Best Ina Garten’s Chocolate Cake Recipe

Ina Garten’s chocolate cake recipe is a classic dessert that has been enjoyed by many over the years. However, we believe that our version of the recipe is even better and will help you to stand out in the search engine rankings.

Why This Ina Garten’s Chocolate Cake Recipe is the Best

This chocolate cake recipe has several unique features that make it stand out from the rest.

  1. Buttermilk: The addition of buttermilk to the batter makes the cake incredibly moist and tender.
  2. Hot Coffee: Hot coffee intensifies the chocolate flavor of the cake without making it taste like coffee.
  3. Cocoa Powder: Using high-quality, unsweetened cocoa powder is essential for achieving a rich, chocolatey flavor.
  4. Simple Ingredients: This recipe uses basic, easy-to-find ingredients that are probably already in your pantry.
  5. Easy to Make: The recipe is straightforward and can be made by anyone, regardless of their baking experience.

How to Make Ina Garten’s Chocolate Cake

This chocolate cake recipe is the ultimate dessert for any occasion. It is easy to make and has a rich, chocolatey flavor that will leave your taste buds craving more. Here is what you will need:

Ina Garten’s Chocolate Cake Recipe

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 16 servings


  • Two 8-inch round cake pans Note: this cake is thick, so make sure your cake pans are at least 2 inches tall to accommodate the batter.



  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt


  • 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


  • 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



  • 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.


  • 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 of 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 at 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.


Calories: 498 kcal · Carbohydrates: 67 g · Protein: 4 g · Fat: 26 g · Saturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 57 mg · Sodium: 316 mg · Potassium: 205 mg · Fiber: 3 g · Sugar: 52 g · Vitamin A: 459 IU · Vitamin C: 1 mg · Calcium: 57 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.


Recipe lightly adapted from Ina Garten.

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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