Moist & Fluffy Devils Food Cake

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.

devils food cake recipe scratch homemade
The hardest part…waiting for the cakes to cool off!

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.

moist  devils food cake recipe white frosting

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.

moist  devils food cake recipe white frosting

 

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!

4.9 from 50 reviews
Moist & Fluffy Devils Food Cake
 
Cook time
Total time
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 325
  2. In a large bowl whisk together dry ingredients.
  3. Add coffee, oil and buttermilk and mix until combined.
  4. Add eggs and vanilla and mix for another 2 minutes.
  5. Pour batter into two greased and floured 9-inch round baking pans.
  6. Bake for 30 minutes.
  7. Let cool in pans until warm and then remove from pans and allow to cool completely on a cooling rack.
  8. While cakes are cooling prepare frosting by creaming butter with a mixer.
  9. Slowly add in powdered sugar until mixture is thick, creamy and well combined.
  10. Mix in heavy whipping cream and vanilla extract.
  11. Frost cooled cakes.
  12. Serve.
Notes
~TIPS~
Be sure to grease AND flour cake pans to prevent sticking.

 

 

Comments

  1. caroline says

    I found your lovely blog late last night while searching for a Devil’s Food recipe. I have since bookmarked it.

    I made the cake this evening, and it was RIDICULOUSLY moist, fluffy, and soft!!!! I have never had such a moist cake. Ovens vary, so I had to increase the baking time. Since the cakes were a little on the fragile side, I wrapped them in plastic wrap (after cooling) then froze them for an hour. It made assembly/ frosting easier. Thank you!!

  2. Lorraine says

    I want to give this a go for my son B’day. Can I double it with no problems? Also the coffee should be cooled before using? Please let me know A.S.P.A want to make today. Thank s much.
    Lorraine

  3. cecille says

    hi,

    I really love this recipe. So moist and fluffy. I am just wondering.. Can i use this recipe for fondant cakes? or it’s too soft for fondant? thanks!

    • Ashley says

      I was wondering about that too! Will give it a try. I did the red velvet recipe and was able to cover it though it was super moist! Ganached it and it set real hard which kept it sturdy on the outside and easy to be covered!
      I noticed that the red velvet calls for 1/2 cup of coffee in the recipe whereas for the chocolate it’s 1 cup, I’m afraid it will be too moist given the other wet ingredients. Anyways it will be a trial and error thing! If you tried it and it worked with you let me know!

  4. cristina says

    i tried your red velvet cake..wow super moist…i made my husband cake for his bday everyone love the cake…thank you so much…ill finally found the right recipe i been looking for…

  5. CarolleW says

    Thank you so much for sharing this recipe! I tried it this weekend and it turned out even better than I imagined. Heaps of praises from everyone who tasted it. However I had trouble turning out this cake from my pan, it was so soft it literally broke into two. Could you tell me what I did wrong? Otherwise the taste was great

  6. DanielleH says

    I’m planning on making this for my mom’s birthday, and she absolutely detests coffee; can you taste the coffee in this recipe? Is there a way to bake the cake without including it?

    • Farheen says

      danielle, you cannot taste the coffee, it is just added to intensify the flavour of the coffee. you can omit coffee as well, won’t matter.

    • cindy says

      You can’t taste the coffee at all. It’s only to bring out the chocolate flavor, and it’s so good. I’m sure your mom would love it.

    • debra says

      you cannot taste the coffee at all… been making recipe like this for years all you taste is the chocolate i dont know what the coffee does exactly but my grandmother used it in several chocolate cake recipes and no detection of coffee flavor :) Im using this recipe to make a chocolate marshmallow cake for my moms bday…. kitchen aid seven minute frosting but with almond extract and i add almond extract to this as well :)

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