If you’re searching for a dessert that combines rich chocolate flavor with a light and airy texture, look no further. The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe is a timeless favorite that delivers on every level — velvety cocoa, moist crumb, and a frosting so smooth it almost melts in your mouth. This cake is perfect for any celebration or simply when you need a serious chocolate pick-me-up that never disappoints.
Ingredients You’ll Need
Don’t be intimidated by the list — these ingredients are straightforward but essential to create a cake that’s both light and decadently chocolatey. Each element plays a unique role in crafting the perfect texture, flavor, and beautiful dark color that defines this classic.
- 2 cups all-purpose flour: Provides structure while keeping the cake tender and soft.
- 1 teaspoon salt: Balances the sweetness and enhances chocolate flavor.
- 1 teaspoon baking powder: Helps the cake rise evenly for a fluffy texture.
- 2 teaspoons baking soda: Reacts with buttermilk to give the cake a light crumb.
- ¾ cup unsweetened cocoa powder (sifted): The heart of the cake’s rich chocolate flavor.
- 2 cups granulated sugar: Sweetens and tenderizes the crumb.
- 1 cup prepared hot coffee: Deepens the chocolate notes and adds moisture.
- 1 cup canola oil: Keeps the cake moist without heaviness.
- 1 cup buttermilk: Adds tanginess and tenderness to the crumb.
- 2 eggs (room temperature): Bind the ingredients and provide richness.
- 1 teaspoon vanilla extract: Enhances and rounds out all the flavors.
- 4 cups confectioners’ sugar (sifted): Creates a smooth, sweet frosting perfect for frosting the cake.
- 16 tablespoons unsalted butter, softened (2 sticks): The base of the luscious frosting, lending creaminess.
- 3 tablespoons heavy whipping cream: Lightens the frosting and makes it silky smooth.
- 1–2 teaspoons vanilla extract: Adds aromatic depth to the frosting.
How to Make The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Step 1: Preheat the Oven and Prepare the Pans
Start off right by setting your oven to 325°F (163°C). Greasing your cake pans thoroughly and dusting with flour ensures that your beautiful cake layers will release effortlessly post-baking, preserving their delicate texture and appearance.
Step 2: Prepare the Cake Batter
In a large bowl, whisk together the dry ingredients — flour, salt, baking powder, baking soda, cocoa powder, and sugar — so everything is nicely combined and aerated. Then add your warm coffee, oil, and buttermilk; mixing these creates that moist, tender crumb we all love. Finally, stir in the eggs and vanilla extract until the batter is smooth and glossy. The batter will smell divine, hinting at the chocolatey delight to come!
Step 3: Bake the Cake
Divide the batter evenly between the prepared pans to ensure uniform baking. Slide them into the oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. It’s tempting to peek, but trust the process — your patience will be rewarded with spongy layers that spring back when touched.
Step 4: Cool the Cakes
Let the cakes rest in the pans for approximately 10 minutes after baking. This short cooling period allows the structure to set just enough for easy handling. Then transfer the cakes onto wire racks to cool completely before frosting. Cooling completely is key to prevent melting your carefully crafted frosting.
Step 5: Prepare the Frosting
Create the frosting by creaming softened butter with a mixer until smooth and fluffy — this is what’ll make your fingers want to dip right in! Gradually add the sifted powdered sugar for an even sweetness. Then pour in the heavy cream and vanilla extract, and continue mixing on medium speed until the frosting is light and billowy. This magic frosting will perfectly complement the rich chocolate cake layers.
Step 6: Assemble the Cake
Once cooled, place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second layer and cover the entire cake with the remaining frosting. If you’re feeling festive, add sprinkles or chocolate shavings for an extra touch of whimsy. The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe is ready to dazzle your taste buds.
How to Serve The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Garnishes
A simple dusting of cocoa powder or a handful of chocolate curls adds elegance and extra chocolaty appeal. For a contrast, fresh raspberries or strawberries provide a pop of color and a delightful tartness that pairs beautifully with the rich cake.
Side Dishes
Serving a slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream elevates the indulgence. A drizzle of raspberry sauce or caramel can also lend a sweet counterpoint to this classic dessert.
Creative Ways to Present
For special occasions, consider layering the cake with fresh fruit or adding edible gold leaf to the frosting. You can also transform leftover cake into decadent trifle layers or cake pops — delicious ways to keep the joy going beyond just the slice.
Make Ahead and Storage
Storing Leftovers
Cover your leftover cake tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days. This keeps the layers moist and the frosting fresh without it drying out.
Freezing
If you want to save some for later, freeze the cake (unfrosted) by wrapping it in plastic wrap and aluminum foil for up to 3 months. Thaw fully in the refrigerator before frosting for best results.
Reheating
Cake is best enjoyed at room temperature, so allow frozen or refrigerated cake to sit out for about 30 minutes before serving. Avoid microwaving as it can dry out the cake or affect the frosting texture.
FAQs
Can I substitute the coffee with something else?
Yes, you can swap coffee with hot water or hot milk, but coffee enriches the chocolate flavor and adds depth that’s hard to beat. Using coffee is highly recommended for the BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe.
Why is buttermilk important for this recipe?
Buttermilk provides acidity that reacts with baking soda to help the cake rise and yields a tender, moist crumb. Without it, your cake might end up denser and lacking that perfect fluffiness.
Can I use butter instead of canola oil?
You can substitute melted butter for oil, but keep in mind that oil contributes moisture without heaviness, making the cake lighter. If you prefer butter, expect a slightly denser texture but rich buttery flavor.
How should I store the frosting if I make it ahead?
Store the frosting in an airtight container in the refrigerator for up to 3 days. Before frosting the cake, bring it back to room temperature and re-whip it for that fluffy consistency.
Can this cake be made into cupcakes?
Absolutely! The batter works wonderfully for cupcakes; bake at 350°F (175°C) for about 18-22 minutes or until a toothpick comes out clean. Just adjust baking time accordingly and enjoy individual servings of The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe.
Final Thoughts
Trust me when I say, The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe isn’t just a dessert — it’s an experience. With every bite, you’ll appreciate the balance of moisture, airiness, and intense chocolate flavor. I encourage you to try this recipe soon; it’s sure to become a cherished favorite in your baking repertoire and impress everyone lucky enough to share it with you.
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The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Devil’s Food Cake recipe delivers a light, fluffy, and richly chocolatey cake perfect for any celebration. Featuring a moist cocoa-flavored batter made with hot coffee and buttermilk for enhanced depth and tenderness, it is layered and frosted with a velvety buttercream frosting. Easy to prepare and bake, this classic dessert satisfies chocolate lovers with its moist crumb and smooth, creamy frosting.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup unsweetened cocoa powder, sifted
- 2 cups granulated sugar
- 1 cup prepared hot coffee
- 1 cup canola oil
- 1 cup buttermilk
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
Frosting Ingredients
- 4 cups confectioners’ sugar, sifted
- 16 tablespoons unsalted butter, softened (2 sticks)
- 3 tablespoons heavy whipping cream
- 1–2 teaspoons vanilla extract
Instructions
- Preheat the Oven and Prepare the Pans: Preheat your oven to 325°F (163°C). Grease two 9-inch round cake pans with butter or non-stick spray, then lightly dust with flour to ensure the cakes release easily after baking. Set the pans aside.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, sifted cocoa powder, and granulated sugar until well combined. Pour in the prepared hot coffee, canola oil, and buttermilk. Mix until the batter is smooth and homogenous. Then add the eggs and vanilla extract, stirring gently until fully incorporated and smooth. Divide the batter evenly between the two prepared pans, smoothing the tops.
- Bake the Cake: Place the pans in the preheated oven and bake for about 30 minutes. Check for doneness by inserting a toothpick into the center of each cake; it should come out clean or with a few moist crumbs attached. Once done, allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
- Prepare the Frosting: Using a stand or hand mixer, beat the softened unsalted butter on medium speed until creamy and smooth. Gradually add the sifted confectioners’ sugar, mixing well after each addition to prevent lumps. Pour in the heavy cream and vanilla extract, then continue to beat on medium speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Once the cake layers have completely cooled, place one layer on a serving plate. Spread a generous amount of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake evenly. Decorate with additional frosting swirls, sprinkles, or chocolate shavings as desired. Chill briefly if needed to set the frosting before serving.
Notes
- Ensure eggs are at room temperature for better batter consistency.
- Sifting cocoa powder and confectioners’ sugar helps avoid lumps in batter and frosting.
- Hot coffee intensifies the chocolate flavor without adding a coffee taste.
- Allow cakes to cool completely before frosting to prevent melting.
- For a richer flavor, use Dutch-processed cocoa powder instead of natural cocoa.
- Storage: Cover leftovers and refrigerate for up to 4 days or freeze for up to 1 month.
