Devil’s Food Cake is a rich, moist chocolate cake that delights anyone who loves desserts. With its deep chocolate flavor and soft texture, it’s a favorite for birthdays, celebrations, or just a treat to enjoy at home. This cake stands out with its dark color and decadent taste, making it a true indulgence for chocolate lovers.
Why Make This Recipe
Making Devil’s Food Cake is worth it for several reasons. First, it’s straightforward to prepare, even for beginners. The ingredients are easy to find, and the method requires just a few steps. Plus, once you experience the flavor of this chocolate cake paired with a creamy buttercream, you’ll understand why it’s loved by many! Whether you’re celebrating a special occasion or simply craving something sweet, this cake will satisfy your taste buds.
How to Make Devil’s Food Cake
Ingredients
- 300 g wheat flour (Type 550)
- 1 tablespoon of baking powder
- 1 1/2 teaspoon salt
- 1 1/2 teaspoons of soda
- 140 g of baking cocoa
- 250 ml of freshly brewed, strong black coffee
- 250 ml cold buttermilk
- 1 tablespoon of vanilla extract
- 450 g brown sugar
- 250 g soft butter
- 30 ml neutral cooking oil (e.g. sunflower oil)
- 4 eggs (gr. M)
- 300 g soft butter (for butter cream)
- 3 eggs (for butter cream)
- 165 g brown sugar (for butter cream)
- 350 g of dark chocolate (70% cocoa content)
- 2 teaspoons vanilla extract (for butter cream)
- 3/4 teaspoon salt (for butter cream)
Directions
- Preheat the oven to 200 degrees Celsius (or 180 degrees Celsius for circulating air). Line three 20 cm springform pans with baking paper, then grease them with soft butter and dust with some baking cocoa.
- In a bowl, mix together the flour, baking powder, salt, and soda for the dough.
- In a small bowl, combine the baking cocoa with hot coffee. Stir with a whisk until a smooth paste forms. Then stir in the cold buttermilk and vanilla extract. Let this mixture cool.
- In a food processor or with a hand mixer, beat together the sugar, soft butter, and oil on high speed for about 5 minutes. Add the eggs one by one.
- Combine the cocoa-coffee mixture with the butter-sugar mixture and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter evenly into the prepared pans and bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the buttercream. Melt the dark chocolate and let it cool slightly.
- In a mixing bowl, combine the soft butter, brown sugar, and eggs for the buttercream. Mix until smooth.
- Add the cooled melted chocolate, vanilla extract, and salt to the butter mixture. Beat until creamy.
- Once the cakes have cooled, assemble them by spreading layers of buttercream between each layer and on top of the cake.
How to Serve Devil’s Food Cake
Serve Devil’s Food Cake as is, or you can dress it up with additional chocolate shavings, fresh berries, or a scoop of vanilla ice cream on the side. It’s perfect for any celebration and sure to impress your guests.
How to Store Devil’s Food Cake
To keep your Devil’s Food Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the refrigerator, where it can last up to a week. You can also freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap before freezing.
Tips to Make Devil’s Food Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix just until combined to keep the cake fluffy.
- Use high-quality chocolate for the buttercream to enhance the flavor.
Variation
Feel free to switch up the recipe by adding different extracts, such as peppermint or almond, to the buttercream. You can also incorporate nuts or chocolate chips into the cake batter for added texture.
FAQs
Q: Can I use all-purpose flour instead of wheat flour?
A: Yes, you can substitute all-purpose flour for wheat flour in this recipe without any issues.
Q: What can I use instead of buttermilk?
A: You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time to bake.
Devil’s Food Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich, moist chocolate cake that’s perfect for any celebration, delighting chocolate lovers with its deep flavor and soft texture.
Ingredients
- 300 g wheat flour (Type 550)
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons soda
- 140 g baking cocoa
- 250 ml strong black coffee
- 250 ml cold buttermilk
- 1 tablespoon vanilla extract
- 450 g brown sugar
- 250 g soft butter
- 30 ml neutral cooking oil (e.g. sunflower oil)
- 4 eggs (gr. M)
- 300 g soft butter (for butter cream)
- 3 eggs (for butter cream)
- 165 g brown sugar (for butter cream)
- 350 g dark chocolate (70% cocoa content)
- 2 teaspoons vanilla extract (for butter cream)
- 3/4 teaspoon salt (for butter cream)
Instructions
- Preheat the oven to 200°C (or 180°C for circulating air). Line three 20 cm springform pans with baking paper and grease them with soft butter.
- In a bowl, mix together flour, baking powder, salt, and soda for the dough.
- In a small bowl, combine baking cocoa with hot coffee. Stir with a whisk until a smooth paste forms. Stir in cold buttermilk and vanilla extract, then let cool.
- In a food processor or with a hand mixer, beat sugar, soft butter, and oil on high speed for about 5 minutes. Add eggs one by one.
- Combine the cocoa-coffee mixture with the butter-sugar mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into prepared pans and bake for about 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the buttercream by melting the dark chocolate and letting it cool.
- In a mixing bowl, combine soft butter, brown sugar, and eggs for the buttercream. Mix until smooth.
- Add cooled melted chocolate, vanilla extract, and salt to the butter mixture and beat until creamy.
- Once cakes are cool, assemble them with buttercream layers in between and on top.
Notes
Tip: Use high-quality chocolate for better flavor, and store in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate cake, dessert, Devil's Food Cake