Old Fashioned Devil’s Food Cake Recipe

Introduction

This Old Fashioned Devil’s Food Cake is a rich, moist chocolate cake that’s perfect for any celebration or a special treat. Made with intense cocoa and topped with a luscious chocolate frosting, it promises deep chocolate flavor and classic comfort in every bite.

Ingredients

• 2 and 1/4 cups all-purpose flour (270 grams)
• 1 cup cocoa powder, unsweetened non-alkalized (85 grams)
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 8 Tablespoons unsalted butter, at room temperature (113 grams)
• 2 cups granulated sugar (400 grams)
• 1/2 cup light brown sugar, firmly packed (106 grams)
• 3 large eggs plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1/3 cup vegetable oil (64 grams)
• 1 cup sour cream (245 grams), at room temperature
• 1 cup hot freshly brewed coffee (245 grams)
• 16 ounces high-quality semi-sweet chocolate, finely chopped (60%-62% cocoa preferred)
• 1 and 1/2 cups heavy cream
• 3 and 1/2 Tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 16 Tablespoons unsalted butter, at room temperature
• 1/8 teaspoon fine sea salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare two 9-inch round baking pans by spraying them with non-stick baking spray, lining the bottoms with parchment paper rounds, and spraying the parchment paper as well.
2. Step 2: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Step 3: Using a stand mixer with a paddle attachment (or a handheld mixer and large bowl), beat the butter at medium speed until smooth, about 1 minute.
4. Step 4: Gradually add both sugars, one at a time, beating until incorporated. Increase speed to high and beat until light and fluffy, about 4 minutes. Scrape down the bowl as needed.
5. Step 5: Add eggs and egg yolk one at a time, beating well after each addition and scraping the bowl sides as necessary. Beat in the vanilla extract until combined.
6. Step 6: In a spouted measuring cup, mix the vegetable oil and sour cream.
7. Step 7: On the lowest mixer speed, add the flour mixture in three parts, alternating with the sour cream mixture in two parts. Beat until just combined; you should still see faint streaks of dry ingredients.
8. Step 8: Pour in the hot coffee and let the batter sit undisturbed for 30 seconds. Then gently fold with a rubber spatula until evenly combined.
9. Step 9: Divide the batter evenly between the prepared pans (about 850 grams per pan) and smooth the tops.
10. Step 10: Bake for 38 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
11. Step 11: Let cakes cool in the pans on a wire rack for 20 minutes. Then invert onto racks and cool completely, about 1 hour.
12. Step 12: For the frosting, finely chop the chocolate and place it into a stand mixer bowl fitted with the whisk attachment.
13. Step 13: Heat the cream and corn syrup in a small saucepan over medium-high heat until just short of a rolling boil. Remove from heat and pour over the chopped chocolate.
14. Step 14: Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in the vanilla.
15. Step 15: With mixer on medium speed, add the butter one tablespoon at a time, beating well after each addition. Stir in the salt.
16. Step 16: Refrigerate the frosting, loosely covered, for about 1 hour until firm enough to spread. It can be made up to 24 hours ahead and chilled, then brought back to room temperature before use.
17. Step 17: Use a serrated knife to level the domed tops of each cake layer. Slice each cake in half horizontally to make 4 even layers. Save the scraps for decoration if you like.

Tips & Variations

• Use room temperature ingredients for better mixing and a smoother batter.
• For an extra moist cake, do not overmix once the flour is added.
• If you prefer, substitute hot water for the coffee, but coffee enhances the chocolate flavor beautifully.
• Decorate the cake with cake crumbs from the cut layers for a rustic look.
• Try adding a teaspoon of espresso powder to the batter for a deeper chocolate intensity.

Storage

Store the frosted cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Cake layers without frosting can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Dutch-processed cocoa powder instead of natural cocoa?

This recipe calls for natural, non-alkalized cocoa powder because it reacts properly with baking soda. Using Dutch-processed cocoa may affect the rise and texture, so adjustments would be needed.

How do I prevent my cake from drying out?

Make sure to measure flour correctly and avoid overbaking. Also, don’t skip the sour cream and oil as they keep the cake moist. Store wrapped tightly once cooled to retain moisture.

Old Fashioned Devil’s Food Cake Recipe

Print Recipe

★★★★★

4.9 from 655 reviews

This old fashioned Devil’s Food Cake features a rich, moist chocolate cake made with cocoa powder and hot coffee to enhance the chocolate flavor. It is layered with a luscious semi-sweet chocolate frosting made from heavy cream, corn syrup, and butter, delivering a classic decadent dessert perfect for any chocolate lover.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 two-layer 9-inch cake (4 layers after slicing) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 and 1/4 cups all-purpose flour (270 grams)
• 1 cup unsweetened non-alkalized cocoa powder (85 grams)
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 8 Tablespoons unsalted butter, room temperature (113 grams)
• 2 cups granulated sugar (400 grams)
• 1/2 cup light brown sugar, firmly packed (106 grams)
• 3 large eggs plus 1 egg yolk, room temperature
• 2 teaspoons vanilla extract
• 1/3 cup vegetable oil (64 grams)
• 1 cup sour cream, room temperature (245 grams)
• 1 cup hot freshly brewed coffee (245 grams)

Frosting

• 16 ounces high-quality semi-sweet chocolate, finely chopped (60%-62%)
• 1 and 1/2 cups heavy cream
• 3 and 1/2 Tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 16 Tablespoons unsalted butter, room temperature
• 1/8 teaspoon fine sea salt

Instructions

1. Prepare pans: Preheat oven to 350°F. Spray two 9-inch round baking pans with non-stick spray, line bottoms with parchment paper, and spray parchment as well. Set aside.
2. Sift dry ingredients: In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Cream butter and sugars: Using a stand mixer with paddle attachment or handheld mixer, beat butter at medium speed about 1 minute until smooth. Gradually add granulated and brown sugars, beating until incorporated. Increase speed to high and beat about 4 minutes until light and fluffy, scraping bowl as needed.
4. Add eggs and vanilla: Add eggs and egg yolk one at a time, beating well after each addition and scraping down sides as needed. Add vanilla and beat to combine.
5. Combine oil and sour cream: In a measuring cup, mix oil and sour cream together.
6. Add flour and sour cream mixtures: On lowest mixer speed, add flour in three parts alternated with sour cream mixture in two parts, beating just until combined. Some streaks of flour may remain.
7. Add hot coffee: Pour hot coffee into batter and let sit undisturbed 30 seconds. Gently fold with a spatula until evenly combined.
8. Fill pans and bake: Divide batter evenly (~850 grams each) into prepared pans. Smooth tops. Bake 38-45 minutes or until toothpick inserted in center comes out clean or with few moist crumbs.
9. Cool cakes: Let cakes cool in pans on wire rack 20 minutes. Then invert onto rack and cool completely, about 1 hour.
10. Prepare frosting – chop chocolate: Finely chop chocolate and place in bowl fitted with whisk attachment.
11. Heat cream and corn syrup: In small saucepan, heat heavy cream and corn syrup over medium-high heat just below boiling. Remove from heat and pour over chopped chocolate.
12. Melt chocolate: Let sit 2 minutes undisturbed. Stir gently until chocolate melts and mixture is smooth and glossy. Stir in vanilla extract.
13. Add butter to frosting: On medium mixer speed, add butter 1 tablespoon at a time, beating well after each addition until fully incorporated. Beat in salt.
14. Chill frosting: Refrigerate frosting loosely covered for about 1 hour or until spreadable. Can be made up to 24 hours ahead; bring to room temperature before use.
15. Level and slice cake layers: Using serrated knife, trim domed tops from cakes to flatten. Slice each cake horizontally in half to yield 4 even layers. Reserve scraps for decoration.

Notes

• Use room temperature ingredients for best mixing and texture.
• Non-alkalized cocoa powder provides a sharper chocolate flavor and reacts better with baking soda.
• Hot coffee intensifies the chocolate taste without making the batter watery.
• Let frosting come to room temperature before spreading for easier application.
• Store unfrosted cake layers wrapped in plastic wrap at room temperature up to 2 days or freeze for longer storage.
• Use high-quality chocolate between 60%-62% cocoa for a balanced semi-sweet flavor in frosting.
• If you prefer, substitute the vegetable oil with canola or light olive oil for a neutral taste.

Keywords: Devil’s Food Cake, chocolate cake, classic chocolate dessert, homemade chocolate cake, rich chocolate frosting