When it comes to decadent chocolate desserts, the Devil’s Food Cake is in a league of its own. Rich, moist, and deeply chocolatey, this cake has been a favorite for generations—and for good reason. It’s the kind of dessert that satisfies true chocolate lovers with its intense flavor and tender crumb.
In this article, I’m sharing a time-tested recipe for the Original Devil’s Food Cake, complete with a luscious chocolate buttercream frosting. This is the kind of cake I turn to for birthdays, holidays, or any time a serious chocolate craving strikes.
1. Original Devil’s Food Cake Recipe
Equipment Needed
- Electric or stand mixer
- Mixing bowls
- Two 9-inch round cake pans
- Parchment paper
Ingredients
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients & Add-Ins
- ½ cup (113g) unsalted butter, room temperature
- 1 cup (100g) Dutch-processed cocoa powder, sifted
- ½ cup (120ml) vegetable oil
- 1½ cups (300g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup (120g) sour cream, room temperature
- 1 cup (120ml) milk, room temperature
- 1 cup (240ml) hot coffee (helps deepen the chocolate flavor)
Instructions
Step 1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
Step 2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and baking powder. Set aside.
Step 3. Cream Butter, Oil, and Sugars
In a large mixing bowl using an electric mixer, beat the butter, oil, granulated sugar, and brown sugar until fluffy—about 3–4 minutes. This step creates the base of the cake’s tender texture.
Step 4. Add Eggs & Vanilla
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5. Add Cocoa & Sour Cream
Mix in the cocoa powder until fully incorporated. Then add the sour cream and beat until smooth.
Step 6. Alternate Flour and Milk
Add the dry ingredients in three batches, alternating with the milk. Start and end with the dry mix. Mix until just combined—don’t overbeat.
Step 7. Add Hot Coffee
Slowly add the hot coffee and stir gently until the batter is smooth. It will be thin, but that’s what makes the cake so moist.
Step 8. Bake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Step 9. Cool
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
2. Chocolate Buttercream Frosting Recipe
Ingredients
- 1 cup (227g) unsalted butter, room temperature
- 3½ cups (420g) confectioners’ sugar, sifted
- ¾ cup (65g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4–6 tablespoons heavy cream or milk
Instructions
Beat the butter until creamy and pale, about 3 minutes.
Gradually add the powdered sugar and cocoa powder, mixing on low to avoid a sugar cloud.
Add the salt, vanilla, and 4 tablespoons of cream. Beat on medium-high for 2–3 minutes until fluffy.
Add more cream, one tablespoon at a time, until the frosting reaches your desired consistency.
From experience, I can tell you a generous swirl of this frosting between the cake layers and on top makes it absolutely irresistible.
3. Tips for Perfect Devil’s Food Cake
Use Dutch-processed cocoa for a smoother, richer chocolate flavor.
Room temperature ingredients make a huge difference in texture—don’t skip this step!
Don’t overmix once the flour is added. This keeps the cake tender.
Add coffee for depth. You won’t taste the coffee itself, but it enhances the chocolate beautifully.
Cool completely before frosting to prevent melting or sliding layers.
Personally, I find this cake tastes even better the next day. The flavors settle and deepen overnight, making each slice even more indulgent.
4. How to Store Leftover Devil’s Food Cake
Room Temperature: Store frosted cake in an airtight container at room temp for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days. Let slices come to room temperature before serving for the best texture.
Freezer: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw and frost when ready to serve.
Honestly, this cake rarely lasts long in my house—everyone comes back for seconds (and sometimes thirds). But when I do have leftovers, the freezer tip is a lifesaver.
Devil’s Food Cake isn’t just a dessert—it’s a chocolate experience. It’s the kind of cake you make for people you love, or when you’re treating yourself to something truly special. Every bite is rich, moist, and packed with flavor. And when topped with silky buttercream? Absolute bliss.
I always recommend serving it with a cold glass of milk or a strong cup of coffee. It’s comfort food in the best possible way.
