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Devils Food Cake

A rich and moist chocolate cake that is fluffy and perfect for any celebration, this Devils Food Cake is a true indulgence you'll love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour The foundation of your cake, providing structure.
  • 1 teaspoon salt Enhances the flavors beautifully.
  • 1 teaspoon baking powder Adds lift for a fluffy cake.
  • 2 teaspoons baking soda Works with acidity to help the cake rise.
  • ¾ cup unsweetened cocoa powder (sifted) Provides a rich chocolate flavor.
  • 2 cups granulated sugar Sweetens the cake and helps retain moisture.
  • 1 cup prepared hot coffee Enhances the chocolate flavor and moisture.
  • 1 cup canola oil Keeps the cake wonderfully moist.
  • 1 cup buttermilk Adds richness and acidity, creating a tender crumb.
  • 2 large eggs (room temperature) Binds the mixture while adding moisture.
  • 1 teaspoon vanilla extract Adds warmth and depth to the flavor.
For the frosting
  • 16 tablespoons unsalted butter (room temperature) Creates a creamy, rich texture.
  • 4 cups confectioners sugar (sifted) For that perfect sweetness and fluffiness.
  • 3 tablespoons heavy whipping cream Gives the frosting a light, luscious feel.
  • 1-2 teaspoons vanilla extract For flavor enhancement.
  • 1 pinch salt Balances out the sweetness.

Method
 

Baking the Cake
  1. Preheat your oven to 325°F (165°C). Grease and lightly flour two 9-inch round cake pans, set aside.
  2. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and granulated sugar until well combined.
  3. Fold in the prepared hot coffee, canola oil, and buttermilk. Mix gently until just combined, ensuring not to over-mix.
  4. Add the eggs and vanilla extract to the batter, mixing until everything is incorporated. Expect a thin batter, which is perfectly normal.
  5. Carefully pour the batter evenly into the prepared cake pans.
  6. Bake on the middle rack for approximately 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it.
  7. Once baked, let the cakes cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely.
Making the Frosting
  1. Place the room temperature butter in a large bowl and beat it until creamy and smooth.
  2. Gradually add in the sifted confectioners sugar, mixing until incorporated.
  3. Mix in the heavy whipping cream, vanilla extract, and a pinch of salt, then continue mixing on medium speed for 2-3 minutes until the frosting is light and fluffy.
Assembling the Cake
  1. Once the cakes are completely cooled, use an offset spatula to frost the top of one layer, then place the second layer on top and frost the top and sides of the cake.
  2. Store the frosted cake in an airtight container for best freshness.

Notes

Tips: Use room temperature eggs for better incorporation into the batter, sift dry ingredients to avoid lumps, and use the toothpick test to check for doneness. Store your cakes in an airtight cake container or freeze layers before frosting.