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
Scale
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
