DEVIL’S FOOD CHOCOLATE CAKE
Here's a classic, rich, and moist Devil’s Food Chocolate Cake recipe — perfect for serious chocolate lovers.
Preparation Time: 25 minutes
Ingredients
- For the Cake:
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- 1 ¾ cups (220g) all-purpose flour
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- ¾ cup (65g) unsweetened cocoa powder (preferably Dutch-processed for richer flavor)
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- 1 ½ tsp baking soda
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- ½ tsp baking powder
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- 1 tsp salt
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- 1 ¾ cups (350g) granulated sugar
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- ¾ cup (170g) unsalted butter, softened
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- 2 large eggs, at room temperature
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- 1 cup (240ml) buttermilk, at room temperature
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- 1 tsp vanilla extract
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- ½ cup (120ml) hot coffee or boiling water (enhances the chocolate flavor)
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- For the Frosting (Rich Chocolate Buttercream):
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- 1 cup (225g) unsalted butter, softened
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- 3 ½ cups (440g) powdered sugar
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- ¾ cup (65g) unsweetened cocoa powder
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- ¼ tsp salt
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- 2 tsp vanilla extract
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- ¼ cup (60ml) milk or heavy cream (adjust for consistency)
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- 1. Preheat oven to 175°C (350°F)
- 2. Grease and flour two 8-inch (or 9-inch) round cake pans. Line bottoms with parchment paper for easy removal
- 3. Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl
- 4. Cream the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy (about 3–4 minutes)
- 5. Add eggs, one at a time, beating well after each addition
- 6. Mix in vanilla extract
- 7. Add dry ingredients alternately with the buttermilk, starting and ending with dry ingredients. Mix just until combined
- 8. Stir in hot coffee or water at the end. The batter will be thin — this is normal
- 9. Divide batter evenly between prepared pans
- 10. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean
- 11. Cool in pans for 10 minutes, then turn out onto wire racks and let cool completely before frosting
- 12. Make the Frosting:
- 13. Beat butter on medium-high speed until creamy and pale (about 3 minutes)
- 14. Sift in cocoa powder and powdered sugar. Mix on low speed until mostly incorporated
- 15. Add salt, vanilla, and milk/cream. Beat on high speed until fluffy and spreadable (2–3 minutes)
- 16. Add a touch more milk if too thick, or more sugar if too thin
- 17. Place one layer on a serving plate, spread frosting on top
- 18. Add second layer and frost the top and sides
- 19. Optional: Decorate with chocolate shavings, cocoa dust, or ganache drizzle
