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

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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 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.