Rich Moist Chocolate Devils Food Cake

This rich moist chocolate devils food cake is what chocolate dreams are made of deep, dark cocoa flavor, a velvety crumb, and just the right amount of indulgent sweetness.

It’s one of those cakes that disappears in minutes at birthday parties, family dinners, or any night where a little comfort is needed. I’ve made this cake countless times for celebrations, and it’s always a hit especially with the kids! Best part? It’s simple enough for beginners, but decadent enough to wow.

Why You’ll Love This Dish

• Deep chocolate flavor that’s perfectly balanced rich without being too sweet
• Moist, tender crumb that stays soft for days
• Family-friendly and kid-approved
• Perfect for birthdays, holidays, or anytime cake cravings
• Easy-to-find ingredients and no fancy techniques required

Simple Ingredients

Pantry and fridge staples that shine in this rich chocolate cake:

• All-purpose flour: Provides the structure for the cake. Regular flour works perfectly for this recipe.
• Unsweetened cocoa powder: The star of the show use high-quality for a deep chocolate flavor.
• Baking soda and baking powder: These give the cake a beautiful rise and light texture.
• Salt: Enhances the chocolate flavor and balances the sweetness.
• Granulated sugar: Sweetens the cake and helps with tenderness.
• Eggs: They bind the cake and add richness.
• Buttermilk: Adds moisture and a subtle tang, creating that perfect tender crumb.
• Unsalted butter: Adds flavor and moisture room temperature is best for creaming.
• Hot coffee or boiling water: Intensifies the cocoa flavor and ensures a moist texture.
• Vanilla extract: Rounds out the flavor beautifully.

Servings & Timing

• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

What is Needed

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup unsalted butter (softened)
• 1 cup hot coffee (or boiling water)
• 2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In another large bowl, use a hand mixer to cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then mix in the vanilla extract.
5. Mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry.
6. Slowly stir in the hot coffee until the batter is smooth. It will be thin this is normal!
7. Divide the batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
8. Let cakes cool for 10 minutes, then remove from pans and cool completely before frosting.

Top Tips

• Use room temperature ingredients for the best texture and easy mixing.
• Coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee.
• Don’t overmix once you add the flour gentle folding keeps the cake fluffy.
• Make it a fun family activity by letting kids help with measuring or frosting.
• For an extra special touch, add sprinkles or chocolate chips between the layers!

Recipe Variations

• Cupcakes: Use the same batter for cupcakes; bake for 18–20 minutes.
• Gluten-free: Substitute with a 1:1 gluten-free flour blend.
• Layer it up: Add a layer of raspberry jam or whipped cream for a fruity twist.
• Dairy-free: Use dairy-free butter and plant-based milk and vinegar instead of buttermilk.

Recommended Equipment

• 2 9-inch round cake pans
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Hand mixer or stand mixer
• Rubber spatula
• Cooling rack
• Wire rack
• Cake stand or serving plate

Make Ahead Tips

You can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature. Frost the next day.

How to Store and Reheat

• Store: Keep the frosted cake covered at room temperature for 2 days, or refrigerate for up to 5 days.
• Freeze: Wrap unfrosted layers in plastic and freeze up to 3 months.
• Reheat: Let slices come to room temp or microwave for 10 seconds to soften.

What to Serve With This Recipe

• A cold glass of milk
• Fresh berries or berry compote
• Vanilla or mint chip ice cream
• A dollop of whipped cream

Check out my fall dessert recipes.

One-Pot Cooking Rocks!