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Devil's Food Cake
5 from 129 votes

Devil's Food Cake

Devil's Food Cake is a rich chocolate cake made with cocoa, butter, sour cream, and a touch of coffee or instant coffee to deepen the chocolate flavor. The batter bakes into moist layers that are perfect for frosting. This cake’s tender crumb and dark chocolate taste suit celebrations or everyday indulgence.

Prep Time
20 mins
Cook Time
33 mins
Total Time
53 mins
Servings: 12 slices
Calories: 405 kcal
Course: Dessert, Cake
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a medium-sized saucepan, combine butter, milk, water, cocoa powder, and instant coffee.
  3. 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.
  4. In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt.
  5. Whisk the chocolate mixture briefly once more to combine then Pour into flour mixture. Stir until smooth.
  6. Add sour cream and stir until combined.
  7. Add eggs and vanilla and stir well until batter is smooth.
  8. 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).
  9. 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).
  10. 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

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%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 405

% 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.