Devil’s Food Cake is a rich, moist, and intensely chocolatey cake that’s perfect for any chocolate lover. Here’s how you can make it from scratch!
Ingredients
For the Cake:
- 1 cup (240ml) boiling water
- 3/4 cup (75g) unsweetened cocoa powder
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk
For the Chocolate Frosting:
- 1 cup (226g) unsalted butter, softened
- 3 1/2 cups (450g) powdered sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) heavy cream
- 2 teaspoons vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a bowl, whisk together the boiling water and cocoa powder until smooth. Let it cool to room temperature.
- In another bowl, sift together the flour, baking soda, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Mix in the cooled cocoa mixture until smooth.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the Frosting
- In a mixing bowl, beat the butter until creamy.
- Gradually add the powdered sugar, cocoa powder, and salt, mixing until combined.
- Add the heavy cream and vanilla extract, then beat until the frosting is fluffy and smooth.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of chocolate frosting over the top.
- Place the second cake layer on top and frost the entire cake, covering the top and sides.
- Decorate with chocolate shavings, sprinkles, or extra cocoa dusting if desired.
Step 5: Enjoy!
Slice and serve your Devil’s Food Cake with a glass of milk or coffee. It’s rich, indulgent, and full of deep chocolate flavor!
Would you like any variations, like a ganache topping or a different frosting?
The Story of Devil’s Food Cake
Devil’s Food Cake is a rich, dark, and deeply chocolatey dessert that has been a favorite among chocolate lovers for over a century. But where did this sinfully delicious cake come from?
Origins and Name
The earliest known recipes for Devil’s Food Cake date back to the late 19th century in the United States. The name was first recorded in print in the early 1900s. The cake likely got its name as a playful contrast to the lighter and milder Angel Food Cake, which is a fluffy, white sponge cake.
At the time, foods that were extra-rich or indulgent were sometimes described as “devilish.” The deep, dark chocolate color and intensely rich flavor made this cake feel almost sinfully good, hence the name Devil’s Food Cake.
What Makes It Different?
Unlike regular chocolate cake, Devil’s Food Cake is known for being:
- Extra moist and airy due to the use of baking soda instead of baking powder.
- Deeply chocolatey, often using more cocoa powder and sometimes melted chocolate.
- Darker in color, thanks to the reaction between cocoa and baking soda.
- Lighter in texture, with a fluffier crumb compared to denser chocolate cakes.
Evolution Over Time
In its early versions, Devil’s Food Cake often included ingredients like hot water or coffee, which enhanced the chocolate flavor. Over time, bakers added buttermilk or sour cream for even more richness.
By the mid-20th century, Devil’s Food Cake had become a classic in American bakeries, home kitchens, and even boxed cake mixes. It was often paired with chocolate buttercream frosting, ganache, or even seven-minute frosting (a fluffy, marshmallow-like topping popular in the early 1900s).
Modern Popularity
Today, Devil’s Food Cake remains a staple in bakeries and home kitchens worldwide. Variations include:
- Layered cakes with rich chocolate frosting.
- Cupcakes with creamy fillings.
- Flourless or gluten-free versions for a denser, fudgier bite.
Some even believe it inspired the famous Red Velvet Cake, which originally used natural cocoa powder that turned red due to a chemical reaction with vinegar and buttermilk.
A Cake Worth Indulging In
Whether it’s enjoyed at a birthday party, a wedding, or just as a sweet escape, Devil’s Food Cake remains one of the most decadent and beloved chocolate cakes in history. Its moist texture and deep chocolate flavor make it a timeless favorite.
Would you like to hear about a unique variation or a historical deep dive into old recipes?
