Devils Food Cake is a rich, moist chocolate cake that is synonymous with indulgence and decadence. It has a deep, dark color and a dense, fluffy texture that sets it apart from other chocolate cakes.

The origins of Devil’s Food Cake date back to the early 20th century, with the first printed recipes appearing around 1905.

The name “Devil’s Food” is thought to be a counterpart to the lighter and more angelic Angel Food Cake, suggesting a cake that’s sinfully delicious. Whether it’s for a birthday, an anniversary, or just because, this cake is sure to satisfy your chocolate cravings.

Ingredients

For the Cake

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 1 cup hot water

For the Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream (plus more if needed)

Optional Toppings

• Chocolate shavings
• Fresh berries
• Whipped cream

How to Make

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes. This can be done using a stand mixer with a paddle attachment or a hand mixer.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

Step 5: Alternate Dry Ingredients and Buttermilk

With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.

Step 6: Add the Hot Water

Gradually add the hot water to the batter, mixing until smooth. The batter will be thin, but this is normal.

Step 7: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Frosting

While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until combined. Mix in the vanilla extract. Add the heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Step 9: Assemble the Cake

Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second cake layer on top, then frost the top and sides of the cake with the remaining frosting.

Step 10: Add Optional Toppings

If desired, garnish the cake with chocolate shavings, fresh berries, or a dollop of whipped cream.

Chef’s Note

Choosing Cocoa Powder: For a truly dark and rich Devil’s Food Cake, use Dutch-processed cocoa powder. It has a more intense flavor and color compared to natural cocoa powder.

Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before you start. This will help your batter come together more smoothly and result in a more even bake.

Cooling the Cake: Make sure the cakes are completely cool before frosting. If they are even slightly warm, the frosting can melt and slide off.

Storing the Cake: This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerating, bring to room temperature before serving for the best texture and flavor.

Nutrition Information

Per Serving (Based on 12 Servings)

• Calories: 540
• Total Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 95mg
• Sodium: 450mg
• Total Carbohydrates: 75g
• Dietary Fiber: 4g
• Sugars: 55g
• Protein: 6g

Key Nutrients

• Calcium: 6% DV
• Iron: 15% DV
• Potassium: 8% DV
• Vitamin A: 10% DV

Note: Nutritional values are approximate and can vary depending on the specific ingredients and brands used. For more accurate nutritional information, you may want to use a nutrition calculator based on your exact ingredients and quantities.

Conclusion

Devil’s Food Cake is a timeless classic that brings joy and satisfaction to any chocolate lover. Its deep, rich flavor and moist texture make it a perfect treat for any special occasion or as an indulgent dessert.

With a little attention to detail and the right ingredients, you can create a Devil’s Food Cake that will have everyone asking for seconds. Enjoy every decadent bite!

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