Easy 6-Inch Chocolate Cake Recipe

Coated in luscious chocolate Swiss Meringue Buttercream. Perfect for a smaller party!

The cake itself is moist and fluffy and the frosting tastes like chocolate mousse!

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

In a separate bowl whisk egg, vanilla, sugar and vegetable oil.

Measure out some milk separately and add in a little vinegar.

Add the dry ingredients to the egg mixture, 1/3 at a time along with the milk mixture.

Pour in hot coffee - This enhances the chocolate flavor. You can just use hot water if you don't like coffee.

Bake, then let it cool to room temp while you make the frosting.

Warm egg whites and granulated sugar until the sugar has dissolved, whisking continuously.

Add to a stand mixer and beat until stiff peaks and cool to the touch. Add in butter, a cube at a time.

Drizzle in melted chocolate (that has cooled to room temperature) and add vanilla.

Beat until smooth and beautifully creamy. A paddle attachment on your stand mixer can remove the air bubbles.

Dollop the frosting on the cake and use an offset spatula to spread it out.

Top with chocolate shavings or sprinkles.

The cake stays moist for days! Swipe up for the full recipe or visit Bakingwithbutter.com