The Best Devil’s Food Cake is a rich, moist, and deeply chocolate-flavored dessert that stands as one of the quintessential classics in American baking. Known for its dark color and intense cocoa taste, this cake is often favored by chocolate enthusiasts who crave a more robust, velvety alternative to traditional chocolate cakes. Devil’s Food Cake typically features a tender crumb, balanced sweetness, and a luxurious frosting, making it a popular choice for birthdays, holidays, or any celebration where decadent dessert is desired.
The History of Devil’s Food Cake dates back to the early 20th century, emerging as a counterpart to the lighter and more delicate Angel Food Cake. It gained prominence as a richer, darker chocolate cake option during the 1920s and 1930s when the use of cocoa powder became widespread in American kitchens. The term “devil’s food” likely references the cake’s intense richness and dark color, evoking a playful contrast to the “heavenly” Angel Food Cake. Over time, recipes evolved to incorporate ingredients like buttermilk, coffee, and baking soda to enhance the chocolate flavor and achieve a moist texture. The cake became synonymous with indulgence and remains a staple for chocolate cake lovers around the world.
Ingredients Breakdown focuses on high-quality cocoa powder (often Dutch-processed) for deep color and flavor, all-purpose flour for structure, sugar for sweetness, baking soda and baking powder as leavening agents, and eggs to provide richness and binding. Buttermilk or sour cream is frequently used to tenderize the crumb and add moisture, while coffee or espresso powder may be added to intensify the chocolate notes. Butter or oil provides fat content that contributes to the cake’s moistness. Vanilla extract adds a subtle aromatic layer. The frosting can range from traditional chocolate buttercream to ganache, each complementing the cake’s richness.
Step-by-Step Recipe begins by preheating the oven to 350°F (175°C) and preparing cake pans with greasing and lining. Dry ingredients—flour, cocoa powder, baking soda, baking powder, salt, and sugar—are sifted together to ensure even distribution and prevent lumps. In a separate bowl, wet ingredients including buttermilk, eggs, oil, vanilla, and coffee or espresso are combined. The wet and dry mixtures are mixed until just combined, taking care not to overmix. The batter is poured into prepared pans and baked for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean. After cooling, the cake layers are frosted with a rich chocolate buttercream or ganache, and optionally decorated with chocolate shavings or sprinkles.
Tips for the Perfect Devil’s Food Cake include using high-quality Dutch-processed cocoa powder for the truest flavor and darkest color. Fresh buttermilk or sour cream is essential for moisture and tenderness. Adding a small amount of brewed coffee or espresso enhances the chocolate depth without overpowering the cake. Avoid overmixing the batter to keep the crumb light and tender. Properly prepare pans to ensure easy cake removal and uniform baking. Always test for doneness with a toothpick. For frosting, use softened butter at room temperature and sift powdered sugar to avoid lumps for a smooth finish. Chilling the cake slightly before frosting can help achieve neater layers.
Variations and Customizations abound for this cake to suit various tastes and dietary needs. Swap out butter for vegetable oil to produce an even moister texture. Incorporate instant espresso powder for a mocha twist or add chili powder or cayenne for a subtle spicy heat. For a dairy-free or vegan version, use plant-based milk and butter substitutes, and egg replacers. Frostings can be customized with cream cheese for tanginess, or replaced with a rich dark chocolate ganache for extra decadence. Gluten-free flour blends can easily substitute regular flour without compromising texture. Garnishes such as fresh berries, nuts, or edible gold leaf add elegance for special occasions.
Health Considerations and Nutritional Value reveal that Devil’s Food Cake is a calorie-dense dessert rich in fats and sugars, best enjoyed in moderation. The use of cocoa powder offers antioxidants and minerals like iron and magnesium, contributing some nutritional benefits. However, typical recipes include significant amounts of sugar and saturated fats from butter and cream, which should be considered by those monitoring heart health or blood sugar. To make a lighter version, reduce sugar content, use alternative sweeteners, or substitute oil for butter. Portion control and pairing with fresh fruit can balance indulgence with nutrition.
FAQ
Is Devil’s Food Cake the same as chocolate cake? Not exactly. Devil’s Food Cake is richer, darker, and typically moister than standard chocolate cakes.
Can I use regular cocoa powder instead of Dutch-processed? Yes, but it may alter the flavor and color slightly. Adjust leavening agents accordingly.
How long does the cake stay fresh? When stored properly in an airtight container, it stays fresh for up to 3-4 days at room temperature or longer refrigerated.
Can I freeze Devil’s Food Cake? Yes, both baked layers and frosted cakes freeze well. Wrap tightly to prevent freezer burn.
What frosting pairs best? Classic chocolate buttercream or dark chocolate ganache complement the cake beautifully.
Is it suitable for vegans? Traditional recipes are not, but vegan adaptations using substitutes are possible.
How do I get a moist crumb? Use fresh buttermilk, don’t overbake, and consider adding coffee to enhance moisture and flavor.
The Best Devil’s Food Cake
Ingredients
For the Devil’s Food Cake:
- 2¼ cups all-purpose flour 270 grams
- 1 cup unsweetened non-alkalized cocoa powder (85 grams)
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter softened to room temperature (113 grams)
- 2 cups granulated sugar 400 grams
- ½ cup firmly packed light brown sugar 106 grams
- 3 large eggs plus 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- ⅓ cup vegetable oil 64 grams
- 1 cup sour cream at room temperature (245 grams)
- 1 cup hot freshly brewed coffee 245 grams
For the Chocolate Frosting:
- 16 ounces high-quality semi-sweet chocolate finely chopped (ideally 60–62% cocoa)
- 1½ cups heavy cream
- 3½ tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 16 tablespoons unsalted butter softened to room temperature
- 1/8 teaspoon fine sea salt
Instructions
- For the Devil’s Food Cake:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans with non-stick baking spray. Line the bottoms of the pans with parchment paper circles, then spray the parchment with non-stick spray as well. Set aside. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer in a large bowl, beat the butter on medium speed until smooth, about 1 minute. Gradually add both sugars, one at a time, beating well after each addition until fully incorporated. Increase the mixer speed to high and beat the mixture until light and fluffy, about 4 minutes. Occasionally stop to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
- Add the eggs and egg yolks one at a time, beating well after each and scraping the bowl as needed. Mix in the vanilla extract until combined. In a spouted measuring cup, combine the vegetable oil and sour cream.
- On the lowest speed, add the flour mixture in three parts, alternating with the sour cream mixture in two parts, mixing just until combined. Be careful not to overmix; the batter should still show a few streaks of dry ingredients when you stop.
- Pour in the hot coffee and let the batter rest, undisturbed, for 30 seconds. Then gently fold with a rubber spatula until the batter is evenly combined.
- Divide the batter evenly between the prepared pans (about 850 grams per pan), smoothing the tops with a spatula. Bake for 38 to 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Place the pans on a wire rack and cool for 20 minutes. Then invert the cakes onto the rack and allow them to cool completely, about 1 hour.
For the Chocolate Frosting:
- Finely chop the chocolate with a large chef’s knife and place it in the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan, heat the heavy cream and corn syrup over medium-high heat until it almost reaches a rolling boil. Remove from heat and pour the hot mixture over the chopped chocolate.
- Let it sit undisturbed for 2 minutes, then gently stir with a rubber spatula or metal spoon until the chocolate is fully melted and the mixture is smooth and glossy. Stir in the vanilla extract.
- With the mixer on medium speed, add the softened butter one tablespoon at a time, beating well after each addition before adding more. Stir in the salt.
- Refrigerate the frosting loosely covered for about 1 hour, or until firm enough to spread. The frosting can be made up to 24 hours in advance and stored in the refrigerator; bring it to room temperature before using.
Assembly:
- Using a long serrated knife, trim the domed tops off the cake layers to create smooth, even surfaces. Slice each cake layer in half horizontally to make 4 even layers total. Set aside any cake scraps for decoration later.
- Place one cake layer on a serving plate or cake stand. Spread about ½ cup of frosting evenly over the layer. Top with the next cake layer and repeat until all layers are stacked, finishing with the last layer on top. Spread the remaining frosting evenly over the top and sides of the cake.
- Crumble the reserved cake scraps into fine crumbs with your hands and gently press them around the sides of the cake. You may have extra crumbs—these can be discarded or enjoyed as a tasty snack!
- Allow the cake to set for 20 minutes before slicing. Serve immediately or store covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.