I love 6 inch layered cakes. They're the perfect amount of cake for a modest sized group to enjoy without having a ton of cake left overs. And I would pick chocolate any day of the week, but you can grab my Vanilla version of this cake here if that's your preference. Both of these recipes are one bowl cakes. While I love a baking challenge from time to time, I strive to make the bulk of my recipes simple and accessible for the busy home baker. This 6 inch chocolate cake hits the mark and the cake shown in this photo was actually mixed by my 2 year old. You can see the video over on my Instagram page.
Here's what you'll need:
- 1 1/4cups AP flour
-1/3 cup unsweetened baking cocoa
-2 tsp baking powder
-1/2 tsp salt
-3/4 cups vegetable oil
-1 cup sugar
-1 tsp vanilla
-1/2 cup cooled coffee
Prepare two 6 inch cake pans with parchment paper and/or non-stick cooking spray. Pre-heat your oven to 350 degrees. In a large bowl, mix together the oil and sugar. Add in the eggs one at a time and stir. Add the vanilla extract. Stir.
Add all of the dry ingredients of flour, cocoa, baking powder and salt on top. Use a fork to lightly mix together the dry ingredients on top of the wet ingredients. Then fold the dry ingredients into the wet ingredients. Pour the coffee into the mixture and stir until just combined. Don't overmix.
Pour into the prepared pans and bake for 27-30 minutes. Remove from the oven and allow to cool in the pans for approximately 20-30 minutes before transferring to a wire cooling rack. Top with your favorite frosting, whip cream, fruit, sprinkles, chopped chocolate etc. Enjoy!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.