Martha Stewart Best Chocolate Cake

Martha Stewart Best Chocolate Cake takes 85 minutes and cocoa powder, buttermilk and hot water to make a tall, tender, deeply chocolatey layer cake. This one-bowl easy dessert fits birthdays, potlucks and any party where a big chocolate cake is the star of the table.

Sift the cocoa, sugar, flour and leaveners together before anything wet goes in, because that breaks up clumps and aerates the mix. Skip it and you end up with a lumpy batter and a heavier crumb.

Martha's version uses hot water, oil and buttermilk with both baking soda and baking powder, so the cake stays soft and moist for days. A full 1 1/2 cups of cocoa powder gives it a bold chocolate flavor that frosting alone never could.

Martha Stewart Best Chocolate Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

450

kcal

Hot water, oil and buttermilk make a light, moist crumb that stays tender under a thick coat of chocolate frosting. It all comes together in one bowl, then bakes into two tall layers.

Ingredients

• 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
  

• Easy chocolate frosting
  

Directions

• Prep the pans: Preheat the oven to 350°F, then grease two 9-inch round cake pans and line the bottoms with parchment paper. Grease the paper, dust the pans with cocoa and tap out the extra.
• Sift the dry ingredients: Sift 1 1/2 cups cocoa powder, 3 cups sugar, 3 cups flour, 1 tablespoon baking soda, 1 1/2 teaspoons baking powder and 1 1/2 teaspoons salt into a stand mixer bowl. Whisk it all together so the leaveners spread evenly.
• Beat in the wet ingredients: Add 1 1/2 cups hot water, 3/4 cup vegetable oil, 1 1/2 cups buttermilk and 1 1/2 teaspoons vanilla. Then beat in 3 lightly beaten eggs one at a time at low speed until smooth, about 2 minutes.
• Bake the layers: Pour the batter into the two pans and bake for 45 to 55 minutes. Rotate the pans gently halfway through, and the cakes are done when a toothpick in the center comes out clean.
• Cool and trim: Let the cakes cool in the pans on wire racks for 20 minutes, then invert them and peel off the paper. Cool completely top side up, then cut the rounded top off one layer so the cake stacks evenly.
• Frost the cake: Spread the easy chocolate frosting over the top of the trimmed layer with an offset spatula or butter knife. Set the second layer on top, then frost the top and sides.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Fat Daddio's 9-inch round cake pans, set of 2, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this chocolate cake without buttermilk?

Yes, stir 4 1/2 teaspoons of lemon juice or white vinegar into a liquid measuring cup, then add milk up to the 1 1/2 cup mark. Let it sit for 5 minutes until it looks lightly curdled. It won't be as thick or tangy as store-bought, but it still reacts well with the leaveners.

How long does chocolate cake keep, and how should I store it?

Once it's frosted, I keep the cake covered in an airtight container, where it stays good for 2 days on the counter or up to 5 days in the fridge. If you haven't frosted the layers yet, wrap them tightly in plastic and leave them out for up to 2 days.

Can I make this recipe as cupcakes or a sheet cake?

Yes, the same batter makes about 30 cupcakes. Fill two lined 12-cup muffin tins three-quarters full and bake at 350°F for 40 to 45 minutes. For a sheet cake, use a 13-by-9-inch pan instead.

Can I use 8-inch pans for the layers?

I wouldn't, because the batter will overflow an 8-inch pan. Stick with two 9-inch round pans for the layer cake, or switch to a 13-by-9-inch pan if that's all you have.

What's the most common mistake with this cake?

Rough handling is the big one, since this batter makes a very tender cake that breaks easily. Rotate the pans gently, cool the layers for the full 20 minutes before inverting, and flip them out slowly so they stay in one piece.