Home > Recipes > Desserts > Cakes > Traditional Devil’s Food Cake
by Michelle
February 7, 2018 (updated Feb 15, 2020)
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4.40 (23 ratings)This traditional devil’s food cake recipe is easy and super moist. Filled and covered with seven minute frosting, it will quickly become a family favorite!
Hello there, one of the most delicious chocolate cakes I’ve ever baked.
Yesterday when we talked about 7 minute frosting, I told you that I had a fantastic devil’s food cake recipe waiting for you today, and here it is! Truth be told, the only time I had ever made devil’s food cake previously was from a box mix when a recipe (like ho ho cake) called for a box of devil’s food cake mix.
However, once I saw it gracing the cover of Ina Garten’s new book, Cooking for Jeffrey, I couldn’t wait to give a homemade version a try. Always and forever an Ina fan, there was no question that this would be a fantastic cake, and that is a serious understatement.
This is one of the best chocolate cakes I’ve ever had. Period.
Devil’s Food Cake!
I’ve always sort of thought of devil’s food cake as the less-rich, slightly-drier, black-sheep-cousin of REAL chocolate cake.
Ummm… I could not have possibly been more wrong. This devil’s food cake is fan-freaking-tastic.
It has an unbelievably rich chocolate flavor and is supremely moist and fluffy. I could have eaten the better part of this cake on my own if I wasn’t already committed to sharing it, which, ultimately, was a good thing, HA.
Ina pairs this cake with a coffee meringue buttercream in her book, but I nix caffeine during pregnancy, so espresso was definitely out. After doing some searching on traditional frostings used on devil’s food cake, I found that 7 minute frosting was a far and away winner, so I went that route. The super light, melt-in-your-mouth frosting that’s a cross between meringue and marshmallows was a perfect companion for this cake.
Devil’s Food Cake vs. Chocolate Cake
So, what makes devil’s food cake different than traditional chocolate cake?
Apparently the differences used to be more clear-cut, but as ingredients and availability have changed over the years, the waters have muddled and there are more similarities between the different varieties of chocolate-based cakes. However, there are a few primary differences in ingredients and how the cake is prepared…
- Unsweetened cocoa is used for a more intense chocolate flavor vs. melted chocolate.
- Hot coffee is frequently used to enhance the chocolate flavor and keep the cake moist (regular chocolate cake often uses milk as the primary liquid).
- Devil’s food cake typically uses butter creamed with sugar as its fat, while most other chocolate cakes use oil for the fat.
- Using the combination of cocoa powder and baking soda makes devil’s food cake a lighter and fluffier texture than it’s traditional chocolate cake counterpart, which can be denser.
Why Does Devil’s Food Cake Have a Reddish Color?
Most devil’s food cakes have a hint of reddish color, so what gives?
The answer is that most devil’s food cake recipes include additional baking soda, which raises the pH level and gives the cake a deep mahogany color. So pretty, right?!
I love how grand this cake looks split into four layers, but you could totally just leave it in two layers, with one layer of filling in the middle. Likewise, feel free to use whatever your favorite frosting is (if you want to use Ina’s coffee meringue buttercream, you can find the full recipe here)!
If you ever found yourself under the same misconception that devil’s food cake was inferior to more traditional chocolate cakes, please, please, PLEASE make this cake! You will be so thrilled, I promise.
One year ago: Top 10 List: Best Cupcake Recipes
Six years ago: Nutella-Hazelnut Cookies
Ten years ago: Homemade Granola
Traditional Devil's Food Cake
Yield: 12 to 16 servings
Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
Cooling time: 35 minutes mins
Total Time: 1 hour hr 30 minutes mins
This traditional devil's food cake recipe is easy and super moist. Filled and frosted with seven minute frosting, it will quickly become a family favorite!
4.40 (23 ratings)
Print Pin Rate
Ingredients
- 1½ cups (340.5 g) unsalted butter, at room temperature
- 2¼ cups (450 g) granulated sugar
- 4 extra-large eggs, at room temperature
- 4 teaspoons vanilla extract
- ¾ cup (64.5 g) unsweetened cocoa powder
- ¾ cup (177.75 ml) hot brewed coffee
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ teaspoons (1.5 teaspoons) kosher salt
- 1 cup (230 ml) sour cream
- 7 Minute Frosting, double batch, or your favorite frosting
Instructions
Preheat oven to 350 degrees F. Grease two 9x2-inch round cake pans, line the bottoms with parchment paper, grease the parchment and flour the pans. Set aside.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, on at a time. Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
In a small bowl, whisk together the cocoa powder and hot coffee until smooth.
With the mixer on low, add the chocolate mixture to the batter.
Still with the mixer on low, slowly add half of the flour mixture to the batter, then all of the sour cream, then the remaining flour mixture, mixing each addition until combined. With a rubber spatula, fold the batter until it is well mixed.
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Col in the pans for 30 minutes, then turn the cakes out onto a wire rack and cool completely.
Slice each cake layer in half horizontally. Place the bottom of the first cake, cut side up, on a flat serving plate and spread 1 cup of frosting on the top. Place the top of the first cake, cut side down, on top and spread another 1 cup of frosting on top. Next, place the top layer of the second cake on top, cut side up, and frost with another 1 cup of frosting. Finally, place the bottom layer of the second cake, bottom side up (so the top of the cake is flat). Frost the top and sides of the cake. The cake can be stored, covered, for up to 3 days. If you use the 7 Minute Frosting or a meringue buttercream, the cake should be refrigerated; bring to room temperature prior to serving. If you use any other type of frosting (a traditional vanilla, chocolate, cream cheese, etc.), the cake can be stored at room temperature.
Notes
Nutritional values are based on one serving
Calories: 428kcal, Carbohydrates: 53g, Protein: 5g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 94mg, Sodium: 329mg, Potassium: 157mg, Fiber: 1g, Sugar: 32g, Vitamin A: 680IU, Vitamin C: 0.2mg, Calcium: 47mg, Iron: 1.9mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
Originally published February 7, 2018 — (last updated February 15, 2020)
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44 Comments on “Traditional Devil’s Food Cake”
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Andreá — Reply
must use sour cream or can u tell a replacement
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Megan — Reply
The amount of ads on your page make it nearly impossible to scroll back and forth between directions and ingredients. 👎🏻
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Charlee — Reply
My granny used to make this and the whole family LOVED it! However, she used to ice the cake, then put it in the oven and the frosting would come out crispy. Unfortunately, we were unable to get the recipe before she passed. Any ideas on how to do this?
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Michelle — Reply
Oh that sounds so cool! I’ve never heard of that or tried it, so I don’t have an immediate answer, but am definitely going to research this!
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CAROLYN WALDEN — Reply
Thoughts on making this a 6 layer or 3 thick layers? Also, MIL wants devil’s food with fudge frosting….I was thinking of using your old fashioned chocolate cake frosting on this cake….thoughts?
Thank you!
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Dubai Cake Delivery Online — Reply
The Cake looks amazing both inside and outside and it must be delicious as good as it looks :)
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Beth — Reply
I made this cake for this weekend (or I should say 1/2 since I only made one 9″ layer…since there are just 2 of us) because I have been looking to replace my long used chocolate cake recipe which I never really thought was that good. Anyway we both really like it. It’s moist and chocolatey without being too dense. So thank you!
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Louise — Reply
Hi Michelle
Thanks for delivering a birthday cake for my stepsons 10th birthday. It’s a bomb. Since I always mess up trying to slice the cakes in layers I did it with just two layers but it looks not as delicate / elegant as yours. But thanks again! By how much can you reduce the amount of sugar without compromising the recipe?-
Michelle — Reply
Hi Louise, So awesome to hear this was a hit! And happy birthday to your stepson! As for reducing the sugar, I have not tried to do so, so I couldn’t say for sure how it might affect the recipe.
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Katie Mund —
I reduced sugar to just 2 cups. Came out great. More than sweet enough, especially if you frost ir with the boiled sugar frosting ( 7 min) frosting. yummy.,
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Maureen Frye — Reply
I try to use scale for measuring when I bake. The weight of the flour seems way off. King Arthur unbleached all purpose is 120 grams per cup. Three cups—360 grams. The recipe says 425 grams. Any thoughts.
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Michelle — Reply
Hi Maureen, I use the America’s Test Kitchen weight of 5 ounces = 1 cup of all-purpose flour, which is different from the King Arthur Flour measurement. Depending on the source, weights can vary from 4.25 ounces to 5 ounces, just depends on what you want to use.
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Susie — Reply
I’ll be making this soon. Looks terrific and I’ll bet it tastes as good as it looks.
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online cake delivery in noida — Reply
My question is related to ingredient is it possible to make this delicious cake without egg.
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Michelle — Reply
I don’t think that would be possible.
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Céline — Reply
Your pictures of your recipes are so beautiful! You really have a talent for it. Plus your baking!
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Michelle — Reply
Thank you so much for the kind words!
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Tina — Reply
This looks amazing! Since you mention not using caffeine what did you replace it with in the cake portion of the recipe?
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Michelle — Reply
Hi Tina, I just used decaf coffee in the cake!
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Winnie — Reply
Your cake looks perfect both inside and out. The frosting is perfection. This looks seriously delicious. I’m going to try making it on the weekend and I can’t wait. I’m going to make it for friends visiting but it’s going to be hard to restrain myself from a taste-test!
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Michelle — Reply
Thank you, Winnie! I hope you and your friends enjoy the cake!
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Red Haired Lady — Reply
Everything you bake looks just perfect! King Arthur Flour has a chocolate bundt cake recipe that’s almost identical to this, and is amazing. This one sounds fantastic too!
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Michelle — Reply
Aww you are so sweet, thank you!
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Carrie — Reply
So excited to try this but I have a question. I want to make a unicorn decorated cake for an 8 year old girls birthday. You have to pipe rosettes for it and I was wondering if the 7 min frosting was a good pipping/decorating frosting? If not, what frosting would be good? Also, is this cake a kid friendly cake? Or too rich for kids?
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Michelle — Reply
Hi Carrie, In general the seven minute frosting isn’t ideal for piping or decorating, as it won’t hold details very well. Any other type of American buttercream (butter/powdered sugar based) frosting would work! I don’t think the cake is too rich for kids – it’s a perfect, classic chocolate cake.
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Careie —
Thank you SO much! One more question (because again… I truest your option so much) what do you think about putting chocolate mousse inside of a chocolate cake with white buttercream frosting ? I have to make one this weekend but I wasn’t sure if chocolate mousse would be wow or what the heck where you thinking lol! Iv done it with chocolate frosted cakes of course but wasn’t sure about with white frosting. Thank you so Much!
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Michelle —
You’re welcome! And I think a chocolate mousse filling with vanilla frosting would be delicious!!
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Mary — Reply
This sure looks like a winner to me! Brilliant combination with the frosting – takes the whole cake into a completely different and amazing realm. I will definitely be making this.
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Michelle — Reply
Thank you, Mary! Enjoy the cake!
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Angela — Reply
Every recipe I have ever tried on your blog has been amazing. I can’t wait to try this one too.
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Michelle — Reply
Aw, thank you Angela!
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Karen — Reply
This cake looks really yummy! To avoid the caffeine in the cake recipe, what would be the best substitute for the hot coffee….hot water?? Thanks….can’t wait to try this :).
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Michelle — Reply
Hi Karen, I just used decaf coffee in the cake… really love how coffee in chocolate cake recipes enhances the chocolate flavor (and you can’t taste the coffee at all)! If you don’t want to use decaf coffee, then use hot water.
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Michelle — Reply
A beautiful cake! Do you think this could be made in 2 8″ layer pans? I just got 2 of KAF’s 8″ layer pans that I’m excited to try out. Of course, the sooner the better!
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Michelle — Reply
Thank you Michelle! Yes, I think that would work fine, they’ll just be higher and you may need to bake them a smidge longer.
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Nicole — Reply
Michelle I’ll have to give this a try. Have you ever made Ina’s “Beatty’s Chocolate Cake”? That one is crazy good as well.
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Michelle — Reply
Hi Nicole, I haven’t, but it’s on my list… looks delicious!
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Molly — Reply
This looks delicious! Excited to try it.
I may have missed it but did you make 2 batches of 7 minute frosting for this cake?-
Molly — Reply
I apologize—I see that you did use 2 batches!
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Michelle — Reply
No worries! Yes, two batches :)
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Theresa M. — Reply
Yeah, Ina’s recipes never let me down. I have had great success with all of them that I have tried. I don’t have this new cookbook…yet. Can you tell me if the cocoa powder is Dutch process or natural cocoa? Thanks!
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Michelle — Reply
Hi Theresa, It’s natural unsweetened, not Dutch. And I agree – Ina’s recipes never disappoint!
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Natalie — Reply
Oh my, this cake looks so delicious! I love the beautiful layers ♥
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Michelle — Reply
Thank you Natalie!
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