Devil’s Food Cake with Chocolate Frosting

Devil’s Food Cake with Chocolate Frosting is the epitome of indulgence—a deeply rich, moist, and airy chocolate cake that melts in your mouth with every bite. Unlike regular chocolate cake, Devil’s Food Cake is darker, fluffier, and more intense in chocolate flavor. It gets its name from its decadent, almost sinful richness that feels “too good to be true.” Paired with a silky, luscious chocolate frosting, this cake is a true celebration of everything a chocolate lover dreams of.

This classic American dessert has been adored for generations for its perfectly balanced flavor—neither too sweet nor too bitter—and its irresistibly tender crumb. Whether served at birthdays, holidays, or as a weekend treat, it’s a timeless dessert that never fails to impress.

Why I Love This Recipe

I love this Devil’s Food Cake because it captures the essence of pure chocolate comfort. The cake itself is moist and tender, yet light, thanks to the combination of cocoa powder, butter, and buttermilk. The deep, intense cocoa flavor is perfectly complemented by a smooth, creamy chocolate frosting that’s both rich and balanced.

It’s a dessert that makes you slow down and savor every forkful. I love how it feels luxurious without being overly complicated to make. Each layer stays soft for days, and the frosting brings that perfect balance of sweetness and creaminess. For me, it’s the definition of chocolate perfection.

Why It’s a Must-Try Dish

This cake is a must-try because it’s the ultimate chocolate experience—moist, rich, and elegant. Here’s why you shouldn’t skip it:

• Perfect texture balance: Fluffy yet fudgy, with a melt-in-your-mouth crumb.
• Incredible flavor depth: The combination of cocoa, coffee, and butter creates a bold chocolate profile.
• Versatility: Works beautifully for birthdays, anniversaries, or simple Sunday baking.
• Crowd-pleasing: Everyone—from kids to adults—loves its classic, comforting taste.
  It’s one of those recipes that feels like a bakery-quality dessert you can master right in your own kitchen.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 30–35 minutes
• Cooling and Frosting Time: 1 hour
• Total Time: About 2 hours

Servings and Calories

• Servings: 12 slices
• Calories: Approximately 560 calories per serving

Course and Cuisine

• Course: Dessert
• Cuisine: American

Ingredients

For the Cake:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder (preferably Dutch-process)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• ¾ cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk, room temperature
• 1 cup hot brewed coffee (or boiling water)

For the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ¼ cup heavy cream or milk (plus more if needed)

Cooking Directions

1. Preheat oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
3. Cream butter and sugar: Beat butter and sugar together until light and fluffy.
4. Add eggs and vanilla: Mix in eggs one at a time, then add vanilla extract.
5. Combine wet and dry ingredients: Alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix just until combined.
6. Add hot coffee: Gradually pour in hot coffee and mix gently until smooth. The batter will be thin—this gives the cake its moist texture.
7. Bake: Divide the batter evenly between pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Cool completely: Let cakes cool in pans for 10 minutes, then transfer to wire racks.
9. Prepare frosting: Beat butter until creamy, then gradually add powdered sugar, cocoa, salt, and vanilla. Add cream and beat until smooth and fluffy.
10. Assemble the cake: Place one cake layer on a serving plate, spread with frosting, add the second layer, and frost the top and sides.

Step-by-Step Preparation Method

Step 1: Preheat oven to 350°F (175°C) and prepare cake pans.
Step 2: Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
Step 3: Cream butter and sugar until pale and fluffy.
Step 4: Add eggs one at a time, mixing after each, then add vanilla.
Step 5: Add dry ingredients alternately with buttermilk.
Step 6: Mix in hot coffee until smooth.
Step 7: Pour batter evenly into pans and bake 30–35 minutes.
Step 8: Cool layers completely before frosting.
Step 9: Make frosting by creaming butter and gradually adding cocoa, sugar, and cream until smooth.
Step 10: Assemble and frost cake as desired.

How to Serve

Serve Devil’s Food Cake at room temperature for the best texture. Use a warm knife for clean slices. It pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate syrup. For a sophisticated presentation, garnish with chocolate curls or fresh berries.

Recipe Tips

• Use hot coffee instead of water to deepen the chocolate flavor.
• Don’t overmix the batter—this helps keep the cake light and tender.
• Cool completely before frosting to prevent melting.
• Use high-quality cocoa powder for a richer flavor.
• Sift powdered sugar and cocoa before adding to frosting for a smooth texture.

Variations

• Mocha Devil’s Food Cake: Add 1 tablespoon espresso powder to the batter and 1 teaspoon to the frosting for a coffee-chocolate twist.
• Mint Chocolate Version: Add a few drops of peppermint extract to the frosting for a refreshing minty flavor.
• Layer with Ganache: Spread a thin layer of chocolate ganache between the cake layers for an extra touch of luxury.
• Salted Caramel Topping: Drizzle salted caramel over the frosted cake for a sweet-salty contrast.
• Cupcake Version: Bake the batter in muffin tins for 18–20 minutes for individual servings.

Freezing and Storage Time

• Room Temperature: Store covered for up to 3 days.
• Refrigerator: Keeps well for up to 5 days in an airtight container.
• Freezer (Unfrosted Layers): Wrap each cooled cake layer tightly in plastic wrap and freeze for up to 2 months.
• Freezer (Frosted Cake): Freeze the frosted cake for up to 1 month. Thaw overnight in the refrigerator before serving.

Special Equipment Needed

• Two 9-inch round cake pans
• Electric mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Wire cooling racks
• Offset spatula for frosting

Conclusion

Devil’s Food Cake with Chocolate Frosting is a timeless dessert that defines indulgence and comfort in every bite. Its moist, tender crumb and deep chocolate flavor make it a standout among classic cakes. Whether you serve it at a celebration or simply to satisfy a craving, this recipe is sure to become a favorite. The combination of rich cocoa and smooth frosting creates the perfect harmony of taste and texture—making it the ultimate chocolate lover’s dream come true.

Print Recipe

Devil’s Food Cake with Chocolate Frosting

Author: Laura Bennett Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 30 mins Cook Time 30 mins Rest Time 60 mins Total Time 2 hrs

Calories: 560 calories per serving

Description

Devil’s Food Cake with Chocolate Frosting is the epitome of indulgence—a deeply rich, moist, and airy chocolate cake that melts in your mouth with every bite. Unlike regular chocolate cake, Devil’s Food Cake is darker, fluffier, and more intense in chocolate flavor.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cake:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder (preferably Dutch-process)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• ¾ cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk, room temperature
• 1 cup hot brewed coffee (or boiling water)

For the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ¼ cup heavy cream or milk (plus more if needed)

Instructions

1. Preheat oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
3. Cream butter and sugar: Beat butter and sugar together until light and fluffy.
4. Add eggs and vanilla: Mix in eggs one at a time, then add vanilla extract.
5. Combine wet and dry ingredients: Alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix just until combined.
6. Add hot coffee: Gradually pour in hot coffee and mix gently until smooth. The batter will be thin—this gives the cake its moist texture.
7. Bake: Divide the batter evenly between pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Cool completely: Let cakes cool in pans for 10 minutes, then transfer to wire racks.
9. Prepare frosting: Beat butter until creamy, then gradually add powdered sugar, cocoa, salt, and vanilla. Add cream and beat until smooth and fluffy.
10. Assemble the cake: Place one cake layer on a serving plate, spread with frosting, add the second layer, and frost the top and sides.

Keywords: Devil’s Food Cake with Chocolate Frosting