Devil’s Food Cake

Why You’ll Love This Recipe

I love how this cake turns out intensely chocolaty without being overly sweet. Thanks to the combination of Dutch-processed cocoa, hot coffee, and buttermilk, the cake stays moist and full of depth. The texture is soft yet sturdy, making it perfect for layered celebration cakes or just a cozy weekend bake. Paired with silky chocolate buttercream, it’s a showstopper that never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 2 cups (250 g) all-purpose flour

• ¾ cup (89 g) Dutch-processed cocoa powder

• 2 cups (400 g) granulated sugar

• 1 teaspoon baking powder

• 2 teaspoons baking soda

• ½ teaspoon kosher salt

• 1 cup hot brewed coffee (strong)

• 1 cup buttermilk (room temperature)

• ½ cup vegetable oil

• 2 large eggs (room temperature)

• 2 teaspoons vanilla extract

For the chocolate buttercream frosting:

• 1 cup (2 sticks / 227 g) unsalted butter (softened)

• ½ cup (59 g) Dutch-processed cocoa powder

• 3 cups (375 g) confectioners’ sugar

• ¼ cup heavy whipping cream (plus more if needed)

• 2 teaspoons vanilla extract

• 1 pinch kosher salt

Directions

Preheat oven and prepare pans

I preheat the oven to 350°F, then grease and flour two 8-inch round cake pans. I line the bottoms with parchment paper to ensure the cakes release cleanly.

Make the cake batter

In a large bowl, I sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. I whisk to combine.
In a separate bowl, I whisk the hot coffee, buttermilk, vegetable oil, eggs, and vanilla until smooth.
I pour the wet mixture into the dry ingredients and stir gently until the batter is smooth. It will be thin—that’s perfect for a moist cake.

Bake

I divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Once baked, I let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. I remove the parchment paper and let them cool completely before frosting.

Make the chocolate buttercream

In a large mixing bowl, I beat the softened butter until light and fluffy, about 2 minutes.
Then I add the cocoa powder and mix until fully incorporated.
Next, I gradually alternate adding the confectioners’ sugar and heavy cream, beating well after each addition. This creates a smooth and fluffy consistency.
Finally, I mix in the vanilla extract and a pinch of salt. If the frosting is too thick, I add extra cream—one tablespoon at a time—until it’s perfectly spreadable.

Assemble and frost

I place one cake layer on a serving plate and spread about ¼ to ½ cup of frosting over the top. Then I place the second cake layer on top and use the rest of the frosting to cover the top and sides. I smooth it out with a spatula and decorate as I like—with chocolate shavings, sprinkles, or just a clean finish.

Servings and timing

This recipe makes 12 generous slices and takes about 50 minutes from start to finish (including baking time). I like to give the cake a little time to chill or sit at room temperature after frosting so it sets nicely.

Variations

I sometimes add a teaspoon of espresso powder to enhance the chocolate flavor even more. For a festive touch, I top it with crushed peppermint or fresh berries. If I want a more luxurious finish, I use chocolate ganache instead of buttercream. And when I want to scale down, I make it as cupcakes—just bake for 18–20 minutes.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. When chilled, I let it sit at room temperature for 30 minutes before serving. For longer storage, I wrap slices individually and freeze them—great for a treat on demand.

FAQs

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

I don’t recommend it for this recipe. Dutch-processed cocoa gives a smoother, richer flavor and reacts better with the baking soda and baking powder here.

What does the coffee do in the recipe?

The coffee enhances the chocolate flavor without making the cake taste like coffee. I promise—it just deepens the richness.

Can I make this cake ahead of time?

Yes, I often bake the layers a day ahead and store them wrapped at room temperature. I frost the next day for maximum freshness.

Can I use a different frosting?

Absolutely. While chocolate buttercream is classic, I’ve also used cream cheese frosting or peanut butter frosting for fun twists.

How do I keep the cake moist?

The coffee, oil, and buttermilk help keep the cake naturally moist, but I always store it tightly covered to lock in freshness.

Conclusion

Devil’s Food Cake is one of those timeless desserts that always delivers. It’s rich, moist, and full of deep chocolate flavor that’s balanced by a light and creamy frosting. Whether I’m baking it for a birthday, a celebration, or just because, it’s a recipe I return to again and again for that perfect chocolate cake experience.

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