Devil's Food Cake
User Reviews
5.0
228 reviews
Excellent
Devil's Food Cake
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Rich, fudgy, and super moist, my Devil's Food Cake is a recipe you're going to want to bookmark and save! Recipe includes a how to video!
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Ingredients
- 1 1 cup unsalted butter
- ½ ½ cup whole milk
- 1 1 cup water
- ¾ ¾ cup Dutch-process cocoa powder
- 1 1 teaspoon instant coffee optional, see note
- 2 2 cups all-purpose flour
- 1 1 cup granulated sugar
- 1 1 cup light brown sugar firmly packed
- 1 ½ 1 ½ teaspoons baking soda
- 1 1 teaspoon baking powder
- 1 1 teaspoon salt
- ¾ ¾ cup sour cream
- 2 2 large eggs room temperature preferred
- 2 2 teaspoons vanilla extract
- 1 1 batch chocolate frosting or your favorite frosting
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Instructions
- Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
- In a medium-sized saucepan, combine butter, milk, water, cocoa powder, and instant coffee.
- Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
- In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt.
- Whisk the chocolate mixture briefly once more to combine then Pour into flour mixture. Stir until smooth.
- Add sour cream and stir until combined.
- Add eggs and vanilla and stir well until batter is smooth.
- Evenly divide batter into prepared baking pans and bake on 350F (175C) for 30-35 minutes or a toothpick inserted in the center comes out clean or with fudgy crumbs (preferred, as sometimes a clean toothpick can indicate the cake is overdone).
- Allow to cool in the baking pans for 15 minutes then run a knife along the edge to loosen it from the pan and carefully invert onto a cooling rack to cool completely (be careful, the pans will still be hot).
- Cool completely before frosting.
Equipments used:
Notes
- Instead of using water and instant coffee you can instead just use 1 cup of your favorite coffee. The coffee enriches the chocolate flavor of the cake and I recommend it, but if you have neither coffee nor instant coffee the recipe can be made with just water (it'll still be good!).
- This recipe may be baked in two 9” pans (bake for 28-30 minutes) or it will make 24 cupcakes (bake for 17-18 minutes).
- This recipe will also work in a 9x13" pan baked for approximately 30 minutes. Always use the toothpick test to check for doneness: a toothpick inserted in the center should come out clean or with moist, fudgy crumbs (preferable).
- A bundt pan will also work though I have not tried this recipe in a bundt pan myself so cannot comment on the bake time.
- You may make the cake up to two days in advance of frosting and serving. Simply bake and cool then wrap tightly in plastic wrap. I store at room temperature.
- This cake may be prepared, cooled, and frozen for up to a month before thawing and frosting. After frosting, the cake may be stored in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Serving
1slice (without frosting)
Calories
405kcal
(20%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
367mg
(15%)
Potassium
212mg
(6%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
618IU
(12%)
Vitamin C
1mg
(1%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1slice (without frosting) | |
| Calories | 405kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 367mg | 15% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
228 reviews
Excellent
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