Devil’s Food Cake

Why You’ll Love This Recipe

Devil’s Food Cake stands out for its bold chocolate flavor, incredibly moist texture, and light, airy structure. It’s not just a chocolate cake — it’s a luxurious, extra-chocolatey experience that’s perfect for birthdays, holidays, or anytime you want to indulge. Pair it with a chocolate buttercream, ganache, or cream cheese frosting, and you’ve got a show-stopping dessert that feels both nostalgic and gourmet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Granulated sugar
• Unsalted butter
• Eggs
• Buttermilk
• Pure vanilla extract
• Hot coffee or boiling water
• Optional: espresso powder (to enhance chocolate flavor)
• Frosting of choice (chocolate buttercream, ganache, or cream cheese)

Directions

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Slowly stir in the hot coffee or boiling water. The batter will be thin — this is normal and ensures a moist cake.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
10. Once cooled, frost and assemble the cake as desired.

Servings and timing

This recipe serves 12.
Prep time: 20 minutes
Cook time: 35 minutes
Cooling and decorating time: 1 hour
Total time: 1 hour 55 minutes

Variations

• Devil’s Food Cupcakes: Use the same batter for cupcakes. Bake for 18–20 minutes.
• Filled Version: Add a layer of raspberry jam, ganache, or cream cheese between the cake layers.
• Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free Adaptation: Use dairy-free butter and milk alternatives like almond or oat milk with vinegar.
• Spiced Twist: Add a pinch of cinnamon or cayenne for a subtle warmth.

Storage/Reheating

Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.

To freeze, wrap individual slices or the whole cake (unfrosted or frosted) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge.

To reheat a slice, microwave for 10–15 seconds to warm slightly.

FAQs

What makes Devil’s Food Cake different from regular chocolate cake?

Devil’s Food Cake is typically richer, darker, and moister than regular chocolate cake. It uses more cocoa, hot liquid, and often buttermilk for a deeper flavor and lighter texture.

Can I use Dutch-processed cocoa powder?

Yes, but make sure to adjust the leavening agents. This recipe is designed for natural cocoa, which reacts with baking soda.

Why do you add hot coffee or boiling water?

Hot liquid helps bloom the cocoa powder, enhancing the chocolate flavor. Coffee intensifies the chocolate without making the cake taste like coffee.

What frosting goes best with Devil’s Food Cake?

Chocolate buttercream, ganache, or cream cheese frosting are all great options. You can also use whipped cream for a lighter touch.

Can I make this cake in advance?

Yes. You can bake the layers a day ahead and frost them before serving. Wrap layers tightly and store at room temperature or in the fridge.

Can I make this into a sheet cake?

Absolutely. Use a 9×13-inch pan and bake for 35–40 minutes. Adjust time based on your oven.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect texture and moisture. Try cutting back by 1/4 cup if needed.

Is buttermilk necessary?

Buttermilk adds tenderness and tang. If you don’t have it, use milk mixed with 1 tablespoon vinegar or lemon juice.

Can I add chocolate chips?

Yes, stir in 1/2 to 1 cup of chocolate chips or chunks to the batter for an extra chocolate punch.

What’s the best way to keep the cake moist?

Avoid overbaking, use the hot liquid, and store the cake properly wrapped at room temperature or in the fridge.

Conclusion

Devil’s Food Cake is the kind of dessert that satisfies deep chocolate cravings with style and flavor. Its rich, moist crumb and deep cocoa notes make it a timeless treat perfect for any celebration or casual indulgence. Whether dressed up with layers of frosting or served simply with a dusting of cocoa, this classic cake always delivers.

Devil’s Food Cake

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Devil’s Food Cake is an ultra-rich, moist chocolate cake with a fluffy crumb and intense cocoa flavor, thanks to buttermilk and hot coffee. Perfect for birthdays or any occasion that calls for indulgence.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1 cup hot coffee or boiling water
• 1 tsp espresso powder (optional)
• Frosting of choice (chocolate buttercream, ganache, or cream cheese)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
5. Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Mix until just combined.
6. Stir in hot coffee or boiling water (and espresso powder if using). Batter will be thin.
7. Divide batter evenly between prepared pans and smooth the tops.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
10. Once cooled, frost and assemble the cake with your desired frosting.

Notes

• Use natural cocoa powder unless adjusting leavening for Dutch-processed.
• Hot coffee enhances chocolate flavor but doesn’t make the cake taste like coffee.
• Store unfrosted layers wrapped tightly if making ahead.
• Add chocolate chips or ganache between layers for extra richness.

Nutrition

• Serving Size: 1 slice (with frosting)
• Calories: 530
• Sugar: 42g
• Sodium: 310mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 85mg