Rich, dark chocolate layer cake with fudge frosting
Devil's Food Cake
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
12
1 two-layer cake
Difficulty
Medium
Cost
Moderate
$$
Devil's Food Cake
Rich, dark chocolate layer cake with fudge frosting
★4.5(13)
A deeply chocolate, moist layer cake with a tender crumb and rich fudge frosting. The dark, devilish counterpart to angel food cake.
20m
Prep Time
30m
Cook Time
50m
Total Time
12
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Devil's food cake is the ultimate chocolate cake—darker, richer, and more intensely chocolate than regular chocolate cake. Hot coffee in the batter amplifies the chocolate flavor.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Devil's Food Cake is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 2 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1.5 cups sugar
- 2 eggs and 1 cup buttermilk
- 1 cup hot brewed coffee
- 1/2 cup vegetable oil
Instructions
- 1
Whisk flour, cocoa, sugar, 2 tsp baking soda, and 1 tsp salt in a large bowl.
- 2
Add eggs, buttermilk, oil, and 1 tsp vanilla. Beat until combined, then stir in hot coffee (batter will be thin).
- 3
Divide between two greased and floured 9-inch round pans.
- 4
Bake at 350°F for 28-32 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto racks.
- 5
Frost with chocolate fudge frosting: beat 1/2 cup butter with 3 cups powdered sugar, 1/2 cup cocoa, 1/4 cup milk, and 1 tsp vanilla.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Hot coffeeHot water (less flavor but still works)
Coffee is strongly recommended for the best result
Dutch-process cocoaNatural cocoa (use baking powder instead of soda)
The cake will be lighter in color and more acidic
Tips & Storage
Pro Tips
The batter is supposed to be very thin—don't worry, it bakes up perfectly moist and tender.
Use Dutch-process cocoa (not natural) for the darkest color and richest chocolate flavor.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Cover and store at room temperature up to 3 days. Refrigerate frosted cake up to 5 days.
Reheating
Bring to room temperature before serving for the best texture.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not be alarmed if the batter looks different from what you expect at certain stages. Trust the process. Baking is full of ugly-duckling moments that resolve beautifully in the oven.
Nutrition Facts
Per serving (45mg) · 12 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates16g
Fat56g
Fiber340mg
Sugar2g
Sodium38g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I taste the coffee?
- No—the coffee enhances chocolate flavor without adding any detectable coffee taste.
- What's the difference from regular chocolate cake?
- Devil's food uses more cocoa, often baking soda for a darker color, and is richer and moister.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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