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
Scale
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.
