Few desserts capture the spirit of a buffet feast quite like Golden Corral’s chocolate cake. Known for its moist crumb, rich cocoa flavor, and decadent frosting, this cake has become a favorite ending to countless family meals.
The best part? You don’t need to wait for a trip to the restaurant to enjoy it. With this copycat recipe, you can recreate the same fudgy layers and smooth chocolate finish right in your own kitchen.
What is Golden Corral Chocolate Cake?
Golden Corral’s chocolate cake is a buffet staple that has earned a loyal following for its moist crumb, rich cocoa flavor, and thick layer of frosting. Unlike fancy patisserie cakes, it’s a simple, crowd‑pleasing dessert designed to satisfy chocolate cravings in generous portions.
Since the 1970s, Golden Corral has made desserts a big part of its buffet, and the chocolate cake quickly became a classic. For many families, grabbing a slice has turned into a small tradition, adding a touch of sweetness to shared meals and celebrations.
Tools You Need to Make Golden Corral Chocolate Cake
You don’t need a professional bakery setup—just a few reliable kitchen tools will help you bake this moist, fudgy cake with ease.
- Two 8‑inch round cake pans
- Parchment paper
- Mixing bowls (large and medium)
- Stand mixer or hand mixer
- Whisk and spatula
- Measuring cups and spoons
- Wire cooling rack
- Offset spatula or butter knife (for frosting)
With these simple tools, you’ll be ready to whip up a cake that looks and tastes just like the Golden Corral classic—rich, chocolatey, and perfect for sharing.
Ingredients
This rich chocolate cake comes together with simple pantry staples and a few fresh ingredients. Gather everything before you start for smooth baking.
Dry Ingredients
- 1 ⅔ cups (208 g) all‑purpose flour
- 1 cup (200 g) packed brown sugar
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) unsweetened cocoa powder
- 1 ½ tsp baking soda
- ¾ tsp salt
Wet Ingredients
- ½ cup (113 g) unsalted butter, melted
- ½ cup (118 ml) neutral oil (canola, avocado, or vegetable)
- 2 large eggs + 1 extra yolk, lightly beaten, room temperature
- 2 tsp vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (118 ml) hot coffee or hot water with 1 tsp instant coffee dissolved
For the Frosting
- Silky Chocolate Buttercream
These ingredients create a cake that’s moist, fudgy, and layered with deep chocolate flavor—just like the Golden Corral classic.
How to Make Golden Corral Chocolate Cake at Home
This moist, fudgy chocolate cake comes together in just a few simple steps. Follow along to recreate the buffet favorite right in your own kitchen.
- Prep the pans: Preheat oven to 350°F (175°C). Line the bottoms of two deep 8‑inch round cake pans with parchment paper, then lightly grease and flour the sides.
- Mix the dry ingredients: In the bowl of a stand mixer (or large mixing bowl), whisk together flour, both sugars, cocoa powder, baking soda, and salt until evenly combined.
- Add the fats: Pour in the melted butter and oil. Stir until the mixture looks sandy and well blended.
- Incorporate eggs and flavoring: Add the eggs, extra yolk, and vanilla extract. Mix until smooth, scraping down the sides and bottom of the bowl as needed.
- Blend in the liquids: Gradually add the buttermilk, mixing until fully incorporated. Then slowly pour in the hot coffee, stirring until the batter is glossy and uniform.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool and frost: Let cakes cool in the pans for 15 minutes, then invert onto a wire rack to cool completely. Spread frosting over one layer, stack with the second, and finish frosting the entire cake. Slice and serve.
This cake is rich, tender, and indulgent—just like the Golden Corral classic. Perfect for birthdays, holidays, or whenever a serious chocolate craving strikes.
Nutrition Facts (per serving)
This cake is rich and indulgent, so here’s an approximate breakdown per slice (based on 1/12 of a frosted 8‑inch cake).
Nutrition (per serving)
- Calories: 250 kcal
- Total Fat: 11 g
- Saturated Fat: 4 g
- Cholesterol: 20 mg
- Sodium: 180 mg
- Carbohydrates: 29 g
- Sugars: 22 g
- Protein: 1 g
These values are estimates and can vary depending on the frosting, chocolate, and portion size. Enjoy this cake as a special treat—it’s a buffet‑style classic worth savoring.
Personalization & Tips
This cake is already a buffet‑style classic, but a few small tweaks can make it perfectly suited to your taste or occasion.
- Chocolate depth – Swap natural cocoa for Dutch‑process cocoa for a darker, richer flavor.
- Frosting twist – Add a spoonful of espresso powder to the buttercream for a mocha kick.
- Texture boost – Fold in mini chocolate chips or chopped nuts for extra bite.
- Layer fun – Bake in a 9×13 pan for a sheet‑cake version, or split into thinner layers for a tall celebration cake.
- Make‑ahead – Bake the cake layers a day early, wrap tightly, and frost just before serving.
With these easy adjustments, you can transform the Golden Corral chocolate cake into your own signature dessert—whether you want it richer, lighter, or dressed up for a special occasion.
Golden Corral Chocolate Cake – Copycat Recipe You’ll Love
Equipment
- Two 8‑inch round cake pans
- Parchment paper
- Mixing bowls (large and medium)
- Stand mixer or hand mixer
- Whisk and spatula
- Measuring cups and spoons
- Wire cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
Dry Ingredients
- 1 ⅔ cups all‑purpose flour (208 g)
- 1 cup packed brown sugar (200 g)
- 1 cup granulated sugar (200 g)
- ¾ cup unsweetened cocoa powder (75 g)
- 1 ½ tsp baking soda
- ¾ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted (113 g)
- ½ cup neutral oil (canola, avocado, or vegetable) (118 ml)
- 2 large eggs + 1 extra yolk, lightly beaten, room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk (236 ml)
- ½ cup hot coffee or hot water with 1 tsp instant coffee dissolved (118 ml)
For the Frosting
- Silky Chocolate Buttercream
Instructions
- Prep the pans: Preheat oven to 350°F (175°C). Line the bottoms of two deep 8‑inch round cake pans with parchment paper, then lightly grease and flour the sides.
- Mix the dry ingredients: In the bowl of a stand mixer (or large mixing bowl), whisk together flour, both sugars, cocoa powder, baking soda, and salt until evenly combined.
- Add the fats: Pour in the melted butter and oil. Stir until the mixture looks sandy and well blended.
- Incorporate eggs and flavoring: Add the eggs, extra yolk, and vanilla extract. Mix until smooth, scraping down the sides and bottom of the bowl as needed.
- Blend in the liquids: Gradually add the buttermilk, mixing until fully incorporated. Then slowly pour in the hot coffee, stirring until the batter is glossy and uniform.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool and frost: Let cakes cool in the pans for 15 minutes, then invert onto a wire rack to cool completely. Spread frosting over one layer, stack with the second, and finish frosting the entire cake. Slice and serve.
