Welcome to Preppy Kitchen! I’m John Cannell, and today we’re making a delightfully decadent Devil’s Food Cake. Whether you’re baking for a special occasion or simply indulging in a chocolatey treat, this cake promises to be a crowd-pleaser. Let’s get started!
Preparing the Pans
Before we dive into the batter, start by preheating your oven to 350°F (175°C). Grab two 9-inch cake pans and butter and flour them. This will ensure the parchment paper rounds you add later will stick, and the cake will come out easily once baked.
Sifting Dry Ingredients
Now, let’s work on our dry ingredients. Using a sifter, add:
- 240 grams (2 cups) of all-purpose flour
- 1 teaspoon of salt
- 2 teaspoons of baking soda
- ½ teaspoon of baking powder
These ingredients ensure your cake rises perfectly, giving it a light, fluffy texture. Sift the ingredients into a large bowl and whisk them together. If you prefer, you can substitute cake flour for all-purpose flour, but be sure to keep the same measurements.
The Secret Ingredient: Dutch Processed Cocoa
The magic of Devil’s Food Cake lies in the cocoa. We’re using Dutch processed cocoa powder today. This cocoa has been treated to reduce acidity, which results in a rich, dark, and fudgy cake.
In a medium bowl, add:
- 100 grams (1 cup) of Dutch processed cocoa powder
To this, pour in:
- ½ cup of vegetable oil
Whisk the mixture to form a glossy, dark slurry—this gives the cake its signature rich flavor. While natural cocoa powder can be used in a pinch, it will yield a fluffier cake and a slightly different texture, so stick with Dutch processed for the best results.
Mixing the Wet Ingredients
Next, we need to cream our butter and sugar. In a stand mixer, cream together:
- 113 grams (½ cup) of unsalted butter at room temperature
- 300 grams (1 ½ cups) of granulated sugar
- ½ cup of light brown sugar (break up any lumps with your fingers)
Once the mixture is smooth and fluffy (about 5 minutes), add the cocoa slurry you prepared earlier and mix until combined.
Adding Eggs and Vanilla
Add 3 room-temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in:
- 1 tablespoon (15 ml) of vanilla extract
This will give the cake a rich flavor foundation. After this, scrape down the bowl to ensure the mixture is even.
Sour Cream and Milk for Moisture
For an extra layer of richness, add:
- ½ cup of sour cream
- ½ cup of milk
Mix everything together on medium speed until fully combined. The batter will be quite loose, almost like chocolate pudding—that’s a good sign! It’s going to bake up beautifully.
Adding the Dry Ingredients
Now, it’s time to alternate adding the dry ingredients and wet ingredients. Start with a third of your sifted dry mixture, followed by half of the milk and sour cream mixture. Continue alternating until everything is incorporated. The final step is to stir the last of the dry ingredients by hand to ensure there are no lumps.
The Final Magic Ingredient: Hot Coffee
Add 1 cup of hot coffee to the batter. Don’t worry—you won’t taste the coffee in the finished cake, but it will amplify the chocolate flavor, making it deeper and richer. If you don’t want to use coffee, you can replace it with hot water, though the flavor won’t be as intense.
Once everything is combined, your batter should be smooth and liquidy—just like chocolate pudding.
Baking the Cake
Pour the batter into your prepared cake pans, dividing it equally between the two. The cake layers should rise evenly on their own without needing cake strips. Bake for 40 to 45 minutes, or until the centers are set, and the edges pull away from the pan.
Once the cakes are done, allow them to cool in the pans. It’s important to let them cool completely before removing them.
Making the Chocolate Buttercream Frosting
While the cakes are cooling, prepare your chocolate buttercream frosting. Start by whipping:
- 1 ½ cups of unsalted butter at room temperature
Whip for about 5 minutes until the butter becomes light and fluffy. Add:
- ½ cup of cocoa powder
- ¾ teaspoon of salt
- 1 ½ teaspoons of vanilla extract
Mix until smooth, then gradually add 6 to 8 cups of powdered sugar, one cup at a time, mixing thoroughly after each addition. Once the frosting becomes too thick, thin it out with 3 tablespoons of cream. Continue mixing until you achieve a smooth, creamy consistency.
Assembling the Cake
When the cakes are completely cool, remove them from the pans. If you prefer a four-layer cake, you can carefully slice each layer in half. However, I love the thick, fudgy layers, so I’m leaving mine as is.
Place one layer of cake on a cake plate and spread a generous amount of frosting on top. Add the second layer and frost the entire cake with the remaining buttercream.
For a final touch, use a spatula to create decorative swoops in the frosting. This will give your cake a beautiful, organic look.
Conclusion
This Devil’s Food Cake is the epitome of chocolate decadence—fudgy, moist, and incredibly rich yet light and fluffy. The combination of Dutch processed cocoa, sour cream, and hot coffee creates a deep chocolate flavor that will satisfy even the most intense chocolate cravings. With its velvety buttercream frosting and tender crumb, this cake will quickly become your go-to dessert for any occasion.
So, whether you’re baking for a special celebration or simply treating yourself, give this recipe a try—you won’t regret it! Happy baking!
If you enjoyed this recipe, don’t forget to check out more chocolate treats in my playlist. Enjoy!
