Sinfully Rich Chocolate Cake

4.75 from 12 votes

Classic Devil’s Food Cake Recipe

Deliciously rich and incredibly decadent, this Devil’s Food Cake recipe is a true chocolate lover’s dream! This moist, double-layered, frosted cake is exquisitely tasty and perfect for any occasion.

Prep: 15 minutes

Cook: 30 minutes

Total Time: 45 minutes

Servings: 8 slices

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Ingredients

For the Cake

• ½ cup unsweetened cocoa powder *
• ⅓ cup boiling or very hot water
• ⅔ cup milk room temperature
• 2 cups all purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup unsalted butter room temperature (2 sticks)
• 1½ cups granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs room temperature

For the Frosting

• 1 cup unsalted butter room temperature (2 sticks)
• ¾ cup unsweetened cocoa powder *
• 4 cups powdered sugar sifted
• 3 tablespoons milk
• 2 teaspoons pure vanilla extract

Equipment

• 1.
  Kitchen Scale (optional)
• 2.
  2 8-inch Round Cake Pan(s)
• 3.
  Stand Mixer

Instructions

For the Cake

• 1.
  Preheat the oven to 350°F (175°C). Coat the sides of two 8-inch round cake pans with butter, then sprinkle a light dusting of cocoa powder over the butter. Set the pans aside until the batter is ready.
  
• 2.
  In a medium bowl, whisk together the ½ cup cocoa powder and ⅓ cup boiling water. If the mixture appears too thick, add an additional 1 tablespoon of hot water at a time until it resembles creamy chocolate frosting. Once thoroughly combined, allow the mixture to cool for approximately 2-3 minutes. After cooling, whisk in the ⅔ cup room temperature milk until the mixture is smooth and creamy, then set aside. The consistency should be similar to very rich hot cocoa or dark chocolate milk. Ensure all cocoa powder is dissolved through vigorous whisking.
  ½ cup unsweetened cocoa powder, ⅓ cup boiling or very hot water, ⅔ cup milk
  
• 3.
  In a separate medium bowl, whisk together the 2 cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon kosher salt. Set this dry mixture aside.
  2 cups all purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
  
• 4.
  In the bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup room temperature unsalted butter and 1½ cups granulated sugar together until the mixture is light and creamy. Continue mixing on low speed, then gradually add in the 1 teaspoon pure vanilla extract, followed by the 3 large room temperature eggs, one at a time, ensuring each is fully incorporated before adding the next.
  1 cup unsalted butter, 1½ cups granulated sugar, 1 teaspoon pure vanilla extract, 3 large eggs
  
• 5.
  Carefully add the prepared cocoa mixture to the butter and sugar mixture in the stand mixer. Mix on medium speed until all ingredients are well combined and uniform. Next, add the flour mixture in batches, mixing on low to medium speed after each addition until just combined. Continue mixing until the entire batter is smooth and creamy, being careful not to overmix.
  
• 6.
  Evenly divide the batter between the two prepared cake pans (each pan should hold approximately 596 grams of batter). Bake in the preheated oven for about 28-30 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean, or the top of the cake gently springs back when lightly touched.
  
• 7.
  Once baked, remove the cakes from the oven and allow them to cool completely in their pans for a few minutes before inverting them onto a wire rack to finish cooling. It is crucial for the cakes to be fully cooled before proceeding with frosting.

For the Frosting

• 1.
  In the clean bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup room temperature unsalted butter with the ¾ cup unsweetened cocoa powder until the mixture is well combined and creamy.
  1 cup unsalted butter, ¾ cup unsweetened cocoa powder
  
• 2.
  With the mixer set to low speed, slowly add in the 4 cups sifted powdered sugar, one cup at a time, allowing each addition to be fully incorporated before adding more. Use a rubber spatula to scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
  4 cups powdered sugar
• 3.
  Once the powdered sugar is mostly incorporated, add in the 3 tablespoons of milk and the 2 teaspoons of pure vanilla extract. Increase the mixer speed to medium-high and beat until the frosting becomes smooth, light, and fluffy. If the frosting appears too stiff, add additional milk, one tablespoon at a time, until it reaches your desired spreading consistency.
  3 tablespoons milk, 2 teaspoons pure vanilla extract
  
• 4.
  To assemble, place one cooled cake layer on your serving plate or cake stand. Spread an even layer of frosting generously over the top of this cake layer. Carefully place the second cake layer on top. Proceed to frost the entire cake, covering the top and sides smoothly. Decorate as desired; sprinkles, chocolate shavings, or fresh berries make lovely additions.
  

Notes

*While you can use any cocoa powder, I highly recommend natural unsweetened cocoa powder for this recipe to achieve the richest flavor and best rise due to its acidity reacting with the baking soda.

Tips for Success:

• For optimal mixing and a consistent texture, ensure all your ingredients, especially butter, milk, and eggs, are at room temperature before you begin.
• While a stand mixer makes the process quicker and more effortless, this cake can certainly be made by hand. Just be sure to mix thoroughly to avoid any lumps and ensure all ingredients are well combined.
• Patience is key! Always ensure the cake layers are completely cooled before applying frosting. A warm cake will cause the frosting to melt, slide off, and separate, ruining your beautiful presentation.
• If you plan to use the frosting for intricate piping or decoration, chilling it for about 10-15 minutes will help it stiffen slightly, making it easier to work with.

Storage Guidelines: To maintain its freshness and decadent flavor, store Devil’s Food Cake in an airtight container. It will keep beautifully at room temperature for up to 3 days, or you can extend its life by storing it in the refrigerator for up to 5 days. For longer preservation, wrap the cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. When ready to enjoy, simply let it thaw overnight in the refrigerator before bringing it to room temperature for the best taste and texture.

Nutrition Facts

Devil’s Food Cake Recipe

Amount Per Serving (1 slice)

Calories 973
Calories from Fat 459

% Daily Value*

Fat 51g78%

Saturated Fat 31g194%

Trans Fat 2g

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Cholesterol 187mg62%

Sodium 186mg8%

Potassium 317mg9%

Carbohydrates 130g43%

Fiber 6g25%

Sugar 98g109%

Protein 9g18%

Vitamin A 1549IU31%

Calcium 78mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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Pro Tips for a Flawless Devil’s Food Cake

Achieving bakery-quality Devil’s Food Cake at home is entirely possible with a few expert tips. Firstly, always ensure your butter, eggs, and milk are at room temperature. This isn’t just a suggestion; it’s a critical step that allows ingredients to emulsify properly, creating a smooth, homogenous batter that bakes evenly and yields a tender, moist crumb. Cold ingredients can cause the batter to curdle and result in a dense cake.

When mixing, avoid the temptation to overmix the batter once the flour has been added. Overmixing develops the gluten in the flour too much, leading to a tough, dry cake. Mix only until the ingredients are just combined and smooth. The blooming process for the cocoa powder is also non-negotiable. Using boiling water helps to dissolve the cocoa solids and release their full flavor potential, significantly deepening the chocolate intensity of your cake.

For uniform cake layers, consider using a kitchen scale to divide the batter evenly between your two cake pans. This ensures both layers bake at the same rate and stack perfectly for a professional finish. After baking, allow the cakes to cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Attempting to frost a warm cake is a common mistake that leads to melted, sliding frosting and a messy result. Patience here pays off immensely.

Finally, for the frosting, if you find it too stiff or too soft, don’t hesitate to adjust the consistency. Add a tablespoon of milk at a time to thin it out, or a tablespoon of sifted powdered sugar to thicken it, until it reaches your ideal spreadable texture. These small but important steps will transform your baking experience and guarantee a show-stopping Devil’s Food Cake every single time.

Creative Variations and Serving Ideas

While this classic Devil’s Food Cake is perfect as is, it also serves as an excellent canvas for creative variations. To add a hint of spice, consider a pinch of cinnamon or chili powder to the cocoa mixture for a Mexican hot chocolate twist. For an extra layer of decadence, you could incorporate a layer of raspberry filling between the cake layers before frosting, offering a delightful tart contrast to the rich chocolate. A cream cheese frosting instead of buttercream would also provide a tangier, equally rich alternative. Garnish your cake with chocolate shavings, fresh berries like raspberries or strawberries, or even a dusting of powdered sugar for an elegant presentation.

Serving this magnificent cake is a joy. It pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a sophisticated touch, a glass of robust red wine or a rich coffee can enhance the deep chocolate notes. This cake is ideal for birthdays, anniversaries, holiday gatherings, or simply as an indulgent weekend treat. Its robust flavor means even a small slice is incredibly satisfying, making it perfect for sharing with loved ones.

How to Make Devil’s Food Cake Step-by-Step

Crafting this incredible Devil’s Food Cake is a straightforward process when broken down into manageable steps. Follow these detailed instructions for a perfectly baked and frosted chocolate masterpiece.

Prep the Pans: Begin by preheating your oven to 350°F (175°C). Take two 8-inch round cake pans and generously coat their sides and bottoms with butter. Afterward, lightly sprinkle a thin layer of cocoa powder over the butter, ensuring an even coating. This coco-dusting prevents sticking and adds to the cake’s dark color. Set these prepared pans aside.

Bloom the Cocoa: In a medium-sized bowl, combine ½ cup of unsweetened cocoa powder with ⅓ cup of boiling hot water. Whisk these two ingredients vigorously until they form a thick, paste-like consistency. If the mixture appears too dense, add an extra tablespoon of hot water to achieve a creamy chocolate frosting-like texture. Allow this bloomed cocoa mixture to cool for 2-3 minutes. Once slightly cooled, whisk in ⅔ cup of room temperature milk until the mixture is completely smooth and creamy, resembling rich hot cocoa or dark chocolate milk. Ensure all cocoa powder dissolves fully.

Whisk the Dry Ingredients: In a separate medium bowl, combine 2 cups of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of kosher salt. Whisk these dry ingredients together thoroughly to ensure they are well combined. Set this bowl aside.

Beat the Wet Ingredients: Using a stand mixer fitted with a paddle attachment, cream together 1 cup of room temperature unsalted butter and 1½ cups of granulated sugar until the mixture is light, fluffy, and creamy. Continue mixing on a low speed, then gradually add 1 teaspoon of pure vanilla extract, followed by 3 large room temperature eggs, one at a time. Ensure each egg is fully incorporated before adding the next.

Combine the Batter: Pour the cooled cocoa mixture into the butter and sugar mixture in the stand mixer. Mix on medium speed until all components are thoroughly combined and the batter is a uniform dark color. Next, slowly add the whisked flour mixture to the wet ingredients in batches. Mix on low to medium speed until the batter is smooth, creamy, and free of lumps. Be careful not to overmix.

Bake the Cakes: Divide the prepared batter evenly between the two buttered and cocoa-dusted cake pans. For precision, each pan should contain approximately 596 grams of batter. Transfer the pans to the preheated oven and bake for 28-30 minutes. The cakes are done when a wooden toothpick inserted into the center comes out clean, or the top of the cake springs back gently when touched. Remove the cakes from the oven and allow them to cool completely on a wire rack before you even think about frosting them.

Cream the Butter and Cocoa for Frosting: In the clean bowl of your stand mixer, fitted with the paddle attachment, beat 1 cup of room temperature unsalted butter together with ¾ cup of unsweetened cocoa powder. Mix until the butter and cocoa are fully combined and the mixture becomes smooth and creamy.

Mix the Frosting: With the mixer on low speed, gradually add 4 cups of sifted powdered sugar, one cup at a time, allowing each addition to be fully incorporated into the butter-cocoa mixture. Use a rubber spatula to scrape down the sides of the bowl as necessary to ensure all ingredients are well blended. Once the sugar is mostly added, pour in 3 tablespoons of milk and 2 teaspoons of vanilla extract. Increase the mixer speed to medium-high and beat until the frosting is smooth, light, and fluffy. If the frosting is too thick, add more milk, one tablespoon at a time, until it reaches your desired spreading consistency.

Frost the Cake: Once both cake layers are completely cool, place one layer on your desired serving plate or cake stand. Spread an even and generous layer of the homemade chocolate buttercream frosting over the top of the first cake layer. Carefully place the second cake layer on top. Proceed to frost the entire cake, covering the top and sides smoothly with the remaining buttercream. For a classic look, I often add chocolate jimmies by gently pressing handfuls of sprinkles along the bottom edge of the cake and then sprinkling more on top for a festive finish. Decorate as desired and prepare to enjoy your magnificent homemade Devil’s Food Cake!

How to Store and Enjoy Leftover Devil’s Food Cake

Proper storage is key to keeping your delicious Devil’s Food Cake fresh and moist for as long as possible. For immediate enjoyment, store any leftover cake in an airtight container at room temperature. It will remain wonderfully fresh and flavorful for up to 3 days. If you need to keep it longer, transfer the airtight container to the refrigerator, where it will stay good for up to 5 days. Be sure to allow refrigerated cake to come to room temperature for about 30 minutes before serving, as this enhances its texture and flavor.

For extended storage, Devil’s Food Cake freezes exceptionally well. Wrap individual slices or the entire cake tightly first in plastic wrap, then in a layer of aluminum foil to prevent freezer burn. Stored this way, the cake can be kept in the freezer for up to 3 months. When you’re ready to indulge, simply transfer the frozen cake to the refrigerator and let it thaw overnight. Once thawed, bring it to room temperature before serving to recapture its original moist and tender qualities. This ensures every slice, whether fresh or frozen, is a delightful experience.