I love cake. I don’t make them a lot because they can be pretty time consuming with the multiple layers, the crumb coat, the frosting, the chilling, and all the steps. I’ve become a fan of the rustic look, where you see the cake layers and just frost the tops so it doesn’t have to be perfect. Even so, having a 3 layer cake can be a little excessive sometimes. Mostly because I will eat the whole cake, regardless of size.
Anyway, I first made this cake for Valentine’s Day. I wanted to make a dessert that Ryan and I could share that didn’t leave a lot (or any) leftovers. It’s hard to find small desserts, so I found something I could scale down and make 1 single cake layer that I could top with frosting. This fit the bill. It comes together in minutes in a mixing bowl, bakes for about 20 minutes and then while the cake cools, the frosting takes no time at all. No need to chill layers, no need to get all technical with frosting the cake. I just dumped it on top and spread it around.
I don’t want you to think I dislike fancy cakes. I love them and they are fun to make. But sometimes you want to bake a cake and eat it within the same hour, you know? Sometimes it doesn’t need to be perfectly frosted.
If you ever want to make someone a small cake or if you just want a small slice or two, this 6-inch cake would be perfect for you. I’m regretting finishing this cake the same day I made it, because I could really go for some cake right now…
Chocolate Cake for Two with Salted Caramel Frosting
makes 1 6-inch cake layer
For the Cake:
1/4 cup granulated sugar
1 tablespoon light brown sugar
1/4 cup sour cream
2 tablespoons + 2 teaspoons vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup + 2 tablespoons all-purpose flour
2 tablespoons + 2 teaspoons cocoa powder
1/4 teaspoon baking soda
For the Frosting:
4 tablespoons unsalted butter, room temperature
2 tablespoons salted caramel sauce
3/4 cup powdered sugar
Preheat oven to 350 degrees F. Spray bottom and edges of one 6-inch round cake pan with non-stick cooking spray. Line bottom with a 6 inch circle of parchment paper. Spray the parchment paper.
In a medium sized mixing bowl, whisk together sugars, sour cream, vegetable oil, egg, vanilla and salt until well combined. Add flour, cocoa powder, and baking soda. Stir together until ingredients are just incorporated.
Pour batter into cake pan and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool for 15 minutes in the pan, and then turn out onto a wire cooling rack and let cool completely.
While cake cools, prepare frosting. In a medium sized bowl, beat butter until light and fluffy. Add salted caramel sauce and mix to combine. Add powdered sugar 1/4 cup at a time until desired consistency reached. Spread frosting on top of cake
[source: cake adapted from Hummingbird High; frosting by Confectionary Tales]