Decadent Devil’s Food Cake Recipe
This classic devil’s food cake delivers a deep chocolate flavor, a soft velvety crumb, and a generous chocolate buttercream. Two tall layers create an impressive cake that’s surprisingly straightforward to make at home.
Devil’s food cake is beloved because it balances rich chocolate intensity with a tender, moist texture. This recipe uses natural cocoa powder, buttermilk, and a touch of hot coffee to deepen the chocolate notes. The result is a cake that feels special enough for celebrations yet easy enough for everyday baking.
Two tall 8-inch layers are filled and frosted with a creamy chocolate buttercream. The frosting is simple to make and easy to spread—no complicated decorating required. A few rustic swirls are all it needs to look inviting.
Why You’ll Love This Devil’s Food Cake Recipe
- Intense chocolate flavor. Natural cocoa powder combined with hot coffee creates a deep, full chocolate taste without turning the cake into coffee-flavored dessert.
- Velvety texture. This cake is moist and tender, yet stable enough to form tall, satisfying layers.
- Simple, impressive results. Two tall layers and plenty of buttercream look like a celebration cake while still being easy to prepare.
- No-fuss finish. The cake doesn’t need perfect piping—rustic frosting and a few swirls are perfect.
What Makes Devil’s Food Cake Different?
Devil’s food cake is a type of chocolate cake noted for its particularly rich cocoa flavor and soft crumb. This version uses natural unsweetened cocoa powder, baking soda, and buttermilk to achieve a tender texture and pronounced chocolate profile. The hot brewed coffee intensifies the cocoa flavor without making the cake taste like coffee—its role is to enhance the chocolate.
The recipe combines butter and oil: butter for flavor and oil to keep the crumb moist and supple. Together they produce layers that are silky and tender, but still strong enough to stack and frost.
Tips for Success
- Use natural cocoa powder. This recipe is designed for natural unsweetened cocoa. Dutch-process cocoa reacts differently with baking soda and buttermilk and is not recommended here.
- Don’t expect a fluffy butter-sugar creaming stage. Because oil is used alongside butter, the initial mixture won’t become as airy as traditional creamed butter and sugar. Beat until everything is fully combined and slightly lightened.
- Mix gently once you add flour and buttermilk. Over-mixing can develop the gluten and make the crumb less tender. Combine just until the ingredients are incorporated.
- Accept a thin batter. Adding hot coffee loosens the batter—that’s normal and helps produce a moist, tender cake.
- Handle layers with care. The finished layers are delicate. Line pans with parchment for easy release, cool completely before frosting, and lift gently when stacking.
Storage and Making Ahead
Make the layers ahead: Bake the cake layers up to a day in advance. Once fully cool, wrap each layer tightly and keep at room temperature overnight. Assemble and frost the next day. Layers can also be frozen, well wrapped, for up to 2 months; thaw at room temperature before frosting.
Store the assembled cake: Keep the frosted cake covered or in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, refrigerate the cake and bring it to room temperature before serving for the best texture.
Freeze slices: Wrap individual slices well and store in a freezer-safe container for up to 2 months. Thaw to room temperature before serving.
A Classic for Chocolate Lovers
This devil’s food cake shows that classic desserts don’t need fuss to be memorable. With its deep chocolate flavor, soft layers, and simple chocolate buttercream, it’s an ideal choice whenever you want a reliably delicious chocolate cake.
More Chocolate Cake Recipes
Chocolate Sheet Cake
Flourless Chocolate Cake with Chocolate Ganache
Devil’s Food Cake
Ingredients
For the cake:
- 2 ⅛ cups (255 g) all-purpose flour (2 cups + 2 tablespoons)
- ¾ cup (64 g) unsweetened natural cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) neutral oil (vegetable or canola)
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1 large egg white, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- ¾ cup (180 ml) hot brewed coffee (or hot water + 1½–2 teaspoons espresso powder)
For the chocolate buttercream:
- 1 cup (226 g) unsalted butter, softened
- 3 ½ cups (385 g) confectioners’ sugar, sift if needed
- ¾ cup (64 g) unsweetened natural cocoa powder
- Pinch of salt
- 1 teaspoon vanilla extract
- 4 to 6 tablespoons (60–90 ml) heavy cream or milk
- 1 to 2 tablespoons hot coffee or hot water (optional, for deeper flavor)
Recommended Equipment
- Two 8-inch round cake pans
- Parchment paper rounds
- Round cooling rack
- Offset spatula for frosting
Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter, oil, and both sugars on medium speed until combined and slightly lightened, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- With the mixer on low, add the flour mixture in three additions, alternating with two additions of buttermilk. Mix just until combined.
- Slowly mix in the hot coffee until the batter is smooth. The batter will be fairly thin.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes in the pans for about 15 minutes. Turn them out onto wire racks, remove the parchment, and cool completely before frosting.
To make the frosting:
- Beat the butter on medium speed until smooth and creamy.
- Add the confectioners’ sugar, cocoa powder, salt, vanilla, and 4 tablespoons cream. Mix on low speed until combined.
- Increase mixer speed to medium and beat until light and fluffy. Add more cream a tablespoon at a time until the buttercream reaches a soft, spreadable consistency. Optionally, substitute a tablespoon or two of hot coffee or hot water for some cream to deepen the chocolate flavor—note that this will add coffee flavor to the frosting.
To assemble:
- Place one cake layer on a serving plate and spread about 1 cup of frosting over the top.
- Set the second layer on top and frost the top and sides. Smooth or create rustic swirls as desired.
Notes
- Cocoa powder: Use natural unsweetened cocoa powder for this recipe; do not substitute Dutch-process cocoa.
- Coffee: Coffee intensifies chocolate flavor without making the cake taste like coffee. If you don’t have brewed coffee, use ¾ cup hot water plus 1½–2 teaspoons espresso powder.
- Frosting consistency: Start with 4 tablespoons cream, then add more as needed for spreading. Substituting some hot coffee or hot water for a portion of the cream will deepen the chocolate flavor but will make the frosting taste of coffee as well.
- Storage: Store the cake covered at room temperature up to 3 days, or refrigerate if your kitchen is warm. Bring to room temperature before serving for best texture.
