Why Make This Recipe
Devil’s Food Cake is a classic dessert that is rich, moist, and chocolaty. It has a deep, dark color, making it the perfect treat for chocolate lovers. This cake not only satisfies your sweet tooth but is also versatile. You can serve it at birthday parties, holidays, or just for a cozy family dessert. With a delicious frosting that complements the cake’s texture, this recipe will become a favorite in your home.
How to Make Devil’s Food Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup strong brewed coffee, cooled
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder (for frosting)
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract (for frosting)
- 1/4 teaspoon salt (for frosting)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the softened butter until fluffy. Sift together the powdered sugar and cocoa powder.
- Gradually add the dry mix to the butter, alternating with the heavy cream. Add the vanilla and salt, then beat until light and fluffy.
- Frost the layers between the cakes and on the top and sides.
How to Serve Devil’s Food Cake
Devil’s Food Cake can be served as is or with a scoop of vanilla ice cream on the side. For special occasions, you can add fresh berries or chocolate shavings on top for added decoration. A dollop of whipped cream can also enhance its presentation and flavor.
How to Store Devil’s Food Cake
You can store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. If you plan to store it for an extended time, consider freezing it. Wrap the cake tightly in plastic wrap and then in aluminum foil. It can last for up to three months in the freezer. When ready to enjoy, let it thaw at room temperature.
Tips to Make Devil’s Food Cake
- Use room temperature eggs and buttermilk for a smoother batter.
- Make sure to measure the flour correctly; spoon it into the measuring cup and level it off to avoid a dense cake.
- Let the cake layers cool completely before frosting to prevent melting and mess.
- For even baking, rotate the cake pans halfway through baking time.
Variation
You can modify this recipe by adding coffee liqueur to the frosting for a richer flavor. Another option is to include chocolate chips in the batter for added texture. You could also make it a layered cake by adding your favorite filling between the layers, like raspberry jam or cream cheese.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake a day before serving. Just store it in an airtight container.
What can I use as a substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens.
Can I use a different type of frosting?
Yes! While the chocolate frosting is classic, you can use vanilla buttercream or cream cheese frosting if you prefer a different taste.
Devil's Food Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the softened butter until fluffy.
- Sift together the powdered sugar and cocoa powder.
- Gradually add the dry mix to the butter, alternating with the heavy cream.
- Add the vanilla and salt, then beat until light and fluffy.
- Frost the layers between the cakes and on the top and sides.
