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Why You’ll Love This Recipe
I have a tradition in my house where I make and decorate cake for everyone’s birthdays. Usually, it’s a small celebration with just the 4 of us, so I tend to make small cakes so we don’t have a ton left over. This 6 inch chocolate cake has been my go-to for several years, along with my 6 inch vanilla cake!
This recipe makes a beautifully tender cake with a creamy buttercream frosting, ideal for small birthdays, anniversaries, Valentine’s Day, or anytime you want a homemade gluten-free chocolate cake without a ton of leftovers.
I love that it’s a small batch dessert, it’s gluten-free friendly, and it’s so moist and chocolatey with the perfect consistency! On top of that, it’s simple, no-fuss recipe even if it’s just made from scratch with just one bowl and hand mixer.
Ingredients You’ll Need
Besides the ingredients, you’ll also need two 6 inch cake pans.
Cake
- Gluten free flour: Use gluten free flour with xanthan gum like this one. You can also use regular all purpose flour if you aren’t gluten free.
- Granulated white sugar
- Cocoa powder
- Baking powder and baking soda: Gives the cake a beautiful rise during baking
- Milk: Any kind of milk will work. I used almond milk.
- Avocado oil: Or any neutral flavored oil like vegetable oil
- Egg
- Vanilla extract
- Boiled water: Adding boiled hot water to chocolate cake helps the cocoa powder “bloom” for a richer chocolate flavor. Definitely don’t skip on this!
Buttercream Frosting
- Butter: Make sure it’s softened at room temperature
- Milk: At room temperature
- Vanilla extract
- Sea salt
- Powdered sugar
How to Make 6 Inch Chocolate Cake
Step 1: Preheat oven to 350 degrees F, and line two 6-inch pans with parchment paper. Spray with cooking oil. In a large bowl, mix together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and sea salt.
Step 2: Add milk, oil, egg, and vanilla extract to the flour mixture. Use a handheld mixer to mix at medium speed until combined.
Step 3: Reduce to low speed and slowly drizzle in boiling water while mixing. Once all the water is added, increase to high speed for 1 minute until fully combined.
Step 4: Divide the cake batter into prepared caked pans, and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
Step 5: Cool for 10-15 minutes, then remove from the pan and transfer to a wire rack to cool completely before frosting.
Step 6: Add all ingredients for the buttercream frosting to a bowl and whisk on low speed until everything is combined. Switch to high speed for 8-10 minutes, scraping down the sides halfway through.
Step 7: Add food dye to the frosting if you want. If you cake layers are domed on the top, you can use a use a serrated knife to trim the dome to level out the layers. Spread an even layer of frosting in between the two cake layers. Frost the cake however you wish, slice, and enjoy!
When my younger daughter turned 2, she was very much in love with skeletons and rainbows – and that’s exactly how I decorated it for her! She loved it so much.
Tips for the Perfect Gluten-Free Cake
- Use a gluten-free flour blend that includes xanthan gum. It helps mimic the structure of wheat flour and prevents crumbling.
- Don’t overmix the batter. Gluten-free cakes can become dense if mixed too long.
- Add boiling water slowly. This step “blooms” the cocoa powder and enhances the chocolate flavor.
- Cool completely before frosting. This keeps the buttercream smooth and prevents melting.
Storage Tips
- Store the frosted leftover cake in an airtight container at room temperature for up to 3-4 days, or chill in the fridge in an airtight container for up to a week.
- You can also freeze the unfrosted cake layers for up to 2 months in the freezer. Just wrap them tightly in plastic wrap and thaw before frosting.
Recipe FAQs
Yes! Bake the layers a day ahead, wrap tightly, and frost the next day.
Absolutely — this recipe makes about 12 cupcakes. Reduce baking time to 20–22 minutes.
No, if you’re not gluten-free, you can use regular all-purpose flour instead.
This 6-inch, 2-layer gluten-free chocolate cake is the perfect combination of rich flavor and tender texture — without the heaviness of traditional large cakes. Whether you’re celebrating a special occasion or just craving something sweet, this small chocolate cake recipe delivers every time and tastes amazing.
Top it with fluffy buttercream frosting, add sprinkles, or keep it simple — either way, it’s bound to impress!
More Chocolate Dessert Recipes
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6 Inch Chocolate Cake Recipe (Gluten Free Option)
Ingredients
- 1 cup gluten free all-purpose flour, with xanthan gum (or regular all-purpose flour)
- 3/4 cup granulated white sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup milk, of your choice – I used almond milk
- 1/4 cup avocado oil, or any neutral flavored oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup boiling water
Buttercream Frosting
- 1 cup butter, at room temperature
- 1½ tbsp milk, of your choice, at room temperature
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F, and line two 6-inch round cake pans with parchment paper. Spray with cooking oil. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and sea salt.1 cup gluten free all-purpose flour, 3/4 cup granulated white sugar, 1/2 cup cocoa powder, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp sea salt
- Add milk, oil, egg, and vanilla extract to the flour mixture. Use a handheld mixer to mix at medium speed until combined.1/2 cup milk, 1/4 cup avocado oil, 1 egg, 1 tsp vanilla extract
- Reduce to low speed and slowly drizzle in boiling water while mixing. Once all the water is added, increase to high speed for 1 minute until fully combined.1/2 cup boiling water
- Divide the batter into prepared caked pans, and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Cool for 10-15 minutes, then remove from the pan and transfer to a wire rack to cool completely before frosting.
- Using a stand mixer with the paddle attachment or an electric mixer, add all ingredients for the buttercream frosting to a bowl and whisk on low speed until everything is combined. Switch to high speed for 8-10 minutes, scraping down the sides halfway through. The frosting should be smooth a creamy.1 cup butter, 1½ tbsp milk, 1 tsp vanilla extract, 1/8 tsp sea salt, 3 cups powdered sugar
- Add food dye to the frosting if you want. If you cake layers are domed on the top, you can use a use a serrated knife to trim the dome to level out the layers. Spread an even layer of frosting in between the two cake layers. Frost the cake however you wish!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
