As we said before: Devil’s Food Cake comes naturally from its name. It’s so good it’s a sin – it couldn’t be any other way!

A popular dessert from the beginning of the 20th century, Devil’s Food Cake differs from the “traditional” chocolate cake because it uses cocoa instead of melted chocolate. It also very often incorporates a little more baking soda than most cakes to make a light, fluffy batter, and uses vegetable oil for a tender crumb.

Don’t be shocked by the rather thin paste, as hot coffee is added to deepen and enrich the cocoa flavor. It’s dark, rich, moist and delicious. Learn how to make devil’s food cake.

What you need to make this recipe

For the cake:

• All-purpose flour: Provides structure to the cake.
• Powdered sugar: Sweetens the cake.
• Unsweetened cocoa: Cocoa instead of melted chocolate gives all the chocolate flavor to this cake.
• Baking soda and baking powder: This is one of the main characteristics of Devil’s Food Cake: it helps ensure that light and fluffy crumb.
• Table salt: This recipe would have traditionally been prepared with table salt, which is used in this recipe in place of kosher salt. Helps activate rising and enhance the overall flavors of the cake.
• Whole buttermilk: Room temperature buttermilk is best to ensure the dough mixes and emulsifies smoothly.
• Vegetable oil: Gives a super soft and delicate crumb, while keeping it light and fluffy.
• Vanilla extract: Enhances the flavor of the cake.
• Large eggs: Bind the dough together and help it rise.
• Hot coffee: Deepens and intensifies the flavor of cocoa.

For the icing:

• Unsalted butter: Provides the base for the icing.
• Unsweetened cocoa: Flavor the icing with chocolate.
• Table salt: Enhances the chocolate and balances the sweetness of the frosting.
• Powdered sugar : Softens icing and helps restore some structure.
• Whole buttermilk: Loosens the frosting slightly so it’s spreadable, but also adds a little tang.
• Vanilla extract: Adds some complexity to the flavors of the frosting.

How to make devil’s food cake

The full recipe with step-by-step pictures is below, but here are the highlights:

• Make the dough: Mix flour, cocoa, sugar, baking soda, baking powder and salt in a bowl. In a separate large bowl, mix buttermilk, oil, vanilla and eggs until smooth and creamy. Add the flour mixture to the buttermilk mixture, little by little, beating on medium speed. Gradually add the hot coffee, also little by little. The dough will be very thin.
• Add the cake batter to the molds: Pour batter evenly into 2 (9-inch) cake pans coated with cooking spray and dusted with flour.
• Bake the cake layers: Bake at 350°F for 22 to 25 minutes until a toothpick comes out clean. Let cool in the pans for 10 minutes, then turn onto a rack and let cool completely.
• Prepare the frosting: Beat the butter until light and fluffy. Add the cocoa and salt and beat until combined and smooth. Gradually alternate adding the powdered sugar and buttermilk with the mixer on low, starting and ending with the sugar. Increase mixer speed to beat frosting until light and fluffy, about 1 minute.
• Frozen cake: Assemble the cake by layering the frosting and cake, then coating the outside with a thick layer of frosting.

Our tips for making the best devil’s food cake

Our devil’s food cake recipe is quite simple, but a few tips can help you make your baking project a success:

• If the cocoa or powdered sugar is lumpy, sift it to ensure a smooth batter and frosting as well.
• It’s important that the buttermilk is at room temperature to help the dough mix effectively. If you forget to bring it back to room temperature, microwave it for 15-30 seconds and stir.
• Eggs should be at room temperature for the same reason. If you forget to bring them to room temperature, place them in a bowl of warm tap water for 5 to 10 minutes before using them.