Mini Chocolate Cake (4-inch) – bethcakes

mini chocolate cake -

*Shows up after months with a large iced coffee and a mini chocolate cake for you and your Valentine* đź’ť

This mini 4-inch cake is so easy and simple, you can honestly whip it up any time! Not just for Valentine’s Day. It is pretty perfect for two people to share, though. Possibly even three or four people, or maybe you and your sweetheart can enjoy it again a second day. Or if it’s just for you, you can treat yourself whenever you’d like! The frosting is fudgy and delicious, perfect for swooping over those moist chocolate cake layers.

If you do happen to make this for Valentine’s Day, you can make this mini chocolate cake a day or two in advance. Or the cake layers in advance and frosting the day of. It’s unfussy and simple, and that’s what makes it great. I use two 4×2″ cake pans because I have every size of round cake pan imaginable, but I know that’s not the case with everyone! So I’ve also included instructions in the recipe card below for baking the cake batter in a square pan. Then you can use 4-inch cookie cutters (or a glass or cup–anything you happen to have on hand) to cut circles out of the square cake. And frost/decorate as desired!

And as mentioned, this mini cake would be wonderful any time you have a little celebration! Or for those times when you’ve had a day or week and you just need some chocolate.

Happy baking!

mini chocolate cake -

More Valentine’s Recipes:

Chocolate Cherry Tart
Marbled Red Velvet Loaf
Mini Chocolate Pound Cakes
Red Velvet Sandwich Cookies
Small Batch Brownies
Pink Moscato Cupcakes

mini chocolate cake -

Mini Chocolate Cake

This simple and easy 4-inch chocolate cake is the perfect treat for Valentine’s Day!

Prep Time: 30 minutes mins

Cook Time: 22 minutes mins

Cool Time: 4 hours hrs

Total Time: 4 hours hrs 52 minutes mins


Chocolate Cake:

¾ cups all-purpose flour¾ cup granulated sugar¼ cup unsweetened cocoa powder½ tsp baking powder⅛ tsp salt1 large egg1 tsp vanilla extract⅓ cup vegetable oil½ cup whole milk

Chocolate Buttercream:

½ cup (1 stick) unsalted butter room temperature2 tbsp heavy cream1 tsp vanilla extract⅓ cup unsweetened cocoa powder1 cup powdered sugar½ cup chocolate chips (milk or semi-sweet) melted and slightly cooled


To make the cake:

Preheat oven to 350ÂşF and butter and flour two 4×2” round cake pans. (See Note for instructions for baking in an 8-inch square pan.)

In a medium-sized bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Add egg, vanilla, oil, and milk; whisk well until all ingredients are incorporated.

Divide batter evenly between prepared pans. Bake for 20 to 23 minutes, or until set in the center and a toothpick inserted into the middle of the cakes comes out with just a few crumbs.

Remove from oven and let cakes cool in pans for 10 to 15 minutes. Transfer to a wire rack to cool completely.

To make the frosting:

In the bowl of a stand mixer, beat butter on medium speed until smooth and creamy. Add cream and vanilla; mix well. Add cocoa powder and powdered sugar; mixing on low speed at first until ingredients are mostly combined, and then on medium-high speed until completely combined. Scrape down the sides of the bowl as necessary.

Add the melted chocolate and beat on medium speed until incorporated and frosting is light and fluffy, about 1 to 2 minutes.


The cakes will probably have domed cake tops, so remove those with a serrated knife or a cake saw.

Place the first cake layer on a plate; spread a layer of frosting on top. Place the second cake layer on top of that, cut side down. Spread a thin layer of frosting over the cake to crumb coat it. Let the cake chill in the refrigerator or freezer for 10 to 15 minutes. (I find it much easier to frost a cold cake!)

Remove from refrigerator and spread remaining frosting around the outside of the cake. Garnish with flowers or sprinkles, if desired. Store covered at room temperature.


Note: To bake this cake batter in a square pan and cut out the cake layers (if you don’t have 4-inch pans), pour the batter into a buttered and floured 8-inch square cake pan. Bake at 350ºF for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a couple of crumbs. Cool completely. If the cake is domed, level with a serrated knife or cake saw. Then use 4-inch cookie cutters (or cups or whatever you have on hand!) to cut out two cake layers. You might be able to squeeze out a third cake layer! Frost as directed.


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mini chocolate cake -

Author: Adam Brown