Beatty’s Chocolate Cake Recipe

This Beatty’s Chocolate Cake Recipe is a moist and rich recipe, which is made with buttermilk and hot coffee. It’s a classic, foolproof recipe, ready in about 2 hours 30 minutes.

Jump to Recipe

Beatty’s Chocolate Cake Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 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
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners’ sugar
• 1 tablespoon instant coffee powder

How To Make Beatty’s Chocolate Cake

For the Cake:

1. Preheat and Prep Pans: Preheat the oven to 350°F (175°C). Butter two 8-inch round cake pans. Line the bottoms with parchment paper, then butter and flour the pans.
2. Mix Dry Ingredients: In the bowl of a stand mixer (or a large bowl), sift or whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Combine Batter: On low speed, slowly pour the wet ingredients into the dry ingredients. Mix until just combined, scraping the bowl as needed.
5. Add Hot Coffee: With the mixer still on low, carefully pour in the hot brewed coffee. The batter will be very thin; this is normal.
6. Bake the Cakes: Pour the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a wooden pick or cake tester inserted into the center comes out clean.
7. Cool the Cakes: Let the cakes cool in their pans on a wire rack for 15-20 minutes. Invert the cakes onto the rack, remove the parchment paper, and let them cool completely.

For the Frosting:

1. Melt Chocolate: Melt the semisweet chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals). Let it cool slightly so it’s not hot to the touch.
2. Beat Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on high speed until it’s light and fluffy, about 3-5 minutes.
3. Add Yolk and Vanilla: Add the egg yolk and vanilla extract and beat on medium speed until combined.
4. Add Sugar: Turn the mixer to low and gradually add the sifted confectioners’ sugar.
5. Add Chocolate and Coffee: Add the melted chocolate and the instant coffee powder to the bowl. Beat on low speed until incorporated, then increase to high speed and beat for 2-3 minutes, until the frosting is smooth and airy.
6. Assemble the Cake: Place one cooled cake layer, flat side up, on a serving platter. Spread about half of the frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake.

Recipe Tips

• Why is the cake batter so thin? This is the signature of this recipe! The hot coffee makes the batter very liquid, but it’s the secret to an incredibly moist and tender cake. Don’t worry, it will bake up perfectly.
• Do I have to use room temperature ingredients? Yes, for the cake and frosting. Using room temperature buttermilk, eggs, and butter allows them to incorporate smoothly, creating a more uniform texture and preventing the frosting from “breaking.”
• What if I don’t have buttermilk? You can make a quick substitute. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes; it will thicken and “sour” just like buttermilk.
• Does the frosting contain a raw egg yolk? Yes, this recipe uses a classic buttercream method that includes one raw egg yolk, which adds richness and a silky texture. If you are uncomfortable using raw eggs, you can use a pasteurized egg yolk or find an egg-free chocolate buttercream recipe.

What To Serve With Beatty’s Chocolate Cake

This rich cake is perfect on its own, but also pairs wonderfully with:

• A large scoop of vanilla ice cream
• A dollop of unsweetened whipped cream
• A glass of cold milk
• Fresh raspberries or strawberries

How To Store Beatty’s Chocolate Cake

• Refrigerate: Because the frosting contains a raw egg yolk, this cake must be stored in the refrigerator. Keep it in an airtight cake carrier or covered loosely with plastic wrap for up to 4 days.
• Serving: For the best flavor and texture, let the cake sit at room temperature for 20-30 minutes before serving.

Beatty’s Chocolate Cake Nutrition Facts

(Per slice, assuming 16 slices)

• Calories: ~580 kcal
• Total Fat: 33g
• Saturated Fat: 17g
• Cholesterol: 95mg
• Sodium: 410mg
• Total Carbohydrate: 68g
• Dietary Fiber: 4g
• Sugars: 50g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs