Name: Small Chocolate Cake – chocolate cake recipe easy homemade without buttermilk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup (100g) granulated sugar; 1/4 cup (21g) unsweetened cocoa powder; 1/2 cup (60g) all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (120mL) warm water; 1/4 cup (60mL) neutral oil (like vegetable or canola); 1/2 tablespoon white vinegar; 1/2 teaspoon vanilla extract

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This small chocolate cake is like the warm hug you didn’t know you needed until now. It’s moist, rich, and exactly what you bake when you want something sweet—without signing up for layers of leftovers. If you’ve ever had a late-night craving hit and thought, “I just need *one* good slice,” well, you’re not alone. I’ve been there too, poking around the pantry like a midnight baking gremlin. This is your answer. We’re talking real cocoa flavor, soft crumb, and no buttermilk in sight. This one-bowl wonder means less cleanup and more time licking the spoon (don’t worry—I won’t tell anyone). Whether you’re baking for a cozy night in or just dodging a bad day with something chocolatey, this one gets it done. Perfect for birthdays-for-one, dessert-for-two, or just a Wednesday pick-me-up. It’s the kind of cake that whispers, “You deserve this,” and frankly, who are we to argue? Let’s get into it—no fuss, just cake. And with this recipe from Elena Cooks, you’ll always have a go-to treat that checks all the boxes: chocolatey, simple, and satisfying.

1) Key Takeaways
2) Easy Small Chocolate Cake Recipe
3) Ingredients for Small Chocolate Cake
4) How to Make Small Chocolate Cake
5) Tips for Making Small Chocolate Cake
6) Making Small Chocolate Cake Ahead of Time
7) Storing Leftover Small Chocolate Cake
8) Try these cakes next!
9) Small Chocolate Cake Recipe
10) Nutrition

1) Key Takeaways

This is a one-bowl chocolate cake with a soft crumb and rich flavor
No buttermilk, eggs, or special tools needed
Ready in under 45 minutes from pantry staples
Perfect for a small batch dessert or spontaneous craving

2) Easy Small Chocolate Cake Recipe

I don’t know about you, but when I crave chocolate cake, I don’t want a towering three-layer beast. I want something quick. Something easy. Something that won’t take up an entire shelf in the fridge. That’s where this small chocolate cake comes in. It’s cozy. It’s rich. And best of all, it uses stuff I already have sitting around.

This chocolate cake recipe easy homemade without buttermilk hits that sweet spot between indulgence and practicality. No eggs to crack. No electric mixers to plug in. Just a spoon, a bowl, and a craving that needs solving. If you’ve been hunting for quick and easy dessert recipes that don’t make a mess or leave leftovers until next week, this might become your go-to.

It’s no fuss, no fluff—just honest flavor in a size that makes sense. Great for small households or when you’re baking for one. You won’t find gimmicks here, just results that’ll make you want another slice.

3) Ingredients for Small Chocolate Cake

Granulated Sugar: You’ll need 1/2 cup. It sweetens the cake, but it also gives that nice, tender texture you expect in every forkful of chocolatey goodness.

Unsweetened Cocoa Powder: Use 1/4 cup. This is where the deep chocolate flavor comes from, so don’t skimp or substitute it. The darker the cocoa, the richer the cake.

All-Purpose Flour: Add 1/2 cup. It gives the structure we need without making the cake heavy. Just spoon it in lightly—no need to pack it down.

Baking Soda: Half a teaspoon does the trick. This helps the cake rise nicely, making it fluffy instead of flat and sad.

Salt: A quarter teaspoon. It sounds minor, but it makes the chocolate taste like chocolate, not mud. Trust me, skip it and you’ll taste the difference.

Warm Water: Use 1/2 cup. The warmth helps dissolve everything smoothly. It also binds the dry ingredients quickly so you don’t over-stir.

Neutral Oil: 1/4 cup. Something like canola or vegetable oil. It keeps the cake moist and soft for days (if it even lasts that long).

White Vinegar: Just 1/2 tablespoon. This reacts with the baking soda and gives a gentle rise. Don’t worry, you won’t taste it.

Vanilla Extract: Half a teaspoon adds depth and balance. It rounds out the cocoa and makes everything smell like a bakery.

4) How to Make Small Chocolate Cake

Step 1: Preheat your oven to 350°F and lightly grease a 6-inch round cake pan. I always line the bottom with parchment, too. It just makes getting the cake out way less stressful.

Step 2: In a medium bowl, whisk together your sugar, cocoa, flour, baking soda, and salt. That’s your dry mix. Make sure there are no lumps lurking, especially from the cocoa.

Step 3: Add your warm water, oil, vinegar, and vanilla directly into that same bowl. Stir it all up until just combined. You don’t want to beat it like a pancake batter—gentle is good.

Step 4: Pour the batter into your prepared pan. Use a spatula to even it out if needed. Pop it into the oven and bake for 25 to 30 minutes.

Step 5: Check it with a toothpick near the center. If it comes out clean or with a few crumbs, you’re golden. Let it cool completely before turning it out or slicing.

5) Tips for Making Small Chocolate Cake

First off, don’t overmix. That’s how cakes get rubbery instead of soft. Once everything is wet and looks consistent, stop stirring. This cake doesn’t need a lot of muscle to shine.

Second, use good cocoa. Not the sweetened kind, not hot chocolate mix. Real unsweetened cocoa powder brings out that rich flavor this chocolate cake recipe easy homemade without buttermilk needs.

Finally, keep an eye on the bake time. Ovens lie. They do. What takes 25 minutes in mine might take 30 in yours. Start checking early. If it springs back when you press the top, it’s done.

6) Making Small Chocolate Cake Ahead of Time

If you’re anything like me, sometimes you bake just to have something sweet waiting. This cake plays nice with time. You can bake it the night before, let it cool, wrap it tight, and it’ll still taste fresh the next day.

I’ve even baked and frozen it. Yep, this chocolate cake recipe easy homemade without buttermilk holds up in the freezer. Just wrap it in plastic and foil. Thaw on the counter for a few hours before frosting or serving.

It’s the kind of dessert that doesn’t demand urgency but always delivers when needed. Whether for last-minute guests or next-day treats, this one’s got you covered.

7) Storing Leftover Small Chocolate Cake

Storing this cake is simple. If you haven’t frosted it, you can keep it in an airtight container on the counter for two days. Beyond that, slide it into the fridge. It’ll last about five days there without losing its texture.

For longer storage, freeze individual slices. That way you don’t have to defrost the whole cake when you only want one. A quick 20-second zap in the microwave brings it back to life.

Just keep it wrapped up well. Air is the enemy. And stale chocolate cake? That’s not something anyone deserves.

8) Try these cakes next!

9) Small Chocolate Cake Recipe