If you love deep, chocolatey desserts with a velvety crumb, this devils food cake recipe is a must-try. It’s richer than regular chocolate cake, thanks to cocoa and coffee, and comes together in under an hour.
This is a comprehensive guide about devils food cake.
Key Takeaways
- Devils food cake is intensely chocolatey: It uses both cocoa powder and melted chocolate for a deep, rich flavor that sets it apart from standard chocolate cakes.
- It’s moist and tender: The secret lies in buttermilk and oil, which keep the crumb soft and springy even after refrigeration.
- Coffee enhances the chocolate: A splash of hot coffee doesn’t make it taste like coffee—it deepens the chocolate notes without overpowering them.
- Perfect for layering or cupcakes: This batter works beautifully as a two-layer cake, sheet cake, or even fluffy cupcakes.
- Easy to customize: Add chocolate ganache, cream cheese frosting, or fresh berries to match any occasion.
- Great for make-ahead desserts: The cake layers can be baked and frozen up to a month ahead, making party prep stress-free.
- No fancy tools needed: Just a mixer, bowls, and a cake pan—this recipe is beginner-friendly and reliable.
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What Makes Devils Food Cake So Special?
If you’ve ever bitten into a slice of cake so rich and fudgy it feels like dessert velvet, you’ve likely tasted devils food cake. Unlike its milder cousin, chocolate cake, devils food cake is bold, dark, and deeply satisfying. It’s not just chocolate—it’s serious chocolate. The name itself hints at its indulgent nature: “devil’s food” contrasts with “angel food cake,” suggesting a sinfully rich treat that’s worth every calorie.
This cake has been a favorite in American baking since the early 1900s. It gained popularity during the Great Depression because it used affordable ingredients like cocoa and oil, yet still delivered luxury in every bite. Today, it remains a go-to for birthdays, holidays, and anytime you need a chocolate fix that doesn’t quit. What sets it apart is its texture—dense but not heavy, moist but not soggy—and its deep cocoa flavor that lingers on the palate.
The Secret Ingredients Behind the Magic
Why Cocoa Powder and Melted Chocolate?
Most chocolate cakes rely solely on cocoa powder, but devils food cake takes it up a notch by adding melted semi-sweet or dark chocolate. This double-chocolate approach creates a more complex flavor profile and a richer mouthfeel. The cocoa provides that classic chocolate backbone, while the melted chocolate adds body and shine. Together, they create a cake that’s intensely satisfying without being overly sweet.
The Role of Buttermilk and Oil
Buttermilk is a game-changer in baking. Its slight acidity reacts with baking soda to create tiny air bubbles, giving the cake a tender, fine crumb. Plus, it adds a subtle tang that balances the sweetness. Oil (usually vegetable or canola) is used instead of butter because it stays liquid at room temperature, keeping the cake moist for days. Butter can solidify and dry out a cake over time, but oil ensures every slice stays soft and luscious.
Hot Coffee: The Flavor Booster
You might be surprised to see coffee in a chocolate cake recipe—but don’t worry, you won’t taste it. Hot coffee acts as a flavor enhancer, much like salt in caramel. It amplifies the chocolate notes without adding any coffee flavor. Think of it as turning up the volume on cocoa. If you’re avoiding caffeine, you can use decaf coffee or even hot water, but the coffee version delivers the best depth.
Step-by-Step Devils Food Cake Recipe
Ingredients You’ll Need
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder (Dutch-process recommended)
- 2 cups (400g) granulated sugar
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot brewed coffee (or hot water)
- 4 oz (115g) semi-sweet chocolate, melted and slightly cooled
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
In another bowl, beat the eggs, buttermilk, oil, and vanilla until smooth. Slowly pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Stir in the melted chocolate until fully incorporated.
Gradually add the hot coffee (or water) to the batter, mixing on low until smooth. The batter will be thin—that’s normal! It ensures a moist, tender crumb.
Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Frosting Ideas to Elevate Your Cake
Classic Chocolate Ganache
For a glossy, decadent finish, pour warm ganache over the cooled cake layers. Simply heat 1 cup (240ml) heavy cream until steaming, then pour over 8 oz (225g) chopped semi-sweet chocolate. Let it sit for 2 minutes, then stir until smooth. Cool slightly before pouring. This creates a rich, mirror-like glaze that’s perfect for special occasions.
Cream Cheese Frosting
If you love a tangy contrast to rich chocolate, cream cheese frosting is your best friend. Beat 8 oz (225g) softened cream cheese with ½ cup (115g) softened butter until smooth. Add 3 cups (360g) powdered sugar and 1 tsp vanilla, mixing until fluffy. This frosting pairs beautifully with devils food cake and adds a creamy, slightly sweet finish.
Whipped Chocolate Buttercream
For a lighter but still chocolatey option, try whipped chocolate buttercream. Melt 4 oz (115g) semi-sweet chocolate and let it cool. Beat 1 cup (230g) softened butter until creamy, then gradually add 3 ½ cups (420g) powdered sugar, ¼ cup (25g) cocoa powder, 2 tbsp milk, and the cooled chocolate. Whip until light and airy. This frosting holds up well and tastes like a chocolate cloud.
Tips for Baking Success
Room Temperature Ingredients
Always use room temperature eggs and buttermilk. Cold ingredients can cause the batter to curdle or bake unevenly. Take them out of the fridge 30–60 minutes before baking, or warm the buttermilk slightly in the microwave.
Don’t Overmix
Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, which can make the cake tough. A few small lumps are fine—they’ll disappear during baking.
Test for Doneness
Oven temperatures vary, so start checking the cake at 28 minutes. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. Overbaking leads to dry cake, so keep a close eye.
Cool Completely Before Frosting
Warm cake will melt your frosting and make it slide off. Let the layers cool completely, or even chill them in the fridge for 20 minutes for easier handling.
Creative Variations and Serving Ideas
Devils Food Cupcakes
Use the same batter to make 24 standard cupcakes. Fill liners two-thirds full and bake for 18–22 minutes. Top with mini chocolate chips, sprinkles, or a dollop of frosting. Cupcakes are perfect for parties and portion control!
Layered Trifle
Crumbled devils food cake layers, whipped cream, chocolate pudding, and fresh berries make a stunning trifle. Layer them in a glass bowl for a show-stopping dessert that’s easy to assemble.
Ice Cream Sandwich Cake
Frost the cake, freeze it for 2 hours, then slice it horizontally. Add a layer of vanilla ice cream between the layers, reassemble, and freeze again. Slice and serve for a cool, creamy twist.
Berry Topping
Fresh raspberries, strawberries, or blackberries add a bright contrast to the rich chocolate. Toss them with a little sugar and lemon juice, then pile them on top of the frosted cake just before serving.
Storing and Freezing Your Cake
Store frosted devils food cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring it to room temperature before serving for the best texture.
Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before frosting. Frosting can also be made ahead and stored in the fridge for up to a week—just let it soften before spreading.
Why This Recipe Belongs in Your Repertoire
This devils food cake recipe is more than just a dessert—it’s a reliable, crowd-pleasing staple that works for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself, this cake delivers consistent results. It’s easy enough for beginners but impressive enough for seasoned bakers. Plus, it’s endlessly customizable, so you can make it your own.
What truly sets this recipe apart is its balance of simplicity and sophistication. You don’t need exotic ingredients or complicated techniques—just quality cocoa, good chocolate, and a little love. The result? A cake that’s moist, rich, and utterly unforgettable. Once you try it, you’ll understand why devils food cake has stood the test of time.
Frequently Asked Questions
What’s the difference between devils food cake and chocolate cake?
Devils food cake is richer and darker than regular chocolate cake. It uses both cocoa powder and melted chocolate, along with coffee and buttermilk, for a deeper flavor and moister texture.
Can I make this cake without coffee?
Yes! You can substitute the hot coffee with hot water. The cake will still be delicious, though the chocolate flavor may be slightly less intense.
Can I use Dutch-process or natural cocoa powder?
Dutch-process cocoa is recommended because it’s less acidic and creates a smoother, richer flavor. Natural cocoa works too, but the texture may be slightly different.
How do I prevent my cake from sinking in the middle?
Make sure your baking soda and baking powder are fresh, don’t overmix the batter, and avoid opening the oven door too early. Properly preheating the oven is also key.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that your cocoa powder and other ingredients are certified gluten-free.
How long does devils food cake stay fresh?
Stored properly, it stays fresh for up to 5 days in the fridge. For longer storage, freeze unfrosted layers for up to 3 months.