If you have a soft spot for chocolatey desserts that melt in your mouth, you absolutely must try The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe. This cake masterfully blends rich cocoa with a tender crumb that feels airy yet indulgent in every bite. The secret lies in how the ingredients come together to create a moist, delicate cake that’s not too dense but still packed with deep chocolate flavor. Whether it’s for a celebration or a comforting treat, this recipe turns out a stunning dessert that’s as beautiful as it is delicious.
Ingredients You’ll Need
The beauty of this recipe is how straightforward and accessible the ingredients are, yet each plays a crucial role in perfecting the taste, texture, and appearance. From the cocoa powder that gives the cake its signature chocolate richness to the buttermilk which adds a subtle tang and helps keep it incredibly tender, every element is essential.
- 2 cups all-purpose flour: Provides the structure for the cake ensuring a light and fluffy texture.
- 1 teaspoon salt: Enhances the flavor and balances the sweetness perfectly.
- 1 teaspoon baking powder: Helps the cake rise just right, creating that airy crumb.
- 2 teaspoons baking soda: Works with the buttermilk to give lift and tenderness.
- ¾ cup unsweetened cocoa powder (sifted): Offers that deep, luscious chocolate essence.
- 2 cups granulated sugar: Sweetens the cake while keeping the crumb light.
- 1 cup prepared hot coffee: Intensifies the chocolate flavor without overpowering.
- 1 cup canola oil: Keeps the cake moist and tender without heaviness.
- 1 cup buttermilk: Adds moisture and a slight tang for balance and softness.
- 2 eggs (room temperature): Bind everything together and add richness.
- 1 teaspoon vanilla extract: Lifts the flavor and rounds out the chocolate.
- 4 cups confectioners’ sugar (sifted): Creates the silky, smooth frosting base.
- 16 tablespoons unsalted butter, softened (2 sticks): Adds creaminess and body to the frosting.
- 3 tablespoons heavy whipping cream: Lightens the frosting for a fluffier finish.
- 1–2 teaspoons vanilla extract: Adds a sweet, aromatic note for the perfect 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 by setting your oven to 325°F (163°C), which is the ideal temperature to bake this cake evenly and gently. Grease your two 9-inch round cake pans and lightly dust them with flour. This step ensures the cakes release easily after baking—no sticking disasters here.
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. Mixing these dry components well is key for an even chocolate distribution and proper rising. Then, stir in the hot coffee, canola oil, and buttermilk. The warmth of the coffee intensifies the cocoa’s richness, while the oil keeps everything moist and the buttermilk tenderizes the crumb. Next, gently add the eggs and vanilla extract, mixing until the batter is silky smooth and inviting.
Step 3: Bake the Cake
Divide the batter evenly between the two prepared pans and slide them into the oven. Bake for about 30 minutes. The cake is done when a toothpick inserted in the center comes out clean, signaling that it is perfectly cooked through but still beautifully moist. Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely—this step prevents the cake from breaking apart.
Step 4: Prepare the Frosting
While the cakes cool, whip up the luscious frosting. Cream the softened butter with a mixer until it’s light and smooth. Gradually incorporate the sifted confectioners’ sugar to avoid lumps. Add the heavy cream and vanilla extract, then whip on medium speed until the frosting becomes fluffy, almost cloud-like. This sweet, buttery frosting is the ultimate complement to the rich cake, making every bite irresistibly creamy.
Step 5: Assemble the Cake
Once your cake layers have completely cooled, it’s time for the fun part—layering and frosting. Spread a generous amount of frosting between the layers to keep them moist and flavorful. Cover the top and sides with the remaining frosting, smoothing it out or piping decorations if you’re feeling fancy. You can also add sprinkles or chocolate shavings to personalize your masterpiece!
How to Serve The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Garnishes
The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe shines on its own but adding garnishes elevates it even further. Fresh raspberries, a sprinkle of chocolate curls, or a dusting of cocoa powder can add visual and flavor contrast that delights the senses. You could also try edible gold leaf for a touch of elegance at special occasions.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a dessert plate that feels indulgent yet balanced. Fresh berries or a simple berry compote offers a tart counterpoint to the rich chocolate, and a cup of black coffee or a creamy latte complements the cake’s flavors beautifully.
Creative Ways to Present
For gatherings, slice the cake into neat wedges and serve on colorful dessert plates with a drizzle of chocolate or caramel sauce. Alternatively, cut the cake into small squares for bite-sized treats perfect for parties or afternoon tea. Even more fun is layering the cake in a glass trifle bowl with layers of frosting and fruit for a show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
Leftover cake can be kept at room temperature in an airtight container for up to two days to retain its freshness. For longer storage, refrigerating is best to prevent the frosting from spoiling. Make sure to bring the cake back to room temperature before serving to enjoy its light and fluffy texture.
Freezing
You can freeze the cake layers without frosting by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before frosting and serving. This makes it easy to prep in advance and enjoy whenever you crave a chocolatey indulgence.
Reheating
If your cake has been refrigerated or frozen, warming individual slices in the microwave for 10-15 seconds can revive that fresh-from-the-oven softness. Just be careful not to overheat, or the frosting might melt. Enjoy warm with a fresh cup of coffee for the ultimate cozy treat.
FAQs
Why does this cake use hot coffee?
The hot coffee enhances the chocolate flavor without adding a pronounced coffee taste. Its warmth also helps dissolve the cocoa powder, making the cake richer and more moist.
Can I substitute ingredients for allergies?
Absolutely! You can substitute canola oil with other neutral oils like vegetable or avocado oil. For dairy-sensitive folks, try almond or oat milk mixed with a little vinegar instead of buttermilk, though it may slightly alter texture.
Is there a way to make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Ensure the blend is suitable for cakes to maintain the light, fluffy texture.
How do I know when the cake is fully baked?
The best test is inserting a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs (not wet batter), the cake is perfectly baked and will be moist without being underdone.
Can I make this cake vegan?
You can adapt this recipe by replacing eggs with flax or chia egg substitutes, using plant-based milk and vegan butter for frosting. Keep in mind, the texture might be slightly different, but it will still be delicious!
Final Thoughts
There’s something truly special about The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe that makes it a standout dessert in any setting. Its perfect balance of deep chocolate flavor and airy softness is a crowd-pleaser every time. I can’t wait for you to bake it, enjoy each slice, and maybe even share a piece (or two) with someone special. Trust me, once you try this recipe, it’s destined to become one of your favorites, just as it is in my kitchen!
Print
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
Description
This classic Devil’s Food Cake recipe delivers a rich, moist, and light chocolate cake that is perfectly balanced with a fluffy homemade buttercream frosting. The cake’s deep chocolate flavor is enhanced by the use of hot coffee, and the tender crumb comes from buttermilk and oil. Ideal for celebrations or any time you crave a decadent yet airy chocolate dessert.
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 and lightly dust them with flour to prevent sticking. Set the pans aside while you prepare the batter.
- 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. Slowly add the hot coffee, canola oil, and buttermilk, mixing thoroughly to blend all ingredients. Then stir in the room temperature eggs and vanilla extract until the batter is smooth and uniform. Divide the batter evenly between the two prepared pans.
- Bake the Cake: Place the pans in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before carefully removing them and placing on a wire rack to cool completely.
- Prepare the Frosting: Using a mixer, cream the softened unsalted butter until smooth and fluffy. Gradually add the sifted confectioners’ sugar, mixing well after each addition. Pour in the heavy whipping cream and vanilla extract, then continue to mix on medium speed for 2 to 3 minutes until the frosting is light, airy, and spreadable.
- Assemble the Cake: After the cakes have completely cooled, spread a generous layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the entire outside of the cake evenly. Decorate with additional frosting or sprinkles as desired for a polished finish.
Notes
- Ensure eggs are at room temperature for better batter incorporation and cake texture.
- Sifting the cocoa powder and confectioners’ sugar helps prevent lumps and creates a smoother batter and frosting.
- Using hot coffee intensifies the chocolate flavor without adding bitterness.
- Allow cakes to cool completely before frosting to prevent melting the buttercream.
- Canola oil helps keep the cake moist and tender compared to butter-only recipes.
