Devils Food Cake Recipe
This Devils Food Cake is rich, moist, and deeply chocolatey! Perfectly balanced with coffee and topped with luscious chocolate frosting.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric Mixer
- Rubber spatula
- 9-inch Round Cake Pans
- Cooling rack
Ingredients
For the Cake
- 1.5 cups Cake flour
- 9 tablespoons Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 1 teaspoon Baking soda
- 0.25 teaspoon Baking powder
- 4 ounces Unsalted butter room temperature
- 1.5 cups Granulated sugar
- 2 Large eggs room temperature
- 0.5 cup Strong coffee or water
- 0.5 cup Whole or low-fat milk
For the Frosting
- 10 ounces Bittersweet or semisweet chocolate
- 0.5 cup Water or cream
- 0.75 cup Unsalted butter
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and lightly dust with cocoa powder to prevent sticking.
- In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large mixing bowl, beat the unsalted butter (4 ounces) and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the large eggs one at a time, mixing well after each addition. Then, pour in the strong coffee (or water) and whole or low-fat milk. Mix until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a cooling rack to cool completely.
Frosting Preparation
- While the cakes cool, melt the bittersweet or semisweet chocolate and water or cream over a double boiler or in the microwave, stirring until smooth. Let cool slightly.
- In a mixing bowl, beat the unsalted butter (3/4 cup) until creamy. Gradually add the melted chocolate mixture, beating until well combined and fluffy.
Assembly
- Place one cooled cake layer on a serving plate. Spread a generous amount of frosting on top, then stack the second layer and frost the top and sides of the cake.
- Slice and serve your rich, chocolatey Devils Food Cake. Enjoy!
Notes
- Ensure all ingredients are at room temperature for better mixing results.
- Do not overmix the batter to keep the cake tender and fluffy.
- Let the cakes cool completely before frosting to avoid melting the frosting.
- Store leftover cake in an airtight container at room temperature up to 3 days or freeze layers up to 3 months.
- For gluten-free or dairy-free options, substitute flour and butter accordingly.