If you crave a rich, decadent chocolate treat that feels like a big warm hug, you have to try this Moist and Tender Devil’s Food Cake Recipe. It perfectly balances intense cocoa flavor with a soft, melt-in-your-mouth texture that keeps you coming back for more. Every bite offers a heavenly blend of deep chocolate richness and tender crumb, making it an absolute showstopper for birthdays, celebrations, or simply when you want something special to savor. Trust me, this cake will quickly become your go-to whenever you need a chocolate boost!
Ingredients You’ll Need
This Moist and Tender Devil’s Food Cake Recipe calls for ingredients that are simple yet essential, each playing a crucial role in delivering that unbeatable texture, rich flavor, and luscious color. From the smooth unsalted butter that adds tenderness, to the Dutch-processed cocoa powder which deepens the chocolate profile, every component is thoughtfully chosen to create perfection.
- All-purpose flour: Provides the structure and body to the cake without making it heavy.
- Unsweetened cocoa powder (Dutch-processed): Gives that intense chocolate flavor and a beautiful dark hue.
- Baking soda and baking powder: Work together to ensure the cake rises with a tender crumb.
- Salt: Enhances and balances the sweetness and chocolate depth.
- Buttermilk (or milk + vinegar): Adds moisture and a subtle tang that tenderizes the crumb.
- Hot water: Blooming the cocoa and espresso powder intensifies the chocolate aroma.
- Instant espresso powder (optional): Boosts the chocolate flavor, making it richer without tasting like coffee.
- Unsalted butter, softened: For richness and that dreamy, moist texture.
- Granulated sugar: Sweetens while helping to make the cake tender and light.
- Eggs: Bind the ingredients and add moisture for a soft cake.
- Vanilla extract: Brightens the overall flavor and complements the chocolate beautifully.
- Powdered sugar: Essential for a smooth, luscious frosting.
- Heavy cream: Adds creaminess and perfect spreadability to the frosting.
- Pinch of salt (for frosting): Balances sweetness and enhances cocoa flavor in the frosting.
How to Make Moist and Tender Devil’s Food Cake Recipe
Step 1: Prep Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and preparing two 8- or 9-inch round cake pans. Grease and flour them or line with parchment paper to ensure your cake layers come out effortlessly. In a medium bowl, whisk together the flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. This step ensures all dry ingredients are evenly combined for a consistent bake.
Step 2: Mix the Wet Ingredients
In another bowl, stir together the hot water and instant espresso powder (if you’re using it) to bloom the chocolate flavors. Then, add the buttermilk, which brings moisture and slight acidity that helps tenderize the cake crumb beautifully.
Step 3: Cream Butter and Sugar
Using a mixer, cream the softened butter and granulated sugar together until light and fluffy—about 2 to 3 minutes. This aeration is key to giving your cake that tender lift and soft texture.
Step 4: Incorporate Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. The eggs provide structure while keeping the batter moist. Stir in the vanilla extract to help boost the overall flavor and add a lovely hint of warmth.
Step 5: Combine Wet and Dry Mixtures
Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—overmixing can lead to a tough cake, so gentle folding keeps the crumb tender and light.
Step 6: Bake the Cake
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Step 7: Prepare the Chocolate Frosting
Beat softened butter until creamy, then add cocoa powder, powdered sugar, vanilla, salt, and heavy cream. Beat everything together until smooth and fluffy. Add more cream, a tablespoon at a time, if you want a softer spreadable consistency.
Step 8: Frost and Assemble
Once your cake layers are completely cooled, generously frost the top of the first layer, then place the second layer on top and finish frosting the top and sides. Feel free to get creative with your decorating or keep it simple to let the cake shine on its own.
How to Serve Moist and Tender Devil’s Food Cake Recipe
Garnishes
Sprinkle mini chocolate chips between layers or on top for an extra bit of texture and chocolate pop. Fresh raspberries or a dusting of powdered sugar add a touch of elegance and a subtle tart contrast that pairs wonderfully with the luscious chocolate.
Side Dishes
This decadent cake shines on its own, but serving it with a scoop of vanilla bean ice cream or a dollop of whipped cream takes the indulgence to a whole new level. A cup of freshly brewed coffee or a robust red wine can also beautifully complement the depth of chocolate flavors.
Creative Ways to Present
Try layering this cake as a trifle with whipped cream and chocolate shavings for a stunning dessert centerpiece. Or slice it into small squares, drizzle with caramel, and serve on pretty dessert plates for a charming party treat. The versatility of this Moist and Tender Devil’s Food Cake Recipe really makes it a crowd-pleaser in any format.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keeping it covered ensures it stays moist and tender, just like when freshly baked.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge and frost when ready to serve to preserve that incredible fresh-from-the-oven taste and texture.
Reheating
If you prefer enjoying your cake slightly warm, pop a slice in the microwave for 10 to 15 seconds. This briefly warms the frosting and intensifies the chocolate taste without sacrificing the cake’s moist and tender quality.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can substitute with natural unsweetened cocoa powder, but the flavor will be slightly more acidic and the color a bit lighter. You may want to adjust the leavening by adding a touch of baking soda to balance the acidity.
Is there a dairy-free option for this recipe?
Absolutely! Use dairy-free butter substitutes and swap the buttermilk for a plant-based milk mixed with a little vinegar or lemon juice to mimic the acidity. Choose a dairy-free cream alternative for the frosting to keep it indulgent and smooth.
What’s the difference between Devil’s Food Cake and regular chocolate cake?
Devil’s Food Cake uses more cocoa and often Dutch-processed cocoa powder, which results in a richer, darker chocolate flavor and a moister texture compared to classic chocolate cake recipes.
Can I make this recipe into cupcakes?
Yes! Simply pour the batter into cupcake liners filling about two-thirds full and bake for 18–22 minutes. Keep an eye on them as baking times vary, but they make perfect individual servings for parties and gatherings.
How do I prevent my cake from drying out?
Make sure not to overbake and always use fresh ingredients. Wrapping the cake layers tightly when storing helps retain moisture, and using buttermilk in the recipe naturally keeps the crumb soft and tender.
Final Thoughts
This Moist and Tender Devil’s Food Cake Recipe is truly a treasure for chocolate lovers who want a cake that satisfies every craving with its luscious texture and rich flavor. Once you try it, you’ll see why it’s become such a beloved classic. So, grab your mixing bowls and get ready to make a cake that’s not just delicious but utterly unforgettable. Happy baking!
Print
Moist and Tender Devil’s Food Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour (plus cooling and frosting time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist and Tender Devil’s Food Cake is a rich, classic chocolate dessert perfect for any occasion. Featuring a deep chocolate flavor enhanced by optional espresso powder, it boasts a perfectly moist crumb thanks to buttermilk and a velvety cocoa buttercream frosting. This American favorite delivers indulgence in every bite and keeps well for days, making it an ideal treat to share with friends and family.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
- 1/2 cup hot water
- 2 teaspoons instant espresso powder (optional)
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup heavy cream (plus more if needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or alternatively, line the bottoms with parchment paper for easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until fully combined and aerated.
- Combine Wet Ingredients for Cake Batter: In a separate small bowl, dissolve the instant espresso powder (if using) in the hot water. Then stir in the buttermilk, ensuring the mixture is smooth and well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar using a mixer on medium speed until the mixture is light in color and fluffy in texture, about 2 to 3 minutes.
- Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition to incorporate fully. Then stir in the vanilla extract to infuse the batter with a gentle sweetness.
- Combine Batter Components: Alternately add the dry ingredient mixture and buttermilk mixture to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently until just combined, taking care not to overmix to keep the cake tender.
- Divide and Bake: Evenly distribute the batter between the prepared pans, smoothing the tops with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean indicating doneness.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then carefully turn them out onto wire racks to cool completely before frosting.
- Make the Frosting: Beat the softened butter until creamy. Add cocoa powder, powdered sugar, vanilla extract, salt, and heavy cream. Beat until the frosting becomes fluffy and smooth. Add extra heavy cream 1 tablespoon at a time if the frosting needs to be softer and more spreadable.
- Assemble and Decorate: Once the cake layers are completely cooled, frost the top of one layer, then stack the second layer on top. Spread frosting evenly over the top and sides of the cake, decorating as desired.
Notes
- This cake stays moist for days and actually improves in flavor after resting overnight.
- For added texture and an extra chocolate surprise, sprinkle mini chocolate chips or crushed chocolate cookies between the cake layers before frosting.
