Get the Recipe:
6-Inch Chocolate Cake with Marshmallow Frosting
This mini chocolate cake is the perfect dessert when you're only feeding a few!
Ingredients
For the cake:
- 3/4 cup (90 g) all-purpose flour
- 1/4 cup (21 g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (56 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 5 tablespoons (75 ml) buttermilk
For the frosting:
- 1/3 cup (75 g) unsalted butter, softened
- 1/3 cup (36 g) confectioners’ sugar, sifted
- 1/4 teaspoon vanilla extract
- 1/3 cup (43 g) marshmallow creme, such as Marshmallow Fluff
- chocolate sprinkles, for garnish
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour (or use a baking spray with flour) a 6-inch round cake pan. Line with parchment paper. Grease the paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of the buttermilk. Mix just until combined.
- Transfer the batter to the prepared pan, and spread evenly. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes. Then transfer the cake from the pan to a wire rack to cool completely.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter, confectioners' sugar, vanilla, and marshmallow creme until thoroughly combined and smooth.
- Spread the frosting on the cooled cake. Top with chocolate sprinkles.
Notes
- Store in an airtight container at room temperature for 2 or 3 days.
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