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.