Devil’s Food Cake Recipe

For those who have a lust for chocolate, this sinfully decadent Devil’s Food Cake is the perfect dessert. This cake is the definition of decadence since it is rich, moist, and fudgy all at the same time. The chocolate cake pictured here, which is frosted with chocolate buttercream, is an excellent choice for any occasion.

If you have a need for chocolate cake but want something that is more rich, moist, and flavorful, try making this devil’s food cake instead. Each bite is so extremely soft that it will melt in your mouth as soon as you take it. It is impossible to say no to the cake since it has the ideal combination of a rich texture and a soft crumb.

This recipe for an old-fashioned cake is one that is sure to win everyone over. Whenever I serve this dish at a get-together, there are never any leftovers left over. This decadent chocolate treat can be whipped up in a flash with just a handful of pantry staples and chocolate.


  • Butter must be at room temperature before it can be creamed; if you want to use it, you can’t use cold butter. It should be possible to make a dent in the butter with your fingertip when it is at the proper consistency. Bear in mind that butter, if exposed to heat for an extended period of time, will eventually melt and become oily. Additionally, because the amount of salt that is contained in different brands of salted butter varies, it is recommended to stick with unsalted varieties of butter.
  • When it comes to the leavening, use only baking soda and baking powder that have just been opened. failure of leavening agents that have outlived their usefulness.
  • Because it is made with cocoa powder, this cake has a deep, black color and a scrumptious chocolate flavor. More specifically, the cocoa powder used in this cake is Dutch-process cocoa powder, which is processed with alkali to minimize acidity.
  • The key to making a cake that is incredibly moist is to combine butter and oil.
  • The addition of brown sugar to the cake gives it a deeper flavor and helps retain its moisture.
  • Coffee, but don’t worry; adding it to the cake won’t make it taste anything like coffee once it’s baked. Instead, the robust chocolate flavor of the cake is heightened by the cup of hot coffee that is served alongside it.
  • Always choose for the full-fat version of sour cream if you’re going to be using it. Without causing the batter to become too runny, the sour cream gives the cake a more tender and moist texture. Because it aids in the action of the baking soda, sour cream is an essential component of the recipe.
  • A store is the place to go if you want to buy frosting, which is also sometimes referred to as icing.


  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup unsalted butter room temperature (113g)
  • 1 cup Dutch-processed cocoa powder sifted (100g)
  • ½ cup vegetable oil (120ml)
  • 1½ cups granulated sugar (300g)
  • ½ cup packed light brown sugar (110g)
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • ½ cup sour cream room temperature (120g)
  • 1 cup milk room temperature (120ml)
  • 1 cup hot coffee (240ml)
  • chocolate buttercream frosting


Calories: 611kcal | Carbohydrates: 85g | Protein: 7g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 515mg | Potassium: 310mg | Fiber: 4g | Sugar: 63g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg


Prep Time 20 minutes

 Cook Time 40 minutes

 Total Time 1 hour

 Servings 12 servings

 Calories 611kcal


  • Electric or stand mixer
  • Mixing Bowls
  • 9-inch round cake pans
  • Parchment paper


1. Place the flour, baking powder, salt, and baking soda into a large bowl and use a sifter to combine the ingredients.

2. Whisk the cocoa powder and oil together in a bowl approximately the size of your hand.

3. Cream the butter in the bowl of an electric stand mixer that has been fitted with the paddle attachment. The mixture of butter and sugars should be blended with the cocoa powder. Beating anything at a medium speed will result in it becoming extremely airy and fluffy.

4. While the mixer is running, add the eggs one at a time, beating well after each addition, and continuing until all of the eggs have been added. When it becomes necessary, pause the mixing process in order to scrape the bowl. Cream in some vanilla.

5. In the fifth step, add a third of the flour mixture to the mixer while it is on the lowest speed. Next, add half of the milk, and then finish by adding half of the sour cream. The flour, milk, and sour cream should all be added in three different additions, and you should switch between each one. Clean the interior of the dish using the sponge.

6. Pour the hot coffee into the bowl, and then use a whisk to combine everything in the bowl.

  1. Pour the batter into the prepared cake pans and bake for 40 to 45 minutes, or until the cakes begin to pull away from the edges of the pans, whichever comes first.

8. When the cake is completely cooled, cut it in half horizontally so that you end up with four thin rounds. After spreading approximately three quarters of a cup of frosting on top of one cake layer, stack the cake and continue with the remaining cake layers. It is recommended that the remaining frosting be used to frost the whole exterior of the devil’s food cake.


  • Before stacking, dome-shaped cake tops should be removed using a sharp knife with a serrated edge. There is also the possibility of using cake strips in order to achieve uniform layering. During the baking process, using cake strips to keep the outer border of the pan at a cooler temperature will prevent a dome from forming in the center of the cake.
  • If you mix the dough for the devil’s food cake for too long, the gluten will get overdeveloped, and the cake will have a harsh flavor and be dry and dense.
  • Always weigh your flour before weighing it out to ensure the most accurate results. If you do not have a scale, fluff the flour by stirring it with a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. This is the correct method to follow in order to obtain an exact measurement of flour.
  • If the eggs are cold, they will be difficult to mix into the batter. If the eggs are at room temperature, the batter will be easier to work with. If the egg yolk is not kept at a chilly temperature, it is much easier to crack. Put the eggs in a big basin and cover them with warm water from the faucet to bring them to room temperature as quickly as possible. Repeat this for the next 5 minutes.
  • It is necessary to sieve the cocoa powder. Before adding the oil, sifting the dry ingredients might help eliminate lumps in the mixture.
  • It is important to avoid overbaking the cake layers. If the cake is done, it can be tested by inserting a toothpick into the middle of it and seeing if it comes out clean. It is appropriate for your toothpick to have a few crumbs on it. The cakes are ready when a toothpick inserted into the center comes out clean.



Although both have a chocolate flavor, this cake is richer, darker, and lighter than the classic. The extra baking soda in this recipe elevates the cake’s pH, which gives the cake its rich, dark color and makes it slightly lighter and fluffier.


While natural cocoa is normally used to enhance the color of red velvet cake, Dutch-process cocoa is typically used in devil’s food cakes for a richer, deeper chocolate flavor. While coffee and sour cream are also used in devil’s cake, buttermilk and vinegar give red velvet its signature acidic flavor.


The dark, rich, and chocolatey flavor of this cake earned it the appellation “sin cake” in the last century. It’s the polar opposite of the more mainstream angel food cake, earning it the nickname “devil’s food” because of its association with chocolate.


The assembled cake can stay fresh at room temperature for up to 5 days if covered and refrigerated. The cake can be stored in the refrigerator and served at room temperature.


The cake layers without the frosting can be frozen for later use. The cake can be frozen for up to three months if it is wrapped in plastic and placed in a freezer-safe bag. Frozen cakes need to thaw for a few hours before they can be frosted. If you have leftover cake and wish to store it in the freezer, you should flash freeze the pieces before wrapping them in plastic.


This cake’s signature dark chocolate flavor comes from Dutch-processed cocoa powder. A chocolate cake made with conventional or non-alkalized cocoa powder will turn out just as tasty. Keep an eye on the cake pans while they bake; the cake may rise little more than expected.

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