Name: Teeny Tiny Chocolate Cake for One - The Cake Merchant
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Teeny Tiny Chocolate Cake for One - The Cake Merchant

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A couple of weeks ago, we went to Las Vegas for Aaron’s birthday. I wanted to bake him a birthday cake before we left, but he had already had a day of indulgence with his coworkers followed by a pizza dinner with me, and we were about to leave for a gluttonous weekend, so I didn’t know when we were going to squeeze in the time or belly space for a cake. That’s when I decided to whip up the teeniest tiniest cake ever. It was just big enough to satisfy our sweet tooth before we headed off on our trip.I made the entire batter for the cake in a measuring cup, and both the cake and the frosting without a mixer. I baked this is my trusty little 4-inch cake pan, which I have gotten way more use of out of than I ever expected when I bought it. I used cake strips to prevent the cake from doming up, since I didn’t want to lose any of this already tiny cake.I’ve always used an electric mixer or my Kitchen-Aid to make buttercream, but since this was such a small amount of frosting, I used the wooden spoon method. It takes a little bit longer without a mixer, but there’s less clean up involved. I recommend taking your butter out and cutting it into pieces before you even start making the cake. That way it will already be softened by the time the cake has cooled and you won’t have to wait to make the frosting.This cake can easily made vegan. I’ve made it several times and just used whatever milk I have on hand- whole, 2 percent, soy, almond, etc. The butter in the frosting can be replaced with vegan butter, shortening, or a combo of the two. I used a chocolate frosting on this cake, but I’ve listed several flavor variations below.For Vanilla Frosting- omit the cocoa powderFor Chocolate Peanut Butter Frosting- add 1/2 tablespoon of peanut butterFor Chocolate Almond Frosting- add 1/4 teaspoon of pure almond extractFor Mint Chocolate Frosting- add a drop or two of mint extractFor Mocha Frosting- add 1 teaspoon instant espresso powder dissolved in 1 teaspoon of water and omit the milkPrintTeeny Tiny Chocolate Cake for OneYield:IngredientsInstructionsFor the Mini Chocolate Cake: Preheat the oven to 350 degrees fahrenheit. Grease and line a 4-inch cake pan with parchment paper. In a measuring cup or small bowl, whisk together the milk and vinegar and set aside for a couple of minutes. Add the oil, sugar, and vanilla extract and whisk together until foamy. Add the flour, cocoa powder, baking soda, baking powder, and salt and whisk until just combined. Careful not to over mix or the cake will become dense. Pour the batter into the cake pan and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. You may need to add a couple of minutes to the baking time if you use cake strips. Cool on a wire rack for 15 minutes. Turn the cake out of the pan and cool completely before frosting. For the Chocolate Frosting: In a small bowl, use a wooden spoon to cream the butter until it becomes smooth. Once the butter is smooth, add half the powdered sugar and store slowly until it is incorporated into the butter. Add the rest of the powdered sugar a little bit at a time until the mixture has thickened. Mix in the cocoa powder and salt. Add the milk and use a whisk the frosting until it becomes light and fluffy. Spread the frosting on top of the cooled cake and top with sprinkles.3.1https://cakemerchant.com/2015/09/23/teeny-tiny-chocolate-cake-for-one/This is a wonderful idea, and such an adorable cake! Happy belated birthday to Aaron!ReplySo cute!! Oh I just love this cake, looks delicious. I definitely wouldn’t be sharing 🙂ReplyThis is so cute!!!ReplyThat is just precious! Love the teeny tiny aspect and the fact that it’s chocolate chip! I love making small treats and being able to satisfy a craving…and then move on to the next craving!ReplyHow cute! I LOVE the idea of making a mini cake! My boyfriend and I are never able to eat an entire cake on our own.ReplyI love the idea of this little cake. Delicious, cute, and no left over cake to dry out or expand your waist!ReplyOh my goodness this is the cutest! I didn’t really realise how tiny it was until the photo of the cake next to your fingers – so gorgeous! The sprinkles and thick frosting just absolutely top it off &lt;3ReplyOh my goodness. This is the cutest thing I’ve ever seen! The sprinkles and the little slices and then the hand makes it look even more teeny tiny and I just want to eat it up!!! It’s perfect Natasha, and I love the vegan option. Your website is beautiful by the way, this is my first time here 🙂ReplyWhat an adorable tiny cake! I’m in love with those precious little cake slices.ReplyThis is the CUTEST cake! Perfect for national chocolate cake day haha.Now, if I didn’t have apple cider vinegar, is there a good replacement?ReplyI made the cake. The recipe WORKS! THANK YOU!!I made a few changes:– I used a heart-shaped silicon baking pan (didn’t have a 4” round)– Under-baked the cake by 3 minutesReplyJust finished making this to frost for tom…. I added an egg to the batter and used buttermilk!!! Cake cooled and I cut in half to fill the middle. I tasted the smallest piece and the flavor is really really good so was the texture!! Now to figure out what type of frosting to do!!!ReplyGave this a try at home , the best cake I’ve ever tasted!ReplyThis cake tastes SO GOOD with coconut milk instead of regular milk!!!ReplyHi, can I bake this in a ramekin?ReplyWould I be able bake this in a 6″ x 2″ pan? That is the smallest I have on hand. Thanks!ReplyI replaced the apple cider vinegar for white vinegar and doubled the recipe.. will it taste ok?ReplyI made this cake yesterday. I made the actual cake part exactly as the instructions directed, except that I baked it split between two 4 1/2 ” creme brulee ramekins to make a double-layer cake. I cut a parchment paper round for the bottom of each ramekin and sprayed them with cooking spray. The finished baked cake layers were lovely and the cake was perfectly chocolaty, moist, with a great texture. I let them cool completely on a wire rack before easily removing them. Great cake recipe!!!! I will definitely make this cake again.On the top of the bottom cake layer, I chose to spread warmed high-quality raspberry preserves (I use Bonne Maman brand). I think some other preserves (like cherry or apricot) would have tasted good, as well. I carefully put the top cake layer just over that.I must confess that I was in the mood for a very deep chocolate cake experience. The icing recipe(s) included in this recipe post seemed like they would be less chocolatey than I was in the mood for. I wanted more cocoa flavor. With that in mind, I based my icing recipe on the one on the back of the Ghirardelli unsweetened cocoa bag. I used 3 Tbs softened butter, and then approximately 2/3 cup Swerve confectioner’s sugar substitute (in place of regular confectioner’s sugar), and a good 3 Tbs (or so) Ghirardelli unsweetened cocoa, plus some milk to thin to the appropriate consistency. This made more icing, allowing me to ice the whole double-layer mini cake, and was darker in color and very wonderfully chocolatey.I would have liked to have decorated my mini-cake with fresh raspberries, since my cake filling was raspberry preserves, but raspberries are currently expensive in my stores. Instead, I decorated my cake with slices of sweet fresh cherries. It was a worthy substitute.My double layer mini chocolate cake with raspberry filling and full icing turned out to be more than enough to feed 2 people.To see a photo of my finished cake as described above, click https://imgur.com/a/M7gwVIcReplyThe frosting was absolutely delicious!! I gotta admit, I kept “test tasting” before putting in on the cake.ReplyMy grandson got a big laugh when I bought the cutest little high quality pet watering dish for my granddaughter because it was the perfect “easy-bake oven” type size to make a cake for she and I to share at our tea parties. This recipe is just right for the pan – which is four inches. Additionally, I thought I have taken the box of chocolate brownies out but ended up making chocolate cake instead so I sent it home Unfrosted with my grandson. The family loved it anyway. That which I had retained for myself was drizzled with the chocolate syrup kept here for my grandson so that he can have. chocolate milk when he’s with me. Suggestion: try this with the chocolat syrup. May be as tasty as it was with my “mistake” cake! Thanks a bunch for the recipe!ReplyDo you have to use Apple cider vinegar? Will anything happen if I just don’t use it?ReplyIf I follow this exact recipe in a 6” pan, Will it turn out the same but slightly bigger?ReplyBeing new to the “emoty nest’ lifestyle, I need to learn to bake in smaller batches. I was so happy to find this recipe – I can keep my love of baking going and not end up with far too much in the house! I tried this recipe tonight and I was so pleasantly surprised! It was just enough for a treat for us. Thanks for realizing not everyone out here bakes for a big family!ReplyIf I wanted to make a mini vanilla cake, do I just omit the cocoa powder and vinegar? Or do I have to use an entirely different recipe?ReplyI made this following the recipe, but how would I make this vanilla? Could I just get rid of the cocoa powder?ReplyLooks so innocent….but it comes in at 850 calories. I’d have 1/2 on my birthday and the other 1/2 for breakfast the next day…or a early breakfast at 2 am… lol!Looks so yummyReplyDo I need to add an egg?ReplyThis is such a perfect dessert for two! Love the mini size and the recipe is even better that it’s vegan! The cake is so moist…. we basically devoured it! Thank you!ReplyThis is so lovely! I made this for my neighbour for her birthday and it turned out so adorable! I baked this in two 4 inch ramekins for a two-layer cake for 15 minutes in a fan forced oven and that was just right. I also doubled the frosting to frost the middle and the top but that was probably too much as I had enough to frost the sides and still had frosting left over. I also added vanilla extract to the frosting and used salted butter to balance the sweetness of the frosting and that tasted just right. Thank you so much for sharing this recipe 🙂ReplyThis was so quick to whip up. It was so delicious, my entire family shared small bites and absolutely adored it. Thank you so much for this recipe!ReplyThis turned out perfect and sooo cute! Made for my 4 year old and she loved it!!ReplyThis is the cutest thing I have ever seen. I can’t wait to give it a try!!Replymaybe you should change your handle….ReplyI made this and it’s absolutely the cutest cake ever! However, I made a biscoff frosting by omitting the cocoa and adding two teaspoons of biscoff spread and it was amazing!!ReplyThis cake was soo good!! probably the best chocolate cake i\ have ever had! will be using this recipe very often!ReplyI loved the recipe. My cake tastes perfect although I am not sure why my cake rose initially and then sunk in. But its delicious!ReplyJust like you, I want to avoid the oil and all that work that comes with frying. That’s why I was thrilled to test air fryers and see if they could satisfy my hankerings for crispy food, fat, and fuss-free.ReplyPerfect recipe! I made two cupcakes with this for my kids. I didn’t want to make two big cakes as they had their party just the day after but I still wanted them to have a little birthday cake on their actual birthday. It was super easy to make and the texture was super fluffy. For the frosting I used my hand mixer and attached only one mixing paddle. They loved their little cupcakes.ReplyThis is the bee’s knees of mini cakes, I couldn’t find my cocoa powder so just topped up the Plain flour to a teeny tiny vanilla cake. Deliciousness at is best. Thank you from across the pond.ReplyHermesエルメスマフラースーパーコピーBottle VacuumReplyGabion SacksLoeweロエベスーパーコピーReplyBvlgariブルガリ指輪スーパーコピーChina Cylinder BodyReplyOmegaオメガ財布コピーBattery Portable Oxygen ConcentratorReplyLouisVuittonルイヴィトンスマホケースコピーTin MouldReplyBvlgariブルガリネックレスコピーBfl413 Diesel Engine PartsReplyGucciグッチバッグスーパーコピーNitrile/Latex Glove Dipped MachineReplyBy way of introduction, I am Mark Schaefer, and I represent Nutritional Products International. We serve both international and domestic manufacturers who are seeking to gain more distribution within the United States. Your brand recently caught my attention, so I am contacting you today to discuss the possibility of expanding your national distribution reach.We provide expertise in all areas of distribution, and our offerings include the following: Turnkey/One-stop solution, Active accounts with major U.S. distributors and retailers, Our executive team held executive positions with Walmart and Amazon, Our proven sales force has public relations, branding, and marketing all under one roof, We focus on both new and existing product lines, Warehousing and logistics. Our company has a proven history of initiating accounts and placing orders with major distribution outlets. Our history allows us to have intimate and unique relationships with key buyers across the United States, thus giving your brand a fast track to market in a professional manner. Please contact me directly so that we can discuss your brand further. Kind Regards, Mark Schaefer, marks@nutricompany.com, VP of Business Development, Nutritional Products International, 101 Plaza Real S, Ste #224, Boca Raton, FL 33432, Office: 561-544-0719ReplyHi there! This is my initially comment below, so I just wished to give a quick shout out and say I truly love reading your content. Are you able to recommend another blogs/Sites/community forums that cope with precisely the same topics? Many thanks.ReplyBy way of introduction, I am Mark Schaefer, and I represent Nutritional Products International. We serve both international and domestic manufacturers who are seeking to gain more distribution within the United States. Your brand recently caught my attention, so I am contacting you today to discuss the possibility of expanding your national distribution reach.We provide expertise in all areas of distribution, and our offerings include the following: Turnkey/One-stop solution, Active accounts with major U.S. distributors and retailers, Our executive team held executive positions with Walmart and Amazon, Our proven sales force has public relations, branding, and marketing all under one roof, We focus on both new and existing product lines, Warehousing and logistics. Our company has a proven history of initiating accounts and placing orders with major distribution outlets. Our history allows us to have intimate and unique relationships with key buyers across the United States, thus giving your brand a fast track to market in a professional manner. Please contact me directly so that we can discuss your brand further. Kind Regards, Mark Schaefer, marks@nutricompany.com, VP of Business Development, Nutritional Products International, 101 Plaza Real S, Ste #224, Boca Raton, FL 33432, Office: 561-544-0719Replychloroquine buy side effects of hydroxychloroquine lupus usmleReplyHello, tried the cake and it was sooo good. But I don’t have a 4” round pan. May I ask how deep your 4” round pan is. I’ve seen them from 1 1/4” to 3” high but your photo doesn’t seem to be high.ThanksReplyI have a small yellow porcelain pan I made this in. It was perfect. I treated myself for my 71st birthday!ReplyHas anybody ever shopped at ECigwizard Ecigarette Shop located in 1650 Starlite Dr. Ste G?ReplyI just ran across this recipe today. Has anyone tried it in an air fryer? 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Here, I share my favorite cakes, baking tips, dessert experiments, and the occasional picture of my dog... READ MORE

A couple of weeks ago, we went to Las Vegas for Aaron’s birthday. I wanted to bake him a birthday cake before we left, but he had already had a day of indulgence with his coworkers followed by a pizza dinner with me, and we were about to leave for a gluttonous weekend, so I didn’t know when we were going to squeeze in the time or belly space for a cake. That’s when I decided to whip up the teeniest tiniest cake ever. It was just big enough to satisfy our sweet tooth before we headed off on our trip.I made the entire batter for the cake in a measuring cup, and both the cake and the frosting...

Teeny Tiny Chocolate Cake for One - The Cake Merchant

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