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Devil’s Food Chocolate Cake with Chocolate Buttercream Frosting

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A rich, moist, and deeply chocolatey Devil’s Food Chocolate Cake paired with creamy chocolate buttercream frosting, perfect for any chocolate lover’s celebration or indulgence.

Ingredients

1 cup (120g) all-purpose flour

1 cup (200g) granulated sugar

1/2 cup (100g) dark brown sugar

1/2 cup (50g) unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 large eggs

1/2 cup (120ml) buttermilk

1/2 cup (120ml) vegetable oil

1 tsp vanilla extract

1/2 cup (120ml) boiling water

4 oz (115g) bittersweet or semisweet chocolate, chopped

For the frosting:

1 cup (230g) unsalted butter, softened

1/2 cup (50g) unsweetened cocoa powder

3 cups (360g) powdered sugar

1/4 cup (60ml) milk

1 tsp vanilla extract

Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a heatproof bowl, combine chopped bittersweet chocolate and cocoa powder. Pour in boiling water and stir until smooth. Let cool to room temperature.
  3. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  4. Add eggs, buttermilk, vegetable oil, and vanilla extract to dry ingredients. Mix until well combined.
  5. Stir in the cooled chocolate mixture until batter is smooth.
  6. Divide batter evenly between prepared pans.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For frosting, sift cocoa powder to remove lumps.
  10. Beat softened butter until creamy in a large bowl.
  11. Gradually add sifted cocoa powder, powdered sugar, milk, vanilla extract, and salt. Beat until smooth and fluffy.
  12. Once cakes are completely cool, spread frosting on one cake layer, place second layer on top, then frost top and sides of cake.

Notes

  • Mocha Flavor: Add 1 tbsp instant coffee granules to boiling water in cake batter for subtle coffee taste.
  • Spiced Cake: Add 1 tsp ground cinnamon and 1/2 tsp ground nutmeg to dry ingredients.
  • Nutty Addition: Fold 1/2 cup chopped walnuts or pecans into batter before baking.
  • Frosting Variation: Use cream cheese frosting instead of chocolate buttercream.
  • Store cake airtight at room temperature up to 3 days or refrigerate for longer freshness.
  • Freeze individual slices wrapped in plastic and foil up to 2 months; thaw in fridge overnight.
  • To prevent sinking, avoid opening oven door during first 20 minutes of baking.
  • Use offset spatula and crumb coat technique for neat frosting.

Nutrition

Find it online: https://bitezly.com/devils-food-chocolate-cake-with-chocolate-buttercream-frosting/