Chef Sarah Belle - Southern Dessert Specialist
👨‍🍳 Southern Baking Expert

Recipe by Mitchell

🎓 Pastry Arts Degree ⏰ 15+ Years Experience 🍽️ Southern Heritage Baker

❤️ My Recipe Story

"This recipe has been passed down through generations of Southern bakers, earning its playful name from its reputation for being absolutely irresistible. The secret lies in the perfect balance of rich chocolate and the tender crumb created by hot coffee in the batter."

Sarah specializes in traditional Southern desserts, preserving family recipes while perfecting techniques that create consistently spectacular results. Her passion lies in creating desserts that bring people together around the table.

View All Mitchell's Recipes →
Rich chocolate layer cake with thick chocolate frosting, showing moist crumb and glossy frosting finish on a vintage cake stand

The Secret to Exceptional Moistness

The key to this cake's legendary moistness lies in the hot coffee added to the batter. The coffee doesn't make the cake taste like coffee - instead, it intensifies the chocolate flavor while creating an incredibly tender crumb that stays moist for days.

Using both granulated and brown sugar adds complexity to the flavor profile while contributing to the cake's tender texture. The brown sugar's molasses content pairs beautifully with the rich chocolate, creating depth that sets this cake apart from ordinary chocolate cakes.

💡 Professional Tip

Let the cake layers cool completely before frosting to prevent the frosting from melting. For extra richness, brush each layer with a simple syrup made from coffee and sugar.

Frequently Asked Questions

This charming name comes from the Southern tradition of making desserts so delicious they could win over anyone's heart. It's a playful reference to the cake's irresistible appeal.

Yes, substitute hot water for the coffee, though you'll lose some flavor depth. For best results, use strong black coffee or espresso to enhance the chocolate.

The cake layers can be baked 2 days ahead and wrapped tightly. The frosted cake stays fresh for 3-4 days covered at room temperature or up to a week refrigerated.

Ensure butter is properly softened and sift the powdered sugar and cocoa powder. Beat the frosting for several minutes until light and fluffy for the smoothest finish.

Yes, this recipe works in a 9x13 inch pan (bake 35-40 minutes) or as cupcakes (18-22 minutes). Adjust baking time accordingly and test with a toothpick.

Buttermilk adds tangy flavor that balances the sweetness and reacts with baking soda to create a tender, fine crumb. It's essential for the cake's signature texture.

Yes, wrap unfrosted layers tightly and freeze up to 3 months. The frosted cake can be frozen for 1 month. Thaw in refrigerator overnight before serving.

If too thick, add cream 1 tablespoon at a time. If too thin, add more powdered sugar gradually. The frosting should be spreadable but hold its shape.

Recipe Troubleshooting Guide

✅

Cake Sinking in Center

Problem: Cake develops a sunken center

Solution: Don't overmix batter, ensure oven temperature is accurate, and avoid opening oven door during first 25 minutes of baking.

✅

Dry Cake Texture

Problem: Cake turns out dry despite following recipe

Solution: Don't overbake - test with toothpick 5 minutes before minimum time. Ensure measurements are accurate, especially liquids.

✅

Frosting Won't Stick

Problem: Frosting slides off or won't adhere to cake

Prevention: Ensure cake is completely cool. Brush off loose crumbs and apply a thin crumb coat first, then chill before final frosting.

✅

Lumpy Batter

Problem: Batter has lumps that won't smooth out

Recovery: Sift dry ingredients together. Mix wet and dry ingredients just until combined - a few small lumps are okay.

✅

Uneven Cake Layers

Problem: One layer is thicker or more domed than the other

Prevention: Use a kitchen scale to divide batter evenly. Level domed layers with a serrated knife when cool.

✅

Flavor Balance Issues

Too Sweet: Add a pinch more salt to the cake batter or frosting

Too Salty: Serve with fresh berries or a dollop of unsweetened whipped cream

Bland: Increase vanilla extract or add a tablespoon of instant espresso powder to intensify flavors

Baking ingredients for chocolate cake including flour, cocoa powder, eggs, buttermilk, and coffee arranged on a marble counter

Choosing Quality Chocolate Ingredients

The foundation of an exceptional chocolate cake begins with high-quality cocoa powder. Choose natural unsweetened cocoa powder rather than Dutch-processed for this recipe, as the natural acidity works perfectly with the baking soda to create proper rise and tender texture.

Fresh, room-temperature eggs and real buttermilk make a significant difference in both texture and flavor. If buttermilk isn't available, create a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

Essential Ingredient Notes

  • Cocoa Powder: Use natural unsweetened cocoa powder for best results. Sift it to remove lumps and ensure even distribution throughout the batter.
  • Coffee Quality: Strong, hot coffee works best - even leftover morning coffee is perfect. The coffee enhances chocolate flavor without making the cake taste like coffee.
  • Butter Temperature: Properly softened butter should give slightly when pressed but not be melted. This ensures the smoothest, fluffiest frosting texture.
Chocolate cake layers cooling on wire racks with rich chocolate frosting being spread smoothly with an offset spatula

Mastering the Perfect Chocolate Frosting

The secret to silky chocolate frosting lies in the order of operations and proper beating technique. Start with perfectly softened butter and gradually incorporate the dry ingredients alternately with cream to prevent lumps and achieve the ideal consistency.

Don't rush the frosting process - beating for several minutes after all ingredients are combined creates the light, fluffy texture that spreads beautifully and holds its shape. The frosting should be spreadable but stable enough to create clean lines and decorative swirls.

The Perfect Crumb Coat

Apply a thin layer of frosting to seal in crumbs, then chill for 30 minutes before applying the final smooth layer. This technique ensures professional-looking results.

Catch a Husband Cake

Prep 30 min
Cook 35 min
Serves 12 servings
Level Intermediate

📋 Ingredients

For the Chocolate Cake

  • 225g butter, softened
    Must be properly softened for smooth frosting
  • 450g powdered sugar
    Sift for smoothest results
  • 90g cocoa powder
    Natural unsweetened cocoa powder
  • 120ml heavy cream
    Adjust amount for desired consistency
  • 2 tsp vanilla extract
    Pure vanilla for best flavor
  • Pinch of salt
    Enhances chocolate flavor

For the Chocolate Frosting

  • 240g all-purpose flour
    Measure accurately for proper texture
  • 200g granulated sugar
    Creates tender crumb
  • 100g brown sugar, packed
    Adds moisture and molasses flavor
  • 75g unsweetened cocoa powder
    Natural cocoa powder preferred
  • 2 large eggs
    Room temperature for best mixing
  • 240ml buttermilk
    Essential for tender, moist texture
  • 240ml hot coffee
    Intensifies chocolate flavor

Instructions

  1. Prepare for Baking

    Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with cocoa powder. Line bottoms with parchment paper.

  2. Mix Dry Ingredients

    In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

  3. Combine Wet Ingredients

    In another bowl, beat eggs, then whisk in buttermilk, oil, and vanilla extract until smooth.

  4. Make Cake Batter

    Pour wet ingredients into dry ingredients and mix until just combined. Gradually stir in hot coffee until batter is smooth. Batter will be thin.

  5. Bake the Cakes

    Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks.

  6. Make Chocolate Frosting

    Beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder alternately with cream, beating until smooth and spreadable. Add vanilla and salt.

  7. Assemble and Frost

    Place one cake layer on serving plate. Spread frosting over top, add second layer, then frost top and sides generously. Let set for 30 minutes before serving.

Recipe Notes & Tips

Storage

Store covered at room temperature for up to 4 days or refrigerate for up to a week. Bring to room temperature before serving for best flavor and texture.

Serving Suggestions

Serve with fresh berries, a glass of cold milk, or a scoop of vanilla ice cream. The rich chocolate pairs beautifully with tart fruits or creamy accompaniments.

Variations

Add chocolate chips to the batter, try cream cheese frosting instead of chocolate, or create a coffee buttercream using strong espresso for coffee lovers.