Delicious Martha Stewart Chocolate Cake Recipe to Try in 2025
If you’re craving a truly decadent dessert, this Martha Stewart chocolate cake recipe delivers deep chocolate flavour, tender crumb and that signature bake-at-home elegance. Designed by renowned baking guru Martha Stewart, this recipe pairs a generous dose of cocoa with buttermilk and hot water to ensure a moist, rich result that works as a two-layer cake, sheet cake or set of cupcakes. Whether you’re baking for a birthday, holiday or simply indulging your inner chocoholic, this classic recipe brings together ease and luxury. With just one bowl (in some versions) and a few smart techniques, you’ll create a spectacular dessert that tastes professionally made in your own kitchen.
How to Make Martha Stewart Chocolate Cake Recipe?
The process begins by combining the dry ingredients cocoa powder, flour, sugar, baking soda and powder then gradually adding wet ingredients including hot water, oil (or vegetable oil), buttermilk and eggs. This mixture yields a smooth, highly chocolatey batter. After dividing into prepared pans, martha stewart chocolate cake recipe the cake bakes until a tester comes out clean. Once cooled, the layers are frosted and assembled. The key is the hot water and cocoa powder which deepen the flavour, while buttermilk helps keep the crumb soft and moist.
Key Ingredients
- 1 ½ cups unsweetened cocoa powder (plus extra for dusting)
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ cups hot water
- ¾ cup vegetable oil
- 1 ½ cups buttermilk
- 1 ½ teaspoons vanilla extract
- 3 large eggs, lightly beaten
- Easy Chocolate Frosting
Instructions
1. Pre-heat and Prepare the Pans
Start by preheating your oven to 350°F (175°C). This ensures your oven reaches the correct temperature before baking, allowing even heat distribution from the start. Next, grease two 9-inch round cake pans using butter or a light cooking spray. Line each pan with parchment paper to prevent martha stewart chocolate cake recipe sticking. Once lined, grease the parchment again, then dust with unsweetened cocoa powder instead of flour this prevents any white residue on your rich, dark cake layers. Gently tap out any excess cocoa.
2. Sift and Combine Dry Ingredients
In a large mixing bowl, sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt. This step aerates the dry ingredients and martha stewart chocolate cake recipe removes lumps from the cocoa and flour, ensuring your batter mixes smoothly. After sifting, use a whisk to combine everything evenly. Properly mixed dry ingredients prevent over-mixing later, which helps the cake maintain a tender, moist crumb.
3. Add Wet Ingredients
Using a stand or hand mixer on low speed, gradually beat in the wet ingredients starting with hot water, followed by vegetable oil, buttermilk, vanilla extract, and finally, the eggs (add one at a time). Mix until the batter becomes smooth, shiny, and fully incorporated. The hot water deepens the cocoa flavour, while buttermilk ensures softness and moisture. Be careful not to over-mix, as this can make the cake dense.
4. Divide and Bake
Pour the prepared batter evenly into the two greased pans, using a spatula to smooth the tops. Place both pans on the center rack of the oven and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye during the last few minutes martha stewart chocolate cake recipe over-baking can dry out the cake. Baking time may vary slightly depending on your oven or pan material, so begin checking at 45 minutes.
5. Cool the Cakes
Once baked, remove the pans from the oven and allow them to cool on wire racks for 15–20 minutes. This helps the structure set before removing from martha stewart chocolate cake recipethe pans. After cooling, gently invert each cake onto the rack, peel off the parchment paper, and let the layers cool completely. Cooling with the “top” facing upward prevents surface cracking and ensures an even stacking surface.
6. Trim and Layer (If Needed)
If your cake layers have domed tops, use a long serrated knife to carefully trim off the domes, creating a flat surface for layering. This small step makes your finished cake neat, stable, and bakery-perfect. Save the trimmed pieces for cake pops or as a topping for ice cream!
7. Frost the Cake
Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of chocolate frosting evenly across the top. Carefully position the second layer on top (bottom side up if you trimmed it), then frost the top and sides of the entire cake with the remaining frosting. Use an martha stewart chocolate cake recipe offset spatula to smooth or create rustic swirls — either style looks beautiful.
8. Serve and Store
Let the frosted cake sit at room temperature for 15–20 minutes to allow the frosting to set before slicing. Serve at room temperature for the best flavor and martha stewart chocolate cake recipe texture. For storage, wrap unfrosted cake layers tightly in plastic wrap and keep at room temperature for up to 2 days. A fully frosted cake can be kept in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Allow refrigerated cake to come to room temperature before serving.
Tips for a Perfect Martha Stewart Chocolate Cake Recipe
- Use high-quality unsweetened cocoa powder, or Dutch-process cocoa if you prefer a deeper, smoother chocolate flavor.
- Ensure eggs and buttermilk are at room temperature before mixing to help the batter combine evenly and achieve a better rise.
- Avoid over-mixing once the flour is added—mix just until combined to maintain a tender, moist crumb.
- Rotate the cake pans halfway through baking for even color and texture, but avoid opening the oven door too often.
- Allow the cakes to cool completely before frosting to prevent melting or sliding, and level the layers for a clean, professional finish.
What To Serve with
1. Coffee or Espresso
A strong cup of black coffee or espresso perfectly complements the deep, rich cocoa tones of Martha Stewart’s chocolate cake. The slight bitterness of the coffee balances the cake’s sweetness, enhancing the chocolate’s complexity. This pairing is especially satisfying after dinner, allowing each bite to feel indulgent yet refined. For an extra twist, try serving espresso with a touch of vanilla or a sprinkle of cinnamon.
2. Whipped Cream or Vanilla Ice Cream
A light, airy whipped cream or a scoop of smooth vanilla ice cream creates a delightful contrast to the dense, fudgy texture of the cake. The cool creaminess balances the cake’s richness, while the vanilla adds a touch of warmth that complements the chocolate flavor. It’s a simple yet classic martha stewart chocolate cake recipecombination that appeals to all ages, making it a go-to choice for birthdays and celebrations.
3. Fresh Berries
Pairing the cake with fresh raspberries, strawberries, or blackberries brings a burst of tartness and freshness that cuts through the sweetness. The juicy berries martha stewart chocolate cake recipe not only brighten the flavor but also add a vibrant pop of color, making each slice look as beautiful as it tastes. A small side of berries or a garnish on top transforms your chocolate cake into an elegant dessert.
4. Raspberry Coulis or Fruit Sauce
A raspberry coulis or cherry fruit sauce drizzled over each slice adds sophistication and a burst of fruity acidity. The tangy sauce complements the deep chocolate layers and enhances presentation perfect for dinner parties or festive occasions. You can prepare the coulis ahead of time by simmering fresh raspberries with sugar and straining for a smooth, glossy finish.
5. Champagne or Sparkling Wine (For Adults)
For an adult-friendly pairing, serve the cake with a glass of dry champagne or sparkling wine. The effervescence and crisp acidity of the drink cleanse the palate between martha stewart chocolate cake recipe bites, keeping the dessert from feeling too heavy. This combination adds a celebratory touch and makes the experience feel luxurious ideal for weddings, anniversaries, or elegant dinner gatherings.
Ingredient Substitutes
1. Cocoa Powder ↔ Dutch-Process Cocoa
If you only have regular unsweetened cocoa powder, you can still use it in place of Dutch-process cocoa. However, Dutch-process cocoa tends to give the cake a deeper color, smoother flavor, and slightly milder acidity. When substituting, you may need to adjust the leavening agents slightly (reduce baking soda or increase baking powder) to maintain proper rise, since Dutch-process cocoa is neutralized. This subtle change can influence the texture and depth of flavor in the final cake.
2. Vegetable Oil ↔ Melted Butter
The original Martha Stewart chocolate cake recipe uses vegetable oil to keep the crumb tender and moist. For a richer, more buttery taste, you can replace the oil with melted unsalted butter in the same quantity. Butter gives the cake a more decadent flavor and firmer structure, while oil makes it softer and lighter. If using butter, ensure it’s cooled slightly before mixing to prevent cooking the eggs.
3. Buttermilk ↔ Milk + Lemon Juice or Vinegar
If you don’t have buttermilk, make an easy substitute by adding 1½ teaspoons of lemon juice or white vinegar to a 1½-cup measuring cup, then fill the rest with milk. Let it sit for 5 minutes to slightly curdle before using. This DIY buttermilk maintains the necessary acidity that reacts with baking soda, giving your cake its signature moist and fluffy crumb. (Martha Stewart)
4. All-Purpose Flour ↔ Cake Flour
For a lighter, softer crumb, you can substitute cake flour for all-purpose flour. Use approximately 2 cups plus 2 tablespoons of cake flour for every 3 cups of all-purpose flour. Cake flour has a lower protein content, resulting in a finer texture that’s especially ideal for layered cakes. However, the original recipe’s use of all-purpose flour ensures structure and stability, particularly for tall, frosted layers.
5. Granulated Sugar ↔ Cane Sugar or Turbinado (Fine Grind)
If granulated sugar isn’t available, you can use finely ground cane sugar or light turbinado sugar. These alternatives deliver nearly the same sweetness level and moisture retention. Make sure the grains are fine enough to dissolve easily in the batter; if needed, pulse the sugar briefly in a food processor before using. This ensures a smooth, lump-free texture in the final cake crumb.
6. Vanilla Extract ↔ Vanilla Bean or Pure Vanilla Paste
When you want to elevate flavor, replace vanilla extract with 1½ teaspoons of pure vanilla paste or scraped seeds from one vanilla bean. These alternatives give your cake a richer, aromatic profile and add visual appeal with tiny vanilla flecks throughout. Vanilla paste is especially convenient for bakers seeking authentic flavor without the mess of a full bean.
Nutritional Facts
| Nutrient | Amount |
| Calories | 110 kcal |
| Total Fat | 5 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 15 g |
| Sugars | 12 g |
| Protein | 1 g |
| Sodium | 65 mg |
Final Thoughts
Baking the Martha Stewart chocolate cake recipe is more than just a series of steps it’s a way of turning simple pantry staples into something extraordinary. Every ingredient, from rich cocoa powder to smooth buttermilk, comes together to create a dessert that radiates comfort, warmth, and elegance. With the right technique, a bit of patience during mixing, and careful cooling before frosting, you can achieve a cake that’s both bakery-worthy and deeply homemade in spirit.
Whether you’re celebrating a birthday, hosting a dinner, or simply craving something sweet, this chocolate cake never disappoints. Its moist, tender layers and deep chocolate flavor make every bite unforgettable. So, pre-heat your oven, prepare your pans, and get ready to enjoy a slice of pure indulgence a timeless dessert that’s perfect for sharing and sure to impress everyone around the table.
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