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Teeny Tiny Chocolate Cake for One

09.23.15

Tiny Chocolate Cake

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.

Tiny Chocolate 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.

Tiny Chocolate Cake

Tiny Chocolate Cake

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

Print
Teeny Tiny Chocolate Cake for One

Yield: One 4-inch cake

Ingredients

    For the Mini Chocolate Cake
  • 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
  • For the Chocolate Frosting:
  • 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

    For the Mini Chocolate Cake:
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Grease and line a 4-inch cake pan with parchment paper.
  3. In a measuring cup or small bowl, whisk together the milk and vinegar and set aside for a couple of minutes.
  4. Add the oil, sugar, and vanilla extract and whisk together until foamy.
  5. 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.
  6. 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.
  7. Cool on a wire rack for 15 minutes.
  8. Turn the cake out of the pan and cool completely before frosting.
  9. For the Chocolate Frosting:
  10. In a small bowl, use a wooden spoon to cream the butter until it becomes smooth.
  11. Once the butter is smooth, add half the powdered sugar and store slowly until it is incorporated into the butter.
  12. Add the rest of the powdered sugar a little bit at a time until the mixture has thickened.
  13. Mix in the cocoa powder and salt.
  14. Add the milk and use a whisk the frosting until it becomes light and fluffy.
  15. Spread the frosting on top of the cooled cake and top with sprinkles.
3.1
https://cakemerchant.com/2015/09/23/teeny-tiny-chocolate-cake-for-one/

111 Comments · Cake, Mini Desserts

Comments

  1. Nora (A Clean Bake) says

    September 23, 2015 at 5:05 pm

    This is a wonderful idea, and such an adorable cake! Happy belated birthday to Aaron!

    Reply
    • Natasha says

      September 24, 2015 at 4:32 pm

      Thanks, Nora! I thought he deserved a birthday cake for being such a good hand model.

      Reply
      • Robyn says

        May 3, 2021 at 4:30 pm

        Hi, could I use coconut oil?

        Reply
    • Tidychaos says

      February 26, 2017 at 1:31 am

      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!

      Reply
      • Natasha says

        February 28, 2017 at 6:51 pm

        šŸ™‚

        Reply
  2. June @ How to Philosophize with Cake says

    September 23, 2015 at 8:52 pm

    So cute!! Oh I just love this cake, looks delicious. I definitely wouldn’t be sharing šŸ™‚

    Reply
    • Natasha says

      September 24, 2015 at 4:32 pm

      Thanks, June!

      Reply
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      Reply
  3. Michelle @ Hummingbird High says

    September 23, 2015 at 11:26 pm

    This is so cute!!!

    Reply
    • Natasha says

      September 24, 2015 at 4:33 pm

      Thank you, Michelle!

      Reply
  4. Monica says

    September 24, 2015 at 9:27 am

    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!

    Reply
    • Natasha says

      September 24, 2015 at 4:33 pm

      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.

      Reply
      • Krista Ledesma says

        July 21, 2018 at 4:34 pm

        I am making this right now- the cake is cooling and the frosting is ready. I’ve tasted a tiny bit of both and they are absolutely amazing. Do you have a full size recipe for this? Because it’s my favorite chocolate cake I’ve ever made! Mine didn’t rise too well- not sure if that’s due to baking in a toaster oven or over mixed but it didn’t effect the flavor! ?

        Reply
        • Natasha says

          July 30, 2018 at 8:39 pm

          http://cakemerchant.com/2016/05/19/vegan-chocolate-cake/

          This makes an 8-inch square or slightly taller 8-inch round cake.

          Reply
  5. Rachel Pattison (Little Chef Big Appetite) says

    September 27, 2015 at 5:45 pm

    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.

    Reply
  6. Patrice Kumaran says

    September 27, 2015 at 7:49 pm

    I love the idea of this little cake. Delicious, cute, and no left over cake to dry out or expand your waist!

    Reply
    • Natasha says

      October 4, 2015 at 11:36 am

      Thank you, Patrice! I wish I could share this one with you.

      Reply
  7. Claudia | The Brick Kitchen says

    September 28, 2015 at 5:40 am

    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

    Reply
  8. Natalie | Feasting on Fruit says

    October 2, 2015 at 10:42 am

    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 šŸ™‚

    Reply
    • Natasha says

      October 4, 2015 at 11:33 am

      Thanks for stopping by, Natalie!

      Reply
  9. Brie @ ToasterOvenLove says

    October 6, 2015 at 1:26 pm

    What an adorable tiny cake! I’m in love with those precious little cake slices.

    Reply
  10. Janice says

    January 27, 2016 at 6:16 pm

    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?

    Reply
    • Natasha says

      January 31, 2016 at 10:23 pm

      White vinegar will work as well.

      Reply
      • ClairE says

        April 2, 2021 at 5:52 pm

        Lemon juice can work

        Reply
  11. Irma says

    February 1, 2016 at 6:03 pm

    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

    Reply
    • Natasha says

      February 3, 2016 at 10:28 am

      Awesome! šŸ™‚

      Reply
  12. fran says

    February 13, 2016 at 1:45 pm

    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!!!

    Reply
  13. sage says

    January 18, 2017 at 12:03 am

    Gave this a try at home , the best cake I’ve ever tasted!

    Reply
  14. Nura says

    March 13, 2017 at 8:01 am

    This cake tastes SO GOOD with coconut milk instead of regular milk!!!

    Reply
    • Natasha says

      March 13, 2017 at 2:26 pm

      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!

      Reply
  15. Xara says

    June 11, 2017 at 8:47 am

    Hi, can I bake this in a ramekin?

    Reply
  16. Ashley says

    June 17, 2017 at 2:36 pm

    Would I be able bake this in a 6″ x 2″ pan? That is the smallest I have on hand. Thanks!

    Reply
    • Natasha says

      September 4, 2017 at 12:04 am

      I think you can get one 6-inch layer out of this.

      Reply
  17. Katelyn Grogan says

    February 11, 2018 at 3:12 pm

    I replaced the apple cider vinegar for white vinegar and doubled the recipe.. will it taste ok?

    Reply
    • Natasha says

      February 12, 2018 at 12:12 am

      Yes, it should taste the same.

      Reply
  18. Elaine says

    July 16, 2018 at 2:53 pm

    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

    Reply
    • Natasha says

      July 30, 2018 at 8:38 pm

      Wow, looks great! Thanks for sharing a photo!

      Reply
  19. Sofi says

    August 6, 2018 at 8:40 pm

    The frosting was absolutely delicious!! I gotta admit, I kept ā€œtest tastingā€ before putting in on the cake.

    Reply
  20. Barbara says

    August 28, 2018 at 11:52 am

    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 ā€œeasy-bake ovenā€ 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 he’s with me. Suggestion: try this with the chocolat syrup. May be as tasty as it was with my ā€œmistakeā€ cake! Thanks a bunch for the recipe!

    Reply
    • Andrea says

      September 24, 2019 at 2:25 pm

      I am baking this right now in my 5.5 inch pan because that’s the smallest I had. I am not sure i did this right. There is no egg correct? I didn’t misread?

      Reply
      • Natasha says

        September 24, 2019 at 4:05 pm

        No egg necessary. When I worked in a bakery, we made our chocolate cakes without eggs and I much preferred the texture.

        Reply
  21. Vanessa says

    October 20, 2018 at 9:02 pm

    Do you have to use Apple cider vinegar? Will anything happen if I just don’t use it?

    Reply
    • Natasha says

      November 20, 2018 at 6:39 pm

      You need acid to react with the baking soda. Any kind of vinegar or lemon juice will work.

      Reply
  22. Jayden says

    October 26, 2018 at 1:05 pm

    If I follow this exact recipe in a 6ā€ pan, Will it turn out the same but slightly bigger?

    Reply
    • Natasha says

      November 20, 2018 at 6:38 pm

      Double the recipe for a 6 inch pan.

      Reply
  23. Jane says

    November 6, 2018 at 7:36 pm

    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!

    Reply
  24. Emily says

    November 21, 2018 at 5:39 pm

    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?

    Reply
    • J. Hegyi says

      December 27, 2022 at 10:07 pm

      Just replace the cocoa with an equal amount of flour. You still need the vinegar though.

      Reply
  25. Eliza says

    December 29, 2018 at 10:07 am

    I made this following the recipe, but how would I make this vanilla? Could I just get rid of the cocoa powder?

    Reply
  26. sherri says

    July 30, 2019 at 10:21 pm

    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

    Reply
  27. Becky says

    September 19, 2019 at 5:20 pm

    Do I need to add an egg?

    Reply
  28. Joanne says

    February 16, 2020 at 1:54 am

    This is such a perfect dessert for two! Love the mini size and the recipe is even better that it’s vegan! The cake is so moist…. we basically devoured it! Thank you!

    Reply
  29. Anu says

    March 26, 2020 at 6:34 pm

    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 šŸ™‚

    Reply
  30. Janhavi Sankhe says

    April 16, 2020 at 8:44 am

    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!

    Reply
  31. Jillian says

    April 24, 2020 at 12:13 pm

    This turned out perfect and sooo cute! Made for my 4 year old and she loved it!!

    Reply
  32. Karma says

    May 4, 2020 at 11:57 pm

    This is the cutest thing I have ever seen. I can’t wait to give it a try!!

    Reply
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    August 24, 2020 at 7:53 pm

    maybe you should change your handle….

    Reply
  34. Nadia says

    November 1, 2020 at 12:13 pm

    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!!

    Reply
    • Natasha says

      November 12, 2020 at 10:37 am

      Biscoff frosting sounds amazing!

      Reply
  35. ella says

    February 10, 2021 at 3:42 pm

    This cake was soo good!! probably the best chocolate cake i\ have ever had! will be using this recipe very often!

    Reply
  36. Nandi says

    March 14, 2021 at 4:18 pm

    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!

    Reply
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    March 15, 2021 at 12:32 pm

    Just like you, I want to avoid the oil and all that work that comes with frying. That’s why I was thrilled to test air fryers and see if they could satisfy my hankerings for crispy food, fat, and fuss-free.

    Reply
  38. Kerstin says

    May 10, 2021 at 5:16 am

    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.

    Reply
  39. SUnny says

    June 2, 2021 at 2:39 am

    This is the bee’s knees of mini cakes, I couldn’t 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.

    Reply
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  51. Barb says

    November 5, 2021 at 12:14 pm

    Hello, tried the cake and it was sooo good. But I don’t have a 4ā€ round pan. May I ask how deep your 4ā€ round pan is. I’ve seen them from 1 1/4ā€ to 3ā€ high but your photo doesn’t seem to be high.

    Thanks

    Reply
  52. Mindy Lawrence says

    January 18, 2022 at 11:32 pm

    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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  60. Stephen says

    February 6, 2024 at 11:58 am

    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?
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  61. Dorothy Bruno says

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  62. Ron Clark says

    March 16, 2024 at 3:19 pm

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    New Year, new me, right? Well, that’s what I thought when I decided to take my cryptocurrency security to the next level. Fueled by optimism and perhaps a few too many resolutions, I set out to create a brand-new, ultra-complicated password for my Bitcoin wallet, which just so happened to hold a staggering $1,000,000. You know the type: a blend of uppercase letters, symbols, numbers, and even a dash of hieroglyphics. I was feeling pretty smart until, of course, I promptly forgot it.
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