Ina Garten’s Chocolate Cake recipe ~ it’s a classic! When I hear the word dessert, this homey, rich, chocolatey cake is what springs to mind. Everybody should make it at least once.
Ina Garten’s chocolate cake is hands-down one of my favorite chocolate cakes I’ve ever baked, (or tasted!)
It will take a lot for me to look for another chocolate cake recipe in the near future. The texture and flavor of Ina Garten’s chocolate cake is just my style — it’s very moist without being dense or heavy at all, and has just the right balance of sweetness with rich chocolate flavor. I can see why this is a beloved recipe, and will be my go-to from now on.
This easy cake has the light, even texture of a boxed cake mix
The chocolate cake itself is similar to my Chocolate Cake with Cranberry Buttercream, but even a little bit simpler to put together as it calls for oil and cocoa powder rather than melted butter and chocolate. You can feel confident going with either one, depending on whether you’re in a butter creaming mood or not. They both bake up perfectly with a nice deep rich color and fabulous chocolate flavor.
A pinch of salt and some silky sour cream makes Ina’s frosting even better!
I did make a couple of changes to the original frosting recipe to suit my preferences ~ I added a pinch of salt, a bit of sour cream, and increased the amount of powdered sugar. These changes help to bulk up the frosting a bit so that there’s plenty to generously frost a double layer cake (I’m paranoid about running out!)
I feel that the salt and sour cream help offset the added sugar a little bit. The added sour cream also makes for a slightly softer frosting that doesn’t go quite as crusty over time as a plain buttercream frosting tends to do.
I kept my cake as plain and simple as can be, but of course this is a wonderful base for all kinds of variations and decorations. The cake would be amazing with a vanilla frosting, a peanut butter frosting, a blackberry buttercream, whatever you like!
Suggestions for decorating a chocolate layer cake
If your occasion calls for a little more frippery, here are some ideas…
- One of my favorite ways to decorate any chocolate surface is with chocolate shavings: just take a bar of chocolate and a vegetable peeler and peel off little curls. If your chocolate is dry you can microwave it for a few seconds to soften it so that you can get it to curl beautifully.
- Chocolate sprinkles look pretty on a chocolate cake, you can decorate the top, or press them into the sides.
- If it’s the season, pop some berries on top, strawberries and raspberries are perfect. Intersperse some green mint leaves.
- Arrange malted milk balls or other chocolate candy around the perimeter of the cake.
How to crumb coat a layer cake
The moist, delicate texture of this cake mean that it is a little bit trickier to frost without getting crumbs in your frosting, so I recommend doing a quick “crumb coat,” which, if you’ve never bothered with one in the past, really isn’t as complicated or annoying as it might sound!
- To make a “crumb coat,” simply frost the top and sids of the cake with a thin layer of frosting, getting everything as smooth as you can. Don’t worry if there are crumbs showing.
- Then, refrigerate the cake for at least 15 minutes. This sets the frosting and effectively locks all those crumbs in place before you move on to your next coat of frosting, so they won’t be floating around and getting in your way! That’s it!
I think this cake is the perfect celebratory cake for any and all occasions ~ it’s a great recipe to have in your back pocket for birthdays, anniversaries, graduation parties, you name it.
More luscious layer cakes ~
- Banana Cake with Spiced Vanilla Buttercream
- Orange Creamsicle Cake
- Raspberry Lemon Cake
- Blueberry Lemon Layer Cake
Ina Garten's Chocolate Cake
Ingredients
Dry Ingredients
- 1 3/4 cup all purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup buttermilk (I used half-and-half, which worked fine, too!)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot coffee
For the frosting
- 6 ounces semisweet chocolate, chopped
- 1 cup unsalted butter (2 sticks), room temperature
- 3 cups powdered sugar, sifted
- 1 pinch salt
- 1 tsp vanilla extract
- 1/2 cup sour cream
Instructions
For the cake
- Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.
- Whisk all the dry ingredients together well in a large bowl.
- In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.
- Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be very thin.
- Divide the batter between the two cake pans, and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
- Allow the cakes to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes can be made a day or two ahead and kept in the refrigerator before frosting.
For the frosting
- Melt the chocolate in a double boiler or in the microwave using short bursts. Stir until smooth and set aside to cool slightly.
- Beat the room temperature butter in the bowl of a stand mixer with the paddle attachment for a couple minutes until smooth and noticeably paler in color. Slowly add the powdered sugar, salt, and vanilla, beating on a low-medium speed until everything is smooth.
- Whisk the sour cream into the partially cooled melted chocolate. This both cools down the chocolate and warms up the sour cream so that both are more-or-less room temperature before adding to the butter mixture.
- Add the chocolate and sour cream mixture to the mixer bowl and beat on low speed until everything is smooth and combined.
- If your frosting seems a little too loose, you can refrigerate it for 10-15 minutes to allow it to firm up a little bit. Then give it a good stir before frosting the cake.
Notes
205 Comments
Juliana
August 13, 2020 at 1:14 amAn amazing recipe! Is there anywhere where it says how many calories per slice?
Thanks!
Kate
August 10, 2020 at 12:15 pmI was just wondering is there a certain kind of semi-sweet chocolate that you like to use? Also how strong do you make your coffee?
Sue
August 10, 2020 at 1:03 pmYou can use any semi sweet you like, I used Bakers for this cake, and fairly strong coffee.
Deepa
August 7, 2020 at 8:31 amThis recipe is absolutely incredible! I love the substitutions for the frosting too. It tastes so chocolatey! I bake, but this was the first time I made cake from scratch and I made it for our tiny backyard wedding (Covid put a wrench in our plans)! My husband loves anything chocolate at baseline, but when he had this cake he was blown away! The only thing I did different since it was for our wedding was make it a 3-layer 8-inch cake (I had to make more batter) and use vanilla buttercream on the outside so I could match it with my other 6-inch tier.
Mishyydavis
July 30, 2020 at 9:01 amI’m a avid baker and this is my go to recipe! It’s a rich decedent grown up chocolate cake. Only thing I change in it is the frosting i use cream cheese on top and it compliments it perfectly. Garnish with cocoa powder and fresh strawberries and it looks like a 5 star dessert!
Catherine
July 28, 2020 at 6:12 pmThis cake is phenomenal! Thank you for sharing this!!!!
Sue
July 29, 2020 at 5:38 amIt’s one of the best recipes, I agree 🙂
amanda
July 25, 2020 at 1:19 pmI haven’t made this yet, so i didn’t rate it to be fair but this recipe looks amazing and my question is, can you use semi sweet chocolate chips or will it affect the consistency of the icing, also is there anything i can change or add in order to use the cc? its the only thing i have on hand. thank you
Lyrica LaBelle
July 24, 2020 at 7:55 amMade this for our Birthday Week (3 of us born within 5 days of each other). Since it made 2 9-I ch cakes my daughter chose this frosting (used a half recipe), and for the other cake my son chose a cream cheese buttercream dyed Tonka Truck yellow. 🙂 Absolutely fantastic cake! So easy, perfect texture, it’s our new family favorite. Thank you!!!
Betty
July 23, 2020 at 7:25 pmCan you use hot water or some other sub for coffee?
Sue
July 23, 2020 at 7:46 pmyes, that will work.
M
July 22, 2020 at 10:26 amHi! When baking in a 9×13 pan do I adjust the time or temp? Thank you!
Sue
July 22, 2020 at 11:23 amI’ve tried it before in my Mint Chocolate Chip Sheet Cake, and the same temp and time works great, good luck!
Cheryl
July 21, 2020 at 2:30 pmWill this work in a 9×13 sheet pan? I’m horrible at layer cakes!
Sue
July 21, 2020 at 2:38 pmYes it will.
Juliana
July 16, 2020 at 5:24 amLove this recipe! How long can I leave it outside of the fridge with the frosting on it?
Sue
July 16, 2020 at 6:18 amI’d be comfortable leaving it out for the day, but not longer.
Ellen
July 14, 2020 at 6:21 pmThis is a great recipe! Thank you for sharing. The cake is SO moist and the frosting is delicious. I just made another today for a family member’s birthday. The addition of sour cream in the frosting is an excellent idea.
CC341
July 13, 2020 at 1:06 pmThis cake is amazing! Super easy to make and very moist. I wasn’t sure about the sour cream in the frosting but when you put it all together it has the perfect balance of sweetness. Several people asked me for the recipe. Definitely a keeper.
Gloria poessy
June 30, 2020 at 11:12 amHi. Do you use unsweetened cocoa powder?
Sue
June 30, 2020 at 12:37 pmYes, I always baked with unsweetened cocoa powder.
Elizabeth
June 24, 2020 at 1:16 amI am going to be making this at a high altitude location. Baking is always a science experiment here. Any suggestions specific to this recipe that you might suggest? Thanks!
Trish
July 28, 2020 at 1:07 pmI am making this cake for a simple wedding this weekend.. I need a light tan frosting so what can I use instead of semi sweet chocolate? Considering white but it’s consistency is quite different.
AM
June 23, 2020 at 7:55 amI HAVEN’T REALLY MADE THIS RECIPE YET BUT I AM PLANNING ON DOING SO SOON BUT I HAVE A SLIGHT PROBLEM, I CAN’T FIND BUTTERMILK ANYWHERE SO IS THERE ANY SUBSTITUTE? I LOVE YOUR RECIPES <3
Tiffany
June 27, 2020 at 7:27 pmYou can always make buttermilk using milk and lemon juice, using the ratio of 1 cup of milk to 1 tablespoon of lemon juice. It will create ‘buttermilk’ within a few minutes. 🙂
Grace
June 19, 2020 at 8:47 amI used a Bundt pan with this recipe and left it in oven about 8 minutes longer. It was so moist and delicious. I used some leftover cream cheese icing I had leftover and it was great.
Sue
June 19, 2020 at 9:45 amI’m glad to hear this worked so well in a bundt, thanks Grace 🙂
Marie
June 15, 2020 at 12:39 pmHow many cupcakes would this make and would that amount of icing be enough for them?
Sue
June 13, 2020 at 8:31 pmCan I double this recipe and put in a 12X18X2 CAKE PAN easily?
Would you decrease baking temperature and increase time?
I had a little trouble with the middle not getting as high as the rest of this delicious cake.
Thanks
Kanika
June 6, 2020 at 2:24 amCan I use cuisinart food processor with the plastic blade to make both the cake batter and the frosting?
Sue
June 6, 2020 at 4:50 amAs written, the cake recipe just uses a bowl and whisk, so for the cake I’m not sure you’d gain any convenience using your processor, but you probably could. Your machine would probably work fine for the frosting, but I haven’t tried that to be sure.
Stephie scatie
June 5, 2020 at 9:49 amI love your recipes. I have a question as I feel that the kind of cocoa powder you use can make or break a good cake. I’ve tried expensive cocoa powder etc and the basic ones. What brand do you use ? Do you use Dutch processed cocoa for this recipe ? Thank you ps did you know you can’t press more than three stars to rate this recipe? Was trying to give it 5 stars and your site won’t allow me to.
Ashley
June 5, 2020 at 8:03 amThis cake recipe is top notch. The cake is delicious and moist. However, I would say the icing is too sweet for me. Next time I make the icing I’ll try 2 cups opposed to 3 cups since powdered sugar tends to be really sweet for my taste. Otherwise, 100% will be making this again. Family enjoyed the cake.
Joanne Delvasto
June 5, 2020 at 6:28 amhi there for the frosting can I use greek yogurt instead of sourcream
thanks Joanne
Cara
June 3, 2020 at 3:10 pmI’m super confused because I’m SURE I followed the recipe exactly, and my cakes are soup. I thought the batter seemed especially liquidy, but I have no idea what went wrong. Cakes are currently still in the oven for longer.
Sue
June 3, 2020 at 4:23 pmIt sounds like an oven temp problem Cara, I suggest checking with an oven thermometer, they’re inexpensive and so useful in cases like this.
Jennifer
May 31, 2020 at 8:37 amMy new go-to chocolate cake recipe! This is perfect in every way. The addition of the sour cream in the frosting is brilliant. Addictive!
Kristen
May 29, 2020 at 12:39 pmWould this be okay if I made this as a Bundt cake?? (Not with the frosting) my mom wants a plain chocolate cake for her birthday with whipped cream on top. If so, how long in the oven do you think?
alex
May 29, 2020 at 5:30 amcan i bake this and make it an ice cream cake ? Add a thin layer of ice cream in the middle?
Sue
May 29, 2020 at 6:18 amThe cake is sturdy, so that should be fine Alex.
alex
May 29, 2020 at 10:00 amis there a sub for vegetable oil?
Sue
May 30, 2020 at 10:09 pmYou might try melted butter.
Cindy Hunt
May 21, 2020 at 9:53 pmI have tried twice now to bake this cake. Everything seems perfect until I open the oven door and then the cake starts sinking in the center. I thought it was the baking powder, but I purchased new powder and I had the same result. The cake still tastes good but I can’t figure it out. Please help, what am I doing wrong?
Sue
May 22, 2020 at 6:21 amIt sounds like it isn’t cooking long enough, so I suggest checking your oven temperature with an oven thermometer. It hangs on one of the racks and you can see if, when you set it to 350F is actually gets to that temp. I suspect your oven is cooking low, and so your cake isn’t getting enough time. (The very center is always the last to get done.) I always check by gently touching the center of the cake, it should spring back when done, and I will check with a toothpick as well, if I’m not sure.
Cindy Hunt
May 22, 2020 at 7:58 pmI will get an oven thermometer and check the temp. . I never thought of the oven being the issue. Thank you..
Sue
May 22, 2020 at 8:32 pmYou’d be surprised…I don’t think I’ve ever had an oven that cooked at an accurate temperature, I’ve always relied on my thermometers.
Jojo Naycalo
May 20, 2020 at 2:33 pmWould the icing work well if I make the cake in a Bundt pan?
Sue
May 20, 2020 at 2:37 pmI don’t normally frost bundt cakes with thick frostings like this one, it would be a little tricky, but I guess you could.
Jojo Naycalo
May 20, 2020 at 2:41 pmThanks! This’ll be my weekend baking activity.
April
May 20, 2020 at 10:26 amI’m not a coffee drinker; therefore no coffee in the house. Anything you could use to substitute?
Sue
May 20, 2020 at 11:01 amYou can use hot water.
Tia Wise
May 30, 2020 at 6:49 pmDoes the coffee bring a mocha flavor or just a more rich flavor? I’m trying to decide between coffee and hot water. I don’t like mocha flavor at all.
Sue
May 30, 2020 at 9:13 pmIt really just enriches the chocolate flavor, so feel free to use hot water.
Melynda Knowles
May 23, 2020 at 12:39 pmI’m not a coffee drinker either, I used Pero, which is an instant natural beverage, made with barley, malted barley, chicory and rye. I know it sounds weird but its a great substitute for coffee and it is naturally caffeine free. I found it provides a richness to the cake, similar to what coffee would provide, while also providing that dark coloring of the cake. I hope this helps. Pero can usually be found in most grocery stores near the coffee.
Reg
May 19, 2020 at 4:46 pmHi, did you use dutch processed cocoa? Thank you
E
May 18, 2020 at 6:44 pmI made this recipe tonight as the first ever homemade cake I’ve made. We didn’t add the sour cream and salt. Everybody loved it and went for seconds. Thanks for posting!
Sue
May 19, 2020 at 7:42 amThanks E!
Lori
May 18, 2020 at 6:41 pmMade this for my friend’s wedding cake but with a vanilla buttercream. Everyone raved over it. Making it as cupcakes right now for my kiddo’s birthday.
Sue
May 19, 2020 at 7:42 amThat sounds wonderful Lori 🙂
Oumay
May 17, 2020 at 7:38 amhi! I want to try this recipe for my dads birthday but I don’t have any sour cream. what can I do to replace it ? Thank you so much , it looks reaallllyy good , exited to try it!
Sue
May 17, 2020 at 7:53 amYou can leave it out Oumay, and use a little milk or cream to thin out your frosting to your desired consistency if it’s too thick.
oumay
May 17, 2020 at 8:52 amthank you!!
oumay
May 25, 2020 at 1:25 pmit ended being amazing !! Thank you so much!
Carla D
May 16, 2020 at 12:56 pmAmazing cake recipe! I used a 13×9 pan and it was rich, sweet and moist. I highly recommend this cake!!
Rachel
June 9, 2020 at 7:58 amDid you change the temp or time at all for this? Hoping to double and make two 13×9 layers but I wasn’t sure about how I should adjust.
Adaline
May 15, 2020 at 1:21 pmHi! Making this cake today for our 27th year wedding anniversary. You mentioned using a paddle attachment to soften the butter for the frosting. Do you continue to use it or switch to whisk when later mixing all ingredients?
Sue
May 15, 2020 at 4:25 pmPaddle all the way, and Happy Anniversary <3
Rita
May 15, 2020 at 6:27 amCan I use 2 9 inch pans instead of 8 inch?
Sue
May 15, 2020 at 6:36 amYes, for sure, just shorten the baking time to more like 25 minutes.
Rita
May 15, 2020 at 4:04 amCan I use 2 9 inch pans
Sue
May 15, 2020 at 6:22 amYes, the cooking time will be about 25 minutes.
Sakshi Chugh
August 10, 2020 at 4:38 amWhat size pans does this recipe require? Can I use 3 6 inch pans?
Sue
August 10, 2020 at 5:20 amThe recipe is written for 2 8-inch pans. You could use 6-inch pans if they have at least 2 inch sides.
Andie
May 14, 2020 at 10:44 amHi Sue! This cakes looks amazing! To make an additional layer to make a 3 layered cake, how much of the ingredients would I need?
Sue
May 14, 2020 at 11:53 amIt’s a pretty tall cake as is, so my advice would be to divide the batter into thirds and bake in the 8 inch pans. You can bake the third layer after the first two if you only have 2 pans. You might want to make extra frosting for a 3 layer cake.
Neha
May 13, 2020 at 4:17 amHi Sue.
Can I use more of baking soda if I don’t have baking powder?
Is buttermilk plain curd thinned out with water?
What is the proportion of instant coffee and water for the hot water?
Karen Robinson
May 12, 2020 at 11:52 amI made this today and used the half and half as you suggested. I also subbed 1 cup of semisweet chocolate chips and 1 cup of dark chocolate chips for my icing. Man oh man is it delicious!!! Thanks so much for posting this recipe!
Levana
May 9, 2020 at 5:09 pmHi there! Can I use cream cheese instead of sour cream for the frosting? And, is instant coffee ok?
Thank you!!
Sue
May 9, 2020 at 6:45 pmYes to both.
Levana
May 10, 2020 at 1:11 pmThank you SO much, Sue! I used cream cheese and it tastes wonderful! Made the cakes yesterday and the frosting today. Such a delicious recipe, perfect for a family dinner dessert!
Kathryn Heath
May 9, 2020 at 12:15 pmThis is seriously the best chocolate cake I’ve ever had. My husband was licking his plate. I’m making this recipe for Mother’s Day tomorrow, but I’m attempting cupcakes instead of 8” cake pans.
Wendy
May 9, 2020 at 1:51 pmI was thinking cupcakes too. Think they will be just as good? I worry they will be dry versus a cake
Sue
May 9, 2020 at 3:04 pmThis cake will work fine as cupcakes, just don’t cook them very long, cupcakes generally take 15-20 minutes.
Sue
May 9, 2020 at 2:48 pmLet us know how the cupcakes go!
Rachel
May 9, 2020 at 9:12 amI can’t wait to make this for Mother’s Day! Can you make it a day ahead and store in the refrigerator?
Sue
May 9, 2020 at 10:51 amYes, you can, and hope you love it!
Anna
May 8, 2020 at 5:23 pmIf i want to increase the amount of cocoa powder to 1 cup in this recipe, should I reduce the amount of flour by 1/4th cup or just let it be as it is?
Debbie
May 6, 2020 at 7:40 pmThis cake is decadent! I decided on this cake for my first made from scratch cake and frosting…. Boy did I choose a great recipe. This cake was for my husband ‘s birthday and because of the quarantine, I wanted to bake him a cake. The recipe is easy to follow. My husband loved it and this cake will definitely be used for many occasions.
Nancy
May 8, 2020 at 5:50 pmCould you use espresso powder rather than hot coffee?
Sue
May 8, 2020 at 7:50 pmYou would want to make it into hot espresso before adding.
Amy S.
May 6, 2020 at 8:29 amHi! Excited to try this recipe today! Any tips for those of us who don’t have a stand mixer with a paddle attachment, for the butter? I have a hand mixer!
Sue
May 6, 2020 at 10:08 amA hand mixer will work fine Amy, just make sure to cream everything well.
Victoria
May 5, 2020 at 10:17 amCan I use yogurt instead of sour cream in the frosting?
Sue
May 5, 2020 at 10:31 amI’ve never used yogurt in a chocolate frosting so I’m not sure, sorry Victoria!
Marie
May 4, 2020 at 6:54 pmI don’t bake very often because nothing seems to come out right. But this cake was fantastic. I am making it again this weekend for Mother’s Day.
Sue
May 4, 2020 at 7:45 pmThis makes me so happy Marie, hopefully you’ll bake more often now 🙂
Swati
May 4, 2020 at 2:56 pmCan I use apple sauce instead of eggs??
Sue
May 4, 2020 at 3:21 pmI haven’t tried that Swati, let us know if you do.
suzanne
May 3, 2020 at 5:23 pmDo you think you can add sour cream to the cake mix as well to make it moister?
Sue
May 3, 2020 at 8:35 pmThe cake is nice and moist, so not sure you need it , Suzanne, but you could probably substitute some of the buttermilk with sour cream.
Haley
May 1, 2020 at 8:48 pmDo you think this would transfer well into a four-layer cake? Just split the already baked ones? Or do you think they would be too thin/need more frosting? Thanks.
Sue
May 2, 2020 at 7:27 amYes, the layers are nice and thick, so that would work.
Marie
April 30, 2020 at 1:05 pmNovice baker here. Do you sift the flour?
Sue
April 30, 2020 at 1:24 pmNo need, but when I measure, I always fluff it first, then scoop, then level off with the side of a knife, just to get a consistent amount.
Kelly O’Leary
April 30, 2020 at 12:52 pmI made this cake for my son’s 21st birthday last week. It was THE BEST ever! I used Special Dark cocoa, and I recommend that for the deep dark richness. I followed your suggestion on the frosting, and it came out PERFECTLY as a result! To die for!
Antoinette Bernardo
April 29, 2020 at 5:31 pmShould the cocoa powder be unsweetened or sweetened
Sue
April 29, 2020 at 7:05 pmI always bake with unsweetened.
Sarah
April 29, 2020 at 1:23 pmOkay, so I tried this cake for my husband’s birthday and holy hell. I’ve literally never felt inclined to leave feedback on any recipe I’ve found on Pinterest/ online, but this one wow-ed me so much that I have to. SO GOOD. Moist, perfectly balanced chocolate flavor, and super soft, cloud-life buttercream- this is what my chocolate cake dreams are made of, and what I found in this. recipe. I ate a third of the frosting before I even frosted the cake LOL thank you for my new go-to cake recipe!!
Sue
April 29, 2020 at 1:24 pmI’m grinning from ear to ear!
Sarah
April 29, 2020 at 1:25 pmCloud-like buttercream*
Laura
April 29, 2020 at 7:03 amThe cake batter recipe is super easy and not fussy. Combined with the delicious frosting, this dessert is an easy crowd pleaser. I received compliments ranging from this being the best chocolate cake they had ever had and another who thought this was the most delicious frosting ever. Thanks for the great recipe … this cake was an awesome bookend to my uncle’s birthday meal.
Sue
April 29, 2020 at 12:40 pmGlad this recipe brought you so many compliments!!
Lindsay
April 28, 2020 at 9:19 pmI am so excited about trying this recipe! It looks absolutely delicious! I have one question, how would you recommend storing leftovers?
Melanie Wellhausen
April 27, 2020 at 11:36 amWould I be able to substitute milk instead of buttercream?
Melanie Wellhausen
April 27, 2020 at 11:37 amI meant to say buttermilk!
Sue
April 27, 2020 at 12:42 pmYes, absolutely!
ShopperinTN
April 27, 2020 at 7:14 amFive stars! I usually use my Coca Cola cake recipe for birthday celebrations, but I decided I wanted a prettier cake for my daughter’s birthday this year. It turned out just as pictured on Pinterest and was delicious also! This one is a keeper!
Sue
April 27, 2020 at 12:56 pmIt’s always nice when your results match the inspiration photo!
Pamela Bishop
April 26, 2020 at 10:13 amI have made this twice and both times it has spilled over the pans during baking requiring a full oven cleaning. I am a proficient cook if I say so myself and have no clue why this has been such an epic fail…twice! I even went up a size on the baking pans and it was still an awful mess. Any suggestions on where I am messing up this beloved recipe would be appreciated.
Sue
April 30, 2020 at 9:33 amSorry you’ve had trouble Pamela. I can’t figure out what could have gone wrong, this recipe calls for standard 8 inch cake pans, are you sure that’s the size you were using? You could also use 9 inch cake pans, but the cooking time would be a little shorter.
Cheryl
May 1, 2020 at 4:51 pmMine did the exact same thing!!! I’m glad someone else commented on it. It also caved in the centers. Next time I’ll add a little less liquid somewhere! My oven is a disaster!!! But the cake edges I cut off were delicious!
Alex
April 26, 2020 at 8:47 amHaven’t made yet… any suggestions using a 6 inch pan instead of an 8 inch?
Sue
April 26, 2020 at 9:00 amFill your pans about half full and check the cooking time so you don’t over cook the cake, peek in on them after 20 minutes. If you have leftover batter, you can make a few cupcakes.
Kate
April 24, 2020 at 11:21 pmDo you know what kind of adjustments you would make for high altitude (6000 ft)?
Thank you
Jan J
April 24, 2020 at 11:37 amCoronavirus “Stay-at-Home birthday for me this year, so it was either I make my own cake or sacrifice the ingredients since my husband does not bake well. I made this recipe and the only difference was that I substituted my favorite frosting, Cream Cheese for Ina’s . Yum… I will make it again when the family gets back together,
Sue
April 24, 2020 at 6:23 pmHappy B’Day!
Penny B
April 23, 2020 at 7:06 pmAbsolutely delicious, five stars!
Ali
April 23, 2020 at 6:44 pmCan you sub applesauce for oil? If so, what ratio?
Sarah Foster
April 22, 2020 at 1:41 amHi can I sub melted butter for the oil?
Sue
April 22, 2020 at 6:56 amThat should be fine.
Patty Adkison
April 19, 2020 at 1:46 pmI just made this cake for the first time. Why would it have fell in the middle it was like that when I took it out of the oven. It still tasted good. I would make it again.
Sue
April 19, 2020 at 2:39 pmIt sounds like either it didn’t bake long enough, Patty, or is it possible you opened the oven door early in the baking process?
Makeda
April 16, 2020 at 2:17 pmHi! Can I substitute cake flour for AP? If so, how would you recommend i do that?
Thanks!!
Sue
April 16, 2020 at 3:40 pmSure, just substitute in the same amount.
Jessica
April 14, 2020 at 8:10 pmThis was my first time baking a cake from scratch. This recipe is amazing and so deliciously moist! Followed the directions and it came out perfect. Thanks for sharing this is definitely my go to recipe from now on for chocolate cake!
Sue
April 14, 2020 at 8:23 pmI’m so glad, Jessica <3
cakes&bakes
April 14, 2020 at 6:07 amAwesome!
Michelle
April 13, 2020 at 10:06 amMade this for my boyfriends birthday, not only is it thee most delicious chocolate cake and most gorgeous frosting but we had so much fun making it as well. This recipe is definitely a keeper.
Thank you so much !
Stephanie
April 12, 2020 at 3:51 pmOh my gosh this cake is sooo good!! Just made it for the first time tonight and it was delicious and now my favorite chocolate cake! Thanks for the recipe!!
sarah
April 10, 2020 at 11:39 amgreat and delicious recipe, I love the texture of the cake although I think my espresso was rather strong 🙂 I was wondering though whether reducing the baking soda would affect the outcome? has anyone tried using 1tsp instead?
I didn’t have any buttermilk and sub-ed it with greek yoghurt which worked just fine as well.
Dani
April 9, 2020 at 10:57 amHi! Can you be specific on the measures? What size is the cup?
Sue
April 9, 2020 at 11:37 amA liquid measuring cup is 8 fluid ounces or 237ml.
Jacqueline Brock
April 8, 2020 at 1:34 pmAmazing! Love many scratch cake recipes I have found using buttermilk, but this tops it with the added coffee. I have made the same frosting for 27 years, and today, found that I will now use the frosting recipe for this cake! 5 Star for sure!
Jackie
April 7, 2020 at 7:37 amFinally, the perfect cholcolate cake recipe! I made this last night for my daughter’s birthday and it was amazing!! I am going to make it as a Black Forest Cake for my husband’s birthday in a few weeks. Do you happen to have a similar recipe for a vanilla cake?
Sue
April 7, 2020 at 8:31 amI can’t wait to hear how it works as a Black Forest Cake, yum! As for a vanilla cake, you might try my almond layer cake.
Alex
April 4, 2020 at 10:51 pmHey there! Could you use cold brew coffee, or does it need to be hot? Thank you! 🙂
Sue
April 5, 2020 at 8:06 amI would heat your cold brew, before adding, Alex.
Joy
April 4, 2020 at 8:09 pmWhat kind of cocoa powder did Ina used? Unsweetened or dutch?
Sue
April 4, 2020 at 8:13 pmAlways use unsweetened cocoa powder in baking. Ina doesn’t specify the type, so go with whatever you’ve got on hand.
Inga Borrelli
April 4, 2020 at 3:14 pmHi, what can I use as a substitute for the sour cream? Thank you
Linda
April 3, 2020 at 9:41 pmCan you taste the coffee in this cake?
Sue
April 4, 2020 at 7:57 amNo, you can’t, it just enhances the chocolate flavor.
Megan
April 3, 2020 at 7:37 pmTo do vanilla icing instead of chocolate, could I just leave out the chocolate? Would the sour cream still work?
Sue
April 3, 2020 at 7:48 pmYou probably could do a vanilla sour cream frosting, I think it would be tasty. You might need to adjust your sugar and/or add a bit of milk or cream as needed.
Tiffanee
April 3, 2020 at 11:28 amHey! I’m trying this for the first time. I don’t have parchment paper can I just butter the bottom of the pan?
Sue
April 3, 2020 at 12:06 pmYou can, for sure. Just be careful when turning the cake out of the pan, you don’t want it to stick. I would flour it after buttering to be extra sure.
Cathy
April 2, 2020 at 1:25 pmThis is my go-to chocolate cake recipe…it’s always great and easy to make. It’s moist and delicious…the very best.
Sue
April 2, 2020 at 1:38 pmThanks Cathy!
Melissa
April 2, 2020 at 12:13 pmThis is my favorite cake to bake! Each one of my kids request this as their birthday cakes. It also works beautifully using measure for measure gluten free flour and “soured” almond or coconut milk for substitutes. My picky husband couldn’t even tell the difference!
Sue
April 2, 2020 at 1:40 pmI’m really glad to know about the gf and milk substitutes, thanks Melissa.
Max
March 28, 2020 at 8:42 amI’m a guy, and I hate baking. But tried this because I was bored. I’ve made like 3 homemade cakes my entire life. So I tried this. It was so easy, so few recipes and literally the best cake I’ve ever had. I didn’t do the icing but had it with ice cream. This was so good. I hope this lady has a book or a show. I’m gonna use all her recipes and would love to have her teach me how to cook
Sue
March 28, 2020 at 8:53 amShe has cookbooks AND a show ~ go for it!
Simran
March 28, 2020 at 1:59 amHi,
For coffee – Would 1 tsp of espresso powder mixed with hot water work? I’m not a coffee drinker, so I’m not sure what this should exactly be?
Can I put some chocolate chips in instead of making the frosting?
Also, for buttermilk – would 1 cup milk plus 1 tbsp white vinegar work as a substitute?
Thanks so much for a lovely recipe!
Sue
March 28, 2020 at 9:01 amYes, the espresso powder will work great. And yes to the chocolate chips. And yes to the homemade buttermilk! Enjoy the recipe Simran 🙂
Donna G.
March 24, 2020 at 11:05 pmThis cake is AMAZING. I used 1 rounded teaspoon of expresso powder in one cup of hot water instead of coffee. Also Dark Cocoa, because that’s what I had. The cake is MOIST and CHOCOLATE RICH . The icing is SOFT and DELICIOUS. Baked it in a 9×13 pan for the same amount of time. I am not a fan of cakes, but this cake has me swooning.
liz fitzpatrick
March 19, 2020 at 1:15 pmI’m just wondering could you use chocolate ganache over this cake.?
Sue
March 19, 2020 at 1:53 pmYou could use a ganache, I might let it cool at bit and then whip it for a more spreadable texture.
Krista S.
March 12, 2020 at 3:36 pmThis was the best chocolate cake recipe i’ve ever tried. The texture was perfect and it was delicious! This will be my go to chocolate cake from now on. Thank you!
raylene carroll
March 12, 2020 at 7:54 ammade this cake yesterday, best cake ever, used homemade vogurt in the chocolate icing delicious. Thanks Sue.
Sue
March 12, 2020 at 7:56 amLove the idea of yogurt in the chocolate frosting 🙂
Rita Tees
March 2, 2020 at 12:59 pmLooks amazing! Can I make this in a tube pan and how long would you bake it for?
Sue
March 2, 2020 at 1:23 pmI haven’t tried this in a tube pan Rita, but it should work. I’m not sure how long it would take, I’d check after 40 minutes.
Sherry hayes
March 2, 2020 at 7:43 amThis cake looks delicious Can it be made into cupcakes
Sue
March 2, 2020 at 8:15 amDefinitely!
Cathy
April 2, 2020 at 1:26 pmI make in cupcakes all the time…check in 30 minutes
Kimberly A Sevier
March 2, 2020 at 6:40 amHi! I recently made Ina’s chocolate cake and it is the best chocolate cake I’ve ever eaten. It’s wonderful. Now I want to make it again with sour cream added to the frosting!
Sue
March 2, 2020 at 6:50 amIt’s hard to improve on anything Ina does, but I love that little extra tang in the frosting 🙂
Tammy
March 1, 2020 at 2:16 pmThis cake is amazing! Just wondering if I should store leftovers in the refrigerator due to the sour cream in the frosting.
Sue
March 1, 2020 at 3:42 pmIt’s fine for a few hours, but you should probably refrigerate overnight.
Barb
March 1, 2020 at 2:04 pmDo you use hand mixer or stand mixer?
Thanks!
Barb Cattie
Sue
March 1, 2020 at 3:43 pmI love my stand mixer 🙂
Susan
February 29, 2020 at 8:54 amI have been making this cake for over 30 years. The cake is moist & the coffee intensifies the chocolate flavor. Always a favorite of my family & friends.
Kristi
February 28, 2020 at 7:33 amI hate coffee, so I never have it around. Any thoughts on what I could substitute it with? Thanks so much!
Sue
February 28, 2020 at 7:56 amYou can substitute hot water Kristi.
Dee
May 15, 2020 at 10:31 amAMAZING ! Made it for my anniversary and it was the best chocolate cake I’ve ever tasted, however my cake sank in the middle any reason why?
Sue
May 15, 2020 at 10:41 amUsually that would be a sign it didn’t bake long enough Dee, possibly your oven is running a little low?
Peg
February 27, 2020 at 9:26 pmHave been making this cake for years, these days I make it gluten free, just as delicious. Use only 1&1/2 cups of sugar still sweet enough.
Sue
February 28, 2020 at 7:11 amThanks Peg ~ what flour do you use for the gf version?
Joy
February 26, 2020 at 5:16 pmcan I make this on a 9×13 pan? and 9×3 round pan…at what temp and for how long?
Sue
February 26, 2020 at 5:28 pmYou can make it in a 9×13, the temp will be the same, and the cooking time should be very similar. If you’re asking if it can be made in 9 inch layers for a shorter cake, yes, same temp, and check them at 25 minutes.
beverly carter
February 21, 2020 at 6:49 amHow do you mix the batter? By hand, stand mixer or hand held mixer? I find that in some recipes the correct method matters.
Thanks
Amanda
February 20, 2020 at 9:33 amHello! My cake is in the oven now and it smells delightful! Do you think this cake is too soft to make a 3 Tier cake out of?
Sue
February 20, 2020 at 11:39 amNo you can definitely do that, just watch the cooking time.
Anusha
February 17, 2020 at 12:09 amDidn’t have the time to make but surely would ..please email me the no churn ice cream recipes.
Lara
February 7, 2020 at 10:12 amDo you taste the coffee a lot, or can you just add plain water? I don’t like coffee :p
Sue
February 7, 2020 at 12:24 pmYou don’t taste the coffee, it just serves to enhance the chocolate flavor, promise!
Linda Bowman
February 4, 2020 at 7:47 amOops I added hot coffee to wet then to dry. How will this affect my cake
Sue
February 4, 2020 at 9:00 amThat shouldn’t be a problem!
Linda Bowman
January 29, 2020 at 7:28 pmI like 9 inch pans. How much of ingredients do I use?
Sue
January 29, 2020 at 7:38 pmYou would use the same recipe, but your cooking time will be shorter.
Laura
January 27, 2020 at 1:47 pmThere’s no chocolate cake I don’t like, Sue, but one from Ina? I’m all in! I share your paranoia about running out of frosting, too!
Patricia
January 27, 2020 at 12:19 pmMy family has enjoyed this cake for many years as number one. We got the recipe from Scott Peacock and Edna Lewis’s cookbook where it originated along with an Apple cake with caramel icing. Both to crawl miles just for one bit of each if necessary.
Nan
January 27, 2020 at 9:37 amThis is a favorite of ours too! I chuckled at the thought of a chocolate cake around here that would last long enough for the frosting to get crusty. I do love the tips though.
Louise Allen
January 27, 2020 at 7:56 amThis is the only chocolate cake I will ever make. After making this cake, I never have looked at another recipe. Fabulous with a whip cream frosting.
Virginia E.
January 27, 2020 at 12:22 pmDo you have a recipe for a whip cream frosting?