I enjoy this recipe because it creates a chocolate cake that is incredibly rich and moist. The cocoa powder gives the cake a deep chocolate flavor while the coffee enhances the overall richness.
Another reason I like making this cake is its simplicity. Even though the final result tastes impressive, the batter comes together quickly with basic pantry ingredients.
I also appreciate how versatile this cake can be. I can bake it as a Bundt cake, a sheet cake, or even cupcakes depending on the occasion.
Most of all, I enjoy decorating it with different frostings or glazes. Whether I use chocolate ganache, buttercream, or cream cheese frosting, the cake always tastes wonderful.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 3/4 cup cocoa powder 2 cups granulated sugar 1 cup canola oil 2 eggs 1 teaspoon vanilla 1 cup milk 1 cup brewed coffee, room temperature
Directions
I begin by preheating the oven to 325°F and greasing and flouring a Bundt pan or another baking pan of my choice.
In a large mixing bowl, I sift together the flour, cocoa powder, salt, baking soda, and baking powder. I set this dry mixture aside.
In another bowl, I combine the sugar, oil, vanilla, and eggs. I beat the mixture for about 2–3 minutes until everything becomes smooth and well blended.
With the mixer on a low setting, I gradually add the dry ingredients to the wet mixture. I mix gently until everything is just combined, making sure not to overmix.
Next, I pour in the milk and the brewed coffee. I continue mixing until a thin, smooth batter forms.
I transfer the batter into the prepared baking pan and place it in the oven.
I bake the cake until it is fully cooked and a toothpick inserted into the center comes out clean. The internal temperature of the cake should reach about 210°F.
After baking, I let the cake cool in the pan for about 5 minutes. Then I carefully turn it out onto a wire rack and allow it to cool completely before decorating.
Finally, I frost or glaze the cake as desired before slicing and serving.
Servings and Timing
Servings: about 12 servings
Prep time: 15 minutes Cooking time: 35–45 minutes (depending on pan type) Cooling time: about 45 minutes Total time: about 1 hour 30 minutes
Variations
Sometimes I like to bake the batter in two 9-inch round cake pans and add a layer of chocolate frosting between them.
Another variation I enjoy is using the batter to make cupcakes. They bake faster and are perfect for parties or gatherings.
If I want a richer finish, I drizzle the cake with warm chocolate ganache after it cools.
I also occasionally pair the cake with peanut butter buttercream or cream cheese frosting for a slightly different flavor combination.
Storage/Reheating
I store leftover cake in an airtight container at room temperature for up to three days.
If the cake has cream-based frosting, I place it in the refrigerator where it will stay fresh for about five days.
Before serving refrigerated cake, I usually let it sit at room temperature for about 20 minutes so the texture softens again.
I can also freeze slices by wrapping them tightly and storing them in the freezer for up to two months.
FAQs
Why Is Coffee Added To The Cake Batter?
I use brewed coffee because it enhances the chocolate flavor without making the cake taste like coffee.
Can I Bake This Cake In Different Pans?
Yes, I can bake the batter in Bundt pans, round cake pans, sheet pans, or even cupcake tins. The baking time may change depending on the pan size.
What Frosting Works Best With Devil’s Food Cake?
I enjoy pairing this cake with chocolate ganache, chocolate buttercream, vanilla buttercream, or cream cheese frosting.
How Do I Know When The Cake Is Done Baking?
I insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Can I Make This Cake Ahead Of Time?
Yes, I often bake the cake a day in advance and frost it later once it has cooled completely.
Conclusion
I enjoy baking Nana’s Devil’s Food Cake because it delivers a rich, classic chocolate flavor that never goes out of style. The moist texture, deep cocoa taste, and simple preparation make it a recipe I can return to again and again. Whether I decorate it with frosting or serve it plain, it always feels like a slice of comforting homemade tradition.
The best Nana’s Devil’s Food Cake recipe with rich cocoa flavor and a soft, tender crumb. This nostalgic homemade chocolate cake is perfect for birthdays, celebrations, or classic family desserts.
Author:Sarah
Prep Time:15 minutes
Cook Time:35–40 minutes (depending on pan used)
Total Time:About 55 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup cocoa powder
2 cups granulated sugar
1 cup canola oil
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 cup brewed coffee, cooled to room temperature
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a Bundt pan, two 9-inch cake pans, or a 9×13-inch baking pan.
In a large mixing bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In another bowl or stand mixer, beat the sugar, oil, vanilla extract, and eggs until well combined, about 2–3 minutes.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture and mix until just combined. Avoid overmixing.
Add the milk and brewed coffee, mixing until a smooth and thin batter forms.
Pour the batter into the prepared baking pan and bake until done. The cake is ready when a toothpick inserted in the center comes out clean or the internal temperature reaches about 210°F (99°C).
Remove the cake from the oven and allow it to cool in the pan for 5 minutes.
Carefully turn the cake out onto a wire rack and let it cool completely before frosting or serving.
Notes
Coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee.
Do not overmix the batter, as this can make the cake dense.
Use high-quality cocoa powder for the richest chocolate flavor.
The cake can be baked in several pans depending on preference.
