This Devil’s Food Cake is rich, moist, and chocolatey without being heavy. The combination of Dutch-processed cocoa, hot coffee, and buttermilk makes the cake tender and full of deep chocolate flavor, while the creamy chocolate buttercream frosting takes it over the top, or should I say, takes the cake😜. It’s perfect for birthdays, special occasions, or just because you deserve a slice of indulgence. For another chocolate treat, try my perfect Chocolate Cake for more chocolatey goodness!
Ingredients & Substitutions
- Flour: All-purpose flour gives this cake structure while still keeping it soft and tender. I don’t recommend swapping cake flour here; the batter is already very loose, and cake flour can make it too fragile.
- Cocoa Powder: This recipe uses Dutch-processed cocoa powder, which gives the cake its deep chocolate flavor and rich color. If you only have natural cocoa powder, you can use it, but the flavor will be slightly lighter and more bitter.
- Sugar: Granulated sugar sweetens the cake and keeps it moist. I wouldn’t reduce it much, since sugar also helps balance the cocoa and coffee flavors.
- Leavening (Baking Powder & Baking Soda): This cake uses both for lift. The combination works with the cocoa and buttermilk to give the cake a tall, tender crumb.
- Coffee: Hot brewed coffee enhances the chocolate flavor. Don’t worry, it won’t make the cake taste like coffee! You can substitute hot water if needed, but coffee really deepens the cocoa flavor.
- Buttermilk: Buttermilk adds moisture and tenderness. If you don’t have it, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
- Oil: Vegetable oil keeps the cake extra moist. You can also use canola oil. Butter isn’t recommended here; it can make the cake heavier and less plush.
- Eggs & Vanilla: Room-temperature eggs mix more smoothly into the batter. Vanilla adds warmth and rounds out the chocolate flavor.
- Frosting: The frosting is rich, creamy, and perfectly chocolatey. Made with butter, Dutch-processed cocoa powder, confectioners’ sugar (powdered sugar), and heavy cream, it spreads easily and pairs beautifully with the soft cake layers. You can adjust the sweetness by using closer to 3 cups or 4 cups of powdered sugar, depending on how sweet you like your frosting.
Devil’s Food Cake vs. Chocolate Cake: What’s the Difference?
While both cakes are chocolatey and delicious, there are a few key differences that set Devil’s Food Cake apart from a standard chocolate cake:
- Cocoa Type: Devil’s Food Cake usually uses Dutch-processed cocoa, which gives it a deeper, richer chocolate flavor and darker color. Standard chocolate cakes often use natural cocoa powder, which is lighter and slightly more bitter.
- Texture: Devil’s Food Cake is extra moist and tender, thanks to the combination of oil, eggs, and sometimes coffee. Regular chocolate cake can be lighter but less fudgy.
- Color: The extra cocoa and sometimes added coffee make Devil’s Food Cake a deep, dark chocolate, almost espresso-like in hue.
- Flavor Depth: The addition of coffee or strong cocoa in Devil’s Food Cake intensifies the chocolate flavor, while chocolate cake is generally milder and sweeter.
- Frosting Pairing: Devil’s Food Cake pairs beautifully with rich chocolate frostings, ganache, or cream cheese frosting. Standard chocolate cake works with a wider range, from chocolate buttercream to simple vanilla icing.
Devil’s Food Cake is the chocolate cake for chocolate lovers, richer, darker, and more decadent.
FAQs
Can I make this cake in advance?
Yes! Bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store at room temperature. Frost the next day for the best results.
Can I freeze Devil’s Food Cake?
Absolutely. Wrap cooled layers in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before frosting.
Can I make this devil’s food cake without coffee?
Yes, you can substitute hot water for the coffee. The coffee really makes the chocolate flavor pop, but it won’t taste like coffee in the finished cake.
Can I make this Devil’s Food Cake without buttermilk?
Yes. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup whole milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes, then use it in the recipe as directed.
Can I make Devil’s Food Cake in a 9×13-inch pan?
Yes! You can bake this Devil’s Food Cake in a 9×13-inch pan instead of round layers. Pour the batter into a greased and lined pan and bake at 350°F for 35 to 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the cake cool completely before frosting.
How to Store Devil’s Food Cake
At Room Temperature: If the cake is frosted, cover it loosely and store it at room temperature for up to 2 days. Keep it in a cool spot away from direct heat or sunlight.
In the Refrigerator: For longer storage, cover the cake tightly and refrigerate for up to 5 days. Let slices sit at room temperature for about 30 minutes before serving so the cake softens.
In the Freezer: You can freeze the cake with or without frosting. Wrap individual slices or the whole cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Devil’s Food Cake
Ingredients
Cake
- 2 cups (250 g) all-purpose flour
- ¾ cup (89 g) Dutch-processed cocoa powder
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup brewed coffee, strong, hot
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Frosting
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ½ cup (59 g) Dutch-processed cocoa powder
- 3 cups (375 g) confectioners’ sugar
- ¼ cup heavy whipping cream, plus more if needed
- 2 teaspoons vanilla extract
- 1 pinch kosher salt
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, sift together flour, cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Whisk to combine evenly.
- In a separate medium bowl, whisk together hot brewed coffee, buttermilk, vegetable oil, eggs, and vanilla until smooth and well blended.
- Pour the wet ingredients into the dry ingredients. Mix gently until the batter is completely smooth. The batter will be thin, and that’s okay.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but no wet batter.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Remove parchment and let cool completely before frosting.
Chocolate Buttercream Frosting
- To make the frosting, in a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter until creamy and light, about 2 minutes.
- Add the cocoa powder and mix until fully incorporated and smooth.
- Gradually add the confectioners’ sugar and heavy cream, alternating between them. (Add a portion of sugar, then a small amount of cream, and beat until light and fluffy.) Repeat this process until all the sugar and cream are incorporated.
- Mix in the vanilla extract and a pinch of kosher salt. If the frosting is too thick, add a little more cream, one tablespoon at a time, until spreadable. (I added an extra 2 tablespoons of heavy cream.)
Frosting the Cake (Two Layers)
- Place one cooled cake layer on a serving plate or cakeboard.
- Spread ¼ to ½ cup of frosting evenly over the top.
- Gently place the second cake layer on top.
- Use the rest of the frosting to cover the top and sides of the cake. Smooth with a spatula or knife.
- Optional: Decorate with sprinkles, chocolate shavings, or any fun toppings!
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This cake is moist, perfectly chocolatey, and the frosting is dreamy. I love it!
Elizabeth
This is a delicious chocolate cake! Wow! And, it seems easy enough to make.
Stephanie
I will take this cake for my birthday, or any day! It is super chocolatey, and the chocolate buttercream is the best.
Bella
This cake is so good! It's super chocolatey and soft. The frosting is so creamy, I could eat it with a spoon!
