Watch me make this super moist and fluffy devils food cake from start to finish!
We LOVE devil’s 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 devil’s 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 devil’s food cake and then sprinkle the top or sides with lots of mini chocolate chips (didn’t have any chocolate chips on hand, boooo) but a dark fudge frosting or ganache 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.
After all, the cake is the star here. It’s full of that dark chocolate flavor that’s enhanced 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 nice crumb texture.
Oh and don’t forget a tall glass of milk or ice water to wash it all down.
Moist & Fluffy Devils Food Cake
- 2 cups all-purpose flour be sure to measure properly
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup hot coffee plain
- 1 cup canola oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- WHITE FROSTING enough for 2 layer cake
- 4 cups confectioners sugar
- 2 sticks butter softened
- 3 tablespoons heavy whipping cream
- 1/2 tablespoon vanilla extract
- Preheat oven to 325 F.
- 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.
I use to use cake flour with this recipe, but now I prefer all-purpose for more stability.