Ina Garten Beatty’s Chocolate Cake Recipe

Few desserts capture hearts like a slice of moist, rich chocolate cake—and Ina Garten’s Beatty’s Chocolate Cake is the gold standard. This recipe, often praised by home bakers and professionals alike, delivers a cake that’s intensely chocolatey, incredibly tender, and frosted with the most luscious chocolate buttercream. It’s a go-to dessert for birthdays, dinner parties, or anytime you’re craving something truly indulgent.

What is Ina Garten Beatty’s Chocolate Cake?

Beatty’s Chocolate Cake is Ina Garten’s signature chocolate layer cake, made with buttermilk and brewed coffee to intensify the chocolate flavor. It features two soft, moist layers of cake, paired with a rich, silky chocolate buttercream frosting. The addition of coffee doesn’t make the cake taste like coffee—it simply deepens the chocolate flavor for a more luxurious bite.

Other Popular Recipes

• Ina Garten’s Overnight Steel-Cut Oats
• Ina Garten Peach Pie
• Ina Garten Tequila Lime Chicken
• Ina Garten’s Fourth of July Cake

Reasons to Try Ina Garten Beatty’s Chocolate Cake

• Deep, rich chocolate flavor – Brewed coffee enhances cocoa without adding bitterness
• Unbelievably moist texture – Thanks to buttermilk and oil
• Frosted with real chocolate buttercream – Creamy, smooth, and decadent
• Easy to make with pantry staples – No hard-to-find ingredients
• Perfect for celebrations – A showstopper for any occasion
• Freezes well – Great for make-ahead dessert planning
• Consistently reliable – This is a Barefoot Contessa favorite for good reason

Ingredients Needed to Make Ina Garten Beatty’s Chocolate Cake

For the 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, at room temperature
• ½ cup vegetable oil
• 2 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 large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1¼ cups powdered sugar, sifted
• 1 tablespoon brewed coffee (optional)

Instructions to Prepare Ina Garten Beatty’s Chocolate Cake

Preheat the oven

Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.

Mix the dry ingredients

In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until combined.

Add wet ingredients

Add buttermilk, vegetable oil, eggs, and vanilla to the bowl. Mix on medium speed until smooth, about 2 minutes.

Add coffee

With the mixer on low, slowly pour in the hot coffee. The batter will be very thin—this is expected.

Bake the cakes

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool completely

Let the cakes cool in the pans for 30 minutes, then turn them out onto wire racks and cool completely before frosting.

Make the frosting

Melt the chocolate in a heatproof bowl set over simmering water (or in the microwave). Let it cool slightly.

In a large bowl, beat butter until light and fluffy. Add egg yolk and vanilla, and beat until combined. Slowly add the cooled chocolate and mix well. Gradually beat in powdered sugar, then add a tablespoon of coffee if desired to enhance flavor.

Assemble the cake

Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then place the second cake layer. Frost the top and sides smoothly. Slice and serve.

What Goes Well With Ina Garten Beatty’s Chocolate Cake

• Serve with fresh berries – Strawberries or raspberries add a tart contrast
• Pair with vanilla ice cream – Balances the richness perfectly
• Dust with cocoa or powdered sugar – Adds visual appeal
• Add chocolate curls or shavings – For an elegant finish
• Serve with a shot of espresso – Enhances the deep cocoa notes
• Include whipped cream on the side – Lightens every bite

Key Tips for Making Ina Garten Beatty’s Chocolate Cake

• Use room-temperature ingredients – Ensures smooth mixing and even texture
• Don’t skip the hot coffee – It’s the secret to deep chocolate flavor
• Line pans with parchment – Prevents sticking and ensures clean layers
• Cool completely before frosting – Frosting will slide off warm cake
• Use good quality cocoa and chocolate – Makes a noticeable difference
• Frost generously – This buttercream is rich and deserves the spotlight
• Chill before slicing for clean cuts – Then let it come back to room temp for serving

Creative Variations of Ina Garten Beatty’s Chocolate Cake

• Add a raspberry jam filling – Layers beautifully with the chocolate
• Sprinkle sea salt on top – For a sweet-salty twist
• Use dark chocolate frosting – For an extra intense version
• Make cupcakes instead – Adjust baking time to 18–22 minutes
• Top with chocolate ganache drip – Adds glossy drama
• Layer with caramel or peanut butter frosting – For flavor variety
• Decorate with edible flowers or sprinkles – For special occasions

Storage Guidelines for Ina Garten Beatty’s Chocolate Cake

• Store covered at room temperature for 1–2 days
• Refrigerate for up to 5 days – Bring to room temperature before serving
• Freeze unfrosted layers – Wrap tightly and freeze for up to 2 months
• Freeze frosted cake slices – Wrap in plastic and foil, then thaw overnight
• Keep in a cake dome – Helps maintain moisture without refrigeration

Reheating Tips for Ina Garten Beatty’s Chocolate Cake

• Let refrigerated slices come to room temperature – Rest 30 minutes before serving
• Microwave individual slices briefly – 10–15 seconds to soften and warm slightly
• Avoid reheating the whole cake – Best to slice first
• Serve warm with ice cream – For a comforting dessert experience

Nutrition Value (per slice – based on 12 servings)

• Calories: 480 kcal
• Protein: 5g
• Fat: 26g
• Saturated Fat: 14g
• Carbohydrates: 62g
• Fiber: 3g
• Sugar: 45g
• Sodium: 280mg
• Cholesterol: 80mg

FAQs

Can I make Ina Garten Beatty’s Chocolate Cake ahead of time?

Yes, the cake layers can be made 1–2 days in advance and stored tightly wrapped at room temperature. You can also make the frosting ahead and refrigerate it. Let the frosting sit at room temperature for 30 minutes before using so it softens enough to spread easily.

Why is hot coffee used in the cake batter?

Hot coffee intensifies the flavor of the cocoa powder without making the cake taste like coffee. It helps bloom the chocolate, resulting in a richer and deeper chocolate flavor that sets this cake apart.

Can I use Dutch-processed cocoa powder?

Yes, Dutch-processed cocoa works beautifully in this recipe. It gives the cake a smoother, less acidic flavor and a deep, rich color—perfect for chocolate lovers.

How do I prevent my cake from being too dry?

Be sure not to overbake it. Start checking for doneness at 30 minutes using a toothpick. Also, stick to the exact ingredient measurements, especially the buttermilk and oil, as they’re key for moisture.

Wrapping Up

Ina Garten’s Beatty’s Chocolate Cake is more than just a dessert—it’s a baking triumph that combines simplicity with absolute indulgence. Its moist texture and bold chocolate flavor make it a staple for celebrations and cozy moments alike.

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