We LOVE devils food cake around here. Really any kind of chocolate cake will lift our skirts but I find myself making this recipe pretty much for every birthday, especially Isaac’s. It’s the perfect homemade devils food cake in my opinion; dark, chocolatey, super moist, fluffy and light.
And did I mention it’s a one bowl cake recipe? Loves! I usually make a basic white buttercream frosting (sometimes with a hint of mint extract) for my devils food cake and then sprinkle the top or sides with lots of mini chocolate chips (didn’t have any chocolate chips on hand, boo) but a dark fudge frosting or gnache would work just as good. There is just something programmed in my southern brain that says a devils food cake MUST have white frosting, but make what you wish mm-kay.
Afterall, the cake is the star here. It’s full of that dark chocolate flavor that’s enhance by using coffee instead of water, as most from-scratch devils food cakes require. Don’t worry, you totally can’t taste the coffee. Also buttermilk gives it a rich flavor and crumb texture.
Oh and don’t forget a tall glass of milk or ice water to wash it all down.
Watch me make this super moist and fluffy devils food cake from start to finish!
- 2 cups cake flour or sifted all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 1 cup hot coffee
- 1 cup canola oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- WHITE FROSTING (enough for 2 layer cake)
- 4 cups confectioners suger
- 2 sticks butter, softened
- 3 tablespoons heavy whipping cream
- ½ tablespoon vanilla extract
- Preheat oven to 325
- In a large bowl whisk together dry ingredients.
- Add coffee, oil and buttermilk and mix until combined.
- Add eggs and vanilla and mix for another 2 minutes.
- Pour batter into two greased and floured 9-inch round baking pans.
- Bake for 30 minutes.
- Let cool in pans until warm and then remove from pans and allow to cool completely on a cooling rack.
- While cakes are cooling prepare frosting by creaming butter with a mixer.
- Slowly add in powdered sugar until mixture is thick, creamy and well combined.
- Mix in heavy whipping cream and vanilla extract.
- Frost cooled cakes.
Be sure to grease AND flour cake pans to prevent sticking.