With Valentine’s Day fast approaching, I couldn’t help but continue this small batch cake series with a mini version of my favorite raspberry chocolate cake recipe! It’s a decadent chocolate cake with delicious raspberry buttercream and a beautiful chocolate ganache drip, perfectly portioned for 2-4 people. You can bake this recipe as a three layer 4-inch cake like I did, or as a single layer 6-inch cake. It’s the perfect flavor combination for date night or a small gathering!
Small Batch Chocolate Cake
This mini cake recipe starts with a scaled down version of my one-bowl chocolate cake recipe, which makes enough batter for one 6-inch cake layer or three 4-inch cake layers. It’s so moist and decadent with amazing chocolate flavor. The perfect texture comes partly from the moisture that the oil and buttermilk add, and partly from the hot liquid added at the end. The heat helps to bloom the cocoa powder and really incorporate the ingredients before the baking process. You can use either hot coffee or hot water for that part, but I prefer coffee because it amplifies the chocolate flavor even more!
Pro Tip: If you don’t have easy access to buttermilk you can easily make a DIY version by adding about 1/2 teaspoon of white vinegar, apple cider vinegar, or lemon juice into a measuring cup, then topping it with whole milk until it measures 1/4 Cup (the amount of buttermilk called for in this recipe). Give the mixture a stir and let it sit for at least 15 minutes, which is how long it takes for the ingredients to chemically react.
Delicious Raspberry Buttercream
The Raspberry Buttercream is the filling and the frosting on this one, and it’s just perfect that way. The secret to the beautiful flavor and consistency of this buttercream is freeze-dried raspberries. The process of freeze-drying removes the liquid from the berry and keeps ALL the flavor intact, so it’s easy to grind the berries into a powder and add them right to the buttercream. This gives you the most powerful flavorful and keeps the consistency of the frosting perfect for cake decorating. And just look at that naturally gorgeous color! No food color gel necessary.
You can find freeze-dried raspberries at most grocery stores, Trader Joe’s, and even Target if you’d rather shop local. And if you can’t find freeze-dried raspberries, I do have this raspberry buttercream recipe that uses fresh berries. It works beautifully as a substitute!
What Cake Pans to Use for Small Batch Cakes
There are two different cake pan sizes that work with this recipe: 4-inch and 6-inch. If you want to make a mini layer cake like the cake pictured here, you’ll need three 4-inch cake pans. These are the ones I love to use for mini layer cakes. If you’re making a single layer, you’ll need one 6-inch cake pan.
How to Decorate a Mini Chocolate Raspberry Cake
Decorating a mini layer cake will require a bit more patience than the single-layer version, but I find it so much fun! I wanted this one to look almost exactly like my full sized raspberry chocolate cake recipe and it turned out so cute. After filling and frosting the cake with raspberry buttercream, I used more of the buttercream to create a smooth finish on the cake before dripping it with chocolate ganache. I topped the cake with the rest of the raspberry buttercream, which I piped with Wilton Tip 4B and then added fresh raspberries on top.
You could use all of these techniques on a single layer 6-inch cake, get creative with piping the buttercream on top, or simply frost the cake layer with a rustic finish. However you decorate, it’s sure to be a hit for Valentine’s Day, Galentine’s Day, or any day!
Small Batch Raspberry Chocolate Cake
Equipment
- 3 4-inch cake pans OR
Ingredients
Small Batch Chocolate Cake
- 1/2 Cup (65g) all purpose flour
- 1/2 Cup (100g) granulated sugar
- 1/4 Cup (21g) unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 large egg, room temperature
- 2 Tbsp vegetable oil
- 1/2 tsp pure vanilla extract
- 1/4 Cup (60ml) buttermilk, room temperature* DIY recipe in notes
- 1/4 Cup (60ml) hot coffee or hot water
Raspberry Buttercream
- 1/3 Cup (9g) freeze-dried raspberries** instructions for fresh raspberries in notes
- 1/2 Cup (113g) unsalted butter, room temperature
- 1 1/2 Cups (180g) powdered sugar
- 1 1/2 Tbsp whole milk, room temperature
- 1/2 tsp pure vanilla extract
- pinch of salt, or to taste
Chocolate Ganache
- 1/4 Cup (46g) chocolate chips
- 1/4 Cup (60ml) heavy whipping cream
Garnish
- fresh raspberries
Instructions
Make the Small Batch Chocolate Cake
- Preheat the oven to 350ºF and prepare three 4-inch or one 6-inch cake pan by spraying the sides with cooking spray and fitting the bottom(s) with a wax paper or parchment paper cake circle.
- Place all of the dry ingredients into a medium bowl and whisk them together. Add the egg, vegetable oil, vanilla, and buttermilk and whisk until fully combined. Add the hot coffee (or hot water) in a slow stream and whisk until fully combined and smooth. The batter will be very thin.
- Pour the batter into the prepared cake pan(s). If using 4-inch cake pans, bake for 18-22 minutes. If using a 6-inch cake pan bake for 24-28 minutes. The cake is done when it springs back to the touch and a toothpick inserted comes out clean. Cool completely before assembling and decorating.
Make the Raspberry Buttercream
- With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
- In a stand mixer fitted with a paddle attachment, whip the butter on medium-high speed until creamy and light in color, 4-5 minutes. Add the raspberry powder, vanilla, and milk and continue to mix on medium until fully combined.
- Scrape down the bowl and paddle, then add the powdered sugar in two additions, mixing on low speed until incorporated. Add a small pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.
Make the Chocolate Ganache
- Place chocolate chips into a heat resistant bowl (glass or metal) and set aside.
- In a saucepan over medium heat, warm the heavy whipping cream until it just starts to simmer, whisking frequently. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds.
- Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above.
Assembly
- Once the chocolate cake is completely cooled, frost and decorate with the raspberry buttercream. To create the mini layer cake pictured, level the cake layers to your desired height. Add a swipe of raspberry buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with raspberry buttercream, then crumb coat the cake with raspberry buttercream. Place the crumb coated cake in the refrigerator for at least 20 minutes to let the buttercream set firm.
- Use more raspberry buttercream to create a smooth buttercream finish and place the cake back into the refrigerator for 20 minutes to let the buttercream chill before dripping with chocolate ganache. Place the cake back into the refrigerator for another 5 minutes to let the ganache set, then use the remaining raspberry buttercream to pipe a star border on top using Wilton Tip 4B. Top every other star with a fresh raspberry.
Notes
- The small batch chocolate cake layer(s) can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The raspberry buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.
- The chocolate ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.
I hope you love making this small batch raspberry chocolate cake recipe! Let me know who you made it for in the comments below + be sure to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!
Can I use this recipe for a small batch of cupcakes?
Hi Vanessa! Yes, it will make about 9 cupcakes. Fill your cupcake tins no more than 2/3 full and bake at 350F for 14-18 min. Enjoy!
Hey! Would this work if i substitute buttermilk with regular milk?
Hi Ashley! It will work, but buttermilk makes it more moist. If you have vinegar or lemon juice on hand I would recommend making DIY buttermilk. Add 1/2 tsp of white vinegar (or apple cider vinegar or lemon juice) into a jar and top it with 1/4 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.
Thanks, trying this tomorrow!!
Made this cake last weekend and I’m pretty sure it’s the best chocolate cake recipe I’ve ever used. The raspberry buttercream with the dried raspberries fantastic! I am now looking for a lemon cake recipe. Thank you!!!!
Yay, Glenda! I’m so happy to hear that! I have a small batch version of my lemon cake recipe here: https://sugarandsparrow.com/small-batch-lemon-cake/
How would I incorporate either fresh or frozen raspberries in the frosting?
Hi Teresa! I have a recipe for buttercream with fresh/frozen raspberries here: https://sugarandsparrow.com/fresh-raspberry-buttercream-recipe/
Does it matter if it’s Dutch or Natural cocoa powder for this cake recipe?
Hi Lance! You can use either natural or Dutch processed cocoa powder for this cake. Both work!