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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 39 reviews
Moist & Fluffy Devils Food Cake
Cook time
Total time
  • 2 cups cake 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.
~TIPS~ Be sure to grease AND flour cake pans to prevent sticking.



  1. 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!!

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

  3. 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!

  4. 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!!!!!

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

  6. 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 !

  7. 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

  8. 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

  9. 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 :)

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

  11. Awesome recipe…thx u

  12. 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?

  13. 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!

  14. I made this cake yesterday for a restaurant I bake for. I keep hearing about how coffee is a must use in chocolate cakes so I tried yours. I’m not sure there are words to describe how rich and moist this cake is. I am very, very impressed. I made mine with two different frostings. One was a fudge frosting for the middle and a chocolate buttercream for the sides and the top. The customers at Rossely’s are flipping for this cake. This will be a mainstay in my arsenal from now one. Thanks for the post.

  15. im gonna make this one also this week but im gonna use splender instead of regular sugar, blessing to you

  16. Hello im want to try this one also but i want to use slpender instead of regular sugar, your cakes recipes will be used in my house regular blessing to you

  17. I live in Mexico, and they don’t have buttermilk here. Is there a substitute? Maybe sour cream or yoghurt with a little milk to thin it? Also can I use butter instead of oil, and if so, how much butter?

    I really would like to make a devil’s food cake for my friends here (and for me too). Can you believe it, they grow chocolate here in Chiapas, but they only make white cake!? Thanks — Sue

    • You can measure out 1 cup of milk (240 ml) take away a tablespoon of it (15ml) and add one tablespoon (15ml) of vinegar, leave it for 5-10 minutes until it curdles and there is your buttermilk :)

  18. Can i substitute buttermilk with sour cream? Thanks in advance!

  19. yuuuuuuuuuuuuumy i will do this recipe

  20. I just made this cake for the 2nd time. This cake the bomb!!!!! Thanks so much for sharing this. I love all your recipes!!!!!

  21. Can I sub the coffee or just leave it out?

  22. I made this cake for my mom’s birthday. this cake is unbelievably delicious. thanks so much for sharing this recipe

  23. this the best cake I’ve ever eaten!!! thank you so much. I would absolutely love to see the recipe for your yellow cake.

  24. Hi, I live in the Uk and we don’t have cake flour. There are all these suggestions on how to make alternatives but I don’t have the time. Could I substitute with plain/all purpose flour or even self raising?!
    If so how would the measurements vary. I quite like thw texture of your red velvet recipe. Please note, I have never had devils food cake and have no clue what thw consistency is meant to be like

    • Oh, can I also substitue canola oil eith vegetable oil because I don’t believe we have that either across the pond. If we do, it’s prbably not widely available

  25. This cake is unreal soooooooo good. I have found out you cannot go wrong with any of your recipes.
    Lady you are the bomb.

  26. can you please gice me the ingredients in gram and dl? i live in norway, so i have no idea what cup is or a stick of butter :P

  27. This chocolate cake is the best ever! It makes me so happy that I can make a chocolate cake from scratch. This is one of the first cakes I’ve ever made from scratch and I’ve made it about 10 times now. lol

  28. This cake is crazy delicious. The house smells like chocolate cake. Thanks. You rock again!!!!!!

  29. Just made this cake. My husband is losing his mind. He can’t believe that this cake is so chocolaty and moist. He loves the icing. The house smells like chocolate when you come in. You rock Thanks.

  30. looks great! I cant wait to try the recipe… but just a suggestion… is there anyway of getting measurements that are universally friendly? I live in sydney australia so Im having to constantly try and figure out how much is what….

    other than that… THANK U!!! ur recipes are super easy and so user friendly! My red velvet cupcakes came out PERFECT!

  31. Hey Monique! Love this recipe! I can’t find a poppyseed cake recipe anywhere!! Do you think you can help me out??

  32. Made cupcakes from this recipe today and they were a huge hit! Thanks Diva! You are awesome!

  33. why did you use vanilla icing instead of chocolate? is it better that way?

  34. What a magnific recepie !!! JUST like it shows !! Exelent. I will LOVE to have a recepie for a white cake as GOOD And fluffy.

  35. it was awesome …i am not a good baker but wen i baked it it was just came out as 100% everybody liked it even my sister who thinks she is a pro was like :O
    really really thank you ^_^
    the cake was beautiful :*

  36. you are amazing!! I love this no-fail recipe. Iv made a few times and it is always a hit. Thnk u so very much.love from India

  37. I just made this last night! It was super easy! Absolutely delicious & moist! Looks & taste like it came from a bakery! I used two 8.5 inch cake pans, which took about 10 minutes longer! The layers baked nice & high! I wish I could post a picture! The frosting taste like HEAVEN! This would be amazing with shredded coconut on top! Monique, just want to let you know that I appreciate what you do here! There’s nothing badder, than a woman who can put her foot in some food! God bless you! Muahhhhhhh

  38. I just made this recipe for a Christmas party and put mint flavor in the icing tinted it green and decorated with Andes mints. It was AMAZING!!!! Really moist and perfect flavor. I will be making it for holidays and my birthday.

  39. how do i make hot coffee?

  40. Have made it today-LOVE IT!

  41. It came out so good that I could have just a few bites :) Thanks a lot!

  42. Recipe sounds delicious. Can I use regular flour instead of cake flour?

  43. Dear Monique,
    I live in Europe, and love Your American style cakes. I came out with this frosting, ´cause I like frostings less sweet (but even my Cuban husband loves it, and he normally goes for sweeter treats). To make it sweeter, just add some more sweetened condensed milk. I let the cake stand night over, or a least some hours.
    Very nice blog.

    CHOCOLATE FROSTING (enough for 2 layer cake)
    150 grams of Dark Chocolate (70%)
    50 grams of Milk Chocolate (or substitute with Dark Chocolate for stronger flavor)
    ½ cup of sweetened condensed milk
    ¼ cup of butter, softened
    200 grams of mascarpone

  44. Hi, I just want to say that this recipe is awesome and it is definitely a keeper (:

  45. Hi dear….really tempted to bake this lovely cake…but I am really new to baking. What’s cake-flour…can I use all-purpose flour (Maida)….Waiting for ur reply!!!

  46. Hi, may I know how many ML in one cup??? Thx got answering.

  47. I made this cake today and it was fantastic!! Light, fluffy and great texture. Do you have a recipe for a white cake? I love all of your recipes.

  48. Just want to ask regarding your Butter stick. Can you just inform how many grams the Butter are? In here our butter are 250 grams. We dont have small one likeyours. Pls & thks.

  49. Just loved the way u bake…Ur accent fascinates me to watch the video again & again. Can’t wait to give it a try…

  50. I’ve made this cake twice and it gets better every time. The second time around, however, I made it with my own recipe for a cocoa icing. Everyone enjoyed it both times. I will absolutely continue to use this recipe!

  51. Hello!! I made this cake, for my birthday on August 30th. It was sooo moist. It was better than any store bought birthday cake. Thanks you so much for this recipe. Keep them coming. I would love to see a lemon cake recipe

  52. Hey Monique! I want to try this recipe but i was wondering if we could put nutella in the recipe? If so what do u think I should do? I love ur recipes! U’re always my go-to website when I need a great recipe!

  53. Hey ! I made this recipe and I lust say this was wonderful !! The cake is so moist and the frosting very nice too. But, my cake was not as beautiful as yours because when I iced it, the frosting was full of little crumbs. This looked SO ugly :(
    It was my first time using buttercream to coat a cake, though. Have you any advice for me ? =)

    • Rainbow, I found a trick online for that. Do your middle frosting, after you put on the top cake lightly frost sides & top ( there will be crumbs). Pop in the freezer for a few mins 10-15 (icing should be firm). Take out & use the rest of the frosting to frost top & sides again (crumbs will be gone),

  54. hi,is this cake sturdy enough for fondant?i plan to use it along with chococlate ganache

  55. Look soooooooooooooo delish cant wait to try it, thanks Diva

  56. absolutely delicious, although I found the baking soda a bit over powering in flavor so I reduced it down to 1 1/4 teaspoons and it was much better, and I did a cherry flavor in my icing instead but a real hit very yummy I have put this on my favorites for cooking..thx

  57. OMGGGG,,this cake is the BOMB,,i just made it and amazing is all I can say!!!!!

  58. Excellent recipe.

  59. Hello Monique, what kind of coffee do you prefer for this cake??

  60. I tried this cake and it was the best devils food cake I have ever made. Can you please put a recipe of a basic vanilla cake.

  61. Hmmm… it’s really moist!!!!! I pinned this 10 days ago and my daughter tried it today. Guess what, I’m about to finish my slice now. Getting ready for another one :)

  62. omg just made this!!! i think i found a winner!!!!! perfect !!!!!!

  63. What type of cups are you using? I’m located in Australia and I would love to try this recipe out but unfortunately I have no idea what the measurements are. If you could help out that’d be awesome! Thank you! And I adore your accent!

  64. I made this cake for Father’s Day… Monique it was amazing!! I did bake in a 9×13 because I was cooking a lot today. It was easy and delicious!! Thanks for the recipe!

  65. Hi there!

    This is the first time I leave you a comment and the first time I try one of your recipes; just HAD TO tell you how wonderful and easy it was!

    A really moist, fluffy and delicious cake, my whole family just loved it. We don’t have buttermilk here in France so I just used regular milk and it worked just fine. Thanks for all your lovely recipes!

  66. Hello monique, to be very honest you are the most amazing baker in the world! Every recipe of yours shall be considered the best in the world you are the only chef that i am 100% sure what i make will be the best i watch your youtube channel everyday. Your so amazing. Keep up the good or shall i say exceptional work. You’ll always be my favorite. Cooking/baking should be proud of you! <3

  67. Can I make cupcakes with this recipe? if so, what alterations must be made?

  68. I was soo in the mood for this and I can not wait to try this!

    I have been on a hunt for a lemon cake and I CAN NOT find one…can u please share one with us PLEASE!!!!

  69. I have been waiting for a basic chocolate cake recipe that I could trust to be actually fluffy and moist. This website I trust because I’ve had success with all your recipes. Cant wait to try this.

  70. I made this today! The taste was so good. Cake is moist and full of flavor . However I was a bit impatient and apply the frosting a little too early when the cake hasn’t completely cool down… So the frosting melted a bit .. But this is definitely a good recipe! Will make again!

  71. I will def need to try this recipe! How about your sister’s Lemon Cake? It looks delicious.

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