When it comes to iconic desserts, Ina Garten’s chocolate cake has earned its place at the top. Rich, chocolatey, and deeply satisfying, this beloved cake is the kind of timeless recipe that should be in everyone’s baking rotation. With a texture that’s moist yet not overly dense, and a flavor that strikes the perfect balance between sweetness and deep cocoa richness, this cake is a clear winner.
What makes this chocolate cake so special is its simplicity. Using oil and cocoa powder instead of butter and melted chocolate, it comes together with minimal fuss, yet delivers maximum flavor. The result is a smooth, even crumb that rivals the light texture of a boxed mix, with a far superior homemade taste.
This recipe has been compared to other chocolate cake favorites, such as versions paired with cranberry buttercream, but it stands out for its ease and consistent results. Whether you’re an experienced baker or just getting started, it’s a reliable go-to for birthdays, celebrations, or those moments that call for an indulgent treat.
The frosting is another standout element. A few thoughtful additions, like a pinch of salt, a bit of sour cream, and extra powdered sugar, transform a basic buttercream into something more luxurious. These tweaks not only balance out the sweetness but also add a silky, spreadable texture that resists crusting, making it ideal for frosting layer cakes.
While the cake is wonderful as-is, it also makes a perfect canvas for decoration. Chocolate shavings, sprinkles, or fresh berries can elevate the presentation effortlessly. Chocolate curls made with a vegetable peeler add a sophisticated touch, while strawberries or raspberries with mint leaves offer a pop of color and freshness. Chocolate candies, like malted milk balls, can be arranged around the perimeter for a fun and festive finish.
To achieve a smooth, crumb-free finish, a quick crumb coat is highly recommended. Simply spread a thin layer of frosting around the cake, refrigerate for 15 minutes to set, then continue with the final coat. This small step helps lock in any loose crumbs and creates a polished, clean look.
Whether it’s for a birthday, anniversary, or just because, Ina Garten’s chocolate cake is the kind of recipe that never goes out of style. It’s classic, foolproof, and a guaranteed crowd-pleaser every single time.
🧁 Ingredients
For the Cake:
- 1¾ cups all-purpose flour
- 2 cups sugar
- ¾ cup good-quality cocoa powder (such as Valrhona)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- ½ cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Chocolate Buttercream Frosting:
- 6 ounces semisweet chocolate (Valrhona or similar)
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups sifted confectioners’ sugar
- 1 tablespoon instant coffee granules (such as Nescafé)
🍰 Instructions
1. Prepare the Cake:
Preheat the oven to 350°F (175°C). Butter two 8-inch round cake pans. Line the bottoms with parchment paper, then butter and flour the pans.
In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until combined.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla. With the mixer still on low, slowly pour the wet ingredients into the dry. Add the hot coffee and mix until just combined, scraping the bottom of the bowl with a rubber spatula to ensure everything is incorporated.
Divide the batter evenly between the two prepared pans. Bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn out onto a wire rack to cool completely. Note: It’s normal for the top to sink slightly in the center.
2. Make the Frosting:
Chop the semisweet chocolate and melt it gently in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from heat and let cool to room temperature.
In the bowl of a stand mixer, beat the butter on medium-high speed for about 3 minutes until light and fluffy. Add the egg yolk and vanilla, and beat for another 3 minutes.
Turn the mixer to low, gradually add the sifted confectioners’ sugar, and beat until smooth. Dissolve the instant coffee granules in 2 teaspoons of hot water, then add the coffee and melted chocolate to the butter mixture. Mix on low until fully blended, do not overwhip.
3. Assemble the Cake:
Place one cake layer, flat side up, on a serving plate or cake stand. Spread a thin layer of buttercream over the top. Add the second cake layer, flat side up, and frost the top and sides of the cake evenly.
Let the cake sit at room temperature before serving. Slice into wedges and enjoy!
