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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



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



  • Edible gold flakes
  • Edible flowers


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