A rich, dreamy dessert you’ll bake again and again
Hey there! Samad here 👋
If you’ve ever wandered past the bakery section at Wegmans and caught a glimpse of their Ultimate Chocolate Cake, you know exactly why I had to recreate it. This Wegmans Ultimate Chocolate Cake copycat is bold, fudgy, and layered with deep chocolate flavor perfect for birthdays, Sunday dinners, or just because life’s better with chocolate.
Table of Contents
Why This Cake Is Worth Making
Honestly? This cake is next-level. I’ve made a lot of chocolate cakes in my time, but this one… it’s got that ultra-moist crumb, a rich fudge frosting that melts in your mouth, and just enough sweetness to keep you coming back for another forkful.
And here’s the best part you don’t have to drive to Wegmans or spend $25 on a cake. You can bake it right in your own cozy kitchen.
Ingredients You’ll Need
Here’s everything you need to make this bakery-style beauty at home:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 2 large eggs, room temperature
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup hot brewed coffee (yes, coffee trust me!)
For the Fudge Frosting:
- 1 cup unsalted butter (2 sticks), softened
- ¾ cup unsweetened cocoa powder
- 4 cups powdered sugar
- ½ cup heavy cream (more as needed)
- 2 tsp vanilla extract
- Pinch of salt
Samad’s Tip: Don’t skip the coffee in the batter it deepens the chocolate flavor without making the cake taste like coffee.
Step-by-Step Instructions
Step 1: Prep Your Pans
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line them with parchment rounds.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
Step 3: Mix Wet Ingredients
In another bowl, beat eggs, buttermilk, oil, and vanilla until well combined.
Step 4: Combine and Add Coffee
Slowly add the wet ingredients to the dry. Then, carefully stir in the hot coffee the batter will be thin, and that’s exactly what we want.
Step 5: Bake
Divide batter evenly into the pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Make the Fudge Frosting
Beat softened butter until creamy. Add cocoa powder, then slowly add powdered sugar, alternating with heavy cream. Beat in vanilla and salt. Frosting should be fluffy and spreadable.
Step 7: Frost and Serve
Once cakes are cool, spread frosting between the layers, then cover the top and sides. Slice, serve, and enjoy the chocolatey bliss.
Troubleshooting & Tips
My cake turned out dry. What happened?
Overbaking is usually the culprit. Start checking at 30 minutes. Also, make sure you’re using buttermilk, not regular milk.
Can I skip the coffee?
You can, but you’ll miss out on the depth. If needed, replace with hot water but trust me, coffee is the secret here.
My frosting is too thick!
Add more heavy cream, 1 tablespoon at a time, until it’s smooth and spreadable.
Perfect For American Kitchens
This recipe is made with common pantry staples and simple steps no fancy equipment or hard-to-find ingredients. Whether you’re hosting Sunday supper in the Midwest or planning a birthday bash in the South, this chocolate cake is ready to shine.
Tips & Variations
- Want something lighter? Try the Blueberry Angel Cake, perfect for springtime brunches.
- Looking for dietary options? Our Gluten & Lactose Free Cake delivers deliciousness without the common allergens.
- Fan of cherry? Don’t miss the Angel Food Cherry Pie Filling Dessert for a fluffy yet fruity experience.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! Bake the cake layers a day in advance and store tightly wrapped. Frosting can also be made ahead and refrigerated just bring it to room temp before using.
Q: Can I use boxed cake mix?
A: If you’re in a rush, yes. But for the true Wegmans Ultimate Chocolate Cake experience, go homemade.
Q: How do I store leftovers?
A: Cover tightly and store at room temp for 2 days, or refrigerate for up to 5 days.
Q: Can I freeze it?
A: Absolutely. Freeze unfrosted layers wrapped tightly in plastic. Frost after thawing.
Q: What are the ingredients in the Wegmans Ultimate Chocolate Cake?
A: Wegmans doesn’t publish their full ingredient list, but based on taste and labeling, it includes flour, cocoa powder, sugar, eggs, buttermilk, oil, and a rich fudge frosting made with butter, cocoa, and cream. My copycat version captures all those classic elements using pantry staples.
Q: What are the ingredients in Wegmans chocolate sheet cake?
A: Similar to the Ultimate Chocolate Cake, the chocolate sheet cake includes cocoa powder, flour, sugar, eggs, and oil, but is typically a bit lighter in texture and baked in a single large pan. It’s topped with a glossy chocolate frosting or ganache.
Q: What are the ingredients in Wegmans cake?
A: Wegmans bakery cakes generally include basic cake ingredients like flour, sugar, eggs, oil, leavening agents, and natural flavors. Their popular cakes often feature buttercreams, whipped toppings, or fudge frostings depending on the style.
Q: What is the most famous chocolate cake in the world?
A: That title usually goes to the Austrian Sachertorte, a dense chocolate cake with apricot jam and a smooth chocolate glaze. But here in the U.S., beloved favorites include the Wegmans Ultimate Chocolate Cake, Portillo’s Chocolate Cake, and classic Devil’s Food Cake.
Final Thoughts from Samad
I hope this Wegmans Ultimate Chocolate Cake recipe brings warmth to your kitchen and joy to your table. It’s one of those recipes that feels like a hug rich, nostalgic, and totally irresistible. Let me know how it goes, and don’t forget to grab a glass of cold milk with that first slice!
Wegmans Ultimate Chocolate Cake
Equipment
- 2 9-inch round cake pans
- Mixing Bowls
- Hand or stand mixer
Ingredients
Cake Batter
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee
Frosting
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- salt pinch
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla.
- Add wet ingredients to dry, then stir in hot coffee. Batter will be thin.
- Divide between pans and bake for 30–35 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting, beat butter until fluffy. Add cocoa powder.
- Slowly add powdered sugar, alternating with heavy cream. Add vanilla and salt.
- Frost between layers and over the top and sides. Serve and enjoy!
Notes
Store at room temp up to 2 days, or refrigerate for 5.
You can freeze unfrosted cake layers for up to 3 months.
