Chocolate Buttercream Cake Ina Garten
Indulge in the decadence of Ina Garten’s Chocolate Buttercream Cake, a true classic that strikes the perfect balance between rich flavor and effortless elegance. This recipe features a moist, tender crumb infused with the deep, velvety notes of cocoa and pure vanilla, achieved with the addition of buttermilk and a splash of boiling water for unparalleled softness. Topped with a silky, whipped chocolate buttercream made from unsalted butter, powdered sugar, and heavy cream, this two-layer cake is as visually stunning as it is delicious. Perfect for celebrations or a weekend treat, this showstopper is easy to make with just 30 minutes of prep time and serves up to 10 guests. Decorate with chocolate shavings or fresh berries for a picture-perfect finish that will impress every sweet tooth at the table!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1.5 cups unsalted butter (for frosting)
- 3.5 cups powdered sugar
- 0.75 cups unsweetened cocoa powder (for frosting)
- 0.5 cups heavy cream
- 2 teaspoons pure vanilla extract (for frosting)
- 0.25 teaspoons salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and butter two 9-inch round cake pans. Line the bottoms with parchment paper and grease again with butter or cooking spray. Lightly dust with flour and set aside.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
Slowly mix the wet ingredients into the dry ingredients using a stand mixer or a hand mixer on low speed, just until combined.
Gradually stir in the boiling water while mixing on low speed. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the pans from the oven and let them cool for 10 minutes. Then, invert the cakes onto a cooling rack to cool completely.
To make the frosting, beat the unsalted butter in a large bowl with a stand or hand mixer for 2-3 minutes, until creamy.
Sift together the powdered sugar and cocoa powder, then gradually add to the butter while mixing on low speed. Continue to beat until smooth and fluffy.
Add the heavy cream, vanilla extract, and salt. Beat on medium-high speed for another 2-3 minutes until the frosting reaches your desired consistency. If it’s too thick, add an additional tablespoon of cream.
Place one cake layer on a serving plate or cake stand. Spread an even layer of chocolate buttercream on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream. Smooth with an offset spatula for a polished finish.
Optional: Decorate with chocolate shavings, sprinkles, or fresh berries. Serve and enjoy!
Nutrition Facts
Calories |
8979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.3 g | 644% | |
| Saturated Fat | 257.8 g | 1289% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 4429 mg | 193% | |
| Total Carbohydrate | 1216.5 g | 442% | |
| Dietary Fiber | 141.4 g | 505% | |
| Total Sugars | 827.4 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 873 mg | 67% | |
| Iron | 58.5 mg | 325% | |
| Potassium | 6212 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
