If you have ever dreamed of the perfect chocolate cake that is light but indulgently rich, then you are going to fall head over heels for The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe. This cake strikes the perfect balance between deep, chocolatey flavor and a delicate, airy crumb that simply melts in your mouth. The secret lies in the blend of high-quality cocoa, a splash of hot coffee to intensify the chocolate, and a luscious, creamy frosting that wraps every bite in pure bliss. Whether you want to wow your guests or treat yourself to something truly special, this timeless classic is a must-try.
Ingredients You’ll Need
Getting this cake just right starts with simple, pantry-friendly ingredients that each play a vital role in the texture and flavor. From the flour that forms the base, to the coffee that unlocks chocolate’s fullest potential, you’ll appreciate how thoughtfully these ingredients come together.
- 2 cups all-purpose flour: Provides the structure for a light, tender cake crumb.
- 1 teaspoon salt: Enhances and balances the sweetness and chocolate flavor.
- 1 teaspoon baking powder: Helps the cake rise gently for a fluffy texture.
- 2 teaspoons baking soda: Adds extra lift and works with the buttermilk for softness.
- ¾ cup unsweetened cocoa powder (sifted): Delivers that deep, intense chocolate essence.
- 2 cups granulated sugar: Sweetens the cake without weighing it down.
- 1 cup prepared hot coffee: Heightens the cocoa flavor and keeps the cake moist.
- 1 cup canola oil: Keeps the crumb tender and moist, making it irresistibly soft.
- 1 cup buttermilk: Reacts with baking soda for lift and adds a subtle tang.
- 2 eggs (room temperature): Bind all ingredients while contributing to texture and rise.
- 1 teaspoon vanilla extract: Rounds out the flavor with a warm, sweet aroma.
- 4 cups confectioners’ sugar (sifted): Creates the silky, sweet base of the frosting.
- 16 tablespoons unsalted butter, softened (2 sticks): Gives the frosting its creamy richness.
- 3 tablespoons heavy whipping cream: Adds moisture and fluffiness to the icing.
- 1–2 teaspoons vanilla extract: Infuses the frosting with a lovely fragrant depth.
How to Make The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Step 1: Preheat the Oven and Prepare the Pans
The very first step is to preheat your oven to 325°F (163°C) to ensure it is perfectly warmed by the time your batter is ready. Grease two 9-inch round cake pans with butter or oil, then lightly flour them. This little touch helps the cakes release effortlessly once baked, preserving their beautiful shape and fluffiness.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the flour, salt, baking powder, baking soda, sifted cocoa powder, and granulated sugar with a whisk to make sure all dry ingredients are evenly distributed. Add the hot coffee, canola oil, and buttermilk, stirring gently to create a smooth mixture. Next, mix in the room-temperature eggs and vanilla extract until everything is blended into a silky batter that promises moist, tender layers.
Step 3: Bake the Cake
Pour the luscious batter evenly into the prepared pans and place them in the oven. Bake for about 30 minutes, but start checking at 25 minutes by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs attached. Once baked, let the cakes cool in their pans for 10 minutes before transferring them to a wire rack. This resting time helps the cakes settle into their light texture without crumbling.
Step 4: Prepare the Frosting
While your cakes are cooling, it’s the perfect time to prepare the frosting, which makes The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe truly shine. Beat the softened unsalted butter with an electric mixer until smooth and creamy. Gradually add the sifted confectioners’ sugar, ensuring everything blends well. Then add the heavy whipping cream and vanilla extract, beating on medium speed for 2 to 3 minutes until the frosting is delightfully fluffy and spreadable.
Step 5: Assemble the Cake
With your cakes completely cool, it’s time for the grand assembly! Spread a generous layer of frosting over one cake layer, then gently stack the second layer on top. Cover the entire cake with the remaining frosting, giving a smooth or rustic finish—whatever suits your style. Feel free to decorate with sprinkles, chocolate shavings, or even fresh berries for a festive touch.
How to Serve The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Garnishes
This cake begs for a little extra flair on top. Fresh raspberries or strawberries add a pop of color and a hint of tartness that pairs beautifully with the rich chocolate. For an elegant finish, a dusting of cocoa powder or a few shaved chocolate curls on the frosting makes it look as tempting as it tastes.
Side Dishes
When serving your cake, think about complementary elements that enhance its flavor. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream offers a creamy cool contrast that balances the cake’s richness. For an adult twist, a drizzle of raspberry coulis or a small glass of port wine adds sophistication.
Creative Ways to Present
To make any occasion extra special, try layering The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe in a trifle bowl with alternating layers of whipped cream and fresh berries. Alternatively, cut the cake into small squares and serve as petite dessert bites at a party, garnished with a tiny mint leaf for a delightful, elegant bite.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, make sure to store any leftovers properly. Keep the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. Refrigeration is fine if your kitchen is warm, and it will keep the frosting fresh but may slightly firm up the cake’s texture.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap each layer tightly in plastic wrap and place in a freezer-safe bag or container. You can freeze for up to three months. When ready to enjoy again, thaw in the refrigerator overnight and bring to room temperature before frosting and serving for the best texture.
Reheating
Cakes generally don’t need reheating, but if you prefer a slightly warmed slice, a few seconds in the microwave will do wonders to bring that fresh-out-of-the-oven feel. Just be careful not to overheat, or the cake can dry out quickly.
FAQs
Can I use regular brewed coffee instead of hot coffee in the recipe?
Yes, regular brewed coffee works perfectly. The hot coffee intensifies the chocolate flavor and adds moisture, so just be sure it is freshly brewed and warm to keep the batter consistency right.
What if I don’t have buttermilk on hand?
No worries! You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using in the recipe.
Why does this cake need both baking powder and baking soda?
The combination of both leavening agents ensures the cake rises perfectly. Baking soda reacts with the acidic buttermilk for extra lift, while baking powder provides additional rise and lightness on its own.
Can I use a different type of oil than canola oil?
Absolutely! Neutral oils like vegetable or sunflower oil work well too. Avoid olive oil as it can add an unwanted flavor to the cake.
What’s the best way to get flaky, even layers?
Level the cake tops gently with a serrated knife if needed, and chill the layers before frosting to reduce crumbs and make spreading easier. Using cake rings or parchment paper can also help achieve perfect shapes.
Final Thoughts
If you’re searching for a chocolate cake that delivers the best of both worlds—rich flavor and an irresistibly light texture—then you have to try The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe. It’s a timeless dessert that brings so much joy with every bite, perfect for celebrations or cozy nights in. I promise once you make it, it will become one of your go-to cakes for all occasions.
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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
Description
This Devil’s Food Cake recipe delivers a light and fluffy classic chocolate cake that’s rich in flavor and perfect for any celebration. Made with cocoa powder and hot coffee to enhance the chocolate flavor, it features a moist crumb and a smooth, creamy frosting that brings it all together beautifully.
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 and lightly dust them with flour to prevent the cake from sticking. Set the pans aside while you prepare the batter.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cocoa powder, and sugar until evenly combined. Gradually add the prepared hot coffee, canola oil, and buttermilk, mixing well to incorporate. Then stir in the eggs and vanilla extract until the batter is smooth and homogenous. Pour the batter evenly into the prepared pans.
- Bake the Cake: Place the pans in the preheated oven and bake for about 30 minutes. Check doneness by inserting a toothpick into the center of the cakes—if it comes out clean, the cakes are done. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: Using a mixer, cream the softened butter until it becomes smooth and fluffy. Gradually incorporate the sifted confectioners’ sugar, mixing continuously. Add the heavy cream and vanilla extract, then beat on medium speed for 2 to 3 minutes, until the frosting is light and fluffy.
- Assemble the Cake: Once the cake layers are completely cooled, spread a generous layer of frosting between the layers. Then frost the top and sides of the cake evenly. Decorate with extra frosting or sprinkles as desired for a festive finish.
Notes
- Ensure eggs are at room temperature before mixing for better batter consistency.
- Hot coffee in the batter intensifies the chocolate flavor; you can substitute with hot water if preferred.
- Do not overmix the batter to keep the cake light and fluffy.
- Use sifted cocoa powder and confectioners’ sugar to avoid lumps in the batter and frosting.
- Allow cakes to cool completely before frosting to prevent frosting from melting.
- Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
