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6 Inch Chocolate Cake Recipe

prep 10 minutes mins
cook 35 minutes mins

My favorite, three layer 6 inch chocolate cake recipe. Basic and sturdy and pairs well with any frosting!

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6 Inch Chocolate Cake Recipe

January 20, 2021
July 28, 2025

My favorite, three layer 6 inch chocolate cake recipe. Basic and sturdy and pairs well with any frosting!

6 inch chocolate cake recipe

The most popular recipe on this blog is my 6 Inch Vanilla Cake Recipe and so I wanted to share my favorite 6 Inch Chocolate Cake Recipe with you guys! Chocolate cake can be made soooo many different ways with so many different flavor profiles and textures but this is my preferred version. 

Before you read the rest of the recipe, this cake is very similar in texture to the vanilla version. I would really say it’s super soft or spongy but it is airy and fluffy if it’s done right. 

What makes this the best 6 inch chocolate cake?

Texture: I’ve tested sooo many chocolate cake recipes and although I love a good melt in your mouth, spongy chocolate cake, I don’t like how fragile they can be. There are some that are less fragile, however this is a preference thing whether you like really soft and fudgy cake or something a little more fluffy, sturdy and not as intensely flavored. 

According to my instagram poll, you guys prefer this kind but I will be working on a rich, fudgy, spongy version as well so stay tuned for that. 

Flavor: To me, the perfect chocolate cake has a pleasant chocolate flavor. Not too intense, not coffee flavored,  just simple sweet chocolate. 

Simplicity: No one wants to make the BEST chocolate cake if the ingredient list is too long or inaccessible. I think most people have these ingredients on hand and it’s fairly simple to make…in my opinion, lol. 

cream butter and sugar together
cream butter and sugar together
add oil and beat
add oil and beat

How to make this 6 inch chocolate cake recipe?

I really like to keep my recipes as simple as I can without leaving out anything that might help you. The full instructions are in the recipe card but we’ll run through some best practices for cakes in general and the ingredient list. 

Ingredients:

  • Flour: I develop most of my recipes with all-purpose flour because that’s what most people have on hand and is easily accessible. 
  • Cocoa Powder: I love using dutch process cocoa powder in basically all of my recipes. I like the flavor and the color better. If you don’t have dutch process, you can use regular cocoa powder for this recipe too. 
  • Fat: I use butter and oil in almost all my cake recipes because I like the texture produced by the combination of both fats. I find that butter alone can be more dry whereas oil is sometimes too spongy and can feel a little wet so I love creaming the butter with the sugar for some volume and air and then adding the oil. 
  • Eggs: I’ve made some incredible chocolate cakes without eggs but unfortunately this is not one of them. If you’re looking for that, try this Dark Chocolate Blood Orange Cake. 
  • Sugar: Sugar provides flavor and moisture in cakes. It also helps with leavening since it gets creamed with the butter. It’s especially important when you’re adding cocoa powder because cocoa is very bitter. If you want a less sweet cake, try pairing it with a European buttercream instead of American buttercream. 
  • Liquid: Before I did all this recipe testing, I was a firm believer in buttermilk and/or coffee for chocolate cake. After experimenting with sour cream I definitely think it provides a better flavor and texture. Coffee did intensify the flavor and provided a beautiful dark color for the cake but I didn’t prefer the intense flavor. 
add eggs, one at a time
add eggs, one at a time
add sour cream
add sour cream

Frequently Asked Questions:

Why do the ingredients have to be at room temperature?

The temperature of the ingredients  ensures that the right amount of air is incorporated into your cake and that the batter emulsifies properly. If your batter ever looks split/curdled when you add the eggs, it’s most likely either the temperature of your ingredients or the fat to liquid ratio is off. 

I usually pull the butter and eggs out first. Put the eggs in some hot water and slice the butter so it warms up quicker. Get the rest of my ingredients together and measure. Microwave the milk for 10-20 seconds so it’s not cold and use cold sour cream because warm sour cream sounds gross, lol. 

How do you make sure the cake won’t stick to the pan?

Honestly I rarely encounter this problem. I typically just use a baking spray made with flour to grease my cake pans. I feel like that’s not as common as greasing with plain butter or flour but it works for me and it’s so much easier. If you’re really nervous you can use parchment paper to line the bottom of the pans as well. 

add half of the dry ingredients, followed by the wet ingredients
add half of the dry ingredients, followed by the wet ingredients
add the rest of the dry ingredients
add the rest of the dry ingredients

How do I know when my cake is done baking?

This is important because a good cake can become a dry cake in a matter of minutes. A toothpick inserted in the center that comes out clean is also a common test to check for doneness but this can also easily lead to an overbaked cake. .

If your cake pans are greased properly, the cake should release itself from the edge of the pan once it’s fully baked. Another way to know is that as soon as the top of the cake no longer looks wet, gently press on the center of it and if it springs back, it’s done. If your fingerprint stays pressed down then bake it for another 1-2 minutes and try again. 

Can I make this 6 inch chocolate cake recipe in other sized pans?

Yes! I prefer three layers of 6 inch chocolate cake. You could also make thin layers by cutting them in half to make six 6 inch layers. This recipe can also make a two layer 8 or 9 inch cake. 

Obviously you’ll have to adjust the bake time for each of them and the cake will look a little different than mine. If you make this in two 8 inch pans, it’ll probably bake for about 40 minutes to bake. If you make two 9 inch layers, it may take just 30-35 minutes to bake since they are slightly thinner.

Does this chocolate cake recipe work for cupcakes?

This chocolate cake recipe is wonderful for cupcakes as well. I generally don’t use my cake recipes for cupcakes, especially when it comes to vanilla, but for chocolate it always works!

This recipe makes 23-24 cupcakes, the tins should be filled ⅔-¾ full and baked for about 18 minutes. If I’m stingy and make them slightly smaller, I get 24 cupcakes but if usually I get just 23.

chocolate caramel cake

What kind of frosting can I use for chocolate cake?

This type of cake pairs well with many different frostings. You can pair it with basically any European or American buttercream. My favorites are Swiss meringue buttercream, German buttercream and cream cheese frosting. The cake above is a Chocolate Caramel Cake with chocolate Sweetened Condensed Milk Frosting (Russian buttercream). 

Some great flavor combinations are chocolate cake with cream cheese frosting, chocolate cake with raspberry or strawberry buttercream, chocolate cake with coffee buttercream, or my favorite, just chocolate cake with chocolate buttercream! 

How much frosting do I need for a three layer 6 inch chocolate cake

I prefer not to decorate my cakes heavily with frosting so I find that a frosting that uses 1 cup of butter is sufficient for me. If you’re looking to decorate as well, I would recommend a frosting that uses at least 1 ½ cups of butter. 

For example, the recipe above with chocolate Russian buttercream uses 1 ½ cups of butter (I had some left over since I didn’t decorate), but the recipe for coffee Swiss meringue buttercream uses 1 cup of butter, and this recipe for French buttercream uses 1 cup of butter. To turn them into a recipe that uses 1 ½ cups of butter, just 1.5x the recipe, so for a Swiss meringue buttercream, instead of 4 egg whites and 1 cup of sugar, use 6 egg whites with 1 ½ cups of sugar and 1 ½ cups of butter. 

If you haven’t already, make sure to check out my cookbook Frosted. It’s about all the different types of frosting and it has 60 recipes to use the frostings for!

Thanks so much reading, if you make this 6 inch chocolate cake recipe make sure to tag me @baranbakery on instagram and show me what you did with it! As always, have a blessed day and happy baking!

Love, B

Recipes
Occasions

6 inch chocolate cake recipe

4.53 from 118 votes
prep 10 minutes mins
cook 35 minutes mins
total 45 minutes mins
Serves 12 slices
My favorite, three layer 6 inch chocolate cake recipe. Basic and sturdy and pairs well with any frosting!
Author: Bernice Baran
Print Recipe Pin Recipe email recipe
Servings 12 slices
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Ingredients

  • 1 3/4 cups (210)g all-purpose flour, spooned and leveled
  • 3/4 cup (60g) cocoa powder, spooned and leveled
  • 1 Tbsp (10g) baking powder
  • 1/2 tsp salt
  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/2 cup (118mL) canola oil
  • 1 1/2 cup (300g) granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup (170g) sour cream
  • 3/4 cup (180mL) milk, room temperature

Method

  1. Begin by bringing all your ingredients to room temperature. Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 6 inch cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until they're evenly distributed.
    1 3/4 cups (210)g all-purpose flour spooned and leveled, 3/4 cup (60g) cocoa powder spooned and leveled, 1 Tbsp (10g) baking powder, 1/2 tsp salt
  3. Place the room temperature butter, the oil and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes.
    1/4 cup (56g) unsalted butter room temperature, 1/2 cup (118mL) canola oil, 1 1/2 cup (300g) granulated sugar
  4. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the sour cream and beat just until it's combined.
    3 large eggs room temperature, 3/4 cup (170g) sour cream
  5. Add half of the dry ingredients to the batter, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients.
    3/4 cup (180mL) milk room temperature
  6. Distribute the batter evenly among the three cake pans, about 14oz in each pan and bake for 30-35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
  7. Allow the cake to cool in the pan for 5 minutes and then invert them onto a tea towel or cooling rack. Then allow them to cool completely before frosting.
Course: Cakes
Cuisine: American
Keyword: 6 inch cake, 6 inch chocolate cake, chocolate cake, chocolate dessert

For similar recipes, check out:

  • VANILLA 6 INCH CAKE RECIPE
  • MARBLE CAKE WITH BUTTERCREAM FROSTING
  • RHUBARB VANILLA CAKE
  • CHOCOLATE MOCHA CAKE WITH COFFEE SWISS MERINGUE BUTTERCREAM
  • S’MORES LAYER CAKE WITH HOMEMADE FLUFF

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  1. Wendy Vick
    21.08.2025

    Could you make cup cakes with this recipe? If so how many do you think it would make?

    Reply
    1. Bernice Baran
      21.08.2025

      Hi Wendy it would make 23-24 cupcakes

      Reply
  2. Teyla
    21.01.2025

    Hi, I want to make this but I have 2 deep 6 inch pans – will these amounts work just as well?

    Reply
    1. Bernice Baran
      21.01.2025

      That should be fine!

      Reply
  3. Sarah
    27.11.2024

    Hi, can I substitute the plain flour for gluten free flour? Thanks!

    Reply
    1. Bernice Baran
      27.11.2024

      Hi Sarah, yes that should work fine!

      Reply
  4. Alia
    28.03.2024

    Hiii! If i want to make it 4 inch whats the recipe? I did your vanilla 4 inch and its delicious!

    Reply
    1. Bernice Baran
      07.03.2025

      Hi Alia,
      So sorry I saw this so late!! I would do 1/3 of the recipe for a 4 inch cake!

      Reply
  5. Andi
    12.11.2023

    Haven’t made it yet, but had to lol at “…warm sour cream sounds gross, lol.” I grew up eating toast thickly schmeared with sour cream and a sprinkle of sugar. If course, the SC warms up on the fresh-out-of-the-toaster toast and, it is anything but gross!

    Reply
    1. Bernice Baran
      14.11.2023

      LOL ok i’ve actually had sour cream on bread with a sprinkle of salt but never on warm bread hahah

      Reply
  6. Oopa
    15.11.2022

    Hi
    Waiting for your fudgy sponge cake.Can this be had as it is..like a tea cake without any fillings frosting etc. I like a slice of plain cake with my coffee.

    Reply
    1. Bernice Baran
      17.11.2022

      Hi, yes it could definitely be eaten alone with coffee 🙂

      Reply
    2. Kristen
      05.03.2025

      Good morning! I have made many of your recipes and they have all turned out great. I am looking to make a 3 layer 9 inch in your chocolate cake recipe? If you could tell me how to adjust it I would greatly appreciate it! Thank you, Kristen

      Reply
      1. Bernice Baran
        07.03.2025

        Hi Kristen, I don’t think I’ve made that exact size but I believe if you just double this one it would make either three or four 9 inch layers 🙂

  7. Maria
    18.09.2022

    Hey, just did this recipe and there is no other like this cake! I was wonder if there is a vanilla version of this one or if I can just not add the cocoa… Anyway fantastic recipe!

    Reply
    1. Bernice Baran
      20.09.2022

      Hi Maria, so glad you like it 🙂 my most popular recipe is actually the vanilla version!
      https://baranbakery.com/6-inch-vanilla-cake-recipe/

      Reply
  8. Minnie
    02.08.2022

    Hi I’m looking to make this cake today. However I don’t have any sour cream, is there a substitute?

    Thanks

    Reply
    1. Bernice Baran
      02.08.2022

      Hi Minnie, you can use greek yogurt or heavy whipping cream. If you don’t have any of those I would about 2/3 cup milk in place of the sour cream.

      Reply
  9. Chloe
    09.05.2022

    Hi,
    I only have one 6” pan, could I keep the mixture in the fridge or room temperature and bake them one after the other?
    Thanks!

    Reply
    1. Bernice Baran
      16.05.2022

      hi, i would just keep them at room temperature and bake them one after another 🙂

      Reply
  10. Jules Carter
    07.11.2021

    Hi, love your recipes ❤
    I just made this cake, and have decided I want to make one more layer.. How do I adjust ingredient quantities?

    Reply
    1. Bernice Baran
      13.11.2021

      Hi Jules, thanks so much! I haven’t tried making this into four layers but my best guess would:

      2 1/4 (270g) all-purpose flour
      1 cup (80g) cocoa powder
      1 Tbsp + 1 tsp baking powder
      1 tsp salt
      1/2 cup (113g) unsalted butter, room temperature
      2 cups (300g) granulated sugar
      1/2 cup (118mL) canola oil
      4 large eggs, room temperature
      1 cup (170g) sour cream
      1 cup (177mL) milk, room temperature

      Reply
    2. Bridget
      18.06.2025

      Can I use Dutch process cocoa?

      Reply
      1. Bernice Baran
        19.06.2025

        Yes, I use dutch process but either works

  11. Kelly
    31.10.2021

    If I wanted to use stout beer in this cake, could I replace the milk with the stout?

    Reply
    1. Bernice Baran
      03.11.2021

      Hi Kelly, I haven’t tried it on this particular recipe but I’ve done that in the past with similar recipes. I don’t see why it wouldn’t work!

      Reply
  12. Danielle
    28.10.2021

    Hi,

    What can I use instead of canola oil, I’m from the uk would vegetable oil be ok?

    Thank you
    Danielle

    Reply
    1. Bernice Baran
      29.10.2021

      Vegetable oil is perfect!

      Reply
  13. Janie canche
    08.10.2021

    Add coffee liquid

    Reply
  14. Sarah M
    24.09.2021

    Thank you! A perfect recipe which scales up brilliantly.

    Reply
    1. Bernice Baran
      27.09.2021

      Ahh so glad you like it!! Thank you for sharing?

      Reply
  15. Maria
    10.07.2021

    Just found this recipe and i am trilling to give it a try! May i ask how high those layers are?

    Reply
    1. Bernice Baran
      13.07.2021

      I would say around 2 inches

      Reply
      1. Maria
        17.07.2021

        I just tried the recipe and it is absolutely fantastic! Thank you for sharing this!

  16. Christina
    25.06.2021

    I absolutely love this recipe! I use for a 6 layer 6 inch cake and doubled the recipe. However, now I want to you use to for a sculptured 3D cake. Was wondering how many cups or batches of this recipe I need to fill a rectangle large laminating pan 27x37x5cm?

    Reply
    1. Bernice Baran
      30.06.2021

      Hi Christina, I’m not entirely sure but I use the same recipe for a 9”x13” pan.

      Reply
  17. Cath
    21.02.2021

    How many servings?

    Reply
    1. Bernice Baran
      22.02.2021

      About 8 depending on thin you slice it

      Reply
  18. Mariana
    05.02.2021

    Does it keep moist after refigerated? Or would you recommend while assembling it qith the frosting putting syrup in the sponge to keep it moist

    Reply
  19. Paula Curley
    26.01.2021

    Hi, looks a lovely cake and recipe. Can this be made in to two 7″ cake tins? Will quantity and time change? Thanks

    Reply
    1. Paula Curley
      26.01.2021

      Hi also, same question for your 6″ vanilla cake

      Reply
      1. Bernice Baran
        26.01.2021

        You can make it in three 7inch pans and bake it for about 5 minutes less!

    2. Bernice Baran
      26.01.2021

      You can make it in three 7inch pans and bake it for about 5 minutes less!

      Reply
  20. Kavita Wadhwa
    22.01.2021

    What is the egg replacement that can be used in the recipe ?

    Reply
    1. Bernice Baran
      22.01.2021

      I don’t have an egg replacement for this recipe.
      This chocolate cake has no eggs

      https://baranbakery.com/dark-chocolate-blood-orange-cake/

      Reply

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One of the oldest recipes on my site & still a fav One of the oldest recipes on my site & still a favorite 🍋
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https://baranbakery.com/lemon-poppyseed-cheesecake/
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#lemonpoppyseed #lemoncheesecake #nobakecheesecake
The softest 🍋 cake! Still have yet to turn this The softest 🍋 cake! Still have yet to turn this into a loaf cake lol
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#lemonbundtcake #lemoncake
Oreo ice cream sandwiches but make it coffeeeeeee Oreo ice cream sandwiches but make it coffeeeeeee cuz everything with coffee is superior ☕️
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One of the simplest recipes to make but one that I One of the simplest recipes to make but one that I tested waaaaayyy more than my other recipes lol.
I wasn’t mad about it, there was a lot of tiramisu eaten and this is my favorite version 🫶🏼
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