why make this recipe
Devil’s Food Cake is a classic favorite for chocolate lovers. Its rich, moist texture and deep chocolate flavor create a dessert that’s just hard to resist. This cake is perfect for birthdays, celebrations, or simply when you want a sweet treat. The combination of brewed coffee and cocoa enhances the chocolate taste, making every bite delicious. Plus, the fluffy frosting that covers it adds the perfect touch of sweetness.
how to make Devil’s Food Cake
Ingredients :
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup strong brewed coffee, cooled
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Directions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In another bowl, whisk together the eggs, cooled coffee, buttermilk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until everything is just combined. The batter will be thin—this is normal!
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely.
- For the frosting, beat the softened butter until fluffy. In a separate bowl, sift together the powdered sugar and cocoa powder. Gradually add this mixture to the butter, alternating with the heavy cream. Add the vanilla and salt, and beat until light and fluffy.
- Frost the cake layers in between and cover the top and sides with the chocolate frosting.
how to serve Devil’s Food Cake
Serve slices of Devil’s Food Cake on a plate. You can enjoy it plain, or add a scoop of vanilla ice cream or a dollop of whipped cream on the side for extra delight. It’s also lovely with some fresh berries on top.
how to store Devil’s Food Cake
To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. It can sit at room temperature for a couple of days. For longer storage, keep it in the fridge for up to a week. If you want to keep it for even longer, you can freeze the cake. Wrap each layer in plastic wrap, then in aluminum foil, and store it in the freezer for up to three months.
tips to make Devil’s Food Cake
- Make sure your ingredients are at room temperature before you begin.
- Don’t overmix the batter; mix until just combined to keep the cake light.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
- If you prefer a richer chocolate flavor, use dark cocoa powder.
variation
You can turn this cake into cupcakes by dividing the batter into cupcake liners. Bake for about 20-25 minutes, checking with a toothpick for doneness. Add different flavor extracts like almond or mint for a twist!
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can substitute it with regular milk. Just add a tablespoon of vinegar or lemon juice to regular milk and let it sit for about 5 minutes to sour it.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to wrap it well after it cools, and store it at room temperature until you’re ready to frost and serve.
3. How can I make the cake even moister?
You can add a bit of sour cream to the batter, around 1/2 cup. This will make the cake richer and moister. Also, make sure not to overbake!
Devil's Food Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup strong brewed coffee, cooled
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the frosting
- 1 cup butter, softened Approximately 2 sticks
- 3 ½ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the eggs, cooled coffee, buttermilk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Frosting
- Beat the softened butter until fluffy.
- In a separate bowl, sift together the powdered sugar and cocoa powder. Gradually add this mixture to the butter, alternating with the heavy cream.
- Add the vanilla and salt, and beat until light and fluffy.
- Frost the cake layers in between and cover the top and sides with the chocolate frosting.
