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Moist & Fluffy Devils Food Cake

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 46 reviews
Moist & Fluffy Devils Food Cake
Cook time
Total time
  • 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
  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.
Be sure to grease AND flour cake pans to prevent sticking.



  1. My FAVORITE chocolate cake recipe! Moist and delicious. I’ve even made cupcakes from this recipe and my family loved them.

  2. Oooh i made something very similar a few months ago, and it was delicious! Loved seeing how you had a different take on it. I’m definitely making this! thanks for sharing!

  3. This cake is UNBELIEVABLE!!! And then add how easy it was to put together… this will definitely be my go to chocolate cake recipe. Thanks so much!!!!!

  4. Hi I absolutely love your recipes! I have tried the pound cakes from you and your grandmother. The came out wonderful! I made the peanut butter cake with the frosting to die for! The banana oatmeal cookies were delicious. I recently just made the easiest devils food ever.. thx for the help

  5. Hi, Monike, I totally love your cakes, I have made this one, and also your death by chocolate cupcakes and of course the red velvet cupcakes. And their flavor is amazing!, But I have a little tinny problem, and that is… when I’m about to remove them from the pans they fall apart. The first time almost half of the cake got stucked in the center of the pan and it was a mess to put it back together…Next time I used parchment paper and it helped a lot, but I see your videos and your cakes look so compact. Mine look as if they are kind of gooey or fudgy.. I don’t know what I’m doing wrong. Do you think I should remove some liquid from the recipe? I live in a city in the coast, and I don’t know if that might cause a problem, you know with all that of the temperatures or altitudes and yada-yada… What do you suggest?

  6. I have never made a devil’s food cake before and I used this as my recipe. I followed everything you said and it turned out AMAZING. This cake was SUPER DUPER moist! Everyone absolutely loved it. I will be making this again for special occasions. Thanks for this recipe!

  7. My mother’s devil’s food cake recipe came from a cookbook published in the 1950’s. Unfortunately, both the book and Mom are no longer with us. I do remember coffee and boiling water being important parts of the recipe as well as that distinctive thin batter. This is the first recipe that seems to come close. I can’t wait to try it. Also, I agree that white icing is the BEST compliment to devil’s food cake.

  8. I have made this cake twice and i can’t believe how moist it is, for the coffee i use 4 sachets of instant espresso from nescafé with 1 cup of boiling water. Never switching to another chocolate cake ever!!

  9. I dont have canolla oil, can i use vegetable oil instead? How do u make the hot coffee? I only have nescafe coffee powder.

    • Yes. I just made this last night and used vegetable oil in place of canola. I also used AP flour instead of cake flour just changed the measurements. And I always use instant coffee for these cake recipes that call for coffee and the cakes have came out perfect. Go ahead and try it, it’s moist and sinfully delicious.

      • Hi Destinie. What were the measurements you used for the AP flour?

        • Great cake and moist. This recipe is also nice with the dutch processed cocoa. If you need this for a wedding cake, I would suggest using APF for more structure. This is a pretty tender cake to move around and dowel.

          The substitution for cake flour would be for every cup of cake flour (listed) use 1 cup of APF plus 2 Tablespoons of sifted flour. To keep cakes moist from the inside out, without simple syrup, I always use 1 Tablespoon of real mayonnaise in the mixture when I put my butter in.

          • Sorry folks…..I had a typo in the APF conversion. It was actually 1 cup of APF minus 2 Tablespoons to use it instead of cake flour. It is PLUS 2 Tablespoons if you are trying to use cake flour instead of regular flour in a recipe.

  10. This cake was DELICIOUS! Made it for my guy’s family including his mom and picky grandma and OMG! It was all the rave. Thank you soooo much!

  11. My partner absolutely LOVED this recipe, I made this for him on our 1st anniversary and he just can’t get enough :D thanks Monique!!!!!

  12. I hope one day you HV your own cooking show !

  13. Hi Monique ! I just made this delicious moist chocolately cake and it is awesome ! My young adult daughters and I really love and enjoy making your recipes…thank you for your creative culinary talents and sharing with the world..God bless you and your family and much success !

  14. Linda billingsley

    What kind of cake flour is to be used? Bleached or unbleached cake flour. I want to make this tomorrow. . Thank you linda

  15. Neema Khoodeeram

    I did this cake yesterday for my mum on the occasion of her birthday as a surprise. :) It was a hit!! Thanks for sharing <3

  16. Tried these and they were delicious, super soft and chocolatey, but not too sweet, PERFECT! they are super easy to make also. I made 18 cupcakes and a small square cake. I used a raspberry butter cream and topped with a fresh raspberry :)

  17. hi guys what is the recipe for the WHITE FROSTING?

  18. Awesome recipe…thx u

  19. Hi am I able to make cup cakes with this recipe? And if so are there any adjuatments that need to be made? Also instead of buttermilk am I able to use sour cream mixed with a bit of milk?

  20. Linda billingsley

    I made your devils food cake two weeks ago, I will make another one today! Love love love them! Do you have any lemon cake recipes? Thank you!

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