If you have ever dreamed of a chocolate cake that manages to be rich yet incredibly light, moist yet fluffy, then let me introduce you to the magic of The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe. This cake is a true showstopper, balancing deep cocoa flavor with a tender crumb that practically melts in your mouth. The secret lies in its perfect blend of ingredients and a moist coffee-enhanced batter that elevates the chocolate taste while keeping the texture airy. Whether you’re celebrating a special occasion or simply craving the ultimate chocolate fix, this recipe brings joy with every bite.
Ingredients You’ll Need
The magic behind The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe starts with a handful of pantry staples that work together harmoniously. From the richness of cocoa powder and butter to the tenderizing touch of buttermilk and the unexpected boost of hot coffee, each ingredient plays a vital role in creating that perfectly fluffy and flavorful cake you’ll adore.
- 2 cups all-purpose flour: Provides the structure while keeping the crumb soft and tender.
- 1 teaspoon salt: Enhances the sweetness and balances flavors throughout the cake.
- 1 teaspoon baking powder: Gives a gentle lift for a light texture.
- 2 teaspoons baking soda: Reacts with the buttermilk to create a wonderfully airy crumb.
- ¾ cup unsweetened cocoa powder (sifted): The star of the show adding a deep chocolate punch and beautiful color.
- 2 cups granulated sugar: Sweetens the cake while contributing to its tender texture.
- 1 cup prepared hot coffee: Intensifies cocoa flavor without adding a bitter taste.
- 1 cup canola oil: Keeps the cake moist without weighing it down.
- 1 cup buttermilk: Adds a tangy note and tenderizes the crumb for fluffiness.
- 2 eggs (room temperature): Bind everything together and provide richness and stability.
- 1 teaspoon vanilla extract: Rounds out the chocolate with a subtle sweetness and warmth.
- 4 cups confectioners’ sugar (sifted): The base for a silky-smooth, sweet frosting.
- 16 tablespoons unsalted butter, softened (2 sticks): Creates a rich, creamy texture in the frosting.
- 3 tablespoons heavy whipping cream: Lightens the frosting for the perfect spreadability.
- 1–2 teaspoons vanilla extract: Infuses the frosting with delicate flavor and aroma.
How to Make The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Step 1: Preheat the Oven and Prepare the Pans
Start by setting your oven to 325°F (163°C) so it’s perfectly heated when you’re ready to bake. Grease two 9-inch round cake pans thoroughly with butter or a non-stick spray, then lightly dust them with flour to prevent the cake layers from sticking. This prep step is essential for easy cake release and even baking.
Step 2: Prepare the Cake Batter
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, sifted cocoa powder, and granulated sugar to marry all the dry ingredients for a smooth texture. Pour in the hot coffee, canola oil, and buttermilk, then stir just until everything is combined. The hot coffee highlights the cocoa intensity without bitterness. Next, beat in the eggs and vanilla extract until the batter is silky and well blended, creating the base for that light, airy Devil’s Food Cake.
Step 3: Bake the Cake
Divide the batter evenly between your prepared pans, smoothing the tops for an even rise. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean—this means the cake is baked through but still moist. Let the cakes cool in the pans for 10 minutes to set their shape, then transfer to a wire rack so they cool completely before frosting.
Step 4: Prepare the Frosting
While the cakes are cooling, whip up the decadent frosting that complements The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe so perfectly. Cream the softened butter with an electric mixer until smooth and creamy. Gradually add the sifted confectioners’ sugar to keep the frosting silky without gritty spots. Add the heavy cream and vanilla extract, then beat on medium speed for 2-3 minutes until the frosting is fluffy and spreadable, ready to adorn your cake.
Step 5: Assemble the Cake
Once the cake layers are completely cool, your moment of delicious assembly has arrived. Spread a generous layer of frosting over one cake layer, then carefully top with the second. Cover the entire cake with the remaining frosting, smoothing or swirling it with a spatula. If you want to get creative, add sprinkles or chocolate shavings for extra flair. This cake isn’t just beautiful—it’s a slice of joy!
How to Serve The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Garnishes
Elevate your presentation and add texture with simple garnishes like fresh raspberries or strawberries, chocolate curls, or a dusting of cocoa powder. These little touches add vibrant color and a fruity brightness that cuts through the rich chocolate, making the cake even more irresistible.
Side Dishes
This cake shines when paired with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you want to keep things light, a bowl of mixed berries on the side complements the deep chocolate flavor beautifully, creating a balanced dessert experience.
Creative Ways to Present
Try slicing your cake into petite squares and serving on dessert plates with artistic drizzles of raspberry coulis or salted caramel. You can also turn it into an indulgent trifle by layering cake chunks, pudding, and whipped cream in glasses for an eye-catching and fun way to enjoy this classic dessert.
Make Ahead and Storage
Storing Leftovers
Your leftover The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe can be stored covered at room temperature for up to two days. After that, keep it in the refrigerator to maintain freshness. Make sure it’s tightly wrapped or in an airtight container to prevent it from drying out or absorbing other fridge odors.
Freezing
This cake freezes wonderfully, which means you can make it ahead for special occasions. Wrap individual unfrosted layers tightly in plastic wrap and then in foil before freezing for up to three months. When ready to use, thaw overnight in the fridge before frosting and assembling for best results.
Reheating
If you prefer your leftovers warm, gently heat individual slices in the microwave for about 10-15 seconds. This warms the cake just enough to release the chocolate aroma and soften the texture without melting the frosting.
FAQs
Can I use regular brewed coffee instead of hot coffee?
Yes! The hot coffee in the recipe enhances the chocolate flavor while keeping the batter moist. Just make sure it’s freshly brewed and still warm when added for best results.
Is it necessary to sift the cocoa powder and sugar?
Sifting ensures there are no lumps, giving the batter and frosting a smooth and even texture, which helps you achieve that fluffy, tender cake you’re aiming for.
Can I substitute buttermilk with something else?
If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using as a buttermilk substitute.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs clinging, your cake is perfectly baked and ready to cool.
Can I make this cake gluten-free?
With a gluten-free all-purpose flour blend that includes xanthan gum, this recipe can adapt without losing its lovely texture. Just be sure the blend is designed for baking to get the best results.
Final Thoughts
If you want a chocolate cake that feels like a warm hug and delivers on both flavor and texture, The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe is your golden ticket. With simple ingredients and straightforward steps, you can create a show-stopping dessert that everyone will rave about. Don’t wait for a special occasion—bake this beauty and celebrate the joy of chocolate any day!
Print
The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Devil’s Food Cake recipe delivers a light and fluffy classic chocolate cake that’s rich yet tender. Made with unsweetened cocoa and coffee to enhance deep chocolate flavors, it’s perfectly moist and topped with a smooth, creamy buttercream frosting. Ideal for celebrations or any occasion requiring a decadent chocolate dessert.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup unsweetened cocoa powder (sifted)
- 2 cups granulated sugar
- 1 cup prepared hot coffee
- 1 cup canola oil
- 1 cup buttermilk
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
Frosting Ingredients
- 4 cups confectioners’ sugar (sifted)
- 16 tablespoons unsalted butter, softened (2 sticks)
- 3 tablespoons heavy whipping cream
- 1–2 teaspoons vanilla extract
Instructions
- Preheat the Oven and Prepare the Pans: Preheat your oven to 325°F (163°C). Grease two 9-inch round cake pans and lightly dust them with flour to prevent the cake layers from sticking. Set the pans aside while you prepare the batter.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, sifted cocoa powder, and granulated sugar until evenly combined. Gradually add the hot coffee, canola oil, and buttermilk, mixing until the batter is smooth and homogeneous. Then, stir in the room temperature eggs and vanilla extract until fully incorporated and silky in texture. Pour the batter evenly into the prepared cake pans.
- Bake the Cake: Place the pans in the preheated oven and bake the cakes for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool in the pans for about 10 minutes to set, then remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Prepare the Frosting: Using a mixer, cream the softened butter until light and fluffy. Gradually add the sifted confectioners’ sugar to the butter while mixing to eliminate lumps. Pour in the heavy whipping cream and vanilla extract, then continue mixing on medium speed for 2 to 3 minutes until the frosting gains a smooth, creamy, and fluffy consistency.
- Assemble the Cake: Once the cake layers are fully cooled, place one cake layer on your serving plate and spread a generous amount of frosting evenly over the top. Place the second cake layer gently on top and cover the entire cake with the remaining frosting. Decorate as desired with extra frosting swirls or sprinkles to create a beautiful presentation.
Notes
- Ensure that the eggs are at room temperature for better batter consistency and cake texture.
- Using hot coffee enhances the cocoa flavor without making the batter too liquid.
- Greasing and flouring the pans thoroughly helps with easy cake release.
- Cool the cakes completely before frosting to prevent the frosting from melting.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural unsweetened cocoa powder.
- You can substitute the coffee with hot water if you prefer a milder cocoa flavor.
- Store leftover cake covered in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
