Deliciously rich and decadent, my devil’s food cake recipe is a chocolate lover’s dream! Made with rich cocoa powder and creamy chocolate buttercream, there’s chocolate in every element of this cake. I added baking soda to raise the cake’s pH and make the color nice and dark, and I used butter to make the cake super moist and tender. This double-layered frosted cake is perfect to serve on any occasion.
If you’re a chocolate lover like me, I guarantee you will love this rich and dark devil’s food cake recipe. There’s nothing quite like a super-dark chocolate cake with creamy chocolate buttercream frosting. This cake is decadent and sinfully delicious– the perfect counterpart to my lighter-than-air angel food cake!
What’s in This Devil’s Food Cake Recipe?
- Cocoa Powder: Unsweetened cocoa powder lends a rich chocolate flavor to this cake. You can use any cocoa powder, but I recommend natural cocoa powder for the best flavor.
- Milk: Adds moisture to the cake and thins the frosting to the right consistency.
- Flour: All-purpose flour gives the cake structure.
- Baking Soda: Helps the cake rise.
- Salt: Kosher salt enhances the chocolate flavor of the cake.
- Butter: Unsalted butter adds fat, moisture, and flavor to the cake and forms the base of the frosting.
- Sugar: Granulated sugar sweetens the cake, while powdered sugar sweetens the frosting without making it grainy.
- Vanilla Extract: Enhances the chocolate flavor of the cake.
- Eggs: Give structure to the cake.
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How to Store
Store leftover Devil’s food cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature.
Tips for Success
- Your ingredients should all be at room temperature. This will help them combine more easily so that you have a consistent texture throughout.
- It’s quicker and easier to mix everything together with a stand mixer, but you can make the cake by hand too. It will take a little longer, and make sure that everything is well combined.
- Ensure that the cake is fully cooled before frosting it. Warm cakes will cause the frosting to melt and separate.
- This frosting will stiffen if it is chilled. If you want to use it to design your cake, allow it to chill for about 10 minutes before piping.
Devil’s Food Cake Recipe
Ingredients
For the Cake
- ½ cup unsweetened cocoa powder
- ⅓ cup boiling or very hot water
- ⅔ cup milk room temperature
- 2 cups all purpose flour
- ½ teaspoon baking soda 3
- ¼ teaspoon kosher salt
- 1 cup unsalted butter room temperature (2 sticks)
- 1½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
For the Frosting
- 1 cup unsalted butter room temperature (2 sticks)
- ¾ cup unsweetened cocoa powder
- 4 cups powdered sugar sifted
- 3 tablespoons milk
- 2 teaspoons pure vanilla extract
Equipment
- Kitchen Scale (optional)
- 2 8-inch Round Cake Pan
- Stand Mixer
Instructions
For the Cake
- Preheat the oven to 350°F. Coat the sides of two 8-inch round cake pans with butter, and then sprinkle a light dusting of cocoa powder over the butter. Set the pans aside until the batter is ready.
- In a medium bowl whisk together the cocoa powder and the boiling water. (If the mixture is too thick, add in 1 tablespoon of hot water until it looks like creamy chocolate frosting. Once it is well combined, allow the mixture to cool for about 2-3 minutes. Once it has cooled, whisk in the milk until it is smooth and creamy, then set aside. (The mixture should be similar to very chocolate hot cocoa, or dark chocolate milk. Be sure to whisk until all of the cocoa powder is dissolved.)½ cup unsweetened cocoa powder, ⅓ cup boiling or very hot water, ⅔ cup milk
- In a medium bowl, whisk the flour, baking soda, and salt. Set aside.2 cups all purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until creamy. Continue mixing on low, adding in the vanilla, then the eggs.1 cup unsalted butter, 1½ cups granulated sugar, 1 teaspoon pure vanilla extract, 3 large eggs
- Add the cocoa mixture to the butter mixture, mixing on medium speed until it is all well combined. Add in the flour mixture in batches, while mixing on low to medium speed. Continue mixing until the batter is smooth and creamy.
- Evenly divide the batter into the two prepared pans (about 596 grams per pan) and bake for about 28-30 minutes, until a toothpick comes out clean or the top of the cake springs back when touched.
- Remove from the oven and allow the cakes to cool before frosting.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the cocoa powder until well combined and creamy.1 cup unsalted butter, ¾ cup unsweetened cocoa powder
- With the mixer on low speed, slowly add in the powdered sugar, 1 cup at a time, allowing it to be mixed in. Use a rubber spatula to scrape the sides of the bowl if necessary.4 cups powdered sugar
- Add in 3 tablespoons of the milk, and the vanilla, allowing the frosting to become smooth. Add in additional milk, 1 tablespoon at a time, until it reaches your desired texture.3 tablespoons milk, 2 teaspoons pure vanilla extract
- Spread a layer of frosting on top of 1 layer of cake, top with the second layer of cake, then frost around the cake and decorate as desired.
Notes
How to Make Devil’s Food Cake Step-by-Step
Prep the Pans: Preheat your oven to 350°F. Coat the sides of two 8-inch round cake pans with butter, and then sprinkle a light dusting of cocoa powder over the butter. Set the pans aside until the batter is ready.
Bloom the Cocoa: In a medium bowl whisk together ½ cup of unsweetened cocoa powder and ⅓ cup of boiling water. (If the mixture is too thick, add in 1 tablespoon of hot water until it looks like creamy chocolate frosting). Once it is well combined, allow the mixture to cool for about 2-3 minutes. Once it has cooled, whisk in ⅔ cup of milk until it is smooth and creamy, then set aside. (The mixture should be similar to very chocolate hot cocoa, or dark chocolate milk. Be sure to whisk until all of the cocoa powder is dissolved.)
Whisk the Dry Ingredients: In a medium bowl, whisk 2 cups of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of kosher salt. Set aside.
Beat the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and 1½ cups of granulated sugar together until creamy. Continue mixing on low, adding in 1 teaspoon of vanilla extract, then 3 large eggs.
Combine the Batter: Add the cocoa mixture to the butter mixture, mixing on medium speed until it is all well combined. Add in the flour mixture in batches, while mixing on low to medium speed. Continue mixing until the batter is smooth and creamy.
Bake the Cakes: Evenly divide the batter into the two prepared pans (about 596 grams per pan) and bake for about 28-30 minutes, until a toothpick comes out clean or the top of the cake springs back when touched. Remove from the oven and allow the cakes to cool before frosting.
Cream the Butter and Cocoa: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter with ¾ cup of unsweetened cocoa powder until well combined and creamy.
Mix the Frosting: With the mixer on low speed, slowly add in 4 cups of powdered sugar, 1 cup at a time, allowing it to be mixed in. Use a rubber spatula to scrape the sides of the bowl if necessary. Add in 3 tablespoons of milk, and 2 teaspoons of vanilla extract, allowing the frosting to become smooth. Add in additional milk, 1 tablespoon at a time, until it reaches your desired texture.
Frost the Cake: Spread a layer of frosting on top of 1 layer of cake, top with the second layer of cake, then frost around the cake and decorate as desired.
I use to meme a pudding cake. I then did a pudding cake mixed cake mix I then cooked chocolate pudding and pour it all over the cake.them bake.when you spoon it the cake is on top and the pudding mix was on the bottom and it was delicious. Please help me find the recipe. Thank you. Doris Phillips
How do you put the chocolate sprinkles on the end of the cake? I like the way you decorated the top. Anxious to try it. Thanks Happy holidays!