6-inch Chocolate Cake With Marshmallow Frosting Recipe

When you only need to feed a small number of people, this miniature chocolate cake is the ideal dessert to serve. 


FOR THE CAKE: – 3/4 cup (90g) all-purpose flour – 1/4 cup (21g) unsweetened cocoa powder – 1/4 teaspoon baking powder – 1/8 teaspoon baking soda – 1/8 teaspoon salt – 1/4 cup (56g) unsalted butter, softened – 1/4 cup (50g) granulated sugar – 1/4 cup (50g) firmly packed light brown sugar – 1 large egg – 1/4 teaspoon vanilla extract – 1/4 cup + 1 tablespoon (75ml) buttermilk FOR THE FROSTING: – 1/3 cup (75g) unsalted butter, softened – 1/3 cup (36g) confectioners’ sugar, sifted – 1/4 teaspoon vanilla extract – 1/3 cup (43g) marshmallow creme (such as Marshmallow Fluff) – chocolate sprinkles, for garnish

MAKE THE CAKE: Preheat oven to 350°F. Grease and flour a 6-inch round cake pan or use floured baking spray. Parchment-line. Grease paper. 

Step 1


Mix flour, cocoa powder, baking powder, soda, and salt. Set aside. Beat butter, sugar, and brown sugar until fluffy with a medium-speed electric mixer. Add egg and vanilla, mix well. 

Step 2

Lower mixer speed. Three flour mixtures and two buttermilk portions are added. Just combine. 

Step 3

Place batter in pan and spread evenly. Bake 30–35 minutes until a pick inserted into the centre comes out clean. 

Step 4

Wait 15 minutes to cool the cake on a wire rack in the pan. To cool, remove the cake from the pan to a wire rack. 

Step 5

FOR FROSTING: Combine and smooth the butter, confectioners' sugar, vanilla, and marshmallow creme with an electric mixer on medium speed. 

Step 6

Frost the cooled cake. Put chocolate sprinkles on top. 

Step 7

Chocolate Cupcakes Recipe 

See Also

See Also