Devil's Food Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: slices

Calories: 973kcal

Author: Becky Hardin - Easy Dessert Recipes

This Devil's Food Cake recipe is the perfect dessert to serve to friends and family. Made from scratch, it's wonderfully moist and rich, and I can assure you, one slice is not enough!

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Equipment

Kitchen Scale (optional)
2 8-inch Round Cake Pan
Stand Mixer

Ingredients

For the Cake

½ cup unsweetened cocoa powder 42 grams
⅓ cup boiling or very hot water 76 grams
⅔ cup milk 151 grams, room temperature
2 cups all purpose flour 240 grams
½ teaspoon baking soda 3 grams
¼ teaspoon kosher salt
1 cup unsalted butter 226 grams, room temperature (2 sticks)
1½ cups granulated sugar 300 grams
1 teaspoon pure vanilla extract 4 grams
3 large eggs 150 grams, room temperature

For the Frosting

1 cup unsalted butter 226 grams, room temperature (2 sticks)
¾ cup unsweetened cocoa powder 63 grams
4 cups powdered sugar 450 grams, sifted
3 tablespoons milk 43 grams
2 teaspoons pure vanilla extract 8 grams

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 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

Video

Notes

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.

Storage: Store Devil's food cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze tightly wrapped for up to 3 months.

Nutrition