Ina Garten’s Chocolate Cake

Below is a home-cook-friendly adaptation of Ina Garten’s famous chocolate cake, often praised for its rich chocolate flavor and moist crumb.

While Ina has shared variations in different cookbooks and TV episodes, this version includes the essential elements that make it a classic. Enjoy this indulgent treat for birthdays, special occasions, or any time you crave a truly satisfying chocolate dessert.

Kitchen Equipment Needed

• Two 8-inch or 9-inch round cake pans
• Mixing bowls
• Electric hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Cooling racks
• Offset spatula or butter knife (for frosting)

Ingredients Overview

• Dry Ingredients: Flour, sugar, cocoa powder, baking soda, and baking powder provide the base and rising power.
• Buttermilk & Oil: Ensure a tender, moist crumb.
• Eggs & Vanilla: Bind the batter and add flavor depth.
• Coffee: Intensifies the chocolate taste without making it taste like coffee.
• Frosting: A smooth chocolate frosting—often with butter, cocoa (or melted chocolate), and confectioners’ sugar—completes the cake.

Ingredients

Chocolate Cake

• 1¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil (or canola oil)
• 2 large eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee (or very hot water)

Chocolate Frosting (Suggested)

• 6 ounces semisweet or bittersweet chocolate, chopped
• ½ pound (2 sticks) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1¾ cups confectioners’ sugar (sifted)
• Pinch of salt
• 2–4 tablespoons milk or cream (adjust as needed for consistency)

Directions

1. Prepare the pans and oven

Preheat the oven to 350°F (175°C). Butter (or spray) two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper circles, then butter and flour the paper for easy release.

2. Mix the dry ingredients

In a large bowl (or the bowl of a stand mixer), whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

3. Combine wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet mixture into the dry ingredients, mixing on low speed (or whisking by hand) until just combined.

4. Add coffee and finish the batter

Slowly pour in the hot coffee (or hot water) while mixing on low speed. Scrape down the sides and bottom of the bowl to ensure the batter is fully incorporated. The batter will be quite thin—this is normal.

5. Bake

Divide the batter evenly between the prepared cake pans. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Cool the cakes in their pans for 10 minutes. Run a knife around the edges to loosen, then invert them onto cooling racks. Peel off the parchment and let them cool completely.

6. Make the chocolate frosting

Melt the chopped chocolate in the microwave in 20-second increments, stirring frequently, or use a double boiler. Let it cool slightly. In a stand mixer (or using a hand mixer), beat the softened butter on medium speed until smooth. Add the cooled, melted chocolate and continue mixing until combined. Beat in the vanilla extract and salt. Gradually add the confectioners’ sugar, mixing on low to avoid spattering. If the frosting is too thick, drizzle in milk or cream, 1 tablespoon at a time, until the desired consistency is reached.

7. Frost the cake

Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top. Gently place the second cake layer over the first. Frost the top and sides of the cake, smoothing the frosting with an offset spatula or knife.

Prep Time

20 minutes

Bake Time

25–35 minutes

Total Time

1 hour (plus cooling)
(Times can vary based on oven and ingredient specifics.)

Nutrition (per slice, ~12 slices)

• Calories: ~380
• Fat: ~20g
• Carbohydrates: ~50g
• Protein: ~5g
• Sugar: ~35g

Expert Tips

• Room Temperature Ingredients: Ensures even mixing (especially for eggs and buttermilk).
• Coffee Secret: Enhances cocoa flavor without making the cake taste like coffee. Decaf works too.
• Don’t Overmix: Once wet and dry ingredients combine, use gentle mixing to keep the cake tender.
• Storage: Cover leftover cake and store at room temperature for up to 2 days or in the refrigerator for 4–5 days. Bring to room temperature before serving.

FAQs

Can I use Dutch-processed cocoa? Yes. Ina often recommends good-quality Dutch-processed cocoa for deeper flavor and color, but natural cocoa also works.
What if I don’t have buttermilk? Make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes.
Can I bake this as a sheet cake or cupcakes? Absolutely. For a 9×13-inch pan, check at about 30 minutes. For cupcakes, fill each cup 2/3 full and bake 18–22 minutes.

Storing & Freezing

• Storing: Keep the frosted cake covered at room temperature for about 2 days or in the fridge for up to 5 days.
• Freezing: Wrap unfrosted layers well in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge.

Substitutions & Variations

• Oil Choice: Any neutral oil (canola, vegetable, grapeseed) works.
• Buttercream Alternative: If you prefer using cocoa powder, replace the melted chocolate with about ½ cup cocoa plus extra sugar and butter to taste.
• Filling Twist: Add raspberry jam or salted caramel between layers for extra flavor.
  Enjoy Ina Garten’s beloved chocolate cake whenever you need a no-fail, deeply chocolatey dessert. It’s wonderfully moist and guaranteed to make any occasion special.

Ina Garten’s Chocolate Cake

Below is a home-cook-friendly adaptation of Ina Garten’s famous chocolate cake, often praised for its rich chocolate flavor and moist crumb.

Print Recipe Pin Recipe

Equipment

• - Two 8-inch or 9-inch round cake pans
• Mixing bowls
• - Electric hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• - Cooling racks
• - Offset spatula or butter knife (for frosting)

Ingredients

  

• #### Chocolate Cake
• - 1¾ cups all-purpose flour
• - 2 cups granulated sugar
• - ¾ cup unsweetened cocoa powder preferably Dutch-processed
• - 2 teaspoons baking soda
• - 1 teaspoon baking powder
• - 1 teaspoon kosher salt
• - 1 cup buttermilk room temperature
• - ½ cup vegetable oil or canola oil
• - 2 large eggs room temperature
• - 1 teaspoon pure vanilla extract
• - 1 cup freshly brewed hot coffee or very hot water
• #### Chocolate Frosting Suggested
• - 6 ounces semisweet or bittersweet chocolate chopped
• - ½ pound 2 sticks unsalted butter, softened
• - 1 teaspoon pure vanilla extract
• - 1¾ cups confectioners’ sugar sifted
• - Pinch of salt
• - 2–4 tablespoons milk or cream adjust as needed for consistency

Instructions

 

• #### 1. Prepare the pans and oven
• Preheat the oven to 350°F (175°C). Butter (or spray) two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper circles, then butter and flour the paper for easy release.
• #### 2. Mix the dry ingredients
• In a large bowl (or the bowl of a stand mixer), whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
• #### 3. Combine wet ingredients
• In a separate bowl or large measuring cup, whisk the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet mixture into the dry ingredients, mixing on low speed (or whisking by hand) until just combined.
• #### 4. Add coffee and finish the batter
• Slowly pour in the hot coffee (or hot water) while mixing on low speed. Scrape down the sides and bottom of the bowl to ensure the batter is fully incorporated. The batter will be quite thin—this is normal.
• #### 5. Bake
• Divide the batter evenly between the prepared cake pans. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Cool the cakes in their pans for 10 minutes. Run a knife around the edges to loosen, then invert them onto cooling racks. Peel off the parchment and let them cool completely.
• #### 6. Make the chocolate frosting
• Melt the chopped chocolate in the microwave in 20-second increments, stirring frequently, or use a double boiler. Let it cool slightly. In a stand mixer (or using a hand mixer), beat the softened butter on medium speed until smooth. Add the cooled, melted chocolate and continue mixing until combined. Beat in the vanilla extract and salt. Gradually add the confectioners’ sugar, mixing on low to avoid spattering. If the frosting is too thick, drizzle in milk or cream, 1 tablespoon at a time, until the desired consistency is reached.
• #### 7. Frost the cake
• Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top. Gently place the second cake layer over the first. Frost the top and sides of the cake, smoothing the frosting with an offset spatula or knife.