DEVIL’S FOOD CHOCOLATE CAKE Here's a classic, rich, and moist Devil’s Food Chocolate Cake recipe — perfect for serious chocolate lovers.
British Estimated Prep Time: 25 minutes
Ingredients For the Cake:
1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder (preferably Dutch-processed for richer flavor)
1 ½ tsp baking soda
½ tsp baking powder
1 tsp salt
1 ¾ cups (350g) granulated sugar
¾ cup (170g) unsalted butter, softened
2 large eggs, at room temperature
1 cup (240ml) buttermilk, at room temperature
1 tsp vanilla extract
½ cup (120ml) hot coffee or boiling water (enhances the chocolate flavor)
For the Frosting (Rich Chocolate Buttercream):
1 cup (225g) unsalted butter, softened
3 ½ cups (440g) powdered sugar
¾ cup (65g) unsweetened cocoa powder
¼ tsp salt
2 tsp vanilla extract
¼ cup (60ml) milk or heavy cream (adjust for consistency)
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 removal3. Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl4. 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 addition6. Mix in vanilla extract7. Add dry ingredients alternately with the buttermilk, starting and ending with dry ingredients. Mix just until combined8. Stir in hot coffee or water at the end. The batter will be thin — this is normal9. Divide batter evenly between prepared pans10. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean11. Cool in pans for 10 minutes, then turn out onto wire racks and let cool completely before frosting12. 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 incorporated15. 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 thin17. Place one layer on a serving plate, spread frosting on top18. Add second layer and frost the top and sides19. Optional: Decorate with chocolate shavings, cocoa dust, or ganache drizzle
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