Name: joanna gaines chocolate cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon kosher salt; 2 large eggs; 3/4 cup buttermilk; 1/2 cup warm water; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1/3 cup cocoa powder; 1/4 cup milk; 1 teaspoon vanilla extract

This rich, tender joanna gaines chocolate cake is made with buttermilk, cocoa powder, and warm water, and ready in just 55 minutes. Pouring the warm water into the thick batter transforms it into a smooth, glossy ribbon that promises a moist crumb. I love how foolproof this family favorite turns out every single time.

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🤎 Why You Will Love This Chocolate Cake Recipe:

Deep rich chocolate flavor: This chocolate cake is packed with cocoa and chocolate notes, giving every bite a strong, satisfying taste that feels indulgent without being too heavy.
Super moist and soft texture: The cake stays incredibly moist thanks to the right balance of ingredients. Each slice is soft, tender, and melts in your mouth.
Easy to make at home: You don’t need advanced baking skills. Simple steps and common ingredients make this recipe perfect for beginners and everyday baking.
Stays fresh for days: This cake keeps its softness and flavor even after a couple of days when stored properly, making it great for meal prep or events.
Simple ingredients, big results: Basic pantry items come together to create a bakery-style cake with rich flavor and beautiful texture.

🍫 Joanna Gaines Chocolate Cake Ingredients

Cake:

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 large eggs
3/4 cup buttermilk
1/2 cup warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract

Frosting:

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/3 cup cocoa powder
1/4 cup milk
1 teaspoon vanilla extract

🎂 How To Make Joanna Gaines Chocolate Cake

Prep the Pans: Preheat your oven to 350°F and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth.
Make the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Gradually pour in the warm water and mix until the batter is glossy.
Bake the Cake: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes. Let the cakes cool completely before frosting.
Whip the Frosting: Beat the softened butter until creamy, then gradually add the powdered sugar, cocoa powder, milk, and vanilla until fluffy. Spread over the cooled cakes.

💡 Recipe Tips

Use room temperature eggs: This ensures the batter mixes evenly without overworking the gluten.
Do not skip the warm water: The heat dissolves the cocoa powder effectively, yielding a much richer flavor.
Cool completely before frosting: Warm cakes will melt the buttercream, causing the layers to slide.

🍦 What To Serve With Chocolate Cake?

Serve this classic chocolate cake with a large scoop of vanilla bean ice cream. A drizzle of salted caramel sauce or fresh raspberries also balances the rich cocoa notes beautifully.

🎚 How To Store Leftovers Chocolate Cake?

Store the frosted cake in an airtight container at room temperature for up to 3 days. Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months.

🥵 How To Reheat Leftovers Chocolate Cake?

Microwave Method (Fast and soft): Place a slice of chocolate cake on a microwave-safe plate. If the cake feels dry, add a few drops of water or cover with a damp paper towel. Heat for 10–20 seconds only. This warms the cake quickly and keeps it soft and moist. Be careful not to overheat, or it may become rubbery.

Oven Method (Best texture): Preheat your oven to 160°C (320°F). Wrap the chocolate cake loosely in foil to prevent drying. Heat for 8–10 minutes until warm through. This method helps keep the cake fluffy and evenly heated while maintaining its rich texture.

FAQs

Can I use hot coffee instead of warm water?
Yes, substituting hot coffee for water will deepen the chocolate flavor even further.

Can I bake this in a 9×13 pan?
Absolutely. Pour the batter into a greased 9×13 inch pan and bake for 35 to 40 minutes.

What if I do not have buttermilk?
You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a scant cup of regular milk.

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📊 Chocolate Cake Nutrition Fact

Calories: 480 kcal
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 320mg
Total Carbohydrate: 68g
Protein: 5g