This Is Ina Garten’s Most Famous Cake and It’s the Only Chocolate Recipe You’ll Ever Need

Ina Garten’s Beatty’s Chocolate Cake is a rich, ultra-moist dessert that’s become a viral favorite among home bakers for its deep chocolate flavor and foolproof method. The recipe, originally from Ina’s cookbook Barefoot Contessa at Home, combines buttermilk, vegetable oil, and hot coffee to create a tender crumb and intense cocoa taste. With simple ingredients and a luxurious chocolate buttercream frosting, it delivers bakery-quality results every time—making it the go-to choice for birthdays, holidays, and everyday indulgence.

The Chocolate Cake That Broke the Internet

If you're on the hunt for a show-stopping, foolproof chocolate cake, Ina Garten has your back. Her legendary Beatty’s Chocolate Cake has captured the hearts (and taste buds) of home bakers everywhere. But what exactly makes it so iconic? And more importantly—how can you bake it so it turns out perfectly moist and rich, just like Ina’s? Whether you’re a seasoned baker or just getting started, this cake is about to become your new go-to for birthdays, holidays, or anytime chocolate cravings hit.

The Story Behind the Recipe

This isn’t just any chocolate cake. Beatty’s Chocolate Cake comes from Ina Garten’s beloved cookbook “Barefoot Contessa at Home”. The original inspiration? A recipe passed down from a friend’s grandmother named Beatty. Ina adapted it to create what she calls “the most fabulous chocolate cake I've ever made.”

Since then, it’s become a modern classic—featured everywhere from Food Network to Simply Recipes, where reviewers have called it “the best chocolate cake they’ve ever had.” It’s even been sold through Goldbelly for fans eager to taste the real deal without turning on the oven.

Why Everyone Loves Beatty’s Chocolate Cake

There’s a reason this recipe has gone viral so many times. First, it delivers an incredibly rich, chocolate-forward flavor without being too sweet. Second, it has a texture that’s soft, plush, and satisfyingly moist—qualities that are surprisingly hard to get just right in a homemade cake.

Most of all, it works. Ina’s method is easy to follow and consistently reliable, making it a favorite for both experienced bakers and total beginners.

The Secret to That Moist, Fudgy Texture

There’s moist cake—and then there’s Beatty’s Chocolate Cake, which takes it to a whole new level. Here’s a closer look at why this cake delivers that melt-in-your-mouth texture every single time:

Buttermilk:

Its acidity tenderizes the flour’s gluten, resulting in a fine, soft crumb. It also brings a slight tang that balances the sweetness and enhances the overall flavor. Many bakers agree: buttermilk is a must for an ultra-moist cake.

Vegetable Oil:

Unlike butter, which solidifies as it cools, oil remains liquid at room temperature. This keeps the cake moist for days without drying out—even after refrigerating. It also gives the cake a silky texture without being heavy.

Hot Coffee:

Not just a flavor booster—coffee “blooms” the cocoa powder, unlocking deeper chocolate notes. It also adds warmth and moisture to the batter, making it smoother and more pourable. Don’t worry: it won’t taste like coffee. You’ll just get a richer chocolate profile.

Thin Batter (and That’s a Good Thing):

Many home bakers get nervous when cake batter seems runny, but that’s the secret to the light, fluffy structure. A looser batter allows steam to form while baking, helping the cake rise evenly and stay moist all the way through.

Room Temperature Ingredients:

Bringing eggs, buttermilk, and butter to room temp helps everything emulsify properly, creating a smooth, even texture. Cold ingredients can shock the batter and lead to uneven mixing or a denser crumb.

No Overmixing:

Just stir until combined. Overmixing activates the gluten too much, which can lead to a tough, dry cake—exactly what we’re trying to avoid.

Generous Frosting:

While technically not inside the cake, Ina’s luscious chocolate buttercream plays a big part in locking in moisture and adding creamy richness to every bite. It’s more than just a topping—it’s part of the magic.

How To Make Beatty’s Chocolate Cake

For the Cake:

• 1¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder (Ina recommends high-quality cocoa like Valrhona)
• 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 Chocolate Buttercream Frosting:

• 6 ounces good semisweet chocolate, such as Valrhona
• ½ pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1¼ cups sifted confectioners’ sugar
• 1 tablespoon instant coffee granulesWomen Chefs+6

From Batter to Bake: Making Beatty’s Chocolate Cake at Home

How to Make Beatty’s Chocolate Cake

To begin, preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by buttering and flouring them, then line the bottoms with parchment paper. This ensures your cakes release easily once baked.

In a large mixing bowl—or the bowl of a stand mixer fitted with the paddle attachment—sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk the dry ingredients gently to combine and aerate the mixture.

In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Make sure your eggs and buttermilk are at room temperature for the smoothest result. Slowly add the wet ingredients to the dry mixture and beat until just combined. Then, pour in the freshly brewed hot coffee. Don’t be alarmed by how loose the batter becomes—this is what gives the cake its signature moist and tender texture. Mix until smooth and glossy, being careful not to overbeat.

Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 30 minutes, then carefully remove them and transfer to a wire rack to cool completely. Remove the parchment paper from the bottoms before assembling.

How to Make the Chocolate Buttercream Frosting

Start by gently melting the semisweet chocolate. You can use a double boiler or microwave it in short bursts, stirring in between until smooth. Set it aside to cool to room temperature.

In the bowl of a stand mixer, beat the unsalted butter until it’s pale and fluffy—this should take about three to five minutes. Add the egg yolk and vanilla extract, then continue beating for another two minutes to fully incorporate. Slowly add the sifted confectioners’ sugar and the instant coffee granules. Beat on low speed at first to prevent a sugar cloud, then increase to medium until the mixture is smooth and creamy.

Finally, pour in the cooled melted chocolate and beat again until the frosting is silky, glossy, and spreadable. The result is a deeply chocolatey buttercream with just a hint of coffee to enhance the richness.

How to Assemble

Once the cakes are completely cooled, place one layer flat-side up on your cake plate or stand. Spread a generous layer of frosting over the top, then place the second layer on top, also flat-side up for a smooth finish. Use the remaining buttercream to frost the top and sides. You can go for a clean, smooth look or swirl it rustically—it’s delicious either way.

Now your Beatty’s Chocolate Cake is ready to serve: rich, moist, and every bit as indulgent as promised. Enjoy every bite!

Can You Use the Frosting for Other Desserts?

Yes, Ina Garten’s chocolate buttercream frosting is incredibly versatile, and it’s far too delicious to reserve just for Beatty’s Chocolate Cake. Its silky texture and rich, balanced flavor make it a perfect match for a variety of treats. Spread it over cupcakes, brownies, or even a simple vanilla sheet cake to give them an elegant chocolate twist. It also pipes beautifully, so you can use it for layer cakes, birthday decorations, or sandwiching between cookies. Since the recipe yields a generous amount, you might even have leftovers—if you can resist eating it by the spoonful.

So, Is It Worth the Hype?

In a word: absolutely. Beatty’s Chocolate Cake has all the makings of a perfect dessert—moist, rich, and impossible to mess up. It’s no wonder people keep baking it again and again. The flavor is bold but balanced, the texture is soft but sturdy, and the frosting? Outrageously good.

Whether you're celebrating something special or just treating yourself, this cake never fails to impress.