Devil's Food Cake Recipe
This traditional chocolate cake is moist with a rich chocolate flavor and tender crumb your whole family will enjoy, not just the chocolate lovers in the household.
Servings: 16
Calories: 679kcal
Equipment
Ingredients
Devil's Food Cake
- 2 cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 4 oz unsalted butter -room temperature (1 stick = ½ cup)
- 1 cup cocoa powder -sifted (Dutch-processed)
- ½ cup vegetable oil
- 1 cups granulated sugar
- 1 cup light brown sugar -packed
- 3 large eggs
- 1 tablespoon vanilla extract -room temperature
- ½ cup sour cream -room temperature
- 1 cup whole milk -room temperature
- 1 cup coffee -hot
Chocolate Buttercream Frosting
- 2 cups salted butter - softened (16 ounces = 4 sticks)
- 1 ½ cups unsweetened cocoa powder
- 6 cups confectioners' sugar
- 4 tablespoon whole milk
- 1 tablespoon vanilla extract
Instructions
Devil's Food Cake
- Preheat the oven to 350F.
- Butter and flour 2 (9-inch) round cake pans, or lightly spray with baking spray, and line the bottoms with parchment paper.
- Add the flour, baking soda, salt, and baking powder to a large bowl and whisk to combine. Sift the ingredients and set aside until needed.
- Add the room temperature butter to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Beat on medium speed until creamy (3-4 minutes)
- Sift the cocoa.
- Add the sifted cocoa powder and vegetable oil to a medium bowl. Whisk to fully combine.
- Add the cocoa mixture, granulated sugar, and brown sugar to the creamed butter. Beat on medium speed until very light and fluffy (4-5 minutes).*Scrape the sides and bottom of the bowl as needed.
- Add the eggs, one at a time to the mixture while beating on low speed. Mix each egg into the mixture before adding the next egg. *Scrape the sides and bottom of the bowl as needed.
- Add the vanilla extract into the mixture, whip to combine.
- Add the sour cream and mix to combine.
- Add one-third of the flour mixture to the cake batter and mix just enough to combine.
- Add half the milk, mixing just enough to combine.
- Repeat the process by adding one-third of the flour mixture, then the remainder of the milk, followed by the remainder of the flour mixture.
- Carefully add the hot coffee to the batter and stir the coffee in just enough to combine.
- Divide the batter equally between the prepared cake pans.
- Bake for 40 to 45 minutes or until the cakes are starting to pull away from the sides of the pans and the center springs back when gently pressed.
- Let the cakes cool completely in the pans.
- Carefully invert the cakes and remove the parchment paper, then let them finish cooling on a wire rack (the cakes are very tender and delicate, so be gentle).
Chocolate Buttercream
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with a handheld mixer), beat the butter until fluffy (3-4 minutes)
- Add in the cocoa powder and vanilla extract. Beat on low speed until well combined.
- Add the confectioner’s sugar to the mixture, 1 cup at a time (at low speed). Mix until well combined (scrape down the sides and bottom of the bowl between additions of the sugar).
- Add 1-2 additional tablespoons of milk to the chocolate frosting to get the desired spreadable consistency.
- Whip the chocolate frosting on medium speed until light and fluffy.
Assembly
- Place a cake layer on a cake stand or serving platter. Spread about ¾ cup of the chocolate buttercream frosting over the top of the first layer.
- Add the second layer repeating the process.
- Spread the remaining frosting on the sides of the cake (save some of the frosting to decorate the top of the cake).
- Decorate the top of the cake with the remaining frosting and refrigerate for one hour to let it fully set up before slicing and serving.
- Refrigerate the cake for one hour to let it fully set up before slicing and serving.
Nutrition
Calories: 679kcal | Carbohydrates: 92g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 462mg | Potassium: 327mg | Fiber: 5g | Sugar: 72g | Vitamin A: 1012IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 3mg