{VIDEO} Small-Batch Chocolate Cake Slices for Two

A Small-Batch recipe for just 2 servings of chocolate cake! This recipe transforms one thin layer of cake, into exactly two servings of rich, chocolatey 4-layer cake slices, for you and your "special someone".


This recipe is perfect for Valentine's Day, or any special occasion where you want just 2 slices of cake, without having to make an entire layer cake. A rich, fudgy chocolate cake, made in just one bowl and baked in a single pan.

 It's layered with a small batch of sweet and creamy buttercream frosting, stacked, and finished off with sprinkles and a cherry.

It's also great for serving as a birthday surprise, anniversary dessert, a special occasion, or romantic dessert for two, where you don't need a ton of dessert. Just one perfect wedge of chocolate layer cake.

Now, I have a lot of "desserts for 2" recipes, like my Chocolate Cupcakes For Two , my Mini 4-Inch Double Chocolate Layer Cake For TwoBrownie Sundaes For Two, even adorable love themed Cream Filled Cupcakes For Two...

but this recipe for my 2-slice chocolate cake, is perfect for when you want to indulge in a moist and decadent slice of cake, like you're having dessert from a fancy shmancy restaurant, but it's cheap, easy, and you don't have the rest of the pan, sitting on the counter, tempting you from the kitchen. Just slice it in half, serve and enjoy!

You can even make the slices a little smaller if you want to get 3 or 4 slices out of this recipe, to serve to your family for a special treat.

Chocolate Cake Slices for Two

Yield: 2 slices of 4-layer cake


Chocolate Cake Layer:
  • 1/3 cup boiling water OR hot coffee (to bring out the flavor in the cocoa)
  • 1/3 cup (26.5g) unsweetened cocoa powder, dutch processed
  • 1/2 cup + 1 tablespoon (67.5g) all-purpose flour, weighed or spooned and leveled
  • 2/3 cup (127g) granulated white sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
  • 1 egg, room temperature
  • 2 tablespoons + 2 teaspoons vegetable oil
  • 1 teaspoons vanilla extract

Frosting (canned or homemade below):
  • 1/2 cup (1 stick/4oz) salted butter, softened to room temperature
  • 2 cups powdered sugar (confectioners' sugar), sifted
  • 1/2 teaspoons vanilla extract
  • 3 tablespoons Maraschino cherry juice (may use milk or water instead)
  • drop of pink food coloring, if desired
    • for chocolate frosting, add 1/4 cup cocoa powder and additional liquid as needed


Preheat oven to 350° F. Line a 9-inch round cake pan with parchment paper and spray with non-stick cooking spray.

Dissolve cocoa in the boiling water or coffee and set aside.  In a mixing bowl, whisk together the the flour, sugar, baking soda, baking powder and salt. Add sour cream, egg, oil and vanilla. Mix until incorporated. In a steady stream, stir in the cocoa liquid until batter is smooth and thin. 

Pour the batter into the prepared pan. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for about 10 minutes, before transferring to a wire rack to cool completely.

Beat the softened butter until smooth and creamy. Add powdered sugar, vanilla and cherry juice, beating until light and fluffy, about 3-4 minutes.

Remove the cake from the pan and flip it upside down, so you have a perfectly flat top. Frost the top and sides of the cake. Slice the cake into 4 quarters. Stack each quarter, to create a 4-layer wedge of cake. Smooth out the side of the cake wedge. Decorate the cake with 2 swirls of icing on top, sprinkles, and finish it off with 2 cherries. Slice in half and serve immediately, or store in an air tight container at room temperature for up to 3 days.