Devil's Food Cake
User Reviews
5
Devil's Food Cake
Description
The Devil's Food Cake recipe combines butter, milk, water, and cocoa powder gently heated together, sometimes with instant coffee, which enhances the chocolate depth. The wet mixture is cooled before mixing with flour, sugars, baking soda, baking powder, and salt to ensure proper leavening and texture. Sour cream is folded in for moisture and tender crumb, and eggs with vanilla extract provide structure and flavor.
Baked in two 8-inch pans at 350°F, the cake layers become moist with a soft texture and rich chocolate taste. The recipe is versatile; it can also be made as cupcakes or in a 9x13 pan, with adapted baking times. A toothpick test ensures doneness, with moist crumbs preferred for fudgy texture.
This cake is ideal for frosting with chocolate or other favorite frostings, making a suitable dessert or party cake. It can be prepared days in advance, wrapped tightly and stored at room temperature, or frozen before frosting for convenience.
Adjusting coffee presence allows either brewed coffee or instant coffee or simply water alone, affecting flavor intensity. Baking pan sizes can be adapted, with corresponding baking durations and methods noted in the instructions.
Ingredients
- 1 cup butter unsalted
- ½ cup milk whole
- 1 cup water
- ¾ cup Dutch-process cocoa powder
- 1 teaspoon instant coffee optional, see note
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup sour cream
- 2 large egg room temperature preferred
- 2 teaspoons vanilla extract
- 1 batch chocolate frosting or your favorite frosting
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.
Notes
- You can substitute brewed coffee for the water and instant coffee to enhance chocolate flavor or use only water if preferred.
- This recipe works in two 9" pans (bake 28-30 minutes), 8" pans (35 minutes), 9x13" pan (about 30 minutes), or as 24 cupcakes (17-18 minutes); adjust baking times accordingly.
- Use the toothpick test for doneness; it should come out clean or with moist, fudgy crumbs.
- Prepare the cake up to two days ahead by baking then wrapping tightly and storing at room temperature.
- The cake freezes well un-frosted for up to one month before thawing and frosting.
- After frosting, store the cake sealed at room temperature for 48 hours or refrigerated for up to 5 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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