Old-Fashioned Devil’s Food Cake Recipe

Create a showstopping dessert with this Old-Fashioned Devil’s Food Cake recipe. This rich and moist chocolate cake, paired with creamy chocolate frosting, is ideal for birthdays, holidays, and celebrations. Made with simple ingredients like cocoa powder, sour cream, and coffee, this cake delivers a deep chocolate flavor and soft texture. Whether you’re planning a family gathering or a special event, this recipe ensures a professional-quality cake that looks and tastes impressive. Perfect for those who love classic chocolate desserts.

Ingredients

For the Devil’s Food Cake:

• 2 ¼ cups (270g) all-purpose flour
• 1 cup (85g) unsweetened non-alkalized cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 8 tablespoons (113g) unsalted butter, at room temperature
• 2 cups (400g) granulated sugar
• ½ cup (106g) firmly packed light brown sugar
• 3 large eggs + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• ⅓ cup (64g) vegetable oil
• 1 cup (245g) sour cream, at room temperature
• 1 cup (245g) hot freshly brewed coffee

For the Chocolate Frosting:

• 16 ounces high-quality semi-sweet chocolate (60%-62%), finely chopped
• 1 ½ cups heavy cream
• 3 ½ tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 16 tablespoons (226g) unsalted butter, at room temperature
• ⅛ teaspoon fine sea salt

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Instructions

For the Devil’s Food Cake:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans with non-stick spray, line with parchment paper, and grease the parchment. Set aside.
2. Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
3. In a stand mixer with the paddle attachment (or using a handheld mixer), cream the butter on medium speed for 1 minute until smooth. Gradually add the sugars, one at a time, and beat until fluffy, about 4 minutes.
4. Add the eggs and yolk, one at a time, beating well after each addition. Scrape down the bowl as needed. Mix in the vanilla extract.
5. Combine the oil and sour cream in a measuring cup. Add the dry ingredients in three parts, alternating with the sour cream mixture in two parts, starting and ending with the dry ingredients. Mix on low speed until just combined.
6. Pour the hot coffee into the batter, let sit for 30 seconds, then gently fold with a spatula until fully combined.
7. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 38-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool the cakes in their pans on a wire rack for 20 minutes, then invert onto the rack and cool completely.

For the Chocolate Frosting:

1. Place the chopped chocolate into the bowl of a stand mixer with the whisk attachment.
2. Heat the cream and corn syrup in a small saucepan over medium-high heat until just below a rolling boil. Pour over the chocolate and let sit for 2 minutes. Stir until smooth and glossy. Mix in the vanilla.
3. With the mixer on medium speed, add the butter one tablespoon at a time, beating well after each addition. Stir in the salt.
4. Refrigerate the frosting for about 1 hour, until firm enough to spread. Let it come to room temperature before using if made ahead.

Assembly:

1. Slice off the domed tops of the cakes with a serrated knife, then slice each cake in half horizontally to create 4 layers. Save the scraps for decorating.
2. Place one layer on a serving plate or cake stand. Spread ½ cup frosting on top. Repeat with the remaining layers, finishing with frosting on top and sides.
3. Crumble the cake scraps and gently press them onto the sides of the cake.
4. Let the cake set for 20 minutes before slicing. Store leftovers in the refrigerator for up to 5 days. Bring to room temperature before serving.

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Why You’ll Love This Recipe

This Devil’s Food Cake is rich, moist, and chocolatey with a silky frosting that elevates it to perfection. The combination of sour cream, coffee, and high-quality chocolate makes it a showstopper for any celebration or family gathering.

Tips

• Use room-temperature ingredients for smoother mixing and better texture.
• Measure flour accurately by spooning it into the measuring cup and leveling with a knife.
• Chill the frosting slightly for easier spreading.

Variations and Substitutions

• Replace coffee with hot water if preferred.
• Use dark chocolate for a more intense flavor.
• Add a layer of fruit preserves between the cake layers for extra sweetness.

FAQs

Can I use cake flour instead of all-purpose flour?
Yes, but it may yield a slightly lighter texture. Adjust measurements accordingly.

How do I store the cake?
Keep it in an airtight container in the fridge for up to 5 days.

Can I freeze the cake?
Yes, you can freeze unfrosted cake layers wrapped tightly in plastic for up to 2 months.

Serving

Serve this cake as a centerpiece dessert for birthdays, holidays, or special occasions. Pair it with a glass of milk or coffee for a classic combination.

Suggestions

Decorate the top with fresh berries, chocolate curls, or a drizzle of caramel sauce for added flair. This cake also pairs wonderfully with a dollop of whipped cream on the side.