If you’re on the hunt for a chocolate cake that perfectly balances rich flavor with a light, airy texture, I’ve got just the thing for you. The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe brings together the deep cocoa intensity you love with a tender crumb that melts in your mouth, making it an irresistible dessert for any celebration or a simple sweet treat. Once you try this recipe, it’s bound to become your go-to for indulging in pure chocolate bliss with none of the heaviness you sometimes dread in chocolate cakes.
Ingredients You’ll Need
This recipe calls for a lineup of simple, pantry-friendly ingredients that work in harmony to create an amazing chocolate cake. Each one plays a crucial role in delivering the perfect balance of flavor, texture, and that inviting look that makes the cake as delightful to see as it is to taste.
- 2 cups all-purpose flour: The foundation of the cake, providing structure while keeping it tender.
- 1 teaspoon salt: Enhances the chocolate flavor and balances sweetness perfectly.
- 1 teaspoon baking powder: A leavening agent that helps the cake rise without getting dense.
- 2 teaspoons baking soda: Works alongside baking powder for that signature lightness.
- ¾ cup unsweetened cocoa powder (sifted): Gives the cake its rich, deep chocolate color and flavor without bitterness.
- 2 cups granulated sugar: Sweetens the cake while helping with that tender crumb.
- 1 cup prepared hot coffee: Intensifies the chocolate notes and adds moisture.
- 1 cup canola oil: Keeps the cake moist and tender, with a neutral flavor that lets the chocolate shine.
- 1 cup buttermilk: Adds a subtle tang and reacts with baking soda for extra fluffiness.
- 2 eggs (room temperature): Bind the ingredients and contribute to the cake’s softness.
- 1 teaspoon vanilla extract: Rounds out the flavors with a sweet aroma and depth.
- 4 cups confectioners’ sugar (sifted): Sweetens the frosting and creates a smooth, creamy texture.
- 16 tablespoons unsalted butter, softened (2 sticks): The base of the luscious frosting, ensuring richness.
- 3 tablespoons heavy whipping cream: Adds silkiness and fluffiness to the frosting.
- 1–2 teaspoons vanilla extract: A splash of flavor magic for the frosting.
How to Make The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Step 1: Preheat the Oven and Prepare the Pans
Before diving into the batter, get your oven ready by preheating it to 325°F (163°C). Grease two 9-inch round cake pans and lightly dust them with flour to prevent the cake from sticking. This little prep step sets the stage for perfect, evenly baked layers that slide right out of the pans.
Step 2: Prepare the Cake Batter
In a large mixing bowl, whisk together the dry ingredients — flour, salt, baking powder, baking soda, cocoa powder, and sugar — until well combined. This ensures even distribution of those essential leavening agents and chocolate flavor. Slowly add the hot coffee, canola oil, and buttermilk, stirring gently to incorporate moisture that will keep your cake tender. Next, beat in the room-temperature eggs and vanilla extract until you have a smooth, silky batter that hints at the deliciousness to come.
Step 3: Bake the Cake
Divide the batter evenly between your prepared pans and slide them into the oven. Bake for about 30 minutes, but start checking around 28 minutes by inserting a toothpick into the center — if it comes out clean or with just a few crumbs, your cake layers are ready. Let them cool in the pans for 10 minutes, giving the cake time to set before gently transferring them onto a wire rack to cool completely.
Step 4: Prepare the Frosting
While the cake cools, whip up your frosting. Start by creaming the softened unsalted butter with a mixer until it’s perfectly smooth and fluffy. Gradually add the sifted confectioners’ sugar, which will sweeten and thicken the mix. Then pour in the heavy whipping cream and vanilla extract, mixing on medium speed for 2 to 3 minutes until your frosting is light, airy, and ready to spread generously.
Step 5: Assemble the Cake
Once your cake layers are completely cool, it’s frosting time! Spread a thick layer of the buttery, chocolatey frosting between the layers, then slather the outside with the remaining frosting. Feel free to get creative here — whether that’s smoothing it clean or going wild with swirls and peaks. You might also add sprinkles or chocolate shavings for that extra wow factor.
How to Serve The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Garnishes
Simple garnishes can turn this classic into a showstopper. Fresh raspberries or strawberries add a juicy brightness that contrasts beautifully with the rich chocolate. Toasted nuts like pecans or walnuts provide a satisfying crunch, while a dusting of cocoa powder or a drizzle of chocolate ganache can amp up the indulgence.
Side Dishes
A slice of this light and fluffy devil’s food cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a cozy twist, serve it alongside a hot cup of coffee or a creamy latte—perfect for cozy gatherings or weekend treats.
Creative Ways to Present
Take your presentation up a notch by stacking mini layers for mini cakes or creating a layered trifle with cake chunks, whipped cream, and fresh berries. For a fun party touch, turn this classic into cupcakes and decorate each with piped frosting and festive sprinkles. The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe lends itself beautifully to creativity!
Make Ahead and Storage
Storing Leftovers
Keep your cake fresh by storing any leftovers in an airtight container at room temperature if it will be consumed within 1-2 days. If your kitchen is warm, it’s better to refrigerate it to preserve the frosting and texture, just be sure to bring it back to room temperature before serving for the best flavor experience.
Freezing
Want to make this cake ahead of time? Wrap the individual cooled cake layers tightly in plastic wrap and then foil, and freeze for up to 3 months. You can also freeze the frosting separately in an airtight container. When ready to enjoy, thaw the cake layers overnight in the fridge before assembling and frosting.
Reheating
This cake is best served at room temperature, so if refrigerated or thawed from frozen, let it sit out for about 30 minutes before eating. Avoid reheating in the microwave as it can alter the texture; instead, enjoy every bite of its naturally fluffy, moist charm.
FAQs
Can I substitute buttermilk in this recipe?
Yes! If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes, and it’s ready to use. This helps maintain the cake’s tender crumb and subtle tang.
Why does the recipe include hot coffee?
The hot coffee doesn’t make the cake taste like coffee but instead enriches the chocolate flavor, making it deeper and more pronounced. It also adds moisture, contributing to the cake’s luscious texture.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake after about 28 minutes of baking. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. Avoid overbaking to keep the cake light and fluffy.
Can I use a different type of oil instead of canola?
Absolutely! Vegetable oil or light olive oil works well too. Avoid olive oils with strong flavors as they might interfere with the chocolate’s taste.
Is it necessary to sift the cocoa powder and powdered sugar?
Sifting helps avoid clumps and ensures a smooth batter and frosting texture. While not absolutely mandatory, it’s highly recommended for the best results in this classic recipe.
Final Thoughts
Making The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe feels like creating a chocolate treasure that brings joy with every bite. Whether you’re celebrating a special occasion or simply treating yourself, this cake represents pure comfort and indulgence without being heavy. I can’t wait for you to bake it, share it, and fall in love — this cake truly belongs in your dessert repertoire!
Print
The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Devil’s Food Cake recipe delivers a light and fluffy classic chocolate cake with a rich, moist crumb. Combining the deep flavors of cocoa and coffee, it’s perfectly balanced with a smooth and creamy buttercream frosting for a decadent dessert that satisfies any chocolate lover.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup unsweetened cocoa powder (sifted)
- 2 cups granulated sugar
- 1 cup prepared hot coffee
- 1 cup canola oil
- 1 cup buttermilk
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
Frosting
- 4 cups confectioners’ sugar (sifted)
- 16 tablespoons unsalted butter, softened (2 sticks)
- 3 tablespoons heavy whipping cream
- 1–2 teaspoons vanilla extract
Instructions
- Preheat the Oven and Prepare the Pans: Preheat your oven to 325°F (163°C). Grease two 9-inch round cake pans and dust them lightly with flour to ensure the cakes don’t stick. Set them aside.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, sifted cocoa powder, and granulated sugar until evenly combined. Add the prepared hot coffee, canola oil, and buttermilk. Mix until the batter is smooth and well combined. Then, gently stir in the eggs and vanilla extract until the batter is uniform and creamy. Pour the batter evenly into the prepared cake pans.
- Bake the Cake: Place the pans in the preheated oven and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: Using a mixer, cream the softened unsalted butter until smooth and fluffy. Gradually add sifted confectioners’ sugar while mixing. Once fully incorporated, add the heavy whipping cream and vanilla extract. Continue mixing on medium speed for 2 to 3 minutes until the frosting is light, smooth, and fluffy.
- Assemble the Cake: After the cakes are completely cooled, spread a generous layer of frosting between the two cake layers. Then cover the top and sides of the assembled cake with the remaining frosting. Decorate with additional frosting swirls or sprinkles if desired. Serve and enjoy your light, fluffy Devil’s Food Cake!
Notes
- Ensure eggs are at room temperature to help create a smooth batter and even texture.
- Hot coffee intensifies the cocoa flavor; do not skip or substitute with cold liquid.
- Do not overmix the batter to keep the cake light and fluffy.
- Allow cakes to cool fully before frosting to prevent melting or sliding.
- Canola oil helps maintain moisture and tenderness in the cake.
- Store cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
