Craving a cake that’s so rich, chocolatey, and indulgent it feels like a guilty pleasure? Look no further than Devil’s Food Cake! This decadent dessert is the ultimate treat for chocolate lovers, guaranteed to satisfy even the fiercest sweet tooth.

What makes Devil’s Food Cake so irresistible? It’s the perfect combination of moist, fluffy texture and deep, intense chocolate flavor. With every bite, you’ll experience a dessert that’s as heavenly as its name is mischievous.

Whether you’re celebrating a special occasion or simply treating yourself, this cake is the star of any dessert table. Its velvety frosting and rich layers promise to leave everyone asking for seconds.

Ready to create the most indulgent chocolate cake of your life? Follow along for a foolproof recipe that will have you baking like a pro in no time!

Why You’ll Love This Recipe

Deep Chocolate Flavor: With Dutch cocoa, bittersweet chocolate, and hot coffee, this cake is a chocolate lover’s dream.
Perfectly Moist Texture: Sour cream and a precise balance of ingredients create an incredibly tender crumb.
Elegant Yet Simple: With the choice of a Chocolate Swiss Meringue Buttercream or a quicker American Chocolate Buttercream, you can easily adapt it to your skill level and time.
Showstopper Appeal: Its rich flavor and gorgeous frosting make it a standout dessert for any gathering.

Required Kitchen Tools

Stand Mixer: For effortless mixing of the batter and frosting.
Offset Spatula: Essential for smooth and even frosting.
Cake Pans: Two or three 8-inch or 9-inch pans.
Parchment Paper: For lining the cake pans to ensure easy release.
Cooling Racks: To cool the cake layers evenly.

Ingredients for Devil’s Food Cake

Here’s what you’ll need for the ultimate chocolate cake (see the recipe card below for exact measurements):

For the Cake Batter:

Dutch Cocoa Powder: Brings a rich, deep chocolate flavor.
Hot Coffee: Enhances the cocoa’s depth; hot water works too.
Bittersweet Chocolate: For an extra boost of chocolate richness.
Sour Cream: Adds moisture and tang.
Unsalted Butter: Creates a tender, fluffy texture.
White Sugar: For sweetness and structure.
Eggs: Provide stability and richness.
All-Purpose Flour: Measured using the spoon-and-level method for accuracy.
Baking Soda: Helps the cake rise beautifully.

For the Chocolate Buttercream:

Egg Whites: The base for a smooth and glossy meringue.
White Sugar: Sweetens and stabilizes the meringue.
Unsalted Butter: Adds creaminess to the frosting.
Bittersweet Chocolate: Delivers a bold chocolate flavor.
Vanilla Extract and Coffee Extract: Elevate the frosting with warm, aromatic notes.

Step-by-Step Instructions

1. Prepare the Cake Batter

Bloom the Cocoa: Combine the Dutch cocoa powder with hot coffee (or hot water) in a bowl. Whisk until smooth, then add the bittersweet chocolate. Stir until melted and set aside to cool.
Mix the Wet Ingredients: In a separate bowl, mix sour cream, salt, and vanilla extract. Combine this mixture with the cooled chocolate mixture.
Cream the Butter and Sugar: In your stand mixer, beat softened butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition.
Combine Wet and Dry: Gradually add the chocolate mixture to the butter mixture, alternating with the flour and baking soda. Mix until just combined.

2. Bake the Cake

Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
Divide the batter evenly between the pans. Smooth the tops with an offset spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3. Make the Chocolate Buttercream

Prepare the Meringue: Whisk the egg whites and sugar in a heatproof bowl over a pot of simmering water. Heat until the sugar dissolves, then whip until stiff peaks form.
Add Butter: Gradually add butter, a few cubes at a time, mixing until smooth.
Incorporate Chocolate: Melt the bittersweet chocolate and let it cool slightly. Fold it into the meringue along with vanilla and coffee extract.

4. Assemble the Cake

Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
Repeat with the remaining layers, finishing with a thick coat of frosting on the top and sides.
Use an offset spatula to smooth the frosting or create decorative swirls.

Variations for Devil’s Food Cake

Add a Fruit Layer: Include a thin layer of raspberry or cherry preserves between the cake layers for a fruity twist.
Use Ganache: Swap buttercream for a glossy chocolate ganache for a more intense chocolate experience.
Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Spice It Up: Add a pinch of cinnamon or cayenne pepper for a subtle kick.

How to Serve Devil’s Food Cake

This decadent cake is perfect for any occasion:

Pair it with a scoop of vanilla ice cream for an indulgent treat.
Decorate with chocolate shavings, sprinkles, or a drizzle of caramel for added flair.
Serve alongside fresh berries or a dollop of whipped cream for a refreshing contrast.

Storing Devil’s Food Cake

Refrigerate: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
Freeze: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

Nutrition (Per Serving)

Nutrient	Amount
Calories	560
Total Fat	34g
Saturated Fat	20g
Carbohydrates	60g
Sugar	45g
Protein	6g

Devil’s Food Cake: A Decadent Chocolate Dream

Recipe by Erin ShwetaCourse: Cakes

Servings

slices

Prep time

minutes

Cooking time

minutes

Calories

560

kcal

Ingredients

For the Cake Batter
¾ cup Dutch-process cocoa powder
1 cup hot coffee (or hot water)
4 oz bittersweet chocolate, chopped
1 cup sour cream
1 tsp vanilla extract
½ tsp salt
1 cup unsalted butter, softened
2 cups white sugar
3 large eggs
2 ½ cups all-purpose flour (spoon and level method)
2 tsp baking soda
For the Chocolate Buttercream (Swiss Meringue Style)
5 large egg whites
1 ¼ cups white sugar
1 ½ cups unsalted butter, cubed and softened
6 oz bittersweet chocolate, melted and cooled slightly
½ tsp coffee extract
1 tsp vanilla extract

Directions

Prepare the Chocolate Base
In a bowl, whisk cocoa powder with hot coffee until smooth. Stir in chopped bittersweet chocolate until melted. Set aside to cool.
Mix Wet Ingredients
In a separate bowl, combine sour cream, vanilla, and salt. Stir this mixture into the cooled chocolate mixture.
Cream Butter and Sugar
In a stand mixer, beat butter and sugar until light and fluffy (3–5 minutes). Add eggs one at a time, beating after each.
Combine Wet and Dry
Alternate adding flour (mixed with baking soda) and the chocolate mixture into the butter mixture. Mix until just combined.
Bake the Cakes
Preheat oven to 350°F (175°C). Grease and line two or three 8-inch pans. Divide batter evenly and smooth tops. Bake 25–30 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
Make the Buttercream
Place egg whites and sugar in a heatproof bowl over simmering water. Whisk until sugar dissolves. Transfer to stand mixer and whip until stiff peaks form. Gradually add butter, mixing until smooth. Fold in melted chocolate, vanilla, and coffee extract.
Assemble the Cake
Place one cooled cake layer on a stand or plate. Spread a layer of frosting on top. Repeat with remaining layers. Frost top and sides generously, smoothing or swirling with an offset spatula.

Conclusion

If you’re searching for the ultimate chocolate cake recipe, this Devil’s Food Cake delivers on every level. It’s rich, indulgent, and always a crowd-pleaser. Give it a try, and let me know how it turns out—don’t forget to grab a second slice before it’s gone!

FAQs About Devil’s Food Cake

Can I use milk chocolate instead of bittersweet chocolate?
Yes, but the cake will be sweeter and less intense in flavor.

What’s the best way to ensure my cakes are moist?
Measure ingredients accurately and don’t overmix the batter. Sour cream and proper cooling also help maintain moisture.

Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance and frost them just before serving.

Devil’s Food Cake: A Decadent Chocolate Dream

Why You’ll Love This Recipe

Required Kitchen Tools