Devil’s Food Cake
Rich, dark, moist, and deeply chocolatey, this old-fashioned Devil’s Food Cake is everything a chocolate lover wants in a dessert. The hot coffee helps intensify the cocoa flavor without making the cake taste like coffee, while the buttermilk keeps the crumb soft and velvety. Perfect for birthdays, potlucks, or anytime you need serious chocolate therapy.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot coffee
- ½ cup vegetable oil
- ½ cup unsalted butter melted
- 2 tsp vanilla extract
For the Chocolate Frosting
- 1 cup unsalted butter softened
- ¾ cup unsweetened cocoa powder
- 4 cups powdered sugar
- ¼ cup heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Cake Pans
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or spray well with baking spray. Line the bottoms with parchment paper if desired for easier removal.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
Add the Wet Ingredients
- Add the eggs, buttermilk, oil, melted butter, and vanilla extract to the dry ingredients. Mix until combined.
- Slowly pour in the hot coffee while mixing. The batter will be thin — this is normal and helps create a moist cake.
Bake
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely.
Make the Frosting
- In a large mixing bowl, beat the softened butter until creamy.
- Add cocoa powder and mix until smooth.
- Gradually add powdered sugar, alternating with cream or milk, until the frosting reaches a spreadable consistency.
- Mix in vanilla extract and salt.
- Beat for 1–2 minutes until light and fluffy.
Assemble the Cake
- Place one cake layer on a serving plate and spread frosting over the top.
- Add the second layer and frost the top and sides of the cake.
- For an extra rich finish, sprinkle chocolate shavings or mini chocolate chips over the frosting.
Storage
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- The cake layers can also be frozen unfrosted for up to 2 months.
Notes
Hot coffee deepens the chocolate flavor without adding a strong coffee taste.
Use room temperature eggs and buttermilk for the best texture.
Do not overmix the batter once the flour is added.
This recipe also works beautifully as a sheet cake or cupcakes.
Use room temperature eggs and buttermilk for the best texture.
Do not overmix the batter once the flour is added.
This recipe also works beautifully as a sheet cake or cupcakes.