There are cakes, and then there’s Beatty’s Chocolate Cake by Ina Garten, better known as the Barefoot Contessa. I still remember the first time I baked this recipe. It was a rainy Saturday, and I was craving something rich and chocolatey to lift my mood. I had come across this cake during one of Ina’s episodes where she described it as “the most fabulous chocolate cake I’ve ever made,” and I was instantly intrigued.
As someone who has baked countless chocolate cakes over the years, I can say with complete honesty that this one truly stands out. It’s intensely chocolatey, incredibly moist, and pairs perfectly with that luscious buttercream frosting. But what surprised me most was the secret ingredient: freshly brewed hot coffee. It deepens the chocolate flavor without making the cake taste like coffee. The end result is a bakery-worthy dessert that doesn’t take fancy techniques or impossible ingredients.
Every time I’ve baked this cake since, whether it was for a birthday, a celebration, or just to brighten up a dull week, it’s received rave reviews. Friends and family request it by name. Some even call it “the chocolate cake” as if no other one exists anymore.
What I love most is how dependable the recipe is. No sunken centers, no dry crumbs, just pure chocolate perfection every time. It’s become my go-to chocolate cake for just about every occasion. And once you try it, I have a feeling it might become yours too.
So if you’re looking to bake a dessert that’s rich, decadent, and guaranteed to impress, Barefoot Contessa’s Beatty’s Chocolate Cake should be next on your list. It’s comforting, classy, and absolutely unforgettable.
What is Barefoot Contessa Beatty’s Chocolate Cake?
Beatty’s Chocolate Cake is a classic recipe from Ina Garten, the Barefoot Contessa, known for its incredibly moist texture and deep chocolate flavor. The secret lies in using buttermilk and freshly brewed hot coffee, which brings out the richness of the cocoa and ensures a super soft crumb. Topped with a creamy chocolate buttercream frosting, this cake is the definition of a show-stopping dessert that tastes as good as it looks.
Why You Should Try This Recipe?
-
It’s one of the most foolproof chocolate cake recipes out there
-
Uses simple pantry ingredients with one surprise twist: coffee
-
Perfectly moist and rich without being heavy
-
The chocolate buttercream frosting is silky and not overly sweet
-
Great for birthdays, holidays, or just a midweek pick-me-up
-
Can be made ahead and freezes beautifully.
Ingredients Needed to Make Barefoot Contessa Beatty’s Chocolate Cake
For the cake:
-
1 ¾ cups all-purpose flour
-
2 cups granulated sugar
-
¾ cup unsweetened cocoa powder
-
2 teaspoons baking soda
-
1 teaspoon baking powder
-
1 teaspoon salt
-
1 cup buttermilk, shaken
-
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 semi-sweet chocolate, melted and cooled
-
1 cup (2 sticks) unsalted butter, at room temperature
-
1 extra-large egg yolk, at room temperature
-
1 teaspoon pure vanilla extract
-
1 ¼ cups sifted confectioners’ sugar
-
1 tablespoon instant coffee powder, dissolved in 2 teaspoons hot water (optional)
Instruction to Make Barefoot Contessa Beatty’s Chocolate Cake
-
Preheat oven to 350°F (175°C). Butter and flour two 8-inch round cake pans. Line bottoms with parchment paper.
-
Combine dry ingredients in a large mixing bowl: flour, sugar, cocoa, baking soda, baking powder, and salt.
-
Add wet ingredients to the dry mix: buttermilk, oil, eggs, and vanilla. Beat on medium speed until well blended.
-
Pour in the hot coffee and mix on low speed. The batter will be very thin, that’s perfect.
-
Divide the batter evenly between the two pans.
-
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool in the pans for 30 minutes, then turn the cakes out onto a rack to cool completely.
-
Prepare the frosting: In a large bowl, beat the butter until light and fluffy. Add the egg yolk and vanilla and mix well. Gradually add the confectioners’ sugar, then beat in the melted chocolate and coffee mixture (if using) until glossy and smooth.
-
Frost the cake: Place one cake layer on a serving plate. Spread with frosting. Top with the second cake layer and cover the top and sides with the remaining frosting.
Barefoot Contessa Beatty’s Chocolate Cake
Equipment
- Oven
Ingredients
For the cake:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk shaken
- 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 semi-sweet chocolate melted and cooled
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 extra-large egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder dissolved in 2 teaspoons hot water (optional)
Instructions
- Preheat oven to 350°F (175°C). Butter and flour two 8-inch round cake pans. Line bottoms with parchment paper.
- Combine dry ingredients in a large mixing bowl: flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add wet ingredients to the dry mix: buttermilk, oil, eggs, and vanilla. Beat on medium speed until well blended.
- Pour in the hot coffee and mix on low speed. The batter will be very thin, that’s perfect.
- Divide the batter evenly between the two pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 30 minutes, then turn the cakes out onto a rack to cool completely.
- Prepare the frosting: In a large bowl, beat the butter until light and fluffy. Add the egg yolk and vanilla and mix well. Gradually add the confectioners’ sugar, then beat in the melted chocolate and coffee mixture (if using) until glossy and smooth.
- Frost the cake: Place one cake layer on a serving plate. Spread with frosting. Top with the second cake layer and cover the top and sides with the remaining frosting.
Notes
- Always use room temperature ingredients for better texture
- Don’t overmix the batter after adding the coffee
- Use high-quality cocoa and chocolate for the best flavor
- Let the cake cool completely before frosting to prevent melting
- If your kitchen is warm, chill the frosting for a few minutes before applying
- For even layers, weigh your batter before pouring into pans
Nutritional Value (Per Serving, Approximate)
- Calories: 530
- Total Fat: 29g
- Saturated Fat: 15g
- Carbohydrates: 64g
- Sugar: 46g
- Protein: 5g
- Fiber: 3g
- Sodium: 300mg
What Goes Well with Barefoot Contessa Beatty’s Chocolate Cake
-
A scoop of vanilla or coffee ice cream
-
Fresh berries or berry compote
-
A drizzle of chocolate ganache
-
Whipped cream with a touch of cinnamon
-
A glass of cold milk or a warm latte
-
A sweet dessert wine like Port or a strong espresso
My Tips to Make the Best Barefoot Contessa Beatty’s Chocolate Cake
-
Always use room temperature ingredients for better texture
-
Don’t overmix the batter after adding the coffee
-
Use high-quality cocoa and chocolate for the best flavor
-
Let the cake cool completely before frosting to prevent melting
-
If your kitchen is warm, chill the frosting for a few minutes before applying
-
For even layers, weigh your batter before pouring into pans
Easy Variations of Barefoot Contessa Beatty’s Chocolate Cake
-
Add a layer of raspberry jam between the cakes
-
Use salted caramel frosting instead of chocolate
-
Add mini chocolate chips to the batter for extra richness
-
Make it a Bundt cake and drizzle with ganache
-
Fold in a teaspoon of orange zest for a citrusy twist
-
Use gluten-free flour blend for a gluten-free version
Best Way to Store Barefoot Contessa Beatty’s Chocolate Cake
-
Store the cake covered at room temperature for up to 2 days
-
In warmer climates, keep it in the refrigerator for up to 4 days
-
Freeze individual slices or whole layers tightly wrapped for up to 2 months
-
Thaw overnight in the fridge or a few hours at room temperature
-
Always bring the cake back to room temperature before serving for best texture
Nutritional Value (Per Serving, Approximate)
-
Calories: 530
-
Total Fat: 29g
-
Saturated Fat: 15g
-
Carbohydrates: 64g
-
Sugar: 46g
-
Protein: 5g
-
Fiber: 3g
-
Sodium: 300mg
FAQs
Can I skip the coffee?
The coffee doesn’t make the cake taste like coffee, it enhances the chocolate. But you can substitute hot water or hot milk.
Can I use Dutch-process cocoa instead of natural cocoa?
Natural cocoa is preferred for this recipe. If using Dutch-process, ensure your leavening agents are adjusted.
Can I make it in a single pan?
Yes, just increase the baking time and check for doneness with a skewer or toothpick.
Is the raw egg yolk in the frosting safe?
Use a pasteurized egg yolk if concerned, or substitute with an extra tablespoon of milk and skip the yolk.
Conclusion
Every time I bake Barefoot Contessa’s Beatty’s Chocolate Cake, I’m reminded why this recipe holds such a special place in my heart: and my kitchen. It’s more than just a dessert; it’s a moment of chocolate bliss that never fails to deliver. I’ve baked it for birthdays, holidays, family dinners, and quiet weekends, and every single time it gets the same reaction: wide eyes, happy sighs, and second helpings.
What makes this cake so unforgettable is how well-balanced it is. The moistness of the crumb, the depth of chocolate flavor, and that creamy, dreamy frosting, it all comes together into something so indulgent yet so simple to make. And it’s not just me who feels this way. Friends I’ve shared it with have asked for the recipe, and some have even called it “the best chocolate cake I’ve ever had.” That’s quite the compliment, but honestly, it deserves every bit of it.
What I also love is how customizable it is. You can dress it up with berries, drizzle it with ganache, or enjoy it as-is. It’s the kind of recipe that becomes your secret weapon, reliable, impressive, and always loved. I’ve never had to worry about this cake flopping or disappointing.
So whether you’re baking it for the first time or the tenth, know that you’re about to serve up a true crowd-pleaser. Just follow the steps, trust the process, and most importantly, enjoy every bite. This is the chocolate cake you turn to when only the best will do.
And yes, if you’re anything like me, you might find yourself sneaking a forkful straight from the fridge the next morning. That’s when you know it’s a winner.
