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
Scale
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.
