Small-Batch Valentine Chocolate Cake
This recipe makes a perfectly sized chocolate cake for two people—no leftovers sitting around for a week.
It bakes in a 6-inch pan and delivers the same rich, tender crumb as a full-sized cake.
Why You’ll Love It
- Perfect portion for two people
- Ready in under an hour
- Uses pantry staples
- No mixer required for the batter
- Rich chocolate flavor without being too sweet
Ingredients
For the Cake
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/4 cup buttermilk (or 1/4 cup milk + 1 teaspoon white vinegar)
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup hot coffee (or hot water)
For the Chocolate Frosting
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Decorations
- Fresh raspberries
- Heart-shaped sprinkles
- Chocolate shavings
Steps
- Preheat your oven to 350°F (175°C).
- Grease a 6-inch round cake pan and line the bottom with parchment paper.
- Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium bowl.
- Add the egg, buttermilk, oil, and vanilla to the dry ingredients.
- Mix until just combined—don’t overmix or the cake will be tough.
- Pour in the hot coffee and stir until the batter is smooth.
- The batter will be thin, and that’s exactly right.
- Pour the batter into your prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire cooling rack.
- Cool completely before frosting—about 45 minutes.
- For the frosting, beat the softened butter with a hand mixer until fluffy, about 2 minutes.
- Add the powdered sugar and cocoa powder gradually, mixing on low speed.
- Pour in the heavy cream, vanilla, and salt.
- Beat on medium-high for 2-3 minutes until light and spreadable.
- Spread the frosting over the cooled cake using an offset spatula.
- Add your decorations and serve.
Helpful Tips and Substitutions
Room temperature ingredients blend better and create a more even crumb.
No buttermilk? Mix 1/4 cup milk with 1 teaspoon of white vinegar and let it sit for 5 minutes.
Hot coffee intensifies the chocolate flavor without making the cake taste like coffee.
If you don’t drink coffee, use hot water instead.
For a darker chocolate flavor, use Dutch-process cocoa powder.
You can double this recipe and bake it in an 8-inch pan for 30-35 minutes.
A cake leveler helps create an even top if your cake domes during baking.
Serving Ideas
Slice and serve with a scoop of vanilla ice cream.
Add a drizzle of raspberry sauce for extra Valentine’s Day flair.
Dust with powdered sugar and serve alongside fresh strawberries.
Pour two glasses of champagne or sparkling cider for a complete date-night dessert.
Make-Ahead and Storage
Store the unfrosted cake wrapped tightly in plastic wrap at room temperature for up to 2 days.
Once frosted, keep the cake covered in the refrigerator for up to 4 days.
Bring refrigerated cake to room temperature for 30 minutes before serving for the best texture.
The unfrosted cake freezes well for up to 2 months—wrap it in plastic wrap, then foil.
Thaw frozen cake overnight in the refrigerator before frosting.
The frosting can be made 3 days ahead and stored in an airtight container in the fridge.
Beat chilled frosting for 1 minute before using to restore its spreadable texture.
A Sweet Finish for Two
This small-batch chocolate cake delivers everything you want for Valentine’s Day without the commitment of a full-sized dessert.
The texture is moist, the chocolate flavor is rich, and the portion is just right.
Bake it for your partner, your best friend, or yourself—no judgment here.