Devil’s Food Cake with Chocolate Frosting Recipe
Devil’s food cake is a rich, moist chocolate cake that’s often described as the ultimate indulgence for chocolate lovers. This classic dessert, known for its deep, dark chocolate flavor and tender crumb, is perfectly complemented by a luscious chocolate frosting. Whether you’re baking for a special occasion or simply satisfying a craving, this recipe will guide you through creating a devil’s food cake that is nothing short of heavenly.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder (preferably Dutch-process)
- 1 ¾ cups granulated sugar
- ½ cup unsalted butter, at room temperature
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 1 cup hot coffee (or hot water)
For the Chocolate Frosting:
- 1 cup unsalted butter, at room temperature
- 3 ½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4-6 tablespoons heavy cream or milk
Instructions
1. Prepare the Cake:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent the cake from sticking. - Mix the Dry Ingredients:
In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder. Sifting helps to ensure that these ingredients are evenly distributed and that the cocoa powder doesn’t clump. - Cream the Butter and Sugar:
In another large bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. The mixture should be pale in color, and the sugar should start to dissolve into the butter. - Add the Eggs and Vanilla:
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix well. The batter should be smooth and creamy. - Incorporate the Oil:
Gradually add the vegetable oil to the batter, mixing until it’s fully incorporated. The oil helps to keep the cake moist and tender. - Alternate Adding Dry Ingredients and Buttermilk:
Add the dry ingredients to the batter in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Avoid overmixing, as this can lead to a dense cake. - Add the Hot Coffee:
Slowly pour in the hot coffee (or hot water) while mixing on low speed. The batter will be thin, but this is normal for devil’s food cake. The coffee enhances the chocolate flavor and adds to the cake’s moistness. - Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should spring back when lightly pressed. - Cool the Cakes:
Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely. It’s important that the cakes are fully cooled before frosting.
2. Prepare the Chocolate Frosting:
- Cream the Butter:
In a large bowl, beat the butter on medium speed until creamy and smooth, about 2-3 minutes. - Add Cocoa Powder and Sugar:
Gradually add the sifted cocoa powder and powdered sugar to the butter, beating on low speed until combined. Be sure to scrape down the sides of the bowl as needed. - Add Vanilla and Cream:
Add the vanilla extract and 4 tablespoons of heavy cream or milk. Beat on medium speed for 2-3 minutes until the frosting is smooth and creamy. If the frosting is too thick, add more cream, one tablespoon at a time, until you reach the desired consistency. - Adjust to Taste:
Taste the frosting and add a pinch of salt if needed. This helps to balance the sweetness and enhance the chocolate flavor.
3. Assemble the Cake:
- Level the Cakes:
If the cakes have domed tops, use a serrated knife to level them for easier stacking. This will ensure that your cake layers sit evenly on top of each other. - Frost the First Layer:
Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting on top, making sure it extends to the edges. - Add the Second Layer:
Carefully place the second cake layer on top of the first. Press down gently to secure it in place. - Frost the Entire Cake:
Use the remaining frosting to coat the top and sides of the cake. For a smooth finish, use a spatula or offset knife to evenly spread the frosting. If you prefer a more rustic look, use the back of a spoon to create swirls and peaks in the frosting.
4. Serve and Enjoy:
Your devil’s food cake with chocolate frosting is ready to serve! Slice and enjoy with a glass of milk or a cup of coffee. This cake is rich and indulgent, making it perfect for special occasions or when you’re in the mood for a decadent treat.
Storage Tips:
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep the cake fresh for longer, refrigerate it for up to a week, but be sure to bring it to room temperature before serving. This cake also freezes well; just wrap it tightly in plastic wrap and aluminum foil before freezing.