This Barefoot Contessa Classic Is the Chocolate Cake of Your Dreams, With a Secret Coffee Twist
If Ina loves it—and over 2,000 reviewers agree—you know it’s going to be a hit
Is there anything more comforting than a slice of rich, chocolatey cake? We think not. And when it comes to chocolate cake, Ina Garten’s recipe, known as Beatty’s Chocolate Cake, takes the (literal) cake. This Barefoot Contessa classic has over 2,000 glowing reviews and a flawless five-star rating—and with its secret coffee-infused twist, it’s no surprise why. Seriously, it beat out countless other famous versions, including Hershey’s. If you’re ready to level up your baking game this National Chocolate Cake Day (today!), this is the recipe to try. Chocolate lovers—you’re in for a treat.
Why Ina Garten begged for this chocolate cake recipe
Like many of her best recipes, Ina Garten’s chocolate cake has a sweet backstory. Lovingly named Beatty’s Chocolate Cake, it came from her friend Michael Grim, a florist who made it for her from his grandmother’s recipe. Ina loved it so much that she begged him to share it with her—and thankfully for us, he obliged. According to Ina, she didn’t need to beg too hard.
What sets this old-fashioned cake apart isn’t just its layered beauty, but the way it balances rich chocolate flavor with a subtle bitterness from coffee. According to Ina, “coffee is really important for chocolate because it tastes really chocolatey,” and it’s the not-so-secret ingredient that makes this dessert sing.
The bitterness of both freshly brewed coffee (which goes into the batter) and instant coffee powder (stirred into the frosting) tempers the cake’s sweetness and deepens its cocoa flavor. Even if you’re not a coffee drinker, don’t skip this step—it doesn’t make the cake taste like coffee; it just amplifies the chocolate to next-level decadence.
Tips for the perfect bite of chocolate cake
Want your chocolate cake to turn out just as rich and delicious as Ina’s? Follow these expert-approved tips to make sure your bake is a success:
Sift your dry ingredients
Ina prefers sifting her ingredients straight into the mixing bowl using a sieve. This way, you get the finest, silkiest texture with no extra lumps. It may create a “cloud of chocolate” as Ina jokes, but you’ll be thanking her for your cake’s consistency.
Use room-temperature ingredients
From eggs to butter, ensuring your ingredients are at room temperature helps everything mix together smoothly. This is especially important for the frosting, where softened butter creates that creamy, dreamy texture.
Cool completely before frosting
Resist the urge to frost the cake while it’s warm—this can cause the buttercream to melt and slide off. Let the cake layers cool completely (or chill them in the fridge) before you start frosting.
How to make Ina Garten’s famous chocolate cake
If you’re craving something indulgent, Beatty’s Chocolate Cake is the answer. Follow Ina’s official recipe below:
Ingredients:
- 1¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups dark chocolate cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup buttermilk, shaken
- ½ cup vegetable oil
- 2 extra-large eggs, room temperature
- 1 tsp. pure vanilla extract
- 1 cup freshly brewed hot coffee
Chocolate buttercream frosting
- 6 oz. semisweet chocolate
- ½ lb. (2 sticks) unsalted butter, room temperature
- 1 extra-large egg yolk, at room temperature
- 1 tsp. pure vanilla extract
- 1¼ cups sifted confectioners’ sugar
- 1 Tbs. instant coffee powder
Directions:
- Total Time: 1 hr 35 minutes
- Yield: 8 servings
- Preheat the oven to 350°F. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl and mix until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. While mixing, slowly add the wet ingredients to the dry. Then, add the coffee and stir just to combine, scraping the bottom of the bowl.
- Pour the batter into the pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn on a cooling rack and cool.
- Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Buttercream Frosting
- Meanwhile, chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- Beat the butter in a mixer until light yellow and fluffy, about three minutes. Add the egg yolk and vanilla and continue beating for three minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl.
- Dissolve the coffee powder in two teaspoons of the hottest tap water. On low speed, add the melted chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
How Ina Garten frosts her chocolate cake
When it comes to frosting, Ina’s advice is simple: don’t stress about perfection. Start gently by icing the top of the cake before working your way down the sides, using “big swirls” to give it that classic homemade look. “The good news about an old-fashioned cake is that it’s supposed to be a little messy,” she says. And honestly, that’s part of the charm!
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