Ina Garten Chocolate Cake: A Decadent Dessert You’ll Crave Again and Again
There’s something irresistible about a rich, moist chocolate cake. And when it comes to classic, no-fuss baking, Ina Garten—also known as the Barefoot Contessa—has perfected the art. Her chocolate cake recipe is famous for good reason: it’s intensely chocolatey, deeply moist, and incredibly easy to make.
Whether you’re baking for a birthday, holiday, or just because you deserve something sweet, Ina Garten’s chocolate cake is a showstopper. In this article, we’ll walk you through the steps, ingredients, tips, and variations so you can master this fan-favorite dessert.
Why Everyone Loves Ina Garten’s Chocolate Cake
Ina Garten’s recipes are known for being both accessible and elegant, and her chocolate cake is no exception. Here’s why home bakers and food critics alike can’t get enough:
- Moist and Tender Crumb: Thanks to buttermilk and oil, the cake is soft without being dense.
- Rich Chocolate Flavor: A combination of cocoa powder and freshly brewed coffee deepens the chocolate taste.
- Easy to Follow: No fancy equipment or complicated techniques—just solid ingredients and thoughtful baking.
- Perfect for Any Occasion: From weddings to weeknight treats, this cake fits every event.
Ingredients for Ina Garten’s Chocolate Cake
What makes this cake special is the careful balance of simple pantry staples. Here’s what you’ll need:
For the Cake:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (high-quality recommended)
- 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 Frosting:
- 6 ounces semisweet chocolate, chopped
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups confectioners’ sugar, sifted
- 1 tablespoon instant coffee granules
How to Make Ina Garten’s Chocolate Cake (Step-by-Step)
Step 1: Prep Your Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir until well combined.
Step 3: Add Wet Ingredients
In another bowl, whisk together buttermilk, oil, eggs, and vanilla. Slowly add the wet mixture to the dry ingredients. Beat on medium speed until just combined.
Step 4: Pour in the Coffee
With the mixer on low, slowly add the hot coffee. The batter will be thin—that’s perfectly normal and gives the cake its signature moist texture.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 30 minutes before turning them out onto a wire rack. Cool completely before frosting.
Making the Chocolate Buttercream Frosting
This silky, deeply flavored frosting pairs beautifully with the cake.
- Melt the chocolate over a double boiler or in short bursts in the microwave. Let it cool to room temperature.
- Cream the butter in a stand mixer until light and fluffy (about 3 minutes).
- Add the egg yolk and vanilla extract. Beat until smooth.
- Slowly add the confectioners’ sugar and continue beating for another minute.
- Dissolve the instant coffee granules in 2 teaspoons of hot water. Add this to the melted chocolate, then mix into the butter mixture.
- Beat until glossy and smooth. Use immediately to frost your completely cooled cake layers.
Expert Tips for the Best Ina Garten Chocolate Cake
- Don’t skip the coffee. It enhances the chocolate flavor without making the cake taste like coffee.
- Use room temperature ingredients for better mixing and smoother batter.
- Make ahead: The cake layers can be baked a day in advance and stored in the fridge.
- Double the recipe for a triple-layer celebration cake.
- Use quality cocoa powder—it makes a noticeable difference in depth and richness.
Variations and Serving Ideas
While Ina Garten’s chocolate cake is incredible as-is, here are a few ways to customize it:
- Add a raspberry filling between the layers for a fruity contrast.
- Top with ganache instead of buttercream for a more intense chocolate experience.
- Sprinkle sea salt flakes on top of the frosting for a sweet-salty twist.
- Serve with whipped cream and fresh berries for a lighter take.
How to Store Ina Garten’s Chocolate Cake
This cake stores beautifully:
- At room temperature: Cover and keep for up to 2 days.
- In the fridge: Store in an airtight container for up to 5 days.
- Freeze: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months.
Frequently Asked Questions
Can I make this cake without coffee?
Yes, you can substitute the coffee with hot water or hot milk, but the chocolate flavor won’t be quite as rich.
What if I don’t have buttermilk?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5–10 minutes before using.
Can I use Dutch-processed cocoa?
Ina’s recipe calls for natural cocoa powder. If you substitute with Dutch-processed, make sure to adjust the leavening agents accordingly (reduce baking soda and increase baking powder).
Final Thoughts: Is Ina Garten’s Chocolate Cake Worth the Hype?
Absolutely. Whether you’re a novice baker or an experienced dessert maker, Ina Garten’s chocolate cake offers a reliable, crowd-pleasing result every time. Moist, rich, and perfectly balanced—it’s everything a chocolate cake should be.
Make it once, and it just might become your go-to dessert recipe.
