Martha Stewart Chocolate Cake

This martha stewart chocolate cake recipe is a rich and classic layer cake, which is made with cocoa powder and buttermilk. It’s a classic, foolproof recipe, perfect for holidays, and special occasions, ready in about 1 hour 15 minutes.

Martha Stewart Chocolate Cake Ingredients

Cake:

• 1 1/2 cups unsweetened cocoa powder, plus more for dusting
• 3 cups sugar
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups hot water
• 3/4 cup vegetable oil
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons vanilla extract
• 3 large eggs, lightly beaten

Chocolate Frosting:

• 3 1/2 cups confectioners’ sugar
• 1 cup cocoa powder (such as Valrhona)
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup milk, room temperature
• 2 teaspoons vanilla extract

How To Make Martha Stewart Chocolate Cake

1. Prep the oven and pans: Preheat oven to 350°F. Grease two 9-inch round cake pans, line with parchment, grease again, and dust with cocoa powder.
2. Mix dry ingredients: Sift cocoa powder, sugar, flour, baking soda, baking powder, and salt into a mixing bowl and whisk to combine.
3. Add wet ingredients: Beat in hot water, oil, buttermilk, vanilla, and eggs at low speed until smooth, about 2 minutes.
4. Bake the cakes: Divide batter evenly between pans and bake 45–55 minutes, rotating pans halfway, until a toothpick comes out clean.
5. Cool and trim: Cool cakes in pans 20 minutes, then invert onto racks and cool completely. Trim the top of one layer.
6. Make the frosting: Sift confectioners’ sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth.
7. Assemble and frost: Spread frosting over trimmed layer, top with second layer, then frost top and sides of cake.

Recipe Tips

• How to deepen chocolate flavor: Use Dutch-process or high-quality cocoa powder.
• Why is the batter thin? This is normal and results in a moist cake.
• How to get smooth frosting: Make sure butter is fully softened before mixing.
• Can I make this cake ahead? Yes, bake layers one day ahead and frost before serving.
• Best way to cut clean slices: Chill cake slightly and use a warm knife.

What To Serve With Chocolate Cake

• Vanilla ice cream
• Fresh berries
• Whipped cream
• Coffee or espresso

How To Store Chocolate Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze unfrosted layers up to 2 months.

Chocolate Cake Nutrition Facts

• Calories: ~520
• Carbs: ~68g
• Protein: ~6g
• Fat: ~28g

Nutrition information is estimated and may vary based on ingredients.

FAQs

Can I use Dutch-process cocoa instead of natural cocoa?
Yes, Dutch-process cocoa works well in this recipe.

Why is my cake dry?
Overbaking is the most common cause—check early.

Can I bake this in a 9×13 pan?
Yes, bake for 45–50 minutes.

Can I substitute milk for buttermilk?
Buttermilk is recommended for best texture, but milk with lemon juice can work.

Try More Recipes:

• Martha Stewart Chocolate Bundt Cake
• Martha Stewart Chocolate Birthday Cake
• Martha Stewart Chocolate Beet Cake