Craving a rich, dark chocolate dessert? This Classic Devil’s Food Cake is the perfect choice for an intensely chocolaty, moist treat that’s surprisingly easy to master. Get ready to bake a cake that will impress everyone.
Key Ingredients & Substitutions:
- Unsweetened Cocoa Powder: Essential for that deep chocolate flavor. You can use Dutch-processed cocoa for an even darker cake.
- All-Purpose Flour: The structure of your cake. For a gluten-free option, use a 1:1 gluten-free baking blend.
- Baking Soda & Baking Powder: Leavening agents for a light and airy texture. Ensure they are fresh.
- Granulated Sugar: Sweetens and tenderizes. You can use brown sugar for a slightly more moist cake with a hint of caramel.
- Eggs: Binds ingredients and adds richness. Use large eggs.
- Buttermilk: Reacts with the cocoa and baking soda for a tender crumb. If you don’t have buttermilk, combine 1 cup milk with 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes.
- Hot Water or Coffee: Intensifies the chocolate flavor and creates a smooth batter. Coffee is highly recommended for depth, but water works well too.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water or hot brewed coffee
For the Chocolate Ganache Frosting (Optional but Recommended):
- 1 cup heavy cream
- 1 ½ cups semi-sweet chocolate chips or chopped chocolate
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes (plus cooling)
- Yields: 12-16 servings
- Calories per serving (approx.): 350-400 (cake only, without frosting)
- Tools Needed: 9×13 inch baking pan or two 8-inch round cake pans, mixing bowls, whisk, electric mixer (optional), rubber spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. This prevents sticking and ensures an easy release.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for a smooth batter.
3. Whisk Wet Ingredients (Except Hot Liquid)
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined. This creates a homogeneous mixture.
4. Incorporate Wet into Dry
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined. Do not overmix your chocolate cake batter.
5. Add Hot Water or Coffee
Gradually add the hot water or hot brewed coffee to the batter, mixing until smooth. The batter will be thin, which is exactly how it should be for a moist Devil’s Food Cake.
6. Bake Your Cake
Pour the batter evenly into your prepared pan(s). Bake for 30-35 minutes for a 9×13 inch cake, or 28-32 minutes for round cakes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cake
Let the cake cool in the pan on a wire rack for 10-15 minutes. Then, invert it onto the wire rack to cool completely before frosting. A fully cooled cake prevents melted frosting.
8. Make the Chocolate Ganache (Optional)
If you’re making the ganache, heat the heavy cream in a small saucepan over medium heat until it just simmers (do not boil). Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly until thick enough to spread.
9. Frost and Serve
Once the cake is completely cool, spread your desired frosting over the top. Slice and serve this delightful chocolate cake!
Variation Ideas:
- Mint Chocolate Cake: Add ½ teaspoon of peppermint extract to the batter and garnish with chopped peppermint candy.
- Raspberry Devil’s Food: Fold in ½ cup of fresh raspberries into the batter just before baking. Serve with fresh raspberries.
- Cream Cheese Frosting: Instead of ganache, try a tangy cream cheese frosting for a delicious contrast.
Storage Instructions:
Store leftover Classic Devil’s Food Cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. If frosted with a cream-based frosting, always refrigerate. You can also freeze unfrosted cake layers, wrapped tightly in plastic wrap, for up to 2 months. Thaw at room temperature before frosting.
Frequently Asked Questions:
Q: Why is my Devil’s Food Cake dry?
A: Over-baking is the most common reason for a dry chocolate cake. Make sure to remove it from the oven as soon as a skewer comes out clean.
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes before using.
Q: What’s the difference between Devil’s Food Cake and regular chocolate cake?
A: Devil’s Food Cake typically uses a higher proportion of cocoa powder, often baking soda (which reacts with acidic cocoa), and sometimes hot water or coffee, resulting in a darker, richer, and moister crumb.
Q: Can I make this into cupcakes?
A: Absolutely! Pour the batter into cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a skewer comes out clean.
Q: My ganache isn’t smooth, what went wrong?
A: Ensure your cream is hot enough to melt the chocolate chips completely. If it’s still lumpy, gently reheat over a double boiler or in short bursts in the microwave, stirring frequently.
Q: Can I prepare the batter ahead of time?
A: It’s best to bake the batter immediately after mixing for the best rise and texture. The leavening agents start working as soon as they are combined with liquid.