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
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another large bowl, use a hand mixer to cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry.
- Slowly stir in the hot coffee until the batter is smooth. It will be thin this is normal!
- Divide the batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- 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
More Recipes
Try these you will love them!
Devil’s Food Cake
This rich, moist Chocolate Devil’s Food Cake is a chocolate lover’s dream with deep cocoa flavor, tender crumb, and a simple, family-friendly method.
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
Ingredients
- 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
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another large bowl, use a hand mixer to cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry.
- Slowly stir in the hot coffee until the batter is smooth. It will be thin this is normal!
- Divide the batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool for 10 minutes, then remove from pans and cool completely before frosting.
Notes
Make sure to sift cocoa powder for a smoother batter. You can substitute coffee with hot water if preferred.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
