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Old-Fashioned Devil’s Food Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/old-fashioned-devils-food-cake-recipe/