Print

Devil's Food Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This decadent Devil's Food Cake features a rich, moist chocolate cake made with cocoa powder and hot coffee for enhanced flavor, layered with a smooth and fluffy chocolate buttercream frosting. Perfectly balanced with a hint of espresso and a velvety texture, this classic dessert is ideal for chocolate lovers seeking a luscious treat for any special occasion.

Ingredients

Cake

  • 2 1/8 cups all-purpose flour (2 cups + 2 tablespoons)
  • 3/4 cup unsweetened natural cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup neutral oil (vegetable or canola)
  • 1 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 large egg white, at room temperature
  • 2 teaspoons vanilla bean paste
  • 1 cup buttermilk, at room temperature
  • 3/4 cup hot brewed coffee or hot water with 1 1/2 to 2 teaspoons espresso powder

Frosting

  • 1 cup unsalted butter, softened
  • 3 1/2 cups confectioners’ sugar, sifted if needed
  • 3/4 cup unsweetened natural cocoa powder
  • Pinch of salt
  • 1 teaspoon vanilla bean paste
  • 4 to 6 tablespoons heavy cream or milk
  • 1 to 2 tablespoons hot coffee or hot water (optional)

Instructions

  1. Preheat and prepare pans: 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 for easy cake removal.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
  3. Cream fats and sugars: Using an electric mixer on medium speed, beat the softened butter, neutral oil, granulated sugar, and light brown sugar together until combined and slightly lightened in color, about 2 to 3 minutes.
  4. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to ensure incorporation. Then mix in the vanilla bean paste.
  5. Alternate adding dry and wet ingredients: Reduce mixer speed to low. Add the flour mixture in three portions, alternating with buttermilk in two portions. Mix just until combined after each addition to avoid overmixing.
  6. Add hot coffee: Slowly pour in the hot brewed coffee while mixing gently until the batter is smooth. The batter will be thin, which is expected.
  7. Pour and bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  8. Cool cakes: Allow the cakes to cool in the pans for about 15 minutes. Then carefully turn them out onto wire racks, remove the parchment paper, and cool completely before frosting.
  9. Prepare frosting: Using an electric mixer on medium speed, beat the softened butter until smooth and creamy. Gradually add the confectioners’ sugar, cocoa powder, salt, vanilla bean paste, and 4 tablespoons of heavy cream. Mix on low speed until combined.
  10. Whip frosting until fluffy: Increase mixer speed to medium and beat until the frosting is light and fluffy. Add additional cream a tablespoon at a time as needed to reach a soft, spreadable consistency. Optionally add 1 to 2 tablespoons of hot coffee or hot water to enhance flavor and smoothness.
  11. Assemble cake: Place one cooled cake layer on a serving plate and spread approximately 1 cup of frosting evenly over the top.
  12. Finish cake: Place the second cake layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake evenly. Smooth or decorate as desired.

Notes

  • Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best texture and even mixing.
  • Line cake pans with parchment paper and grease thoroughly to prevent sticking and for easier cake removal.
  • The hot coffee intensifies the chocolate flavor; espresso powder can be used as a substitute for a more robust taste.
  • Do not overmix the batter once dry and wet ingredients are combined to keep the cake tender.
  • Allow cakes to cool completely before frosting to avoid melting or sliding of frosting.
  • The frosting consistency can be adjusted by varying the amount of heavy cream or milk; use less for stiffer frosting, more for spreadable frosting.
  • Optional addition of hot coffee or water in frosting adds moisture and enhances flavor but can be omitted.

Find it online: https://recipeplenty.com/devils-food-cake-recipe/