Devil’s Food Cake
Devil's Food Cake is a classic American chocolate cake known for its deep color, moist crumb, and intense cocoa flavor. The combination of cocoa powder, buttermilk, and hot water in the batter is what sets it apart from a standard chocolate layer cake. It bakes in about 30 minutes and pairs well with chocolate frosting or whipped cream.
Ingredients
Cake
- 1 and ¾ cups all-purpose flour sifted for lighter texture
- 1 cup unsweetened cocoa powder preferably Dutch-processed
- 1 and ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup hot water freshly boiled
Frosting
- 2 and ½ cups powdered sugar sifted for smooth texture
- ¾ cup unsweetened cocoa powder Dutch-processed
- 4 tablespoons unsalted butter room temperature
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar using a stand mixer or hand mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
- Slowly stir in the hot water until the batter is smooth. The batter will be thin; this is normal.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a bowl, combine the powdered sugar and cocoa powder.
- In another bowl, beat the butter until smooth. Gradually add the sugar cocoa mixture alternating with the heavy cream, beginning and ending with the sugar mixture. Beat until light and fluffy. Stir in the vanilla extract.
- Once the cakes are completely cooled, spread the frosting between the layers and over the top and sides of the cake.
Notes
For a richer chocolate flavor, consider substituting some hot coffee for the hot water, as coffee enhances chocolate's taste. If you're short on buttermilk, create a substitute by mixing a cup of milk with a tablespoon of lemon juice or white vinegar; let it sit for 5 minutes before using.
Nutrition
Calories: 534kcalCarbohydrates: 81gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 90mgSodium: 293mgPotassium: 262mgFiber: 5gSugar: 59gVitamin A: 740IUVitamin C: 0.03mgCalcium: 67mgIron: 3mg
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