Get the Recipe:
Devil's Food Cake
This classic devil’s food cake features two layers of rich, moist chocolate cake with a soft, velvety crumb, all covered in a simple chocolate buttercream.
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, like vegetable or canola oil
- 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 + 1 1/2 to 2 teaspoons espresso powder
For the chocolate buttercream:
- 1 cup (226 g) unsalted butter, softened
- 3 ½ cups (385 g) confectioners’ sugar, sifted if needed
- ¾ cup (64 g) unsweetened natural cocoa powder
- pinch salt
- 1 teaspoon vanilla extract
- 4 to 6 tablespoons (60 to 90 ml) heavy cream (or milk)
- 1 to 2 tablespoons (15 to 30 ml) hot coffee or hot water, optional
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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, use an electric mixer on medium speed, beat the butter, oil, and both sugars until combined and slightly lightened (2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- With the mixer on low speed, add the flour mixture in three portions, alternating with two portions 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 pick inserted into the center comes out with a few moist crumbs.
- Cool the cakes in the pans for about 15 minutes. Then turn them out onto wire racks, remove the parchment paper, and cool completely before frosting.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until smooth and creamy.
- Add the confectioners’ sugar, cocoa powder, salt, vanilla, and 4 tablespoons cream. Mix on low speed until combined.
- Increase the mixer speed to medium and beat until light and fluffy. Add more cream, a small amount at a time, as needed for a soft, spreadable consistency.
If desired, substitute a tablespoon or two of hot coffee or hot water for part of the cream for a deeper chocolate flavor and smoother texture.
To assemble:
- Place one cake layer on a serving plate. Spread about 1 cup frosting on top.
- Top with the second cake layer, and frost the top and sides.
Notes
- Cocoa powder: Use natural unsweetened cocoa powder, not Dutch-process cocoa powder, for this recipe.
- Coffee: The coffee enhances the chocolate flavor without making the cake taste like coffee. If you don't have brewed coffee, combine 3/4 cup (180ml) hot water with 1 1/2 to 2 teaspoons espresso powder.
- Frosting consistency: Start with 4 tablespoons of cream and add more as needed for a soft, spreadable buttercream. You can substitute a little hot coffee or hot water for some of the cream if you prefer. Keep in mind that, unlike the cake batter, adding coffee here will add coffee flavor to the frosting.
- Storage: Store the cake covered or in an airtight container at room temperature for up to 3 days. If your kitchen is especially warm, refrigerate the cake and bring it to room temperature before serving.
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