I Tried Ina Garten’s Famous Chocolate Cake Recipe

Similar to Ina Garten’s “Outrageous Brownies,” which are totally delicious yet a labor of love, at first glance, whipping up Ina’s most popular chocolate cake recipe didn’t exactly look like a cake walk. Confession: Even after working as a food writer for well over a decade, layer cakes still intimidate me. 

So when I heard that the decadent two-layer treat was available on Goldbelly and could be delivered to my doorstep, I admit that I was extremely tempted. But as soon as I saw the price ($100 for a 6-inch cake or $120 for an 8-inch cake), that was enough evidence to convince me to try the DIY route. 

I dove deeper into fan feedback about this chocolate cake, and spotted notes like, “the cake is a snap to make,” and “this is now our official birthday cake recipe,” I felt confident enough to tie on my apron, preheat the oven, and give it a try. If anyone can coach me through my layer cake reluctance, I trust it could be my “how easy is that?!” guide. 

How to Make Ina Garten’s Beatty’s Chocolate Cake Recipe

Named after the grandma of Ina’s friend Michael Grimm, who passed along the formula, this chocolate dessert recipe originally appeared in the 2006 cookbook Barefoot Contessa at Home. 

Since running in the pages of Ina’s fifth cookbook, Beatty’s Chocolate Cake has since appeared on episodes of Barefoot Contessa and Be My Guest (Ina shared a slice with Julia Louis-Dreyfus!). It also graced the pages of BHG in 2022, in honor of our 100th anniversary. With each appearance, the popularity of Beatty’s Chocolate Cake has grown, and I’m excited to finally join the party and try it myself. Join me in the kitchen as we make Ina’s chocolate cake:

1. Prepare the pans. Cover the inside of two 8-inch round cake pans with butter, line the bottom of each with parchment paper, then add another layer of butter and flour to help prevent sticking.
2. Make the batter. In a large bowl or the bowl of a stand mixer, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using the stand mixer or a hand mixer, mix on low until evenly combined. In another medium bowl, add buttermilk, vegetable oil, extra-large eggs, and pure vanilla extract. With the mixer on low, slowly add the wet ingredients to the dry bowl, then pour in a cup of hot coffee. As soon as that’s blended in, stop the mixer. Using a spatula, scrape the bottom and sides of the bowl and stir in any remaining uneven parts.
3. Bake and cool. Pour the batter evenly into the two prepared pans, then bake in a 350° F oven for 35 to 40 minutes, or until the cakes pass any of these doneness tests. Allow the cakes to cool in the pans for 30 minutes, then flip them out onto a wire rack. Let the layers cool completely. (Ina reassures us that it’s okay if the centers sink.)
4. Fix the frosting. As the cake cools, make the chocolate buttercream. Melt “good” semisweet chocolate, then set it aside to allow the chocolate to cool to room temp. In a large bowl or the bowl of a stand mixer, add softened butter and mix on medium-high for 3 minutes or until it’s fluffy and light yellow. Add an extra-large egg yolk and vanilla extract and mix for 3 minutes more. Turn the mixer to low and slowly add sifted powdered sugar. Once you’ve added it all, mix at medium speed, using a spatula to scrape down the sides of the bowl if needed. In a small bowl, whisk together instant coffee granules and hot tap water. Flip the mixer to low, and add the melted chocolate and the coffee mixture. 
5. Assemble. On your preferred serving plate or cake stand, add one layer flat-side up. Using an offset spatula or knife, spread a thin layer of frosting across the top. Add the second cake layer flat-side up, and spread more frosting along the sides, then across the top. 

Tips For Making Chocolate Cake

If you, too, happen to be intimidated by layer cakes—or if you’re simply hoping to take your homemade desserts to the next level—here are a few additional pointers from Ina, our Test Kitchen, and my own discoveries while making Beatty’s Chocolate Cake.

• Skip the chips. Chocolate chips have stabilizers and other ingredients that prevent them from sticking to each other, and generally don’t melt as smoothly as chocolate bars. If you can’t find or don’t love semisweet chocolate, bittersweet works here, too, according to Ina. Or try our savvy cocoa powder conversion if you prefer.
• Consider cupcakes. This recipe can also be made in a muffin tin for single servings. It should yield about 12 cupcakes; perfect to pair with the 12-serving chocolate buttercream frosting recipe. If you go this route, reduce the baking time to about 25 to 30 minutes, Ina advises.
• Trust the process. The batter will be extremely thick after you add the wet ingredients to the try ones, then will suddenly appear thin after you pour in the coffee. Rest assured that it will bake up A-OK if you follow the ratios listed.
• Mix up the middle. If you’d like a little freshness to complement the chocolate cake and exterior frosting, try substituting the center buttercream layer with a fruit jam or compote.
• Sub in an alternate icing. If chocolate on chocolate isn’t your top choice, use another flavor like caramel, almond, or coconut-pecan (for some German chocolate vibes). Feel free to trade in canned frosting, if desired.
• Decorate like a pro. Whether you stick with Ina’s fully-chocolate recipe or take a store-bought shortcut for the frosting, it can be helpful to have some context about how much frosting you need. When you’re assembling a layer cake, estimate about ½ cup frosting per layer, then you’ll need another 1 to 1 ½ cups to fully ice the sides. For this cake (or cupcake) recipe, aim for about 2 to 2 ½ cups of frosting total for a generous coating.

The Verdict on Ina Garten’s Best Chocolate Cake Recipe

Just like with Ina’s epic and worth-the-effort brownies, the coffee in the cake and buttercream frosting here really accentuates the chocolate flavor. Normally, chocolate cake with chocolate frosting is not my favorite combo, as this can err on the overwhelming side. However, here, the texture is light and moist, and the flavors are so well-balanced (thanks to prominent coffee, vanilla, and salt accents), that I’d happily savor a slice any special occasion. I agree with a fan who deems this “truly the perfect chocolate cake recipe”…when you have time.

All-in, counting all of the mixing, baking, cooling, and decorating time, this dessert took me nearly 4 hours to complete. This is certainly more of a Sunday baking adventure than a weeknight, bake sale-friendly treat. So when I’m short on time and energy, I’ll stick with quick-fix BHG favorites like our One-Bowl Chocolate Cake, 3-Ingredient Chocolate Cherry Cola Cake, and Dubai Chocolate Dump Cake. But when I’m ready to celebrate, Beatty’s Chocolate Cake will most definitely be invited. Ina, my door is always open for you, too!