6 Inch Chocolate Cake Recipe (Gluten Free Option)
If you’ve ever wanted to bake a small, delicious chocolate cake that’s soft, rich, and perfectly sized for any celebration — this 6-inch chocolate cake recipe with 2 layers is it! It’s moist, full of deep chocolate flavor, and comes with a simple gluten-free option that makes it perfect for everyone to enjoy.
Servings: 12 servings
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
Serving: 1serving - makes 12 | Calories: 391kcal | Carbohydrates: 52g | Protein: 2g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 357mg | Potassium: 100mg | Fiber: 2g | Sugar: 42g | Vitamin A: 493IU | Calcium: 48mg | Iron: 1mg