Copycat Martha Stewart Chocolate Cake Recipe

If you’re searching for the perfect Martha Stewart Chocolate Cake recipe, here’s the one that actually lives up to the hype. It’s moist, rich, and ridiculously easy; you can make it all in one bowl. No fancy tools. No complicated steps. Just pure, chocolatey joy.

I’ve baked dozens of chocolate cakes in my life, but this one always wins. There’s something about Martha’s balance of cocoa, buttermilk, and coffee that gives the cake a deep, unforgettable flavor. Let’s just say once you bake this, it’ll ruin all other chocolate cakes for you.

Why This Martha Stewart Chocolate Cake Works So Well

The one-bowl chocolate cake by Martha Stewart is popular because it’s quick, forgiving, and foolproof. You literally whisk, pour, bake, and are done. The texture? Soft crumb, deep chocolate, and just the right level of sweetness.

In my experience, the secret lies in Dutch-process cocoa (it gives that dark, bakery-style richness) and the use of buttermilk for moisture. If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar. It works like a charm.

And here’s a little truth: adding a touch of hot brewed coffee doesn’t make the cake taste like coffee; it simply intensifies the chocolate. That’s why Martha Stewart’s chocolate cake with coffee tastes so rich and bold.

How to Make the Copycat Martha Stewart Chocolate Cake

This recipe follows the classic one-bowl method: mix wet and dry ingredients, bake, and frost. It’s as beginner-friendly as it gets.

Ingredients (with easy substitutes)

• 1 ¾ cups all-purpose flour
• ¾ cup Dutch-process cocoa powder
• 2 cups sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk (or milk + vinegar substitute)
• ½ cup vegetable oil
• 1 cup hot brewed coffee
• 2 tsp vanilla extract

(Optional additions: sour cream for extra moistness or melted chocolate for a fudge twist.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch pans.
2. Whisk all dry ingredients in a large bowl.
3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
4. Slowly pour in hot coffee. Stir gently until fully combined.
5. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool completely before frosting.

Flavor Variations You’ll Want to Try

• Chocolate Ganache Cake: Pour warm chocolate ganache (made from cream and dark chocolate) over your cooled cake for that shiny bakery finish.
• Salted Caramel Version: Spread a thin layer of caramel sauce between layers before frosting. A pinch of flaky sea salt takes it to the next level.
• Raspberry Filling: Add raspberry jam between layers for a sweet-tart surprise.
• Coffee Twist: Replace half the water in the recipe with espresso for that subtle mocha vibe.

These small tweaks turn the basic recipe into multiple show-stopping versions, each still true to the original Martha Stewart chocolate cake.

Frosting & Finishing Touches

The best frosting for a Martha Stewart chocolate cake is buttercream or ganache.
For a lighter touch, try her chocolate fudge frosting; it’s smooth, creamy, and spreads like silk. If you’re baking it as a chocolate sheet cake, drizzle ganache right over the top for a glossy finish.

Storage & Make-Ahead Tips

You can store this cake covered at room temperature for up to 3 days or refrigerate it for up to a week.
If you’re making it ahead, wrap each layer in plastic wrap and freeze for up to a month. Thaw overnight before frosting, and it’ll taste freshly baked.

Frequently Asked Questions

Q: Can I make this cake without buttermilk?
Yes. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for 5 minutes—it’s basically the same thing.

Q: Can I turn this into cupcakes?
Absolutely. Bake at 350°F for 18–20 minutes. This batter makes about 24 cupcakes.

Q: Can I use regular cocoa instead of Dutch-process?
You can, but it’ll be slightly lighter in color and less rich. Dutch-process gives that deep, bakery-style flavor.

Q: How do I make this cake more fudge-like?
Add ½ cup of melted dark chocolate to the batter and reduce the coffee slightly. It becomes the Martha Stewart chocolate fudge cake, dense and luxurious.

Final Thoughts: Bake with Confidence

Baking this Martha Stewart chocolate cake recipe feels like unlocking a secret that every home baker deserves to know. It’s simple, dependable, and always hits the spot.

I’ve made this cake for birthdays, Eid dinners, random Tuesdays, you name it. Every time, it gets the same reaction: “Wait… you baked this?”

So go on, grab your bowl, whisk it up, and let the smell of fresh chocolate cake fill your kitchen. Because honestly, life’s too short for average cake.