it turn out the same but slightly bigger?
Natasha says
Double the recipe for a 6 inch pan.
Jane says
Being new to the “emoty nest’ lifestyle, I need to learn to bake in smaller batches. I was so happy to find this recipe – I can keep my love of baking going and not end up with far too much in the house! I tried this recipe tonight and I was so pleasantly surprised! It was just enough for a treat for us. Thanks for realizing not everyone out here bakes for a big family!
Emily says
If I wanted to make a mini vanilla cake, do I just omit the cocoa powder and vinegar? Or do I have to use an entirely different recipe?
J. Hegyi says
Just replace the cocoa with an equal amount of flour. You still need the vinegar though.
Eliza says
I made this following the recipe, but how would I make this vanilla? Could I just get rid of the cocoa powder?
sherri says
Looks so innocent….but it comes in at 850 calories. I’d have 1/2 on my birthday and the other 1/2 for breakfast the next day…or a early breakfast at 2 am… lol!
Looks so yummy
Becky says
Do I need to add an egg?
Joanne says
This is such a perfect dessert for two! Love the mini size and the recipe is even better that itâs vegan! The cake is so moist…. we basically devoured it! Thank you!
Anu says
This is so lovely! I made this for my neighbour for her birthday and it turned out so adorable! I baked this in two 4 inch ramekins for a two-layer cake for 15 minutes in a fan forced oven and that was just right. I also doubled the frosting to frost the middle and the top but that was probably too much as I had enough to frost the sides and still had frosting left over. I also added vanilla extract to the frosting and used salted butter to balance the sweetness of the frosting and that tasted just right. Thank you so much for sharing this recipe đ
Janhavi Sankhe says
This was so quick to whip up. It was so delicious, my entire family shared small bites and absolutely adored it. Thank you so much for this recipe!
Jillian says
This turned out perfect and sooo cute! Made for my 4 year old and she loved it!!
Karma says
This is the cutest thing I have ever seen. I canât wait to give it a try!!
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Nadia says
I made this and it’s absolutely the cutest cake ever! However, I made a biscoff frosting by omitting the cocoa and adding two teaspoons of biscoff spread and it was amazing!!
Natasha says
Biscoff frosting sounds amazing!
ella says
This cake was soo good!! probably the best chocolate cake i\ have ever had! will be using this recipe very often!
Nandi says
I loved the recipe. My cake tastes perfect although I am not sure why my cake rose initially and then sunk in. But its delicious!
Leisha Mondy says
Just like you, I want to avoid the oil and all that work that comes with frying. Thatâs why I was thrilled to test air fryers and see if they could satisfy my hankerings for crispy food, fat, and fuss-free.
Kerstin says
Perfect recipe! I made two cupcakes with this for my kids. I didn’t want to make two big cakes as they had their party just the day after but I still wanted them to have a little birthday cake on their actual birthday. It was super easy to make and the texture was super fluffy. For the frosting I used my hand mixer and attached only one mixing paddle. They loved their little cupcakes.
SUnny says
This is the beeâs knees of mini cakes, I couldnât find my cocoa powder so just topped up the Plain flour to a teeny tiny vanilla cake. Deliciousness at is best. Thank you from across the pond.
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Barb says
Hello, tried the cake and it was sooo good. But I donât have a 4â round pan. May I ask how deep your 4â round pan is. Iâve seen them from 1 1/4â to 3â high but your photo doesnât seem to be high.
Thanks
Mindy Lawrence says
I have a small yellow porcelain pan I made this in. It was perfect. I treated myself for my 71st birthday!
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I just ran across this recipe today. Has anyone tried it in an air fryer? I don’t think I would want to heat the whole oven up for a small cake.
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Hello Natasha! This looks fantastic, and I can’t wait to make it. If you wanted to fully frost and decorate the cake with a star tip piped border, could you just double the frosting ingredients, and would that be enough? Also, if you wanted to make the vanilla cake and do the same, would you just leave out the cocoa powder in the frosting recipe and add vanilla extract, and how much?
Thanks!
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