Description
This Devil’s Food Cake recipe delivers a light and fluffy chocolate delight, perfect for any celebration or dessert craving. Made with rich cocoa, hot coffee for depth, and a smooth, creamy frosting, this classic cake strikes the perfect balance of moistness and sweetness, yielding a tender crumb that melts in your mouth.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup unsweetened cocoa powder (sifted)
- 2 cups granulated sugar
- 1 cup prepared hot coffee
- 1 cup canola oil
- 1 cup buttermilk
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
Frosting
- 4 cups confectioners’ sugar (sifted)
- 16 tablespoons unsalted butter, softened (2 sticks)
- 3 tablespoons heavy whipping cream
- 1–2 teaspoons vanilla extract
Instructions
- Preheat the Oven and Prepare the Pans: Preheat your oven to 325°F (163°C). Grease two 9-inch round cake pans with butter or oil, then lightly flour them to prevent the cakes from sticking. Set the pans aside.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cocoa powder, and granulated sugar until evenly combined. Add the hot coffee, canola oil, and buttermilk to the dry ingredients and mix well to create a smooth batter. Beat in the room temperature eggs and the vanilla extract until the mixture is well incorporated and silky.
- Bake the Cake: Divide the batter evenly between the prepared pans, smoothing the tops. Place them in the oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: Using a stand or electric mixer, cream the softened unsalted butter until it is smooth and creamy. Gradually add the sifted confectioners’ sugar, mixing well after each addition. Then add the heavy whipping cream and vanilla extract, and continue to beat on medium speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Once the cakes have completely cooled, place one cake layer on your serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate as desired with extra frosting or sprinkles for a festive touch.
Notes
- Using hot coffee intensifies the chocolate flavor without adding caffeine significantly.
- Ensure eggs are at room temperature to help the batter combine more smoothly.
- Sift the cocoa powder and confectioners’ sugar to avoid lumps in the batter and frosting.
- Do not overbake to maintain the cake’s moistness; start checking the toothpick at 28 minutes.
- For extra chocolate richness, consider adding ½ teaspoon instant espresso powder to the batter.
