If there’s one dessert that never fails to impress, it’s a rich, moist chocolate cake—and Wegmans has truly mastered it. Today, I’m sharing a homemade version of the beloved Wegmans Ultimate Chocolate Cake Recipe, inspired by the iconic American supermarket’s bakery section. This cake is deeply chocolatey, incredibly tender, and cloaked in the silkiest chocolate frosting—an indulgence that’s perfect for winter celebrations, birthdays, or simply because you need a little decadence in your life.
Growing up, I remember special occasions meant a trip to Wegmans and the unmistakable aroma of their bakery. The chocolate cake was always the star—its glossy finish and melt-in-your-mouth texture had us all sneaking second slices. Now, after many trials and tweaks, I’ve crafted a homemade version that rivals the original.
Why This is the Ultimate Chocolate Cake
What sets this cake apart?
- Depth of Flavor: It uses both cocoa powder and melted dark chocolate for a rich, layered taste.
- Incredible Moistness: Buttermilk and oil keep the crumb tender and lush.
- Velvety Frosting: A whipped ganache-style frosting brings it all together.
Whether you’re recreating a cherished memory or discovering this cake for the first time, this version of the Wegmans Ultimate Chocolate Cake Recipe will make you a believer.
A Quick Word About Wegmans Bakery
Wegmans, a beloved regional grocery chain in the U.S., is famous not just for its food selection but for its top-tier bakery. Their Ultimate Chocolate Cake has become something of a legend—dense yet tender, with a dark chocolate glaze that makes you close your eyes with each bite. While they guard their recipe closely, this version captures that same magic using simple, high-quality ingredients you can find at your local market.
Ingredients (Serves 10 Generous Slices)
For the Cake:
- 1¾ cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened high-quality cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- ½ cup neutral oil (like vegetable or canola)
- 2 tsp pure vanilla extract
- 1 cup hot coffee (or hot water with 1 tsp espresso powder)
- 4 oz dark chocolate, melted and slightly cooled
For the Frosting:
- 8 oz semi-sweet or dark chocolate, chopped
- 1 cup heavy cream
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and dust lightly with cocoa powder.
2. Mix the Dry Ingredients
In a large mixing bowl, sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt together.
3. Add the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. Add to the dry ingredients and stir until just combined.
4. Add Coffee and Melted Chocolate
Slowly mix in the hot coffee and then stir in the melted chocolate. The batter will be thin, but this is what gives the cake its moist texture.
5. Bake the Cake
Divide the batter evenly between the two pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let the cakes cool for 10 minutes, then turn them out onto a rack to cool completely.
6. Make the Frosting
Heat the cream until just simmering, then pour it over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Let cool, then beat in the butter, powdered sugar, vanilla, and salt until fluffy and spreadable.
7. Assemble and Frost
Place one cake layer on a stand, spread a generous amount of frosting on top, then add the second layer. Frost the sides and top until completely covered.
Tips for the Perfect Chocolate Cake
- For better mixing and a smoother texture, use ingredients at room temperature.
- Don’t skip the coffee—it enhances the chocolate flavor without making the cake taste like coffee.
- Cool completely before frosting to prevent melting.
- Use high-quality cocoa and chocolate, as the flavor really shines here.
Storage and Serving Suggestions
This cake keeps well at room temperature in an airtight container for 2 days, or refrigerate for up to 5 days (just let it come to room temp before serving). You can also freeze it, wrapped tightly, for up to 2 months.
Top with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries for a truly indulgent dessert.
Optional Frosting & Decoration Ideas
Looking to level up your Wegmans Ultimate Chocolate Cake Recipe even more?
- Ganache Drip: Melt extra chocolate with cream for a glossy finish.
- Chocolate Shavings or Curls: Sprinkle on top for a professional look.
- Fresh Raspberries or Cherries: Add color and contrast.
- Nut Crumble: A mix of toasted hazelnuts and cocoa nibs adds crunch.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Replace the flour with a gluten-free all-purpose baking blend for a gluten-free version.
What if I don’t have buttermilk?
Use 1 cup of milk + 1 tbsp lemon juice or vinegar. Let sit for 5 minutes.
Can I use milk chocolate?
It will be sweeter and lighter—stick to dark or semi-sweet for a true Wegmans feel.
Does this cake taste like the real Wegmans version?
While not an exact replica, it’s incredibly close—rich, moist, and utterly delicious.
Final Thoughts
There’s something nostalgic and comforting about a slice of deep, chocolatey cake. Whether you’re missing a favorite store-bought treat or just want a show-stopping dessert, this Wegmans Ultimate Chocolate Cake Recipe brings bakery-quality magic into your own kitchen. It’s easy enough for beginners, but indulgent enough for special occasions—and always guaranteed to disappear quickly.
If you try this recipe, I’d love to hear how it turned out! Did you add a twist? Snap a pic and tag us on social media.
