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
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 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.
