First things first — thank you for dropping by to share in a little chocolate magic with me today! If there’s one cake recipe I’d tell every chocolate lover to bake at least once, it’s Ina Garten’s Beatty’s Chocolate Cake. I’ve made more chocolate cakes than I can count, but this one? It’s pure chocolate bliss, and once you try it, you’ll see why it’s become a legend among bakers.
I first baked it for a dear friend’s birthday (because we all have that chocolate-obsessed friend, right?), and it was such a hit I ended up making it again the very next weekend — no special occasion needed. Sometimes, you just need chocolate cake!
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Why You’ll Fall in Love with Beatty’s Chocolate Cake
What sets this cake apart is how incredibly moist, rich, and perfectly chocolatey it is. The secret? Hot coffee in the batter deepens the cocoa flavor and keeps the crumb tender and fluffy. And the frosting — oh my. Silky chocolate buttercream with a hint of coffee makes each bite melt in your mouth.
Here’s why bakers swear by it:
- Unbelievably moist and tender
- Deep, complex chocolate flavor
- A classic, foolproof recipe
- Perfect for birthdays, holidays, or any chocolate craving
What Does It Taste Like?
One bite in, and you’ll know why this cake is so beloved. It’s intensely chocolatey but balanced, not too sweet, and the buttermilk keeps it soft and light. The coffee isn’t strong — it just makes the chocolate taste even chocolatier. Paired with that glossy chocolate buttercream, it’s downright swoon-worthy.
Benefits of This Recipe
✔️ Beginner-friendly yet bakery-worthy
✔️ Stays moist for days
✔️ Freezes beautifully for make-ahead treats
✔️ Customizable — double the recipe for a show-stopping layer cake!
Ingredients You’ll Need
Cake
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1¾ cups |
| Granulated sugar | 2 cups |
| Cocoa powder | ¾ cup |
| Baking soda | 2 teaspoons |
| Baking powder | 1 teaspoon |
| Kosher salt | 1 teaspoon |
| Buttermilk, shaken | 1 cup |
| Vegetable oil | ½ cup |
| Large eggs, room temp | 2 |
| Pure vanilla extract | 1 teaspoon |
| Freshly brewed hot coffee | 1 cup |
Chocolate Buttercream Frosting
| Ingredient | Quantity |
|---|---|
| Semisweet chocolate, chopped | 6 oz |
| Unsalted butter, room temp | 1 cup (2 sticks) |
| Egg yolk, room temp | 1 |
| Pure vanilla extract | 1 teaspoon |
| Powdered sugar, sifted | 1½ cups |
| Instant coffee granules | 1 tablespoon |
Tools You’ll Need
- Stand mixer or hand mixer
- Two 8-inch round cake pans
- Mixing bowls
- Whisk & spatula
- Double boiler or microwave-safe bowl for melting chocolate
Substitutions & Additions
✨ No buttermilk? Make your own with 1 cup milk + 1 tablespoon white vinegar or lemon juice, let sit 5 minutes.
✨ Dark chocolate fan? Use bittersweet chocolate instead of semisweet in the frosting.
✨ Extra fancy? Sprinkle a pinch of sea salt on top for a gourmet touch.
How to Make Ina Garten’s Beatty’s Chocolate Cake
🍰 For the Cake:
1️⃣ Preheat: Set oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, butter again, and dust lightly with flour.
2️⃣ Dry ingredients: In your mixer bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low to combine.
3️⃣ Wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla until smooth.
4️⃣ Combine: With the mixer on low, slowly pour the wet ingredients into the dry. Add the hot coffee and mix just until smooth — scrape down the sides as needed.
5️⃣ Bake: Divide batter evenly between the pans. Bake for 35–40 minutes, or until a toothpick comes out clean.
6️⃣ Cool: Let cakes cool in pans for 30 minutes, then turn out onto racks to cool completely.
🍫 For the Frosting:
1️⃣ Melt chocolate: Place chopped chocolate in a double boiler or microwave-safe bowl. Melt gently, stirring until smooth. Let cool slightly.
2️⃣ Whip butter: In a mixer, beat butter on medium-high for 3 minutes until pale and fluffy. Add the egg yolk and vanilla, and beat 3 minutes more.
3️⃣ Add sugar: Turn mixer to low and slowly add sifted powdered sugar. Once combined, increase speed and beat until silky.
4️⃣ Coffee magic: Dissolve instant coffee in 2 teaspoons hot water. Add to the buttercream along with melted chocolate. Mix until glossy and fully blended.
5️⃣ Assemble: Frost cooled cakes generously. Slice, serve, and enjoy every decadent bite!
Serving Suggestions
- Pair with a scoop of vanilla bean ice cream.
- Add fresh berries for a pop of color.
- Sprinkle with chocolate shavings for an elegant finish.
Tips for the Best Chocolate Cake
✔️ Use room temperature eggs and buttermilk for a smoother batter.
✔️ Don’t overmix — just until everything is incorporated.
✔️ Cool cakes completely before frosting to avoid a melty mess!
Storage Instructions
- Store frosted cake in an airtight container at room temp for up to 3 days.
- Refrigerate for longer storage — bring to room temp before serving for the best texture.
- Freeze unfrosted cake layers, well wrapped, for up to 2 months.
Frequently Asked Questions
Do I have to use coffee?
Trust Ina — you can’t taste it! It simply makes the chocolate shine. If needed, you can use hot water instead.
Can I make cupcakes instead?
Absolutely! Bake for about 20–22 minutes.
What if I don’t have a stand mixer?
No problem — a hand mixer works just fine.
Let’s Wrap It Up
Ina Garten’s Beatty’s Chocolate Cake is more than a cake — it’s a love letter to chocolate lovers everywhere. It’s the kind of dessert that never fails to impress, whether you’re celebrating something special or just making an ordinary Sunday feel fancy.
If you loved this, try my Texas Turtle Sheet Cake or Condensed Milk Cake — both are guaranteed to make any sweet tooth happy!
👉 Baked this cake? Leave a comment and share your creation on Pinterest — I love seeing your chocolatey masterpieces!
Nutritional Information (Approx. per slice)
Calories: 560 | Protein: 6g | Carbs: 68g | Fat: 28g | Fiber: 4g
Thanks for baking with me — wishing you all the chocolate happiness! 🍫✨
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