Devil’s Food Cake
User Reviews
4.9
Devil’s Food Cake
Description
This Devil’s Food Cake recipe creates a moist, tender chocolate cake by mixing sifted cocoa powder and oil into creamed butter and sugars, then incorporating eggs, sour cream, and hot coffee. The sour cream adds richness and keeps the crumb soft, while the coffee deepens the chocolate flavor without making it taste like coffee. The flour is combined with baking soda, baking powder, and salt for texture and proper rise.
The cake batter is beaten to a light and fluffy consistency, and careful attention is paid to mixing steps to prevent over-developing gluten, which could toughen the cake. The resulting layers bake in 9-inch pans and can form domes, which should be trimmed for stacking. The cake is finished with chocolate buttercream frosting for a classic presentation.
Measure flour by weight when possible for best results, and bring eggs to room temperature to facilitate easier mixing. Avoid overbaking to maintain moistness; a toothpick test with a few crumbs indicates doneness.
Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup butter room temperature (113g, unsalted
- 1 cup cocoa powder sifted (100g, Dutch-processed
- ½ cup vegetable oil (120ml)
- 1½ cups granulated sugar (300g)
- ½ cup light brown sugar 110g, packed
- 3 large egg room temperature
- 1 tablespoon vanilla extract
- ½ cup sour cream room temperature (120g)
- 1 cup milk room temperature (120ml)
- 1 cup coffee 240ml, hot
- buttercream frosting chocolate
Instructions
- Preheat the oven to 350F. Butter and flour 2 (9-inch) round cake pans, or lightly spray with baking spray, and line the bottoms with parchment paper.
- In a large bowl, sift together the flour, baking soda, salt, and baking powder.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, add the butter. Beat on medium speed until creamy. In a medium bowl, whisk together the cocoa powder and oil. Add to the butter along with the sugars. Beat on medium speed until very light and fluffy, about 5 minutes, stopping to scrape down the bowl a few times during mixing.
- With the mixer running, add the eggs, one at a time, beating well after each addition. Stop to scrape down the bowl as needed throughout mixing. Beat in vanilla.
- With the mixer on low speed, add a third of the flour mixture followed by half of the milk and half of the sour cream. Continue alternating between the flour, milk, and sour cream until combined. Scrape down the bowl. Add the hot coffee and carefully whisk together until well combined. Pour the batter into the prepared cake pans.
- Bake for 40 to 45 minutes or until the cakes are starting to pull away from the sides of the pans and the center springs back when gently pressed. Let the cakes cool completely in the pans. Carefully invert the cakes and remove the parchment paper. (The cakes are very tender and delicate so be gentle.)
For the Assembly:
- If desired, cut each cake layer in half horizontally, creating 4 thin rounds. Place a cake layer on a cake stand, spread about 3/4 cup of frosting over the top. Repeat with the remaining cake layers. Spread the remaining frosting all over the outside of the cake. The assembled cake can be covered and stored at room temperature for up to 5 days.
Notes
- Use a scale to measure flour for accuracy and avoid a dense cake texture.
- Bring eggs to room temperature before mixing to blend more evenly into the batter.
- Trim domed cake tops with a serrated knife for even stacking, or use cake strips to prevent doming.
- Do not overbake; test doneness with a toothpick that should show a few crumbs when inserted.
- Sift cocoa powder before mixing to prevent lumps and ensure smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 85g | 28% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 515mg | 21% |
| Potassium | 310mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 63g | 126% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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