Desserts
This Buffalo Wild Wings chocolate cake recipe merges two iconic flavors into one decadent dessert that surprises and satisfies. š The secret lies in a moist, coffee-infused chocolate cake layered with a spicy-sweet buffalo glaze that delivers the tangy heat of your favorite wingsāwithout the mess.
I developed this after years of experimenting with savory-sweet desserts, and itās become a crowd-pleaser at every gathering.
The cake itself is rich and fudgy, thanks to a combination of cocoa powder, espresso powder, and brown sugar, which deepens the chocolate flavor while keeping it tender. The buffalo glazeāmade with classic Buffalo sauce, melted butter, and powdered sugarāadds a bold, spicy-sweet contrast that cuts through the richness.
Itās the perfect balance of indulgence and excitement, turning an ordinary dessert into a showstopper.
What makes this recipe truly special is how the flavors come together: the warm, spicy kick of the glaze complements the deep chocolate notes, creating a dessert thatās both unexpected and utterly addictive.
The coffee boost ensures the cake stays moist for days, while the buffalo glaze adds a playful twist thatāll have everyone asking for seconds. This isnāt just dessertāitās an experience.
Serve it with whipped cream and candied jalapeƱos for extra drama, or keep it simple with a dusting of powdered sugar. The possibilities are endless, but one thingās certain: this cake will leave a lasting impression. Letās get baking!
Ingredients for buffalo wild wings chocolate cake
Twelve ingredients, two unforgettable flavorsāmoist chocolate cake meets spicy-sweet buffalo glaze magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour š¾ | 2 Ā½ cups | Sifted for best texture |
| Unsalted Butter š§ | 1 Ā½ cups | Room temperature, full-fat preferred |
| Granulated Sugar š | 2 cups | White or light brown |
| Light Brown Sugar š | 1 cup | Packed for moisture |
| Cocoa Powder š« | Ā¾ cup | Natural or Dutch-processed |
| Espresso Powder ā | 2 tbsp | Instant for convenience |
| Baking Powder š§ | 2 tsp | Freshly measured |
| Baking Soda š§ | Ā½ tsp | Pure baking soda |
| Salt š§ | Ā½ tsp | Diamond Crystal preferred |
| Large Eggs š„ | 2 whole | Room temperature |
| Buttermilk š„ | 1 cup | Fresh or homemade |
| Vanilla Extract šæ | 2 tsp | Pure vanilla extract |
| Classic Buffalo Sauce š¶ļø | 1 cup | Store-bought or homemade |
| Powdered Sugar š | 2 cups | For glaze |
| Unsalted Butter š§ | Ā½ cup | Melted for glaze |
| Heavy Cream š„ | Ā¼ cup | For whipped cream |
| Candied JalapeƱos š¶ļø | Ā½ cup | Optional garnish |
The espresso powder and cocoa powder are non-negotiable for that deep, coffee-chocolate flavor. Starbucks VIA instant espresso powder is my go-toāitās consistent and dissolves easily. For cocoa, Hersheyās Special Dark or Dutch-processed gives a smoother finish. The butter should be room temperature (about 65Ā°F)āif itās cold, microwave it for 30 seconds to soften. Buffalo sauce? Frankās RedHot is the classic choice, but any hot sauce with a tangy kick works. If youāre feeling fancy, grab candied jalapeƱos from Trader Joeāsātheyāre perfect for garnish and add a sweet heat contrast.
No espresso powder? Two shots of espresso or 2 tbsp instant coffee will work in a pinch. Out of buttermilk? Mix 1 tbsp vinegar or lemon juice with 1 cup milk and let sit for 5 minutes. The glaze can be adjusted for heatāadd more powdered sugar if itās too spicy, or a splash of milk if itās too thick. For the whipped cream, Cool Whip works in a bind, but fresh heavy cream whipped with a pinch of powdered sugar is worth the effort. No candied jalapeƱos? Chopped red pepper jelly or extra hot sauce drizzled on top gives the same dramatic look.
This cake keeps beautifullyā3 days at room temperature covered loosely, or 1 week refrigerated in an airtight container. The glaze hardens as it cools, so bring it to room temp before serving. Freeze the cake layers (without glaze) for 3 months
Why You'll Love This Recipe
- No Mixer Needed: I swear by thisājust cream butter and sugars until light, then fold in dry ingredients. The brown sugar adds depth without extra steps, and the cocoaās rich bitterness cuts through the sweetness like a perfect balance.
- Spice-Packed Richness: That combo of cocoa and brown sugar? Itās like a hug for your taste buds. The butter makes it moist, but the deep chocolate flavor hits differentlyāespecially when you add a hint of cayenne or espresso powder (trust me, itās next-level).
- Birthday or Boredom: Serve it with vanilla ice cream for a decadent dessert, or drizzle with hot fudge for a nostalgic treat. Itās the kind of cake that works for celebrations or when you just need something to lift your moodāno fuss, all flavor.
- Budget-Friendly Luxury: Flour, butter, sugar, cocoaāthese are pantry staples that wonāt break the bank. A single batch feeds six, and leftovers? They disappear faster than you can say āsecond slice.ā Plus, itās cheaper than buying a pre-made cake thatāll crumble by the third bite.
Step-by-step instructions for buffalo wild wings chocolate cake
Here's how to bake a decadent, spicy-sweet chocolate cake with layers that stay moist for days.
šØāš³ Step 1: Cream Butter and Sugars for Maximum Moisture
In a stand mixer fitted with the paddle attachment, beat the 1.5 cups unsalted butter on medium speed until completely smooth and creamyāabout 2-3 minutes. The butter should be room temperature but not greasy. Gradually add the 2 cups granulated sugar and 1 cup light brown sugar, mixing until fully incorporated and the mixture lightens in color.
This creaming process incorporates air, which creates a tender crumb. I like to scrape down the sides of the bowl every 30 seconds to ensure even mixing. The mixture should be thick, pale, and nearly tripled in volumeāthis is your foundation for a rich, moist cake. If it looks too stiff, don't worry; the buttermilk will help lighten it later.
šØāš³ Step 2: Mix in Coffee and Chocolate for Depth of Flavor
Add the 2 tbsp espresso powder and 0.75 cup cocoa powder, mixing on low speed until just combined. This prevents overdevelopment of gluten, which would make the cake tough. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. Sift the dry ingredients directly into the wet mixture.
The espresso powder enhances the chocolate flavor while keeping the cake moist. I always sift the flour to prevent lumps and ensure even distribution. Mix on low speed just until the dry ingredients disappearāovermixing develops gluten and leads to a dense cake. Stop when you still see a few flour streaks.
š„ Step 3: Incorporate Wet Ingredients and Fold in Buffalo Sauce
Add the 2 whole large eggs, one at a time, mixing on low speed after each addition until fully incorporated. Then stir in the 1 cup buttermilk and 2 tsp vanilla extract. The batter should be thick but pourable. Gently fold in the 1 cup classic buffalo sauce using a silicone spatulaāthis is where the signature spicy-sweet flavor comes in.
Here's the thingāthe buffalo sauce adds moisture and tanginess that balances the richness of the chocolate. Fold it in just until evenly distributed. If the batter seems too thick, add 1-2 tablespoons of buttermilk to loosen it slightly. The batter should coat the back of a spoon but still hold its shape when dropped from a spoon.
š„ Step 4: Bake in Layers for Perfect Texture
Preheat your oven to 350Ā°F and grease two 9-inch round cake pans with butter and flour. Divide the batter evenly between the pans. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs clinging to it. Rotate the pans halfway through baking for even heat distribution.
The espresso and buttermilk work together to keep this cake moist even after baking. I always check for doneness at the 25-minute markāyour oven might run hot, so watch for the edges to pull away from the pan while the center stays slightly springy. Overbaking is the enemy of moisture, so err on the side of underbaking slightly if needed.
š³ Step 5: Assemble with Cream Cheese Frosting and Spicy Garnish
While the cakes cool, make the frosting by beating the 0.5 cup unsalted butter and 2 cups powdered sugar together until smooth. In a separate bowl, whip the 0.25 cup heavy cream until soft peaks form, then gently fold it into the butter-sugar mixture. Spread a thin layer of frosting between the cooled cake layers, then cover the entire cake with the remaining frosting.
Top with the 0.5 cup candied jalapeƱos for a sweet-spicy kick. The contrast of the creamy frosting with the tangy buffalo sauce and spicy jalapeƱos makes this cake truly special. Let the cake set in the refrigerator for at least 1 hour before servingāthis helps the flavors meld and the frosting set properly.
Pro Tips For Making Buffalo Wild Wings Chocolate Cake
- MELT THE BUTTER SLOW: I learned this the hard wayādumping cold butter cubes into hot liquid batter makes for a lumpy mess. Instead, cut the unsalted butter into small pieces and let it sit at room temperature for 10 minutes before mixing. Warm it just enough to soften, then stir it into the wet ingredients until fully emulsified. This guarantees a smooth, velvety texture, not a cake with butter clumps fighting for dominance.
- SIFT THAT COCOA: Skipping the sifting step with cocoa powder is how you end up with a cake thatās dense and uneven. Use a fine-mesh sieve to sift the cocoa directly into the dry ingredientsāthis prevents clumps and ensures it distributes evenly. If youāre using Dutch-process cocoa (like Hersheyās Special Dark), sifting is especially crucial since itās more finely ground and prone to sticking.
- DONāT OVERMIX THE BATTER: I was skeptical until I tried it: the second the flour hits the wet ingredients, stop mixing the second everything is just combined. Overmixing develops gluten, which turns your rich chocolate cake into a chewy, dense brick. Use a spatula to gently fold the dry ingredients into the wet until no streaks remaināabout 10-12 strokes max. Your cake will thank you with a tender crumb.
- BAKE UNTIL SPRINGY: The cake is done when the edges pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbsābut no wet batter. Overbaking dries out the cake, especially with the brown sugar in this recipe, which can turn grainy if cooked too long. If your oven runs hot, check for doneness at the lower end of the suggested time and tent with foil if needed. A cake thatās slightly underbaked will set properly as it cools.
Make-ahead tips for this recipe
Prep Ahead Strategy
Make the cake batter up to 24 hours aheadāstore it in an airtight container in the fridge. The flavors deepen overnight, and the batter will be perfectly chilled for baking.
I always prep the batter the night before holidays when I know Iāll be busy. Just let it sit at room temperature for 30 minutes before dividing into pans. š«
Glaze Prep Tip
Prepare the buffalo glaze the day before and refrigerate it in a sealed container. It thickens slightly when cold but becomes silky smooth when reheated for 20 seconds in the microwave.
This saves time on serving dayājust drizzle it over the cooled cake layers. For extra shine, brush the glaze with a pastry brush after reheating.
Layer Assembly Shortcut
Bake the cake layers one day ahead and store them wrapped in plastic wrap at room temperature. Assemble the cake with frosting and glaze just 4-6 hours before servingāthis gives the frosting time to set without drying out.
Iāve even frozen fully assembled cakes (without glaze) for up to 3 monthsāthaw overnight in the fridge before adding the glaze.
Garnish Prep
Candied jalapeƱos can be made 3 days in advanceāsimmer sliced jalapeƱos in equal parts sugar and water for 15 minutes, then drain and dry on parchment paper. Store in an airtight container at room temperature.
For a quick alternative, use store-bought candied jalapeƱos from the grocery store. The key is to let them sit at room temperature for 10 minutes before placing them on the cake to soften slightly.
Make-Ahead Serving
If youāre hosting a party, assemble the entire cake (including glaze) 2 days ahead and refrigerate it. Bring it to room temperature for 1 hour before servingāthis ensures the glaze is smooth and the cake is perfectly sliceable.
For a restaurant-style presentation, chill the cake for 2 hours before slicing to create clean, professional layers. š°
Nutrition facts
Frequently asked questions
Can I make this cake without buffalo sauce?
For a milder version, replace the buffalo sauce with 1 cup of hot fudge sauce or a mix of Ā½ cup chocolate syrup and Ā½ cup vanilla frosting. The key is maintaining the sweet-spicy contrastātry adding a pinch of cayenne or chili powder to your substitute. The cake will still be delicious, just with a different flavor profile.
Why does my cake taste dry after baking?
Dryness usually happens from overbaking or missing ingredients. Always check for doneness at 25-28 minutesāa toothpick should come out with moist crumbs, not dry. The espresso powder and buttermilk are crucial for moisture. If your cake is dry, try adding 1 extra tablespoon of buttermilk or 1 teaspoon of vanilla extract to the batter next time.
How do I adjust the spice level?
For less heat, reduce the buffalo sauce to Ā½ cup and add Ā½ cup extra powdered sugar to the glaze. For more kick, increase the sauce to 1.5 cups and add a dash of cayenne. The glaze can also be adjustedāmix in 1 teaspoon of hot sauce per Ā½ cup of glaze for extra spice. Always taste as you go!
Can I use this recipe for cupcakes?
Yes! Reduce the batter to 3 cups and divide into 12 lined cupcake tins. Bake at 350Ā°F for 18-22 minutes. Top with a dollop of whipped cream and a drizzle of buffalo glaze. For extra flair, add a candied jalapeƱo slice on top. The smaller size makes it perfect for parties or individual servings.
Whatās the best way to store leftovers?
Store the cake in an airtight container at room temperature for 2 days, or refrigerate for 5 days. The glaze may harden when coldāreheat it for 10-15 seconds in the microwave to restore its silky texture. For longer storage, freeze the cake layers (without glaze) for 3 months. Thaw overnight in the fridge before reassembling.