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
Scale
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.
