If you’ve been searching for the ultimate chocolate indulgence, look no further. The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe is the perfect way to satisfy your sweet tooth without feeling weighed down. This cake is marvelously moist and airy, packed with rich cocoa flavor that melts in your mouth. It’s a timeless dessert that brings joy to every occasion, whether it’s a casual family gathering or a special celebration. I can’t wait for you to try this recipe and discover just how magical a truly light and fluffy Devil’s Food Cake can be!
Ingredients You’ll Need
The magic of this cake truly starts with simple, pantry-friendly ingredients that work together to create its beautiful texture and classic chocolate taste. Each component plays a special role, from the rich cocoa that deepens the flavor to the coffee that enhances the chocolate notes. Here’s what you’ll gather before you begin:
- 2 cups all-purpose flour: Provides the structure for a tender crumb.
- 1 teaspoon salt: Balances and enhances the chocolate flavor.
- 1 teaspoon baking powder: Aids in rising for lightness.
- 2 teaspoons baking soda: Works with the buttermilk to create fluffiness.
- ¾ cup unsweetened cocoa powder (sifted): Ensures a smooth, intense chocolate flavor without bitterness.
- 2 cups granulated sugar: Sweetens and helps with moisture.
- 1 cup prepared hot coffee: Intensifies the cocoa flavor without adding coffee taste.
- 1 cup canola oil: Keeps the cake moist and tender.
- 1 cup buttermilk: Adds tang and reacts with baking soda for lift.
- 2 eggs (room temperature): Bind ingredients and contribute to richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 4 cups confectioners’ sugar (sifted): For a silky, sweet frosting finish.
- 16 tablespoons unsalted butter, softened (2 sticks): Creates a creamy, luscious frosting base.
- 3 tablespoons heavy whipping cream: Helps achieve the perfect frosting texture.
- 1–2 teaspoons vanilla extract: Adds a lovely vanilla aroma to the frosting.
How to Make The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Step 1: Preheat the Oven and Prepare the Pans
Start off by preheating your oven to 325°F (163°C). Grease two 9-inch round cake pans and lightly dust them with flour to prevent sticking. Setting this up beforehand makes baking a smooth, no-fuss experience.
Step 2: Prepare the Cake Batter
In a large bowl, whisk together your dry ingredients: flour, salt, baking powder, baking soda, cocoa powder, and sugar until they’re well blended. Then stir in the hot coffee, canola oil, and buttermilk until everything is nicely combined. Folding in the eggs and vanilla last will give you a smooth, rich batter that’s ready to bake.
Step 3: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for about 30 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes; this helps them set before you move them to a wire rack to cool fully. Patience here pays off with a perfect crumb.
Step 4: Prepare the Frosting
While the cakes cool, whip up your frosting. Beat the softened butter with a mixer until it’s silky smooth, then gradually add your sifted confectioners’ sugar. Pour in the heavy cream and vanilla extract, then continue mixing until the frosting is fluffy and light, perfect for layering and covering your cake.
Step 5: Assemble the Cake
Once your layers are completely cool, spread a generous amount of frosting between them. Finish by covering the entire cake with the remaining frosting. Feel free to get creative with decorations—sprinkles, chocolate shavings, or fresh berries work beautifully.
How to Serve The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Garnishes
Your cake deserves the perfect finishing touches. Fresh raspberries, a dusting of cocoa powder, or a drizzle of chocolate sauce can amp up both the visual appeal and the flavor. These garnishes not only make the cake look gorgeous but also add delightful bursts of texture and taste.
Side Dishes
Serve slices of this classic with a scoop of vanilla bean ice cream or a dollop of whipped cream to complement its rich chocolate flavor. Fresh fruit like strawberries or a warm homemade berry compote makes an elegant and refreshing counterbalance.
Creative Ways to Present
For a fun twist, slice the cake into small squares and serve as mini cupcakes or layer the cake in a trifle dish with layers of pudding and fruit. Turning this classic into a parfait or a layered dessert will wow your guests with both taste and presentation.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in an airtight container at room temperature for 2 days, which is great for enjoying day after day. Beyond that, refrigerating it will extend its freshness for about a week, just be sure to bring it back to room temperature before serving for the best texture.
Freezing
You can freeze both the baked cake layers and the frosted cake. Wrap layers tightly in plastic wrap and foil for protection against freezer burn. The layers freeze best for up to 3 months, allowing you to bake ahead or save leftovers without sacrificing flavor.
Reheating
To enjoy your cake fresh out of the fridge or freezer, simply let it thaw at room temperature. If you want a warm slice, you can microwave individual servings for about 15 seconds, but be careful not to overheat and melt the frosting.
FAQs
Can I substitute the canola oil with another oil?
Absolutely! Vegetable oil or melted coconut oil are excellent alternatives and will maintain the moistness of the cake wonderfully.
Is the coffee flavor noticeable in the cake?
No need to worry—using hot coffee enhances the chocolate without adding a coffee taste, keeping the flavor purely chocolatey and rich.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend, but make sure it’s one suitable for baking to keep the cake’s texture light and fluffy.
What can I do if I don’t have buttermilk?
Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes; this homemade buttermilk substitute works perfectly in recipes like this.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool.
Final Thoughts
If you want to impress yourself and others with a dessert that’s as beautiful as it is delicious, you simply must try The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe. It’s a timeless favorite that brings warmth and smiles every time. Once you’ve made it, I promise this will be your go-to cake recipe for years to come!
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The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Devil’s Food Cake recipe delivers a light and fluffy classic chocolate cake that perfectly balances rich cocoa flavor and tender crumb. Moist and airy, it’s enhanced by a luscious buttercream frosting that is smooth, creamy, and subtly sweet. Perfect for celebrations or any time you crave a decadent yet not overly heavy chocolate dessert.
Ingredients
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 thoroughly and dust them with flour to prevent the cakes from sticking. Set the pans aside until needed.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, sifted cocoa powder, and granulated sugar until evenly combined. Gradually add the hot coffee, canola oil, and buttermilk, stirring until the mixture is smooth and well blended. Next, incorporate the eggs and vanilla extract, mixing until the batter is uniform in texture. Pour the batter evenly into the prepared pans.
- Bake the Cake: Place the pans in the preheated oven and bake for about 30 minutes. Check doneness by inserting a toothpick into the center of the cakes; it should come out clean. After baking, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Frosting: Using a mixer, cream the softened unsalted butter until it becomes smooth and fluffy. Gradually add the sifted confectioners’ sugar while continuing to mix. Add the heavy whipping cream and vanilla extract, then mix on medium speed for another 2 to 3 minutes until the frosting is light and fluffy.
- Assemble the Cake: Once the cakes have cooled completely, spread a generous layer of frosting between the two cake layers. Then, frost the top and sides of the cake evenly. For an extra special touch, decorate with additional frosting or sprinkles as desired. Serve and enjoy!
Notes
- Make sure the eggs are at room temperature to achieve a smooth batter.
- Sifting the cocoa powder and confectioners’ sugar helps avoid lumps in the batter and frosting.
- Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
- You can substitute buttermilk with a mixture of milk and lemon juice or vinegar if needed.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
