Ina Garten Chocolate Cake

Ina Garten’s famous chocolate layer cake is the only chocolate cake recipe you need. Beatty’s Chocolate Cake shared by the Barefoot Contessa is the absolute best chocolate cake and the cake we make for birthdays. This post contains affiliate links. 

Everyone should have a go-to birthday cake recipe! Ina Garten’s chocolate layer cake, also known as Beatty’s Chocolate Cake, is ours. In celebration of her new memoir, Be Ready When the Luck Happens, we are sharing everything you need to know about this chocolate layer cake. 

Ina mentions her chocolate cake early on in her memoir because it’s that special. Originally from her cookbook Barefoot Contessa at Home, which we’ve had since it came out in 2006, we have made this many times for special occasions. In the book, it’s called Beatty’s Chocolate Cake. This cake recipe is also perfect for cupcakes. 

This popular Barefoot Contessa recipe makes a rich, moist, and delicious chocolate layer cake with a hint of coffee flavor. Be sure to save this chocolate cake recipe for your next special occasion. 

Ina Garten’s Chocolate Cake Ingredients 

• Flour: all-purpose flour works best in this recipe. We have tried to use an almond flour-based paleo blend, which was unsuccessful. We recommend sticking with AP. 
• Baking powder and soda: these are the leavening ingredients. 
• Eggs: we recommend using pasture-raised eggs.  
• Buttermilk: reacts with baking soda to create more lift in cakes. 
• Vegetable oil: we use avocado oil as it is high quality and neutral in flavor. 
• Vanilla extract: adds subtle vanilla flavor to compliment the chocolate. We use homemade. 
• Cocoa powder: It’s important to use good quality 100% unsweetened baking cocoa, such as Valhrona or Ghiradelli. This creates a dark and flavorful cake. 
• Coffee: The secret ingredient in this cake is a cup of coffee. It really compliments the chocolate. 
• Chocolate Buttercream Frosting: Ina’s chocolate buttercream frosting is made with butter, chocolate, powdered sugar, an egg yolk (we omit this), and vanilla. 

How to Make Ina Garten’s Chocolate Layer Cake 

Step 1: Mix the Dry Ingredients 

The dry ingredients, including sugar, are whisked together in a mixing bowl. 

Step 2: The wet ingredients are whisked together in another bowl, and then added to the dry ingredients. Finally, the freshly brewed coffee is added to the mix. 

Step 3: The batter is poured into two 8-inch cake pans and baked. 

Step 4: Once cooled, the cakes are frosted. Some tips: you can bake the cakes the night before and frost them the next morning. There isn’t a lot of frosting left over after icing the cake, so be sure not to use too much for the center. 

Step 5: Decorate, if desired! This is a simple cake that doesn’t ask for a lot of decoration. However, we like to add fresh raspberries for color and fresh flavor. Sprinkles are a fun addition for birthday cake too. 

Ina Garten’s chocolate layer cake makes 8 good-sized slices. You could serve 16 people with smaller, roughly 2″ slices. This recipe also makes 24 cupcakes. For cupcakes, you’ll need to double the frosting recipe. 

FAQ: Ina’s Chocolate Cake

Who is Beatty?

Beatty was the grandmother of Ina Garten’s close friend Michael. This cake recipe is a cherished family recipe passed down through generations. Ina has shared it in her cookbook as a tribute to Beatty, making it one of the most loved desserts from her Barefoot Contessa collection.

Is there a substitute for the egg yolk in the frosting?

If you aren’t comfortable consuming, raw egg, simply leave it out! We did not use the egg yolk here. The purpose of egg yolk in frosting is to add richness enhance the creamy texture, and help emulsify the ingredients for a smooth, stable finish. 

How long does it last? 

Cakes frosted with buttercream will last 5-7 days in the fridge if they are well-covered. This cake is best before refrigerating overnight. 

Can I make this vegan? 

We have not tested this cake with dairy and egg alternatives. You could try substituting Bob’s Red Mill egg replacer, non-dairy milk, and butter, but we can’t guarantee results. Also check out our Vegan Chocolate Cupcakes with Vegan Chocolate Frosting. 

Can I make this cake gluten-free? 

We don’t recommend using an almond-based flour. You could try a cup-for-cup gluten-free all-purpose flour, though we have not tested it and can’t guarantee results. 

Beatty’s Chocolate Cake is famous for its incredibly moist texture, deep chocolate flavor, and rich coffee-infused cake and frosting. Whether you’re baking for a special occasion or simply craving an indulgent treat, this cake is a must-try for its perfect balance of decadence and comfort. You are going to love this luscious cocoa chocolate layer cake! 

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Yield: 8 slices

Ina Garten's Chocolate Cake

Prep Time 25 minutes

Cook Time 35 minutes

Additional Time 1 hour

Total Time 2 hours

Beatty's Chocolate Cake from the Barefoot Contessa at Home Cookbook is an Ina Garten classic. This is the best chocolate birthday cake we make over and over again. Ina Garten's chocolate cake is a luscious 2-layer double chocolate cake made with cocoa powder.

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Ingredients

Chocolate Cake

• 1¾ cups all-purpose flour
• 2 cups sugar
• ¾ cups unsweetened cocoa powder, such as Valrhona or Ghirardelli
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Chocolate Buttercream Frosting

• 6 ounces good semisweet chocolate, such as Valrhona
• ½ pound (2 sticks) unsalted butter, room temperature
• 1 large egg yolk, room temperature (see note)
• 1 teaspoon pure vanilla extract
• 1¼ cups sifted powdered sugar
• 1 tablespoon instant coffee granules, such as Nescafe

Instructions

Chocolate Layer Cake

1. Preheat the oven to 350°F. Butter two 8-inch round cake pans. Line the bottoms with parchment paper, then butter and flour the pans to prevent sticking.
2. In the bowl of a stand mixer, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low until combined.
3. In another medium bowl, whisk together the buttermilk, oil, eggs, and vanilla.
4. With the mixer on low, slowly add the wet ingredients to the dry mixture. Slowly add the coffee and mix just enough to combine, scraping down the sides as needed.
5. Pour the batter evenly into your prepared pans and bake for 35-40 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 30 minutes, then transfer them to a rack to cool completely.
6. To assemble, place one cake layer upside down up on a plate or cake stand. Spread a thin layer of buttercream on top, then place the second layer on top, flat side up. Frost the sides and then the top of the cake evenly. Slice them into wedges, and serve at room temperature. Feel free to garnish with berries or sprinkles.

Chocolate Buttercream Frosting

1. Chop the chocolate and place it in a heatproof bowl over a saucepan of simmering water (double boiler). Alternatively, you can melt the chocolate at short intervals in the microwave though results are best on the stove. Stir gently until it’s just melted, then set it aside to cool to room temperature.

2. In the bowl of a stand mixer with the paddle attachment, beat the butter on medium-high speed until it’s light and fluffy, about 3 minutes. Add the egg yolk (if using) and vanilla, and continue beating for another 3 minutes.

3. Reduce the speed to low, and gradually add the confectioners' sugar. Once well combined, turn the mixer back to medium and beat until smooth and creamy, scraping the sides of the bowl as needed.

4. Dissolve the coffee in 2 teaspoons of hot water, then on low speed, add the melted chocolate and coffee to the butter mixture. Mix until just blended—don’t over-whip! Spread the frosting immediately over your cooled cake.

Notes

Oil: We use avocado oil instead of traditional vegetable oil as it's neutral in flavor and often higher quality.

Egg yolk: If you're not comfortable consuming raw egg, you can omit the egg yolk, though it does help create a rich velvety frosting texture.

Serving

This cake makes 8 good-sized slices but can serve up to 16 with smaller 2" wide slices.

For Cupcakes

Bake cupcakes for 25-30 minutes. This recipe makes 24 cupcakes and enough frosting for 12 cupcakes, so be sure to double the frosting.

Make Ahead

I like to bake the cake the night before serving and then frost the day of. You can also make the whole thing and refrigerate for up to two days. Let sit at room temperature for one hour before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Aluminum Round Cake Pan, 8 x 3-Inch, Silver
• 
  Valrhona Dutch Processed French Cocoa Powder. Chef’s Choice Cocoa Powder. Warm, Red Color, Pure, Dark, Intense Flavor. Poudre de Cacao. Great for Desserts and Hot Chocolate. Kosher. 250g (Pack of 1)
• 
  Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again: A Cookbook

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 677Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 114mgSodium: 636mgCarbohydrates: 108gFiber: 3gSugar: 80gProtein: 10g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

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