Description
This classic Devil’s Food Cake recipe delivers a light and fluffy texture with rich chocolate flavor, perfect for any celebration. Moistened with hot coffee and buttermilk, and layered with a smooth, creamy buttercream frosting, this cake is sure to become a family favorite.
Ingredients
Scale
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 with butter or non-stick spray and lightly dust them with flour to prevent sticking. Set the prepared pans aside.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, sifted cocoa powder, and granulated sugar until combined. Add the hot coffee, canola oil, and buttermilk and stir until the mixture is well blended. Then add the eggs and vanilla extract, mixing until the batter is smooth and uniform. Pour the batter evenly into the prepared cake pans.
- Bake the Cake: Place the pans in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: Using a mixer, cream the softened unsalted butter until it is smooth and fluffy. Gradually add the sifted confectioners’ sugar, mixing well after each addition. Then, add the heavy whipping cream and vanilla extract, and continue mixing on medium speed for 2-3 minutes until the frosting is light and fluffy.
- Assemble the Cake: Once the cake layers are completely cool, spread a generous layer of frosting between the layers. Then frost the top and sides of the cake evenly. Decorate with any additional frosting decorations or sprinkles if desired.
Notes
- Ensure eggs are at room temperature for a smoother batter and better texture.
- Sifting the cocoa powder and confectioners’ sugar helps prevent lumps and creates a smoother cake and frosting.
- Hot coffee enhances the chocolate flavor without making the batter hot enough to cook the eggs.
- Use fresh baking powder and baking soda for optimal rise and texture.
- Allow the cake to cool completely before frosting to prevent melting or sliding of the frosting.
