I still remember the first time I made this mini cake. I was standing in my kitchen, spoon in hand, trying to resist licking the bowl (I failed).
It wasn’t for a party or any big reason—I just wanted to bake something small, sweet, and fun.
And when I pulled it out of the oven, frosted it with smooth chocolate, and tossed on those rainbow sprinkles? It looked too cute to be real.
This cake quickly became my go-to for moments when a full-sized cake felt like too much, but cupcakes felt like too little. It’s the perfect in-between.
Feels fancy, but it’s secretly easy. No stress, no fuss. Just a rich, chocolatey little round that feels like a hug on a plate.
If you’ve ever wanted to bake something that looks like it took effort—but didn’t actually take much at all—this mini cake is your answer.
It’s small enough to make on a random afternoon, but it still feels like you did something special. And trust me, once you taste it, you’ll want to make it again.
Mini Chocolate Sprinkle Cake Recipe
Ingredients (for a 6-inch round cake, serves 6–8):
For the Cake:
- 1 cup (120g) all-purpose flour (sifted)
- 1/3 cup (30g) unsweetened cocoa powder (Dutch-processed)
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar (packed)
- 1/2 cup (120ml) whole milk (room temperature)
- 1/4 cup (60ml) neutral oil (like sunflower or canola)
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- 1/2 cup (120ml) boiling water
- 1 large egg (room temperature)
For the Chocolate Frosting:
- 1/2 cup (115g) unsalted butter (softened)
- 2/3 cup (55g) unsweetened cocoa powder (sifted)
- 1 3/4 cups (210g) powdered sugar (sifted)
- 1/4 cup (60ml) milk (room temperature, add more if needed)
- 1 tsp vanilla extract
- Pinch of salt
Decoration:
- Rainbow nonpareils (about 1/2 cup)
- Piping bag fitted with a closed star tip
Instructions
- Preheat oven to 175°C (350°F).
- Grease and line two 6-inch round cake pans with parchment paper. Lightly dust with flour and tap out excess.
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk the granulated sugar, brown sugar, milk, oil, vanilla, and vinegar until smooth.
- Crack in the egg and mix well.
- Slowly stir the wet ingredients into the dry, using a spatula or hand whisk—don’t overmix.
- Add boiling water last and mix gently until fully combined. Batter will be thin—that’s perfect.
- Pour the batter evenly between the prepared pans.
- Bake for 22–26 minutes, or until a toothpick comes out clean from the center.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a rack and cool completely.
- Beat softened butter for 2–3 minutes until creamy.
- Add cocoa powder and beat until combined.
- Gradually add sifted powdered sugar, one cup at a time.
- Add milk a tablespoon at a time until the frosting is smooth, glossy, and spreadable.
- Add vanilla and a pinch of salt. Beat for 1 more minute.
- Place one cake layer on a stand.
- Spread a generous layer of frosting on top.
- Add the second cake layer and cover the entire cake with a smooth, even coat of frosting.
- Using the back of a spoon, press slightly curved strokes into the frosting to mimic the texture seen in the image.
- Press rainbow nonpareils along the bottom half of the cake (tip: use a baking sheet underneath to catch the extras).
- Fill a piping bag with chocolate frosting and pipe 10–12 swirls around the top edge using a closed star tip.
- Add rainbow nonpareils in the center top of the cake.
- Refrigerate the cake for 15–20 minutes before slicing to help set the frosting and sprinkles. Bring to room temperature before serving for the best texture.
What Size Pan Should I Use For a Mini Cake?
A mini cake usually works best in smaller pans that are about 4 to 6 inches wide. Here’s a quick guide to help you choose the right one:
- 6-inch round pan: Most common size for mini cakes, serves 4 to 6 people.
- 4-inch round pan: Great for single or double servings, also used for tiered mini cakes.
- 6-inch square pan: Slightly more batter than round pans, good if you want sharper edges.
- Mini springform pan: Easy to remove the cake without damage, especially helpful with layered mini cakes.
Can I Bake a Mini Cake Without An Oven?
Yes, you can easily bake a mini cake without using a traditional oven. Here are a few simple methods that actually work:
- Stovetop method: Place your mini cake pan in a covered heavy-bottom pot (like a deep pan or large saucepan) and cook on low heat. Add a metal ring or stand at the bottom to avoid burning.
- Microwave baking: Use a microwave-safe mug or bowl. Bake on high for 1 to 2 minutes. Works best for sponge-style cakes.
- Air fryer: Preheat the air fryer at 160°C (320°F) and bake the mini cake in a small oven-safe pan for 10–14 minutes.
How Do I Frost a Mini Cake Neatly?
Frosting a mini cake neatly is all about using the right tools and a little patience. Here are some tips to keep it tidy and pretty:
- Start with a crumb coat: Apply a thin layer of frosting to seal crumbs before adding the final layer.
- Use a small offset spatula: Makes it easier to smooth the top and sides without messing up the shape.
- Chill the cake before frosting: Cold cake holds together better and won’t slide around.
- Turn the cake as you frost: Use a turntable or spin your plate slowly to get even coverage.
- Use piping for decorations: A small piping tip adds clean swirls and borders without mess.
Can I Make a Mini Cake Using a Mug Or Ramekin?
Yes, mugs and ramekins are great for mini cakes—especially if you’re baking for one or two people. Just make sure they are safe for heat and the right size:
- Microwave-safe mugs: Good for quick, single-serve cakes (also known as mug cakes).
- Oven-safe ramekins: Best for baking sponge or layered mini cakes in the oven or air fryer.
- Grease well: Always grease the mug or ramekin with oil or butter before adding the batter.
- Fill only halfway: Leave space for the batter to rise so it doesn’t overflow.
How Do I Make a Mini Cake Without Eggs?
Making an eggless mini cake is easy and still tastes just as good. Use any one of these simple substitutes per 1 egg:
- 1/4 cup yogurt: Keeps the cake soft and moist.
- 1/4 cup mashed banana: Adds sweetness and works well in chocolate cakes.
- 1 tbsp vinegar + 1/2 tsp baking soda: Helps the cake rise without changing flavor.
- 1/4 cup applesauce: Smooth texture, great for vanilla or fruit-flavored mini cakes.
How Much Batter Do I Need For a 6-Inch Mini Cake?
A 6-inch mini cake usually needs about 2 to 2 ½ cups of cake batter. Here’s how to make sure your batter is the right amount:
- 2 cups batter: Fills one 6-inch round pan about 2/3 full.
- Double that for layers: If you’re baking a 2-layer mini cake, you’ll need around 4 to 5 cups total.
- Don’t overfill: Always leave space at the top for the cake to rise without spilling.
How Do I Store a Mini Cake To Keep It Fresh?
Keeping your mini cake fresh depends on how soon you plan to eat it. Here’s what you can do:
- Room temperature (1–2 days): Keep it in an airtight container if it doesn’t have fresh fruit or cream.
- Refrigerator (up to 5 days): Store in a closed box or wrap in cling film to stop it from drying out.
- Keep frosting protected: Use a cake dome or large bowl over the cake so the frosting doesn’t harden.
Can I Freeze a Mini Cake After Baking?
Yes, mini cakes freeze very well if you store them the right way. Here’s how to do it:
- Wrap each layer: Use cling film and foil to wrap baked (and cooled) cake layers separately.
- Use a freezer-safe box: Prevents freezer smell and protects the shape.
- Frosted cakes: Freeze uncovered for 1 hour, then wrap to avoid messing up the frosting.
- Thaw at room temperature: Remove wrapping and let it sit for 2–3 hours before serving.