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Devil’s Food Cake Recipe

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This Devil’s Food Cake is a rich, moist, and intensely chocolatey layered cake made with a blend of butter and canola oil for extra moisture, enhanced with brewed coffee for depth. Topped with a luscious, creamy buttercream frosting made from cocoa and confectioners’ sugar, this classic dessert is perfect for celebrations and chocolate lovers alike.

Ingredients

Cake

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 3 large eggs, room temperature, lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 2 1/3 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup brewed coffee, cooled

Frosting

  • 2 cups butter, softened
  • 3 1/2 cups confectioners’ sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup whole milk

Instructions

  1. Prep the pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent sticking and ensure easy removal of the cakes.
  2. Make the batter: In a large bowl, use a hand mixer or stand mixer to cream the softened butter, canola oil, brown sugar, and granulated sugar until the mixture is light and fluffy, about five to seven minutes. Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Add the vanilla extract and sour cream, mixing until combined. In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Alternately add the flour mixture and brewed coffee to the creamed mixture, beginning and ending with the flour mixture, mixing well after each addition to create a smooth batter.
  3. Bake the cake layers: Evenly divide the batter between the two prepared pans. Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then carefully remove them and transfer to wire racks to cool completely to room temperature before frosting.
  4. Whip up the frosting: In a large bowl, beat the softened butter until creamy using a hand mixer or stand mixer. Gradually add the confectioners’ sugar and Dutch-processed cocoa powder, continuing to beat until the frosting is smooth and well combined. Add the vanilla extract, salt, and whole milk, then beat the mixture for about five minutes until light and fluffy.
  5. Assemble the cake: Place one cake layer on your serving plate. Using a mini offset spatula, butter knife, or the back of a spoon, spread a generous amount of the chocolate buttercream over the top. Carefully place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake. Slice, serve, and enjoy this decadent, classic Devil’s Food Cake.

Notes

  • For best results, use room temperature eggs to ensure even mixing and a smooth batter.
  • Make sure the brewed coffee is cooled before adding to the batter to avoid cooking the eggs prematurely.
  • Allow cake layers to cool completely before frosting to prevent melting the buttercream.
  • The combination of butter and oil keeps the cake moist and tender.
  • Use a Dutch-processed cocoa for a richer, smoother chocolate flavor.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://bitezly.com/devils-food-cake-recipe/