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If you prefer chocolate frosting on your 6-inch birthday cake, we recommend following the chocolate buttercream recipe/ratios used for this chocolate cake. If you’re a beginner, don’t get nervous– you can absolutely decorate a cake like this!
Preheat oven to 180°C/350°F. Prepare three 6 inch round cake tins by cutting out a piece of baking paper the size of the bottom of the tin and pressing into the bottom. Lightly grease the cake tin, including the baking paper. If you only have one 6 inch cake tin see recipe note 1.
A small 6 inch cake recipe makes a little less than 2 cups of batter. If you’re more of a cake mix type of baker (I still love you), you can always use several 6 inch cake pans to make your cake dreams come true. Wrap up each cake tightly in plastic wrap plus a layer of foil, and you can store them in the freezer until the cravings hit.
Unless otherwise noted, most 6 inch cakes will bake at 350F for about 20 minutes or until a toothpick inserted into the center comes out clean. If you know your oven runs warm, I would bake at 325F for longer. I can’t say exactly how much longer, you just have to keep an eye on it after 20 minutes and do the toothpick test.
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