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4 Inch Cake Recipe – Mini Vanilla and Chocolate Cake

Thinking of surprising your loved one with a cake and enjoying it with them?
I have the ideal 4-inch cake for you: two of your favourite flavours combined in one cake—Vanilla and Chocolate!
Light and fluffy vanilla sponge layers with luscious dark chocolate ganache are among the best combinations. And it’s perfect for a small, intimate celebration with your loved one—or simply to pamper yourself!

If you ask me what my favourite flavor is, I will always say vanilla, followed by chocolate!
I believe these are two of the most versatile flavors, and nothing can go wrong with them! This pair will always be a showstopper, be it cake, ice cream, or any other dessert!
While curating this recipe, I knew that nothing could go wrong with the flavors, but I wanted it to be such that when you make it, you do not worry about it being too much. That is when I thought, “Why not a 4-inch cake?”
This recipe combines soft, spongy vanilla layers paired with decadent dark chocolate ganache and garnished with gold flakes and edible flowers for a minimalist look! Isn’t it a perfect combination?

4 Inch Cake Video Tutorial

Why You’ll Love This Recipe

  • Convenient sizeThis recipe makes a perfect 4-inch cake. You can enjoy it with just a friend or two and not worry about it being too much!
  • Basic yet delicious flavours: What more can I say than I already have! A delicious combination of vanilla and chocolate, each one complimenting the other. It isn’t too sweet but will definitely satisfy your sweet tooth!
  • The versatility of the recipeBoth the elements of this recipe are so versatile that you can make n number of combinations with them, e.g., pair the vanilla sponge with our blueberry buttercream frosting or pair it with white chocolate buttercream and strawberry jam!
  • Minimalistic look: This cake is cute and chic simultaneously because of its minimalistic look! Some dollops of dark chocolate ganache and edible flowers make this cake suitable for any occasion!

Important Ingredients In 4-inch Cake

  • CurdI have used store-bought for the recipe here. Along with acting as a reactant with our leavening agents and giving a perfect rise to our sponge, it also adds moisture.
  • Oil: I have used vegetable-refined oil here. It adds the desired fat content to the recipe, which in turn provides an even crumb and tenderness.
  • Dark couverture chocolate: Use good quality couverture chocolate for the ganache, as it will help us get a smooth ganache and improve the overall mouth feel of the cake.
  • Salt: Since I haven’t used salted butter in this recipe, adding salt is a must to heighten the flavour of the sponge; otherwise, it will taste very bland.

How To Make A 4-inch Cake

  • Prepare the ring: Take a tall, 4–inch round ring and double-cling wrap it, followed by a layer of aluminium foil. Then grease it with oil and line the bottom with butter paper. Keep it aside until needed.
  • Sift the dry ingredients: In a large bowl, sift the dry ingredients, i.e., all-purpose flour, salt, baking powder, and baking soda.
  • Mix the wet ingredients & sugar: In a separate bowl, mix all the dry ingredients, i.e., the curd, oil, vanilla essence and castor sugar together.
  • Add wet ingredients to the dry ones: Now add the wet ingredients to the dry ones gradually and mix to form a lump-free batter.
  • Pour & bake: Pour the batter into the prepared tin and bake it in a preheated oven at 180°C (OTG MODE: lower rod only) for 30 – 35 minutes or until a toothpick inserted in the centre comes out clean.
  • Make the ganache: While the sponge is baking, melt the dark chocolate in a bowl and warm the cream in another. Then mix both of them together to get a smooth ganache.
  • Demould & divide the sponge: Once the sponge cools, divide it into three equal layers using a cake leveller or a serrated knife.
  • Place the first layer: Take a cake base and place it on the turntable. Then pipe a small amount of ganache on it and spread it using a bent palette knife. Then place the first layer of sponge on it and pipe a layer of ganache over the sponge. Spread it evenly using the bent palette knife.
  • Stack the layers: Follow the same steps for the rest of the layers and stack them up!
  • Crumb coat the cake: Now pipe a thin layer of frosting on the top layer and sides of the cake. Then, smooth the ganache and crumb coat using a bent palette knife. It is a crucial step, as crumb coating will keep the stray crumbs in place.
  • Refrigerate it: Once crumb coated, refrigerate the cake for at least 15 – 20 minutes before the final coat.
  • Final coat: Once the cake sets, take it out and pipe a thick layer of ganache on the top and sides for the final coat, then smooth it using the bent palette knife. Now run a cake comb on the sides of the cake while rotating the turntable.
  • Finishing off the cake: Now we’ll put some ganache in a piping bag fitted with a big round nozzle and pipe dollops on the top edge of the cake. Sprinkle some edible gold flakes and finish by placing an edible flower in the middle.

Our 4-inch cake is ready! Celebrate your small moments with this beautiful cake.

Chef Tips For The Recipe

Make sure your baking powder and soda are fresh.

These two play an essential role in the recipe, so make sure they are fresh. Check for the expiration date, or do two small tests at home. Add it to some water for baking powder; if it bubbles up, it’s good to use. Add baking soda to some vinegar or lemon juice; if it reacts and bubbles up, it’s good.

Quick tip for Using Curd.

Use a thick curd rather than a liquid one; otherwise, it will change the consistency of the batter, affecting the final texture.

Do not overmix the batter.

You only have to mix the batter until there are no more lumps. Thinking that mixing for a few more minutes will result in a fluffier sponge is a bad idea!

How To Store A 4-inch Cake

The final coated cake can be kept in the refrigerator and stay good for up to 4 – 5 days.
If you have cake slices or some leftover cake, cling wrap them and then store them in an airtight container to retain the moisture.

For storing only the sponge, cling wrap and place it in an airtight container. It should stay good for up to one week in the refrigerator and a month in the freezer.


Leftover ganache can be stored in an airtight container and should stay in the refrigerator for 4 – 5 days.

More Easy Recipes

If you love this recipe, try our Chocolate Blueberry CakeWhite Forest Cake, and Best Eggless Mocha Cake recipes.

Frequently Asked Questions

Can we replace oil with butter in this recipe?

Yes, oil can be replaced with melted butter in this recipe, although the cakes made with oil are more moist and fluffy. The conversion is like this: 100 g of butter = 80 g of oil. You can either use salted or unsalted butter. You can omit the salt in the recipe if you use salted butter.

Can I use homemade curd?

You can use homemade curd for the recipe, but make sure it is not too sour and thick with less water. I have used store-bought curd for the recipe.

Why are we not using soaking syrup for this recipe?

The sponge layers are moist enough; hence we have omitted using soaking syrup for the recipe. If you want, you can soak the sponge with vanilla water, i.e., vanilla essence diluted with water.

My ganache is setting, and I cannot give a smooth finish to the cake. What to do?

If your ganache starts to set and you cannot give a smooth final coat, use a heat gun or hair dryer on the sides of the cake to warm the ganache a bit. This trick will help you achieve a smooth finish.
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4 Inch Cake Recipe

Light and fluffy vanilla sponge layers with luscious dark chocolate ganache are one of the best combinations. And it’s perfect for a small, intimate celebration with your loved one—or simply to pamper yourself!

  • Total Time: 85 to 100 minutes

Ingredients

Scale

Vanilla sponge

  • 90 g All-purpose flour
  • ¼ tsp Baking soda
  • ½ + 1/8 tsp Baking powder
  • 1/8 tsp Salt
  • 90 g Castor sugar
  • 42 g Oil
  • 125 g Curd
  • 1 tsp Vanilla essence

 

Dark Chocolate Ganache

  • 230 g Dark couverture chocolate
  • 115 g Fresh cream

 

Garnishes

  • Edible gold flakes
  • Edible flowers

Instructions

For the Sponge

  1. Take a tall, 4–inch round ring and double-cling wrap it, followed by a layer of aluminium foil. Then grease it with oil and line the bottom with butter paper. Keep it aside until needed.
  2. In a large bowl, sift the dry ingredients, i.e., all-purpose flour, salt, baking powder, and baking soda.
  3. Mix all the dry ingredients in a separate bowl, i.e., the curd, oil, vanilla essence and castor sugar together.
  4. Now add the wet ingredients to the dry ones gradually and mix to form a lump-free batter.
  5. Pour the batter into the prepared tin and bake it in a preheated oven at 180°C (OTG MODE: lower rod only) for 30 – 35 minutes or until a toothpick inserted in the centre comes out clean.

For the Dark chocolate ganache

  1. While the sponge is baking, melt the dark chocolate in a bowl and warm the cream in another. 
  2. Then mix both of them together to get a smooth ganache.

For the Assembly

  1. Once the sponge cools, divide it into three equal layers using a cake leveller or a serrated knife.
  2. Take a cake base and place it on the turntable. Then pipe a small amount of ganache on it and spread it using a bent palette knife. Then place the first layer of sponge on it and pipe a layer of ganache over the sponge. Spread it evenly using the bent palette knife.
  3. Follow the same steps for the rest of the layers and stack them up!
  4. Now pipe a thin layer of frosting on the top layer and sides of the cake. Then, smooth the ganache and crumb coat using a bent palette knife. It is a crucial step, as crumb coating will keep the stray crumbs in place.
  5. Once crumb coated, refrigerate the cake for at least 15 – 20 minutes before the final coat.
  6. Once the cake sets, take it out and pipe a thick layer of ganache on the top and sides for the final coat, then smooth it using the bent palette knife. Now run a cake comb on the sides of the cake while rotating the turntable.
  7. Now we’ll put some ganache in a piping bag fitted with a big round nozzle and pipe dollops on the top edge of the cake. Sprinkle some edible gold flakes and finish by placing an edible flower in the middle.

Our 4-inch cake is ready! Celebrate your small moments with this beautiful cake.

  • Author: Chef Meenal
  • Prep Time: 10 to 15 minutes
  • Assembly time: 45 to 50 minutes
  • Cook Time: 30 to 35 minutes

8 thoughts on “4 Inch Cake Recipe – Mini Vanilla and Chocolate Cake”

    1. Chef Meenal Saini

      In preheating mode, both the heating elements of the OTG, i.e., Upper rod and Lower rod along with the fan should be on. Preheating mode is same for all the recipes.

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