This is the Ultimate Devils Food Cake recipe. It’s a light, fluffy, moist chocolate cake that any chocolate lover will adore! The creamy chocolate ganache frosting is the perfect finish for this beautiful cake!
Tried and True Devils Food Cake
This is is one of my all-time favorite cakes and I’ve been making this recipe for years.  I love how moist and tender it is and this frosting is just luscious!Â
Why This Recipe Works
- The superfine sugar dissolves quickly into the cake batter and helps keep the cake moist.
- The brown sugar gives a richer taste and results in a moister, soft cake.
- The coffee intensifies the chocolate taste.
- The combination of melted butter and vegetable oil results in a lighter, moist cake without losing the buttery flavor.
How to Make Devils Food Cake
In a mixing bowl whisk together the cocoa powder, instant coffee, and hot water. Set aside.
In a large bowl, mix the flour, sugar, brown sugar, salt, baking powder, and baking soda together.
Add the melted butter, oil, and vanilla extract, eggs, and coffee.
Beat until smooth.
Divide the batter evenly between the two greased 8-inch round pans.
To get rid of air bubbles in the batter, run a knife through the batter in a zig-zag pattern.
bake for about 25-30 minutes, or until a cake tester comes out clean.  Take the pans out and put them on a wire rack for 5 to 10 minutes.
Turn the cakes out to cool completely while you prepare the frosting.
For the frosting, heat the cream over medium heat and bring to a simmer. Place the chocolate in a heatproof bowl. Add the simmering cream and leave to sit for 5 minutes or until the chocolate softens enough to whisk.
Whisk until smooth and glossy.
Let it stand for about 1 hour, whisking now and again occasionally to keep it from becoming too stiff. Once it reaches your desired consistency, it’s ready to use.
To speed things along you can put the ganache in the fridge, but be sure to stir often!
Frost the cooled cakes starting with the filling. Place the second layer on top and add the frosting to the top and work your way down.
Use the remaining frosting to frost the rest of the cake. If the frosting is quite soft once you’ve iced the cake, you can place it in the refrigerator until its set.
Serve and enjoy!
Fun Fact
Devils food cake gets its red color from the chemical reaction that takes place between the baking soda and cocoa powder.
Tips For Perfect Cake
- Use room temperature ingredients. This helps them blend easier and rise higher when baking
- Grease the pan with shortening instead of butter. Unlike butter, shortening does not contain water which could cause the cake to stick to the pan.
- Always sift cocoa powder to remove lumps.
- To keep the cake fresh after slicing, cover the exposed cake with plastic wrap before placing it under a cake dome.
Devil’s Food Cake is a variety of chocolate cake that uses cocoa powder instead of melted chocolate which is found in many chocolate cake recipes.
Devil’s food cake is a chocolate cake with a reddish tone. Red velvet cake is made similarly but is made with food coloring to give it a deep red color.
Store before frosting in an airtight container for up to three days or frosted in the refrigerator.  Take the cake out of the fridge  30 minutes before serving.
Freeze unfrosted wrapped well in plastic wrap for up to three months.
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Let’s Make
Devil’s Food Cake
You just can’t beat a delicious chocolate cake, and this Devils Food Cake is guaranteed to disappear as soon as you slice it!
Prep20 minutes
Cook30 minutes
Total50 minutes
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Instructions
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Preheat the oven to 350 degrees F/180 C.
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In a mixing bowl, whisk together the cocoa powder, instant coffee, and hot water. Set aside.
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In a large bowl, combine the flour, superfine sugar, brown sugar, salt, baking powder, and baking soda.
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Add the melted butter, vegetable oil, vanilla extract, eggs, and coffee mixture to the dry ingredients. Beat on medium speed for 2 minutes or until smooth.
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Divide the batter evenly between two greased 8-inch/20cm round pans and bake for about 25-30 minutes, or until a cake tester comes out clean.
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Allow the cakes to cool in the pans on a wire rack for 5 to 10 minutes before turning them out to cool completely.
For the frosting:
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Heat the cream over medium heat until it simmers.
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Place the chopped chocolate in a heatproof bowl. Add the simmering cream and let it sit for 5 minutes or until the chocolate softens enough to whisk.
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Whisk the chocolate and cream until smooth and glossy.
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Let the frosting cool at room temperature, whisking occasionally to maintain its consistency.
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Once it reaches your desired thickness, it’s ready to use.
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Frost the cooled cakes by spreading half a cup of frosting on top of one cake layer and then placing the other layer on top (bottom side up). Use the remaining frosting to cover the sides and top of the cake. If the frosting is too soft, refrigerate the cake until it sets.
Tips + Notes
Please note: The metric conversion for this recipe is not a conversion, but an alternate recipe that was made using British ingredients. If you are outside the US, please follow those measurements for the best results.
Nutrition Information:
Calories: 612 (31%)| Carbohydrates: 60g (20%)| Protein: 6g (12%)| Fat: 39g (60%)| Saturated Fat: 24g (150%)| Cholesterol: 95mg (32%)| Sodium: 287mg (12%)| Potassium: 379mg (11%)| Fiber: 5g (21%)| Sugar: 36g (40%)| Vitamin A: 785IU (16%)| Calcium: 76mg (8%)| Iron: 5.4mg (30%)
Nutritional Data Disclaimer
Update Notes:Â This post was originally published on January 17, 2014, but was republished with a step by step photos and instructions and tips in April of 2018.
