Chocolate cake recipe adapted from The Jam Lab’s Chocolate Cake with Strawberry Pink Peppercorn Buttercream
If scaling up recipe using the website, note that the gram measurements do not increase and you will need to calculate manually!
6/8/2026
Multiplied cake recipe x4:
7 cups flour (928g) - King Arthur All-Purpose Unbleached Flour
120g cocoa powder - Guittard Cocoa Rouge
4 teaspoons baking soda
2 teaspoons salt
2 2/3 warm water
2.5 tablespoons instant espresso powder - Blue Bottle espresso powder
3 cups sugar (600g)
2 cups brown sugar (368g)
3 cups olive oil - 365 organic extra virgin olive oil, Mediterranean
12 eggs
1/4 cup vanilla extract
Results
(1) 13” x 9” cake with 8 cups batter
(2) 6” round cakes with 2 cups batter each
(1) 8” round cake that is not tall enough to really be used with 3 cups batter
Notes
Somehow missed an egg and only 11 eggs made it into the recipe instead of 12
I was aiming to make (1) 13” x 9” cake that I could slice to make a two-layer cake. I ended up with way too much cake overall.
The two 6” layers will be frozen and used for Lettie’s 1st birthday cake on her actual birthday
I like using the 365 organic extra virgin olive oil, Mediterranean as the fruitiness from the olive oil can be tasted in the cake
