Old-Fashioned Devil’s Food Cake Recipe

Introduction

This Old-Fashioned Devil’s Food Cake is a rich, moist chocolate delight perfect for any special occasion or whenever you crave a decadent treat. With a deep chocolate flavor complemented by a luscious homemade frosting, it’s a classic that never goes out of style.

Ingredients

• 2 and 1/4 cups all-purpose flour (270 grams)
• 1 cup unsweetened non-alkalized cocoa powder (85 grams)
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 8 Tablespoons unsalted butter, at room temperature (113 grams)
• 2 cups granulated sugar (400 grams)
• 1/2 cup light brown sugar, firmly packed (106 grams)
• 3 large eggs plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1/3 cup vegetable oil (64 grams)
• 1 cup sour cream (245 grams), at room temperature
• 1 cup hot freshly brewed coffee (245 grams)
• 16 ounces high-quality semi-sweet chocolate, finely chopped (60%–62%)
• 1 and 1/2 cups heavy cream
• 3 and 1/2 Tablespoons light corn syrup
• 1 teaspoon vanilla extract (for frosting)
• 16 Tablespoons unsalted butter, at room temperature
• 1/8 teaspoon fine sea salt

Instructions

1. Step 1: Preheat your oven to 350°F. Spray two 9-inch round baking pans with non-stick spray and line the bottoms with parchment paper. Spray the parchment as well and set aside.
2. Step 2: Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
3. Step 3: In a stand mixer with the paddle attachment or using a handheld mixer, beat the butter at medium speed until smooth, about 1 minute.
4. Step 4: Gradually add both sugars, one at a time, beating until fully incorporated. Increase speed to high and beat until light and fluffy, about 4 minutes, scraping down the bowl as needed.
5. Step 5: Add the eggs and egg yolk one at a time, beating well after each addition and scraping the bowl as necessary. Beat in the vanilla extract.
6. Step 6: In a measuring cup, mix together the vegetable oil and sour cream.
7. Step 7: On the mixer’s lowest speed, add the flour mixture in three parts, alternating with the sour cream mixture in two parts, beating until just combined. Some dry streaks may remain.
8. Step 8: Pour in the hot coffee and let the batter rest for 30 seconds. Gently stir with a rubber spatula just until evenly combined.
9. Step 9: Divide the batter evenly between the prepared pans (about 850 grams each) and smooth the tops.
10. Step 10: Bake for 38 to 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pans on a wire rack for 20 minutes, then invert cakes onto the rack and cool completely, about 1 hour.
11. Step 11: For the frosting, finely chop the chocolate and place it in a mixing bowl with the whisk attachment.
12. Step 12: Heat the heavy cream and corn syrup in a small saucepan over medium-high heat until just before boiling. Pour over the chopped chocolate and let sit untouched for 2 minutes.
13. Step 13: Stir gently until smooth and glossy, then stir in the vanilla extract.
14. Step 14: With the mixer on medium speed, add the butter tablespoon by tablespoon, beating well after each addition until fully incorporated. Stir in the sea salt.
15. Step 15: Refrigerate the frosting loosely covered for about 1 hour, until firm enough to spread. It can be made up to 24 hours ahead and refrigerated; bring to room temperature before use.
16. Step 16: Slice off the domed tops of each cake layer, then slice each layer horizontally to create 4 even layers. Save the cake scraps for decoration.
17. Step 17: Place one cake layer on a plate or stand and spread 1/2 cup frosting over it. Repeat layering with remaining layers and frosting, covering top and sides completely.
18. Step 18: Crumble the reserved cake scraps into fine crumbs and gently press them onto the frosting around the sides of the cake. Discard or enjoy leftover crumbs.
19. Step 19: Let the cake set for 20 minutes before slicing. Serve immediately or refrigerate for up to 5 days, bringing to room temperature before serving.

Tips & Variations

• Use freshly brewed hot coffee to enhance the chocolate flavor deeply and add moisture.
• Allow eggs and sour cream to reach room temperature before mixing to ensure a smoother batter.
• For a different frosting, try substituting some butter with cream cheese for a tangy twist.
• This cake can be made a day ahead; storing it overnight allows flavors to meld beautifully.

Storage

Store the cake covered in the refrigerator for up to 5 days. To serve, bring it to room temperature for about 30 minutes to soften the frosting and enhance the flavor. You can also freeze the cake layers (without frosting) for up to 2 months; thaw overnight in the fridge before frosting and assembly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of vegetable oil?

Yes, light-flavored oils like canola or sunflower oil work well. Avoid strong-flavored oils such as olive oil to keep the chocolate flavor pure.

Why do I need to let the batter rest after adding hot coffee?

Letting the batter sit for 30 seconds allows the hot coffee to fully hydrate the cocoa powder and other dry ingredients, resulting in a richer chocolate flavor and a moist crumb.

Old-Fashioned Devil’s Food Cake Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This Old-Fashioned Devil’s Food Cake is a rich, moist, and decadent chocolate cake layered with a luscious semi-sweet chocolate frosting. Featuring a tender crumb made with cocoa powder, coffee, and sour cream, this classic dessert is perfect for chocolate lovers seeking a timeless celebration cake that melts in your mouth.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Devil’s Food Cake:

• 2 and 1/4 cups all-purpose flour (270 grams)
• 1 cup cocoa powder, unsweetened non-alkalized (85 grams)
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 8 Tablespoons unsalted butter, at room temperature (113 grams)
• 2 cups granulated sugar (400 grams)
• 1/2 cup light brown sugar, firmly packed (106 grams)
• 3 large eggs plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1/3 cup vegetable oil (64 grams)
• 1 cup sour cream (245 grams), at room temperature
• 1 cup hot freshly brewed coffee (245 grams)

For the Chocolate Frosting:

• 16 ounces high-quality semi-sweet chocolate, finely chopped (between 60% and 62%)
• 1 and 1/2 cups heavy cream
• 3 and 1/2 Tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 16 Tablespoons unsalted butter, at room temperature
• 1/8 teaspoon fine sea salt

Instructions

1. Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Spray two 9-inch round baking pans with non-stick baking spray, then line the bottom of each pan with parchment paper rounds. Spray the parchment as well and set the pans aside.
2. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a handheld electric mixer, beat the softened butter at medium speed until smooth, about 1 minute. Gradually add the granulated sugar and light brown sugar one at a time, beating until fully incorporated. Increase speed to high and beat until the mixture is light and fluffy, approximately 4 minutes. Scrape down the bowl sides as needed.
4. Add Eggs and Vanilla: Add the eggs and egg yolk one at a time, beating well after each addition and scraping the bowl as necessary. Stir in the vanilla extract and mix until combined.
5. Combine Sour Cream and Oil: In a spouted measuring cup, combine the vegetable oil with the sour cream.
6. Alternate Mixing Dry and Wet Ingredients: On the mixer’s lowest speed, add the sifted flour mixture in three additions, alternating with two additions of the sour cream and oil mixture. Beat just until combined, stopping with a few streaks of dry ingredients visible.
7. Add Hot Coffee: Pour in the hot freshly brewed coffee and let the batter rest undisturbed for 30 seconds. Then gently stir with a rubber spatula until the batter is evenly combined.
8. Divide and Bake: Evenly divide the batter between the prepared pans, about 850 grams per pan, smoothing the tops. Bake in the preheated oven for 38 to 45 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
9. Cool Cakes: Place the pans on a wire rack and cool for 20 minutes. Then invert the cakes onto the rack and let them cool completely, about 1 hour.
10. Prepare Frosting – Chop Chocolate: Finely chop the semi-sweet chocolate and place it in a stand mixer bowl fitted with a whisk attachment.
11. Heat Cream and Corn Syrup: In a small saucepan, heat heavy cream and light corn syrup over medium-high heat until just short of boiling. Remove from heat and immediately pour over the chopped chocolate. Let stand 2 minutes without stirring.
12. Mix Chocolate and Add Vanilla: Gently stir the cream and chocolate mixture with a rubber spatula until smooth and glossy. Stir in the vanilla extract.
13. Add Butter to Frosting: With the mixer on medium speed, add the butter one tablespoon at a time, beating well after each addition before adding the next. Beat in the fine sea salt.
14. Chill the Frosting: Refrigerate the frosting, loosely covered, for about 1 hour or until firm enough to spread. It can be made up to 24 hours in advance and stored in the fridge. Let it come to room temperature before using.
15. Level Cakes and Slice Layers: Using a long serrated knife, trim the domed tops off each cake layer to flatten. Then slice each cake horizontally into two even layers, creating four layers total. Set aside cake scraps for decoration.
16. Assemble the Cake Layers: Place one layer on a cake stand or serving plate, spread 1/2 cup of frosting evenly over the top. Repeat layering and frosting with remaining layers, finishing with frosting on the top and sides.
17. Decorate with Cake Crumbs: Crumble leftover cake scraps finely and gently press them onto the sides of the frosted cake. Reserve or discard any excess crumbs.
18. Set and Serve: Allow the assembled cake to set for 20 minutes before slicing. Serve immediately or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor and texture.

Notes

• For the best cake texture and flavor, use room temperature ingredients including eggs, butter, and sour cream.
• The hot coffee enhances the chocolate flavor without tasting like coffee.
• Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
• Use high-quality semi-sweet chocolate (60-62% cocoa) for a rich, smooth frosting.
• The chocolate frosting can be prepared a day ahead to save time on baking day.
• Allow cake to come to room temperature before serving for optimal flavor and crumb.
• Leftover cake crumbs make a beautiful and tasty natural decoration on the cake sides.
• Store cake tightly covered in the refrigerator for up to 5 days; bring to room temperature before slicing and serving.

Keywords: Devil’s Food Cake, chocolate cake, old-fashioned cake, chocolate frosting, layered cake, classic dessert