The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
If you’ve ever dreamed of the ultimate chocolate cake that’s both rich and impossibly light, The BEST Devil’s Food Cake: A Light and Fluffy Classic is about to become your new obsession. This recipe delivers deep chocolate flavor, a pillowy crumb, and that “how did you make this?” kind of frosting—all with simple ingredients and easy steps. Whether you’re celebrating something special or just treating yourself, this classic cake is the ultimate crowd-pleaser and destined to be a repeat favorite in your kitchen.
Ingredients You’ll Need
Great cakes are built on the basics, and The BEST Devil’s Food Cake: A Light and Fluffy Classic is no exception. Each ingredient plays a starring role in creating the iconic flavor, dreamy texture, and gorgeous color that make this dessert so unforgettable.
- All-purpose flour: Gives the cake its delicate structure and supports the light, springy crumb.
- Unsweetened cocoa powder (Dutch-processed preferred): Delivers deep, dark chocolate flavor and that signature rich hue.
- Baking soda: Ensures the cake rises beautifully and stays fluffy.
- Baking powder: Adds extra lift for that cloud-like texture.
- Salt: Balances the sweetness and intensifies the chocolate notes.
- Unsalted butter (softened): Adds richness and unbeatable flavor to both the cake and frosting.
- Vegetable oil: Guarantees a moist, tender crumb that stays fresh for days.
- Granulated sugar: Sweetens the cake and helps create a soft, even texture.
- Large eggs: Bind everything together and add structure and richness.
- Vanilla extract: Enhances the chocolate and adds warmth to every bite.
- Buttermilk (room temperature): Keeps the cake extra moist and lends a subtle tang.
- Hot coffee (or hot water): Intensifies the chocolate flavor and creates a silky, pourable batter.
- Powdered sugar: Sweetens and thickens the frosting to luscious perfection.
- Heavy cream: Makes the frosting ultra-creamy and spreadable.
- Pinch of salt: Brings out all the sweet and chocolatey notes in the frosting.
How to Make The BEST Devil’s Food Cake: A Light and Fluffy Classic
Step 1: Prep Your Pans and Ingredients
Begin by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans—this little extra effort makes sure your cakes pop out perfectly every time. Gather your ingredients and let the buttermilk come to room temperature so it mixes in smoothly.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This step evenly distributes the leaveners and cocoa, setting the stage for a uniform crumb and rich chocolate flavor in The BEST Devil’s Food Cake: A Light and Fluffy Classic.
Step 3: Cream the Butter, Oil, and Sugar
Using a large bowl and a mixer, cream the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy. This process is key for incorporating air, which helps create the cake’s signature lightness.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, which will deepen the chocolate flavor and add a delightful aroma.
Step 5: Alternate Dry Ingredients and Buttermilk
With your mixer on low, add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry mixture. This method prevents overmixing and ensures the cake stays tender and airy.
Step 6: Mix in the Hot Coffee
Slowly pour in the hot coffee (or hot water), mixing until the batter is silky smooth. Don’t worry if it looks thin—that’s exactly what you want for a moist, light crumb in The BEST Devil’s Food Cake: A Light and Fluffy Classic.
Step 7: Bake the Cakes
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 8: Make the Chocolate Frosting
While the cakes cool, beat the softened butter until creamy, then add the cocoa powder, powdered sugar, vanilla, pinch of salt, and heavy cream. Beat until the frosting is fluffy and smooth, adding extra cream a tablespoon at a time if needed for that perfect spreadable consistency.
Step 9: Frost and Assemble
Frost the cooled cakes generously, stacking them with a thick layer of creamy chocolate frosting in the middle. Use the rest to cover the top and sides for a showstopping finish. Chill the cake briefly for clean, picture-perfect slices.
How to Serve The BEST Devil’s Food Cake: A Light and Fluffy Classic
Garnishes
Dress up your cake with chocolate curls, a dusting of powdered sugar, or a handful of fresh berries for a pop of color and freshness. For extra decadence, try a drizzle of warm ganache or a sprinkle of flaky sea salt to enhance the deep chocolate notes.
Side Dishes
Pair each slice with a scoop of vanilla ice cream, a dollop of whipped cream, or a glass of cold milk to complement the richness. For a grown-up twist, serve alongside espresso or a dessert wine that plays off the cake’s flavors.
Creative Ways to Present
Make dessert unforgettable by stacking mini layers for individual servings, turning leftovers into trifle with whipped cream and berries, or using heart-shaped pans for a special occasion. The BEST Devil’s Food Cake: A Light and Fluffy Classic is as versatile as your imagination.
Make Ahead and Storage
Storing Leftovers
Keep your cake covered at room temperature for up to two days, or in the refrigerator for up to five days. The flavors deepen as it sits, so don’t be surprised if the last slice tastes even better than the first!
Freezing
Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator before assembling. You can also freeze frosted slices—just let them firm up in the freezer, then wrap individually for chocolate cake on demand.
Reheating
If you like your cake slightly warm, microwave individual slices for 10 to 15 seconds. This brings back the softness and melts the frosting just enough to make it even more irresistible.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Absolutely! While Dutch-processed cocoa yields a darker, smoother flavor, regular unsweetened cocoa powder will still make The BEST Devil’s Food Cake: A Light and Fluffy Classic delicious—just expect a slightly lighter color and a touch more tang.
What can I substitute for buttermilk?
If you don’t have buttermilk, make a quick substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for five minutes to thicken and curdle. This trick works beautifully in this recipe!
Is the coffee flavor strong?
No worries—the hot coffee simply deepens the chocolate flavor without making the cake taste like coffee. If you’re sensitive, you can use hot water instead and still get a fantastic result.
Can I make The BEST Devil’s Food Cake: A Light and Fluffy Classic gluten-free?
Yes! Swap the all-purpose flour for your favorite cup-for-cup gluten-free baking mix. Check that all other ingredients are gluten-free, and you’ll have a cake everyone can enjoy.
Can I bake this as cupcakes?
Definitely! Divide the batter evenly among lined muffin tins and bake at 350°F for about 18–20 minutes, or until a toothpick comes out clean. You’ll get about 24 cupcakes from this recipe.
Final Thoughts
The BEST Devil’s Food Cake: A Light and Fluffy Classic is the kind of treat that makes any day feel like a special occasion. Every bite is a celebration of chocolate, nostalgia, and pure homemade joy. Gather your ingredients, invite some friends, and create a cake that’s guaranteed to impress—because life’s too short for anything less than the best chocolate cake!
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The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This classic Devil’s Food Cake recipe delivers a light, fluffy, and deeply chocolatey experience perfect for any celebration or indulgent treat. Made with a blend of cocoa powder and hot coffee to enhance flavor, this moist cake is layered and frosted with a rich, creamy chocolate buttercream that is smooth and decadent.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk (room temperature)
- 3/4 cup hot coffee (or hot water)
For the Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream (plus more as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Pans and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking. In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- Cream Butter, Oil, and Sugar: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, vegetable oil, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then pour in the vanilla extract and mix to incorporate fully.
- Mix Dry Ingredients and Buttermilk : Alternately add the dry flour mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined; avoid overmixing to keep the cake light.
- Add Hot Coffee: Slowly pour the hot coffee (or hot water) into the batter while mixing on low speed. This will thin the batter but enhances the chocolate flavor deeply.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake them in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool in the pans for about 10 minutes.
- Cool Completely: After 10 minutes, turn the cakes out onto wire racks to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter in a clean bowl until creamy and smooth. Add the cocoa powder, powdered sugar, vanilla extract, and a pinch of salt. Gradually add the heavy cream and beat until the frosting is fluffy and spreadable. Add extra cream 1 tablespoon at a time if needed to reach the right consistency.
- Frost the Cake: Place one cake layer on your serving plate and spread a thick layer of frosting over the top. Stack the second layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top.
- Chill and Serve: Chill the frosted cake slightly to set the frosting, which will make slicing easier and cleaner. Serve at room temperature for the best flavor.
Notes
- Using hot coffee deepens the chocolate flavor, but hot water is an acceptable substitute if preferred or to make the recipe caffeine-free.
- The cake layers can be baked ahead of time and frozen, wrapped tightly, for easy assembly later.
- Make sure all ingredients, especially the buttermilk and eggs, are at room temperature to ensure a smooth batter.
- Do not overmix the batter once the flour has been added to avoid a dense cake texture.
- For a richer chocolate flavor, opt for Dutch-processed cocoa powder if possible.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
