The Best Devil's Food Cake Recipe

Ingredients

• 2 cups All-Purpose Flour (240 g, sifted)
• 2 teaspoons Baking Soda (Fresh for best rise)
• 0.5 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 cup Dutch-Processed Cocoa Powder (100 g, unsweetened, sifted)
• 0.5 cup Unsalted Butter (113 g, softened to room temperature)
• 0.5 cup Vegetable Oil (120 ml, neutral flavor)
• 1.5 cups Granulated Sugar (300 g)
• 0.5 cup Light Brown Sugar (110 g, packed)
• 3 large Eggs (room temperature)
• 1 tablespoon Vanilla Extract
• 1 cup Whole Milk (240 ml, room temperature)
• 0.5 cup Sour Cream (120 g, room temperature)
• 1 cup Hot Brewed Coffee (240 ml, freshly brewed and hot)
• 1.5 cups Unsalted Butter (339 g, softened for frosting)
• 0.5 cup Dutch-Processed Cocoa Powder (50 g, sifted)
• 0.75 teaspoon Salt
• 1.5 teaspoons Vanilla Extract
• 6 cups Powdered Sugar (720 g, sifted)
• 6 tablespoons Heavy Cream (90 ml, room temperature)

Instructions

1. Preheat Oven and Prepare Pans

   Set oven to 350°F (175°C). Spray two 9‑inch cake pans with non‑stick spray, line with parchment rounds, and set aside.

   Time: PT5M

   Temperature: 350°F

2. Sift Dry Ingredients

   In a large bowl, sift together all‑purpose flour, baking soda, baking powder, salt, and Dutch‑processed cocoa powder.

   Time: PT5M

3. Cream Butter

   Using the stand mixer with the paddle attachment, beat ½ cup softened unsalted butter on medium speed until creamy, about 2 minutes.

   Time: PT2M

4. Make Cocoa‑Oil Slurry

   In a medium bowl, whisk together ½ cup vegetable oil and 1 cup Dutch‑processed cocoa powder until smooth.

   Time: PT2M

5. Combine Sugars with Butter

   Add 1½ cups granulated sugar and ½ cup light brown sugar to the creamed butter. Beat on medium speed for 5 minutes until the mixture is light and fluffy.

   Time: PT5M

6. Add Eggs One at a Time

   Crack the three eggs into a separate cup. Add the eggs to the butter‑sugar mixture one at a time, mixing on low until each egg is fully incorporated before adding the next.

   Time: PT4M

7. Add Vanilla

   Stir in 1 tablespoon vanilla extract and mix briefly.

   Time: PT1M

8. Prepare Wet Mix

   Measure 1 cup whole milk, ½ cup sour cream, and 1 cup hot brewed coffee. Set aside.

   Time: PT5M

9. Combine Wet and Dry in Stages

   With the mixer on low, add about one‑third of the sifted dry flour mixture to the batter, then add ½ cup milk and ¼ cup sour cream. Mix until just combined. Repeat with another third of the flour, the remaining milk, and the remaining sour cream. Finish by folding in the last third of flour by hand until the batter is smooth.

   Time: PT10M

10. Incorporate Coffee

    Pour the hot coffee into the batter while the mixer runs on low. Mix just until smooth; the batter will be thin.

    Time: PT2M

11. Divide Batter and Bake

    Evenly divide the batter between the two prepared 9‑inch pans. Smooth the tops with a spatula. Bake for 40‑45 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away from the pan.

    Time: PT45M

    Temperature: 350°F

12. Cool Cake Layers

    Allow the cakes to cool in the pans for 10 minutes, then run a thin knife around the edges, invert onto a cooling rack, and let cool completely before frosting.

    Time: PT30M

13. Make Chocolate Buttercream – Beat Butter

    In the stand mixer fitted with the paddle, beat 1½ cups softened unsalted butter on medium speed for about 5 minutes until light and fluffy.

    Time: PT5M

14. Add Cocoa, Salt, and Vanilla

    Sift in ½ cup cocoa powder, add ¾ teaspoon salt and 1½ teaspoons vanilla extract. Mix on low until just combined.

    Time: PT2M

15. Incorporate Powdered Sugar and Cream

    Gradually add the 6 cups powdered sugar, one cup at a time, alternating with 1 tablespoon heavy cream. Mix on low after each addition until smooth, then increase to medium‑low and beat for 1 minute.

    Time: PT10M

16. Adjust Consistency

    If the buttercream is too stiff for spreading, beat in an additional 1½ tablespoons heavy cream until a silky, spreadable consistency is reached.

    Time: PT2M

17. Assemble the Cake

    Place one cooled cake layer on a serving plate. Spread ~¾ cup chocolate buttercream over the top. Place the second layer on top, then apply a thin crumb coat around the entire cake. Chill 15 minutes, then apply a final generous layer of frosting, smoothing with an offset spatula and creating swoops as desired.

    Time: PT15M

18. Serve and Store

    Slice the cake with a sharp knife, wipe between cuts for clean slices, and serve. Store as described in the storage section.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

55 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Baking Soda: Baking powder (increase amount)
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Dutch-Processed Cocoa Powder: Natural cocoa powder
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Vegetable Oil: Canola oil, Grapeseed oil
• Instead of Granulated Sugar: Superfine sugar
• Instead of Light Brown Sugar: Dark brown sugar, Coconut sugar
• Instead of Eggs: Egg replacer (¼ cup per egg)
• Instead of Vanilla Extract: Vanilla bean seeds, Almond extract (½ tsp)
• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Sour Cream: Greek yogurt, Buttermilk
• Instead of Hot Brewed Coffee: Hot water (if you dislike coffee)
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Dutch-Processed Cocoa Powder: Natural cocoa powder
• Instead of Salt: Kosher salt (adjust)
• Instead of Vanilla Extract: Vanilla bean seeds
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Heavy Cream: Half‑and‑half, Milk + butter

Equipment Needed

• Stand Mixer
• Paddle Attachment
• Mixing Bowls
• Fine Mesh Sieve
• Whisk
• Rubber Spatula
• Offset Spatula (optional)
• Measuring Cups and Spoons
• Kitchen Scale
• 9‑Inch Cake Pans
• Parchment Paper
• Cooling Rack
• Oven

Critical Steps — Do Not Skip

• Sifting all dry ingredients to avoid lumps.
• Beating butter and sugars for a full 5 minutes for aeration.
• Adding eggs one at a time to prevent curdling.
• Staging the addition of flour, milk, and sour cream to keep batter smooth.
• Incorporating hot coffee without over‑mixing.
• Baking until the center springs back and edges pull away.
• Beating butter for the frosting for at least 5 minutes.
• Adjusting frosting consistency with extra cream.

Chef Tips from the Video

• Use room‑temperature ingredients for a smoother batter.
• Sift cocoa powder to avoid gritty texture.
• Coffee amplifies chocolate flavor without tasting like coffee.
• Sour cream adds tang and extra moisture, keeping the cake tender.
• After the crumb coat, chill the cake briefly; it makes the final frosting layer look professional.

Troubleshooting

Storage

Refrigerator: Frosted cake will keep 5 days, tightly covered.

Freezer: Unfrosted layers wrapped tightly freeze up to 3 months; thaw overnight in fridge before frosting.

Room temperature: Unfrosted cooled layers can sit up to 2 days in a cake cloche.

Make-Ahead Tips

• Bake the layers a day ahead, cool completely, wrap tightly, and freeze.
• Frosting can be made 2 days ahead; store in an airtight container in the refrigerator and bring to room temperature before using.

Frequently Asked Questions