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Devils Food Cake
Mia

Devil's Food Cake

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 493
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 1/4 cups brewed coffee 180ml
  • 10 tablespoons unsalted butter 140g
  • 1 cup cocoa powder 85g
  • 1 3/4 cups light brown sugar 373g
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour 240g
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
For the Frosting
  • 1/2 cup unsalted butter 113g, room temperature
  • 1 1/2 cups powdered sugar 180g
  • 1/4 cup cocoa powder 21g
  • 1/8 teaspoon kosher salt
  • 1/2 cup chopped semi-sweet chocolate or chocolate chips 85g, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Equipment

  • 9x13-inch Cake Pan
  • Medium Saucepan
  • Large Mixing Bowl
  • Hand Mixer

Method
 

  1. Preheat your oven to 350°F. Generously grease a 9x13-inch cake pan with butter or baking spray.
  2. 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
  3. 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
  4. 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
  5. 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.
  6. Transfer the pan to a wire rack and let the cake cool completely to room temperature.
  7. 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
  8. 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
  9. 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
  10. 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

Blooming the cocoa in hot coffee is the secret to an intensely chocolatey flavor. For a layer cake, divide the batter between two 9-inch round pans and bake for 25 minutes; double the frosting for full coverage.