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

Scale

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

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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.