Go Back
barefoot contessa beatty's chocolate cake recipe

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 people
Course: Dessert
Cuisine: British
Calories: 530
Ingredients Equipment Method Notes

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)

Equipment

  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Butter and flour two 8-inch round cake pans. Line bottoms with parchment paper.
  2. Combine dry ingredients in a large mixing bowl: flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add wet ingredients to the dry mix: buttermilk, oil, eggs, and vanilla. Beat on medium speed until well blended.
  4. Pour in the hot coffee and mix on low speed. The batter will be very thin, that’s perfect.
  5. Divide the batter evenly between the two pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in the pans for 30 minutes, then turn the cakes out onto a rack to cool completely.
  8. 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.
  9. 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

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

Nutritional Value (Per Serving, Approximate)

  • Calories: 530
  • Total Fat: 29g
  • Saturated Fat: 15g
  • Carbohydrates: 64g
  • Sugar: 46g
  • Protein: 5g
  • Fiber: 3g
  • Sodium: 300mg