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 devil’s food cake in my opinion; dark, chocolatey, super moist, fluffy and light.
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 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.
Afterall, 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.
Watch me make this super moist and fluffy devils food cake from start to finish!
The Recipe
Moist & Fluffy Devils Food Cake
By divas can cook
Recipe type: Cake
Ingredients
- 2 cups all-purpose flour (be sure to measure properly)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ 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
- ½ tablespoon vanilla extract
Instructions
- 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.
- Serve.
Notes
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.
Great recipe! Have you tried making a large batch and freezing for later use?
Hie Diva .Thanks for all the recipes im enjoying baking and cooking.Your inspiring me.
This recipe is the BEST!! My family loves it!! Thank you!!
I’m so glad you guys enjoy it!
Going to try this today
Hi. Your recipe says “2 cups cake flour or sifted all purpose flour” but i saw somewhere in the comments the APF conversion is 1c flour MINUS 2T. Can you please confirm? Do I use 2c APF or 1c minus 2T. Thank you.
This is my family’s favorite chocolate cake–it’s easy, moist, delicious, and it turns out perfect every single time we make it. (I do bake it at 350 instead of 325.) I have tried many chocolate cake recipes and nothing has ever come close to this one!
Anybody?. I just put the batter in the oven. Tasted and tasted real chocolaty . But very thin. Most of my mixes are sour cream based and are quite thick. Is this the normal? 15 minutes in and not rising yet. Hmmm. Anyone who has made this please respond??????