If you’re searching for a dessert that perfectly balances rich chocolate flavor with a light, airy texture, look no further. The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe is exactly what you need to satisfy your chocolate cravings without feeling weighed down. This cake brings together the deep cocoa intensity you expect from a devil’s food cake with an irresistibly tender crumb that practically melts in your mouth. Whether it’s for a special occasion or just an excuse to indulge, this recipe will quickly become your go-to chocolate delight.
Ingredients You’ll Need
These ingredients come together to create a cake that is as flavorful as it is fluffy. Each one plays a crucial role in the overall texture, moisture, and taste, ensuring this is truly The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe you’ll ever make.
- 2 cups all-purpose flour: Provides the perfect structure for a tender crumb.
- 1 teaspoon salt: Enhances all the chocolate flavors perfectly.
- 1 teaspoon baking powder: Adds lift for a light texture.
- 2 teaspoons baking soda: Works with the acid in buttermilk for fluffiness and rise.
- ¾ cup unsweetened cocoa powder (sifted): Brings deep chocolate richness and color.
- 2 cups granulated sugar: Sweetens and balances the cocoa’s intensity.
- 1 cup prepared hot coffee: Intensifies the chocolate flavor without adding bitterness.
- 1 cup canola oil: Keeps the cake moist and tender.
- 1 cup buttermilk: Adds tang and reacts with baking soda for lift.
- 2 eggs (room temperature): Bind ingredients and add richness.
- 1 teaspoon vanilla extract: Rounds out the flavors beautifully.
- 4 cups confectioners’ sugar (sifted): Creates a silky, sweet frosting.
- 16 tablespoons unsalted butter, softened (2 sticks): The base of a creamy, luscious frosting.
- 3 tablespoons heavy whipping cream: Lightens the frosting to a fluffy finish.
- 1–2 teaspoons vanilla extract: Infuses the frosting with warm, aromatic flavor.
How to Make The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Step 1: Preheat the Oven and Prepare the Pans
Start by preheating your oven to 325°F (163°C). Grease two 9-inch round cake pans then lightly dust them with flour to prevent sticking. Properly greased pans help the cakes release easily without damaging their delicate texture.
Step 2: Prepare the Cake Batter
In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, sifted cocoa powder, and sugar. These dry ingredients form the foundation of your cake’s flavor and crumb structure. Next, add the hot coffee, canola oil, and buttermilk, mixing until everything is well combined. The hot coffee is key for enhancing that deep chocolate taste while the oil and buttermilk contribute to moisture and fluffiness. Finally, stir in the room temperature eggs and vanilla extract until the batter is smooth and velvety.
Step 3: Bake the Cake
Divide the batter evenly between the two prepared pans and place them in the oven. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in their pans for 10 minutes before transferring them to a wire rack. This ensures they set properly and makes handling easier.
Step 4: Prepare the Frosting
While the cakes cool, make your frosting by beating the softened butter with an electric mixer until smooth. Gradually add the sifted confectioners’ sugar to avoid lumps, then pour in the heavy cream and vanilla extract. Continue mixing on medium speed for 2–3 minutes until the frosting becomes fluffy and luscious. This frosting adds the perfect creamy contrast to the cake’s rich chocolate layers.
Step 5: Assemble the Cake
Once your cakes have fully cooled, place one layer on your serving plate and spread a generous amount of frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting. Feel free to get creative with decoration by adding sprinkles or chocolate shavings for a personal touch. Now you have a picture-perfect version of The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe ready to impress!
How to Serve The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Garnishes
Decorate your cake with fresh berries, a dusting of cocoa powder, or even some toasted nuts for added crunch and flavor diversity. A few edible flowers can also add a stunning visual without overpowering the rich chocolate goodness beneath.
Side Dishes
Pair the cake with a scoop of vanilla bean ice cream or a drizzle of raspberry sauce to bring a refreshing balance to the decadent chocolate. A cup of freshly brewed coffee or a glass of cold milk makes the perfect companion to each bite.
Creative Ways to Present
Serve this cake on a rustic wooden board for a cozy gathering or opt for a sleek, modern cake stand to highlight its elegant simplicity. You can also cut it into small squares for a party platter or layer cupcake versions for bite-sized indulgences, letting everyone enjoy The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe in their own way.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerating it is recommended—just be sure to bring it to room temperature before serving for the best texture.
Freezing
This cake freezes beautifully. Wrap individual layers tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reassemble with fresh frosting if desired.
Reheating
For the freshest taste, let frozen cake thaw completely. If refrigerated leftovers feel a bit firm, allow them to sit at room temperature for 20–30 minutes before serving. Avoid microwaving the cake, as it can dry out the delicate crumb structure that makes The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe so delightful.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
While you can use regular milk, buttermilk provides acidity that reacts with baking soda to give this cake its signature light and fluffy texture. To mimic buttermilk, add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes.
Why is hot coffee used in the cake batter?
Hot coffee enhances the cocoa flavor without making it bitter and helps to dissolve the cocoa powder fully, resulting in a richer and more intense chocolate cake.
Can I make this cake gluten-free?
Switching to a gluten-free flour blend designed for baking can work, but results may vary. For best outcomes, use a blend with xanthan gum and test the bake time as gluten-free flours often require adjustments.
How do I achieve a smooth frosting finish?
Use softened butter and sift your confectioners’ sugar before mixing. Beat the frosting well until it’s light and fluffy. Spreading in thin layers and chilling briefly between coats can also help achieve a smooth surface.
Is it okay to double this recipe for a larger cake?
Absolutely! Just make sure you have larger or additional pans and adjust the baking time accordingly, checking for doneness with a toothpick after 35–40 minutes.
Final Thoughts
There’s nothing quite like biting into The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe that you made from scratch with love. This cake’s tender crumb, rich chocolate flavor, and creamy frosting create a combination that’s sure to bring smiles and warm memories. Trust me, once you try this recipe, it’s going to be a permanent favorite for birthdays, celebrations, or simply those moments when you just need a little chocolate happiness. So gather your ingredients and enjoy every delicious step of this sweet adventure!
Print
The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Devil’s Food Cake recipe delivers a light and fluffy chocolate delight, perfect for any celebration or dessert craving. Made with rich cocoa, hot coffee for depth, and a smooth, creamy frosting, this classic cake strikes the perfect balance of moistness and sweetness, yielding a tender crumb that melts in your mouth.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup unsweetened cocoa powder (sifted)
- 2 cups granulated sugar
- 1 cup prepared hot coffee
- 1 cup canola oil
- 1 cup buttermilk
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
Frosting
- 4 cups confectioners’ sugar (sifted)
- 16 tablespoons unsalted butter, softened (2 sticks)
- 3 tablespoons heavy whipping cream
- 1–2 teaspoons vanilla extract
Instructions
- Preheat the Oven and Prepare the Pans: Preheat your oven to 325°F (163°C). Grease two 9-inch round cake pans with butter or oil, then lightly flour them to prevent the cakes from sticking. Set the pans aside.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cocoa powder, and granulated sugar until evenly combined. Add the hot coffee, canola oil, and buttermilk to the dry ingredients and mix well to create a smooth batter. Beat in the room temperature eggs and the vanilla extract until the mixture is well incorporated and silky.
- Bake the Cake: Divide the batter evenly between the prepared pans, smoothing the tops. Place them in the oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: Using a stand or electric mixer, cream the softened unsalted butter until it is smooth and creamy. Gradually add the sifted confectioners’ sugar, mixing well after each addition. Then add the heavy whipping cream and vanilla extract, and continue to beat on medium speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Once the cakes have completely cooled, place one cake layer on your serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate as desired with extra frosting or sprinkles for a festive touch.
Notes
- Using hot coffee intensifies the chocolate flavor without adding caffeine significantly.
- Ensure eggs are at room temperature to help the batter combine more smoothly.
- Sift the cocoa powder and confectioners’ sugar to avoid lumps in the batter and frosting.
- Do not overbake to maintain the cake’s moistness; start checking the toothpick at 28 minutes.
- For extra chocolate richness, consider adding ½ teaspoon instant espresso powder to the batter.
