Unlock the rich, timeless flavor of a 120-year-old classic with this incredibly easy Devil’s Food Cake. It’s a quick, deeply chocolatey, and supremely moist dessert that comes together in one bowl, delivering a foolproof, show-stopping treat that feels both nostalgic and perfectly modern.
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Why You Will Love This Recipe
This recipe is my ultimate chocolate cake redemption. As a kid, I treasured the store-bought Devil Dogs in my lunchbox, but the day I baked this historic Devil’s Food Cake at home, it completely eclipsed those memories. The simple act of blooming cocoa in hot coffee creates a depth of flavor that feels both sophisticated and comforting, making this the only chocolate cake recipe I ever need.
Ingredients
For the cake
- 1 1/4 cups (180ml) brewed coffee
- 10 tablespoons (140g) unsalted butter
- 1 cup (85g) cocoa powder
- 1 3/4 cups (373g) light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
For the frosting
- 1/2 cup (113g) unsalted butter, room temperature
- 1 1/2 cups (180g) powdered sugar
- 1/4 cup (21g) cocoa powder
- 1/8 teaspoon kosher salt
- 1/2 cup (85g) chopped semi-sweet chocolate or chocolate chips, melted and cooled
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Step-by-step instructions for making the recipe
- Preheat your oven to 350°F. Generously grease a 9×13-inch cake pan with butter or baking spray.
- Bloom the cocoa: In a medium saucepan, heat the coffee and butter over medium heat just until the butter melts. Remove from heat and pour into a large mixing bowl. Immediately add the cocoa powder and whisk until the mixture is completely smooth and slightly thickened.
- Make the batter: To the cocoa mixture, add the brown sugar, eggs, and vanilla extract. Whisk until fully combined and smooth.
- Add the flour, baking powder, baking soda, and salt to the bowl. Use the whisk to gently stir the batter until just combined and no dry streaks remain. The batter will be thick.
- Pour the batter into the prepared pan and spread it evenly. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack and let the cake cool completely to room temperature.
- Make the frosting: In a large bowl using a hand mixer, beat the softened butter, powdered sugar, cocoa powder, and salt together. Start on low speed to avoid a dust cloud, then increase to medium until the mixture is smooth.
- Add the melted, cooled chocolate to the frosting and beat until fully incorporated, scraping down the bowl as needed.
- Pour in the vanilla extract and milk. Beat for another 30 seconds until the frosting is smooth and spreadable. If it’s too thick, add more milk one tablespoon at a time.
- Frost the cooled cake by spreading the frosting evenly over the top with an offset spatula or the back of a spoon. Slice and serve.
Devil’s Food Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Generously grease a 9×13-inch cake pan with butter or baking spray.
- Bloom the cocoa: In a medium saucepan, heat the coffee and butter over medium heat just until the butter melts. Remove from heat and pour into a large mixing bowl. Immediately add the cocoa powder and whisk until the mixture is completely smooth and slightly thickened.1 1/4 cups brewed coffee, 10 tablespoons unsalted butter, 1 cup cocoa powder
- Make the batter: To the cocoa mixture, add the brown sugar, eggs, and vanilla extract. Whisk until fully combined and smooth.1 3/4 cups light brown sugar, 3 large eggs, 2 teaspoons vanilla extract
- Add the flour, baking powder, baking soda, and salt to the bowl. Use the whisk to gently stir the batter until just combined and no dry streaks remain. The batter will be thick.2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt
- Pour the batter into the prepared pan and spread it evenly. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack and let the cake cool completely to room temperature.
- Make the frosting: In a large bowl using a hand mixer, beat the softened butter, powdered sugar, cocoa powder, and salt together. Start on low speed to avoid a dust cloud, then increase to medium until the mixture is smooth.1/2 cup unsalted butter, 1 1/2 cups powdered sugar, 1/4 cup cocoa powder, 1/8 teaspoon kosher salt
- Add the melted, cooled chocolate to the frosting and beat until fully incorporated, scraping down the bowl as needed.1/2 cup chopped semi-sweet chocolate or chocolate chips
- Pour in the vanilla extract and milk. Beat for another 30 seconds until the frosting is smooth and spreadable. If it’s too thick, add more milk one tablespoon at a time.1 teaspoon vanilla extract, 2 tablespoons milk
- Frost the cooled cake by spreading the frosting evenly over the top with an offset spatula or the back of a spoon. Slice and serve.
Notes
FAQ
Can I make this without coffee?
Yes, you can substitute hot water for the coffee. The coffee serves to intensify the chocolate flavor without making the cake taste like coffee, but hot water will still work well.
How do I turn this into a layer cake?
Divide the batter evenly between two greased and parchment-lined 9-inch round pans. Bake at 350°F for about 25 minutes. Double the frosting recipe to fully cover the top, middle, and sides of the two-layer cake.
How should I store the cake?
Store the cake, covered tightly, at room temperature for up to 3 days. You can also refrigerate it, but bring it to room temperature before serving for the best texture and flavor.