Homemade Small 6 Inch German Chocolate Cake for Two: The Ultimate From-Scratch Recipe

Indulge in a truly delightful experience with this Homemade Small 6 Inch German Chocolate Cake for Two. This moist and delicious one-layer chocolate cake is crafted entirely from scratch, bypassing any cake mixes for an authentic, rich flavor. Crowned with a perfectly proportioned small batch of classic coconut pecan frosting, it’s an exquisite dessert that’s ideal for intimate celebrations or simply a special treat for two.

While many German Chocolate Cake recipes feature towering three-layer constructions, this scaled-down version is specifically designed for smaller households or those seeking a dessert that offers just the right amount of indulgence without excess. We’ve meticulously crafted this 6-inch cake recipe to pair perfectly with our renowned Small Batch German Chocolate Cake Frosting, ensuring every element is balanced and flavorful.

The decision to present the frosting as a separate recipe stems from its incredible versatility and popularity. This luscious coconut pecan frosting is a staple in many of our dessert creations, frequently gracing various confections, which led us to dedicate an entire German chocolate category to these beloved recipes. Having a standalone frosting recipe means you can easily whip it up for this cake or any other German chocolate-inspired treat you desire.

My personal journey with German Chocolate Cake goes way back – it’s always been my dad’s ultimate favorite. I’ve spent countless hours in the kitchen perfecting variations of this classic over the years, always striving to capture that perfect balance of rich chocolate and nutty, sweet frosting. He often reminisces about an unforgettable slice he once enjoyed at Busch Gardens, a benchmark I’ve always secretly aimed for. While I haven’t had the pleasure of trying that legendary cake myself, I’m thrilled that he gives his seal of approval to both his favorite memories and my homemade creations.

For years, baking a German Chocolate Cake meant committing to a large, multi-tiered dessert. But the desire for a more manageable, single-layer cake, perfectly sized for two to four servings, finally led to the development of this 6-inch recipe. It brings all the complex flavors of a traditional German Chocolate Cake into a more approachable format, making it perfect for everyday celebrations or spontaneous dessert cravings.

Unraveling the “German” Mystery: A Historical Twist

Before we dive deeper into the delectable details of this cake, let’s clear up a common misconception: German chocolate cake, despite its name, is not actually German. This iconic American dessert hails from a very different origin, having its roots closer to a Texas sheet cake – a similar chocolate cake famously topped with a coconut pecan frosting.

The “German” in its name comes from a man, not a country. In 1852, an American baker named Samuel German developed a specific type of dark baking chocolate for the Baker’s Chocolate Company. This chocolate, which was sweeter than traditional baking chocolate, was packaged in a distinctive green box and aptly named “German’s Sweet Chocolate.”

Over a century later, in 1957, a recipe for “German’s Chocolate Cake” was submitted to a Dallas newspaper by a reader, leading to its widespread popularity. The original name, “German’s Chocolate Cake,” clearly indicated that the chocolate belonged to Samuel German. However, somewhere along the line, the possessive apostrophe and ‘s’ were dropped, transforming it into “German Chocolate Cake.” This subtle grammatical shift created the misleading impression that the cake originated from Germany, rather than being named after the chocolate’s inventor. It’s a fascinating linguistic quirk that reminds us how much grammar truly matters!

The Sweet Distinction: German Chocolate vs. Regular Chocolate Cake

At first glance, this German Chocolate Cake might resemble a standard small chocolate cake, but there’s a fundamental difference that sets them apart: the type of baking chocolate used. This distinction is crucial to the unique flavor profile of German chocolate cake.

The core difference lies in the cacao percentage of the chocolate. For an authentic German chocolate cake, you typically use German’s Sweet Chocolate, which contains approximately 48% cacao. In contrast, a regular chocolate cake often calls for semisweet chocolate, which typically has a higher cacao content, usually around 55%.

It’s important to clarify that we’re talking about “cacao” (pronounced ka-KOW), referring to the bean from which chocolate is made, not “cocoa” powder. The cacao percentage indicates the proportion of the chocolate bar that is made up of pure cacao solids and cacao butter, with the remainder being added sugar and other ingredients.

Understanding cacao percentages is key to baking. A higher percentage means more cacao bean and less added sugar, resulting in a more intense, often bitter, chocolate flavor. Conversely, a lower cacao percentage indicates more added sugar, leading to a sweeter and sometimes milder chocolate profile. For instance, unsweetened chocolate is 100% cacao – pure and incredibly bitter, making it unsuitable for snacking (take my word for it!). Semisweet chocolate, at around 55% cacao, balances bitterness with sweetness, while German’s Sweet Chocolate, with its 48% cacao, leans distinctly towards the sweeter side due to its higher sugar content (52% sugar).

In essence, the chocolate used in German chocolate cake is inherently sweeter than that found in most traditional chocolate cake recipes. This characteristic sweetness plays a vital role in creating the signature flavor of the cake, beautifully complementing the rich, buttery coconut pecan frosting.

Enhancing the Chocolate Experience

While many classic German chocolate recipes rely solely on German’s Sweet Chocolate for their flavor, I’ve found that adding a touch of unsweetened cocoa powder elevates this cake to new heights. This strategic addition serves a dual purpose:

1. **Deeper Chocolate Flavor:** The cocoa powder intensifies the overall chocolate taste, adding a complex depth that complements the inherent sweetness of the German’s chocolate. It creates a more profound and satisfying chocolate experience.
2. **Perfect Batter Balance:** Beyond flavor, cocoa powder acts as a dry ingredient, helping to balance the wet ingredients in the batter. Rather than simply adding more flour, which can sometimes result in a tougher crumb, cocoa powder maintains the moist, tender texture while contributing to the rich chocolate essence.

This thoughtful inclusion ensures a cake that is not only incredibly moist and tender but also bursting with a multi-layered chocolate flavor that will delight your palate.

Want to make a larger cake? If you’re looking to scale up, you can adapt my one layer chocolate cake recipe by simply substituting German’s Sweet Chocolate for the semisweet chocolate.

Baking Tips for a Perfect Small Batch German Chocolate Cake

Crafting a homemade cake from scratch is a rewarding experience, and a few simple tips can ensure your Small 6 Inch German Chocolate Cake turns out perfectly every time:

• Room Temperature Ingredients: Ensure your butter, egg, and buttermilk are at room temperature. This helps them emulsify properly, creating a smoother batter and a more uniform, tender crumb.
• Don’t Overmix: Once you’ve added the flour mixture, mix just until combined. Overmixing can develop the gluten in the flour, leading to a tough, dry cake.
• Properly Melt Chocolate: Whether using a double boiler or microwave, melt the German’s chocolate gently and allow it to cool slightly before incorporating it into the batter. This prevents it from seizing or cooking the eggs.
• Grease and Line Your Pan: A lightly greased and parchment-lined 6-inch cake pan will ensure your cake releases cleanly, preserving its beautiful shape.
• Cool Completely: Patience is a virtue when it comes to frosting. Allow your cake to cool completely on a wire rack before applying the coconut pecan frosting. A warm cake will melt the frosting, creating a messy result.

This recipe is perfect for various occasions, from a romantic dessert for two on an anniversary or Valentine’s Day to a small birthday celebration or simply a cozy treat for a quiet evening. Its single-layer design makes it less intimidating to bake than a multi-tiered cake, yet it delivers all the celebratory joy.

Explore More German Chocolate Delights

If you’ve fallen in love with the unique flavors of German chocolate cake, you’ll be thrilled to discover a whole collection of recipes that celebrate this iconic combination of sweet chocolate, coconut, and pecans. From mini cakes to decadent cheesecakes, there’s a German chocolate treat for every craving:

More German Chocolate Recipes

• Mini German Chocolate Cake
• German Chocolate Cheesecake
• German Chocolate Pecan Pie
• German Chocolate Ice Cream
• German Chocolate Cookies
• German Chocolate Cheese Ball

For those who adore the tropical sweetness of coconut, beyond the pecan frosting, you might also find delight in my Small Coconut Cake recipe, which offers a different but equally enchanting flavor profile.

And if you’re a fan of perfectly portioned desserts, make sure to explore my comprehensive 6 Inch Cake Recipes guide, featuring a variety of small batch cakes ideal for two or small gatherings.

Small 6 Inch German Chocolate Cake (Dessert For Two)

Yield:
4-6 servings

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

This homemade Small 6 Inch German Chocolate Cake for Two is a perfectly moist and flavorful one-layer chocolate cake, made from scratch and topped with a luscious small batch coconut pecan frosting. Ideal for a romantic dessert or a cozy treat.

Ingredients

• 1 ounce German baking chocolate, chopped
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk or whole milk with 1 teaspoon lemon juice added, room temperature
• 2 tablespoons hot coffee or hot water
• 1 recipe Small Batch German Chocolate Frosting (click here for the recipe)

Instructions

1. Preheat oven to 350F (175C). Lightly grease one 6-inch x 2-inch round cake pan then line the bottom with parchment paper.
2. Add about an inch of water to a pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chopped chocolate and melt until smooth. Remove from the heat and cool for 10 minutes.

   Alternatively, add the chopped chocolate to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave in 10-second increments, stirring after each, until melted and smooth.

3. In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Stir in the baking soda and salt until well combined.
4. In a large mixing bowl, using an electric mixer, beat together the granulated sugar and softened unsalted butter until light and creamy, typically for 1-2 minutes.
5. Beat in the room temperature egg and vanilla extract until fully incorporated. Then, beat in the cooled melted German chocolate until the mixture is smooth.
6. While the buttermilk (or milk with lemon juice) is in the measuring cup, add the hot coffee or hot water and stir gently to combine.
7. Gradually add the flour mixture alternately with the buttermilk mixture to the wet ingredients. Begin and end with the dry ingredients, adding the flour in three additions and the milk in two. Mix on low speed just until combined; do not overmix the batter to ensure a tender cake.
8. Transfer the cake batter evenly into the prepared 6-inch pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached (not wet batter). Cool the cake in the pan for about 15 minutes. Run a knife along the edge of the pan to loosen, then invert the cake onto a wire cooling rack. Cool right-side-up completely before frosting.
9. While the cake is baking and cooling, prepare the Small Batch German Chocolate Frosting. You can find the full recipe here: Small Batch German Chocolate Frosting Recipe.
10. Once both the cake and frosting are completely cool, spread the delicious coconut pecan frosting generously on top of the cake. Store the finished cake in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.

Notes

• Enjoyed this perfectly portioned recipe? Discover more delightful options in my full list of 6 Inch Cake recipes, including classic vanilla, vibrant yellow cakes, and more, all designed for intimate servings.
• Hungry for more German Chocolate goodness? Dive into my other German Chocolate recipes, from cookies to cheesecakes.
• No 6-inch pan available? No problem! You can still enjoy the flavors of German chocolate cake. Consider making my recipe for Mini German Chocolate Cake or adapt my Small Batch Chocolate Cupcakes by substituting German baking chocolate for semisweet and frosting them with the coconut pecan topping.

Recommended Products

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