A well-made Devil’s Food Cake is something special. The rich chocolate flavor combined with a velvety texture offers an indulgent experience that feels both classic and contemporary. Each slice melts in your mouth, leaving you with a lingering sweetness that brings comfort to any occasion. This dessert is perfect for a birthday party, an intimate gathering, or simply when you need a pick-me-up on a rainy afternoon.

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Many of us have nostalgia tied to baking at home, where the smell of chocolate enveloped the kitchen, drawing family together with the promise of a delicious treat. There’s just something about a slice of Devil’s Food Cake that feels homely and inviting. It’s easy to whip up this impressive cake, and the results are nothing short of extraordinary. Let me share this delightful recipe that will quickly become a favorite in your baking repertoire.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Devil’s Food Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Devil’s Food Cake

Why You’ll Love This Recipe

Simple & Quick: In just about 70 minutes, you can have this cake in the oven and a decadent dessert to share.
Irresistible Flavor: The deep chocolate flavor enriched with brewed coffee adds an irresistible twist that’ll have everyone asking for seconds.
Eye-Catching Appeal: Luxurious dark layers, frosted beautifully, make for an impressive dessert for any occasion.
Flexible Serving: Whether it’s dessert, a coffee companion, or a midday treat, this cake is perfect for any time of day.
Diet-Friendly Options: Easily adaptable with dairy-free or gluten-free alternatives, ensuring everyone can enjoy a slice!

Ingredients You’ll Need

2 cups all-purpose flour: This forms the cake’s structure. For a gluten-free alternative, feel free to use a 1:1 gluten-free flour blend with similar results.
¾ cup dutch-processed cocoa powder: Provides that rich chocolate taste. Make sure to choose high-quality cocoa for the best flavor.
2 cups granulated sugar: Adds sweetness and helps in creating a tender crumb. You can replace some of this with brown sugar for extra moisture.
1 teaspoon baking powder: This helps the cake rise a bit.
2 teaspoons baking soda: Works together with the cocoa powder to create lift.
½ teaspoon kosher salt: Enhances the overall flavor. Regular salt works fine, but kosher adds a nice texture.
1 cup brewed coffee, strong and hot: The secret ingredient! It intensifies the chocolate flavor.
1 cup buttermilk, room temperature: Keeps the cake moist and adds a slight tang. Sour cream can be used as an alternative.
½ cup vegetable oil: For moisture and a tender crumb. Can be substituted with melted butter or coconut oil.
2 large eggs, room temperature: Essential for binding the cake together; make sure they’re at room temperature for best results.
2 teaspoons vanilla extract: Adds a lovely depth of flavor to the cake. Use pure extract for the best taste.

For the frosting:

1 cup unsalted butter, softened: This is the base of the frosting, creating that lovely creamy texture.
½ cup dutch-processed cocoa powder: Balances with the sweetness of the butter for a rich chocolate frosting.
3 cups confectioners’ sugar: Sweetens the frosting and provides thickness; sift it to avoid lumps.
¼ cup heavy whipping cream: Helps create a silky-smooth frosting. Adjust the amount for the desired consistency.
2 teaspoons vanilla extract: Again, pure is preferred for maximum flavor impact.
1 pinch kosher salt: Just a touch to cut the sweetness, ensuring a more balanced frosting.

How to Make Devil’s Food Cake

Preheat the Oven: Set your oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, sift together 2 cups all-purpose flour, ¾ cup dutch-processed cocoa powder, 2 cups granulated sugar, 1 teaspoon baking powder, 2 teaspoons baking soda, and ½ teaspoon kosher salt. Whisk to combine evenly.
Combine Wet Ingredients: In a separate medium bowl, whisk together 1 cup hot brewed coffee, 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract until everything is smooth and well blended.
Create the Batter: Pour the wet ingredients into the dry mix. Stir gently until the batter is completely smooth. Don’t worry, it will be thin—this is expected!
Bake the Cakes: Divide the batter evenly between the two 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.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks. Remove the parchment and let the cakes cool completely before frosting.
Make the Frosting: While the cakes cool, let’s make the frosting! In a large bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat 1 cup softened unsalted butter until creamy and light, about 2 minutes.
Add Cocoa: Mix in ½ cup dutch-processed cocoa powder until fully incorporated and smooth.
Incorporate Sugar and Cream: Gradually add 3 cups confectioners’ sugar and ¼ cup heavy cream, alternating between them. Add a portion of sugar, then a small amount of cream, and beat until light and fluffy. Repeat until all sugar and cream are blended.
Finish the Frosting: Mix in 2 teaspoons vanilla extract and a pinch of kosher salt. If your frosting is a bit too thick, add more cream, one tablespoon at a time, until it reaches your desired consistency.
Assemble the Cake: Place one cooled cake layer on a serving plate or cake board. Spread ¼ to ½ cup of frosting evenly across the top.
Add the Top Layer: Carefully place the second cake layer on top.
Frost the Cake: Use the remaining frosting to cover the top and sides of the cake. Smooth it out with a spatula or knife for a nice finish.
Optional Decoration: Feel free to have fun by decorating with sprinkles, chocolate shavings, or any fun toppings you desire.

Storing & Reheating

To keep your cake fresh, store any leftovers at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week. If you want to freeze it, wrap it tightly in plastic wrap and then in foil; it can last up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight, then bring it to room temperature before serving for the best texture and flavor.

Chef’s Helpful Tips

Make sure all your ingredients are at room temperature. For instance, when using eggs and buttermilk, leaving them out for about 30 minutes will help your cake rise better.
Don’t overmix! Once you combine the wet and dry ingredients, mix just until smooth to prevent a dense cake.
If your cakes domed on the top, level them with a serrated knife for easier stacking and more professional-looking layers.
Don’t skip the parchment paper lining; it’s the best way to ensure your cake comes out easily without any chunks left behind.

A rich and moist Devil’s Food Cake combines the comforts of home baking with that unmistakable chocolate decadence. This is a treat that satisfies cravings, impresses guests, and can potentially turn into your go-to dessert for any occasion. Feel free to get playful with flavors; perhaps add a pinch of espresso powder or experiment with flavored extracts in your frosting. Let your creativity flow and enjoy every last bite!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the layers a day in advance. Just ensure they are completely cooled before wrapping them in plastic wrap and storing in the fridge.

What can I substitute for buttermilk?

You can easily make a homemade version by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes, and you have buttermilk!

Can I freeze Devil’s Food Cake?

Yes! Wrap the cooled layers tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. When you’re ready, just thaw overnight in the fridge.

What if I want a lighter frosting?

If you’re looking for a lighter frosting, consider using whipped cream instead. It pairs beautifully with the richness of the cake and can be flavored with vanilla or a dash of chocolate!

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