Devil’s Food Cake

A sinfully delicious Devil’s Food Cake made with rich cocoa powder, tangy sour cream and fresh, bittersweet coffee. This obscenely fudgy chocolate cake takes dessert to a whole new level of decadent goodness!
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This devilishly good Devil’s Food Cake is next-level indulgence boos! Made with decadent cocoa powder, rich sour cream, and a shot of fresh, bittersweet coffee, this fudgy devil’s food cake recipe is giving all the chocolate dessert goals. It’s so decadent, you’ll be in chocolate heaven after one bite no lie!

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Slice of Devils food cake on white plate in white background

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Five star review

“My Dad asked for this for his birthday. It was a huge hit! ”

—JEANETTE

Devil’s food cake is legit one of my fave chocolate cake varieties. Never too sweet, always fudgy, this crazy good dessert is a classic recipe that is sure to please y’all. Treat your family, friends or neighbors to this irresistibly wicked treat! I like to serve mine up with a not-to-sweet subtle yet light Swiss meringue frosting that is on point. Get into it y’all!

The Lowdown of The Best Devil’s Food Cake recipe

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: American Classic

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Rich Tender Chocolate Flavor

Skill Level: Easy y’all (No Sweat Fam!)

This ain’t just cake y’all; it’s a chocolate experience that’s designed to satisfy even the most demanding chocolate lovers’ cravings.

Trends come and go, but devil food cake is forever. It’s a tried and true classic that’s been satisfying sweet cravings for generations y’all. And that texture is absolutely moist and fluffy, thanks to our secret tip: hot coffee in the batter!

Whether it’s a birthday, anniversary, or Tuesday night, this devil’s food cake steals the show. Its universal appeal makes it a safe bet for any occasion.

Ingredients You’ll Need to Make Devil Food Cake

Butter, sugar, cocoa powder, eggs, vanilla, flour on white countertop to make devil food cake
  • Butter and Oil: I grab unsalted butter because it adds richness and that oil adds so much more moisture. Both together provide a perfect crumb and bite.
  • Sugars: I like to use a combo of light brown sugar and granulated so I get the perfect balance of sweetness plus the depth of molasses.
  • Eggs: These gives the devil food cake structure
  • Vanilla: This adds such a bomb aromatic essence to the cake.
  • Dutch Processed Cocoa Powder and Coffee: That powder gives rich chocolate flavor while also darkening the color of the cake and the coffee amps up the intensity even more.
  • Flour: This is the foundation of our cake.
  • Leavening: We get a nice little rise from baking soda and baking powder. It gets nice and fluffy y’all.
  • Salt: This helps balance all of the sweetness and enhance everything.
  • Sour Cream: That tangy richness keeps the cake super moist and tender.

How to Make Devil’s Food Cake

Flour, baking soda, baking powder and salt being sifted into a bowl on white countertop
1
Sift the flour, baking soda, baking powder, and salt.
Sifted flour ready in a glass bowl on white countertop
2
Once sifted together, set aside.
Butter and sugar in a glass bowl on white countertop
3
Mix the butter and sugar on medium speed for 3 minutes, until light and fluffy.
Eggs added to butter and sugar creamed together in glass bowl.
4
On low speed, add the eggs, on at a time.
Vanilla and oil added to bowl with creamed batter in glass bowl on white countertop
5
Add the oil and vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
Cocoa powder and hot coffee mixed together in glass bowl on white countertop
6
In a small bowl, whisk together the cocoa powder and hot coffee until smooth.
Chocolate mixture being added to cake batter on white countertop
7
With the mixer on low, add the chocolate mixture to the batter.
Flour mixture added to chocolate cake batter
8
Turn the mixer to low, , slowly add half of the flour mixture to the batter.
Sour cream added to devil's food cake batter in glass bowl.
9
Then add all the sour cream.
Final flour added to glass bowl to mix together.
10
Finally add the remaining flour mixture and fold with a spatula until combined.
Devil's cake batter added to two cake pans on white countertop.
11
Divide the batter evenly between the two prepared pans and smooth the tops.
Baked devil's food cake in cake pans on white countertop
12
Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 30 minutes, then turn the cakes out onto a wire rack and cool completely.
More frosting added to devil's food cake
13
Slice each cake layer in half horizontally. Place the bottom of the first cake, cut side up, on a flat serving plate and spread 1 cup of frosting on the top.
Spread the frosting on chocolate cake on white countertop
14
Place the top of the first cake, cut side down, on top and spread another 1 cup of frosting on top.
Frosting being added to cake layers
15
Next, place the top layer of the second cake on top, cut side up, and frost with another 1 cup of frosting. Finally, place the bottom layer of the second cake, bottom side up (so the top of the cake is flat). Frost the top and sides of the cake.

How to Serve this Devil Food Cake

Recipe Substitutions

  • Unsalted Butter: Swap in salted butter but just omit the salt in the recipe.
  • Sour Cream: Replace the sour cream with greek yogurt for a similar consistency.
  • Sugar: Swap in more all brown sugar or all granulated sugar if you don’t have both. Or if you just have granulated, make your own brown sugar by adding in molasses.
  • All-Purpose Flour: For a softer more tender cake, go with cake flour.
Sliced open Devil's Food Cake on white countertop

Recipe Variations and Additions

Expert Tips and Tricks for Devil’s Food Chocolate Cake

  • Keep the Coffee Kick: Nothing makes a rich devil’s food chocolate cake recipe like that little kick of coffee y’all. It makes that chocolate stand out, and trust me, you won’t even taste the coffee boos, trust me.
  • Don’t Overbake: Boos, make sure you watch that bake time like a hawk so you don’t dry out your layers.
  • Cool Completely Before Frosting: If you don’t want a super melty cake sliding around everywhere, make sure that the cake layers have cooled completely before frosting.
A slice of devil's food chocolate cake on a white plate ready to enjoy

How to Store Devil’s Food Cake

Make sure you wrap leftovers tightly with plastic wrap or place it in a cake carrier to keep it fresh for up to 3-4 days. If you need it to last any longer than that, add to the fridge.

Just make sure you let your devil’s food cake slices come back to room temp before you eat them.

How long will devil cake last in the fridge?

It should stay all good for up to 5 days.

Can I freeze?

Absolutely boos! Start by chilling the cake in the fridge so the frosting gets firm. Next cut slices, wrap them in plastic wrap and add to freezer bags releasing excess air. Label with the date. They should stay all good in the freezer for up to 3 months. Thaw in the fridge then bring back to room temp before you indulge again.

Frequently Asked Questions

Can I make devil’s food cake ahead of time?

Absolutely boos. You can wrap your layers super well and store in the fridge or even in the freezer then bring to room temp before frosting them.

How do I know when my devil food cake recipe is ready?

Try the good ole’ toothpick trick. Insert into the center and if it comes out clean or mostly clean, it’s good to go boos.

Can I turn this devil’s food chocolate cake into cupcakes?

Absolutely y’all. You can bake the batter in lined cupcake tins instead. Just lower the bake time.

A slice of Devil's food cake recipe being eaten.

Best Chocolate Cake Recipes

Sliced open Devil's Food Cake on white countertop

Devil’s Food Cake

A sinfully delicious Devil’s Food Cake made with rich cocoa powder, tangy sour cream and fresh, bittersweet coffee. This obscenely fudgy chocolate cake takes dessert to a whole new level of decadent goodness!
4.50 from 54 votes
Prep Time 15 minutes
Cook Time 30 minutes
Cool 30 minutes
Total Time 1 hour 15 minutes
Course: Dessert
Servings: 20 servings

Ingredients

  • 1 1/2 cups unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3/4 cup light brown sugar packed
  • 4 large eggs room temperature
  • 2 tbsp oil
  • 1 1/2 tbsp vanilla extract
  • 3/4 cup Dutch-processed cocoa powder
  • 3/4 cup hot brewed coffee
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp salt
  • 1 cup sour cream room temperature
  • Swiss Meringue Buttercream Find the Full Recipe HERE! if desired, halve the recipe

Instructions

  • Preheat oven to 350 degrees F. Grease two 9×2-inch round cake pans, line the bottoms with parchment paper, grease the parchment and flour the pans. Set aside.
  • In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
  • Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, on at a time. Add the oil and vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
  • In a small bowl, whisk together the cocoa powder and hot coffee until smooth. With the mixer on low, add the chocolate mixture to the batter.
  • Still with the mixer on low, slowly add half of the flour mixture to the batter, then all of the sour cream, then the remaining flour mixture, mixing each addition until combined. With a rubber spatula, fold the batter until it is well mixed.
  • Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 30 minutes, then turn the cakes out onto a wire rack and cool completely.
  • Slice each cake layer in half horizontally. Place the bottom of the first cake, cut side up, on a flat serving plate and spread 1 cup of frosting on the top. Place the top of the first cake, cut side down, on top and spread another 1 cup of frosting on top. Next, place the top layer of the second cake on top, cut side up, and frost with another 1 cup of frosting. Finally, place the bottom layer of the second cake, bottom side up (so the top of the cake is flat). Frost the top and sides of the cake. The cake can be stored, covered, for up to 3 days. If you use the meringue buttercream, the cake should be refrigerated; bring to room temperature prior to serving. If you use any other type of frosting (a traditional vanilla, chocolate, cream cheese, etc.), the cake can be stored at room temperature.

Notes

How to Store Devil’s Food Cake

Make sure you wrap leftovers tightly with plastic wrap or place it in a cake carrier to keep it fresh for up to 3-4 days. If you need it to last any longer than that, add to the fridge.
Just make sure you let your slices come back to room temp before you eat them.

How long will devil cake last in the fridge?

It should stay all good for up to 5 days.

Can I freeze?

Absolutely boos! Start by chilling the cake in the fridge so the frosting gets firm. Next cut slices, wrap them in plastic wrap and add to freezer bags releasing excess air. Label with the date. They should stay all good in the freezer for up to 3 months. Thaw in the fridge then bring back to room temp before you indulge again.
NOTES: For the Frosting, you can use my Swiss Meringue Buttercream but I would halve the recipe since it makes quite a lot of frosting!  
This cake naturally makes 2 layers however if you want to make 4 simple cut the two layers in half for a taller cake.
 

Nutrition

Calories: 337kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 265mg | Potassium: 142mg | Fiber: 2g | Sugar: 24g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
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Filed Under:  Cake, Dessert and Baking, Oven

Comments

4.50 from 54 votes (40 ratings without comment)

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