Old-Fashioned Devil’s Food Cake Recipe
If you are a chocolate lover, the rich, moist, and deeply flavorful Old-Fashioned Devil’s Food Cake will quickly become one of your all-time favorites. This classic cake delivers a perfect balance of intense cocoa goodness and tender crumb, all wrapped in a luscious chocolate frosting that is both silky and decadent. Whether it’s a special celebration or a cozy dessert to enjoy with family, the Old-Fashioned Devil’s Food Cake offers a timeless, comforting experience that feels lovingly homemade every single bite.
Ingredients You’ll Need
This cake’s magic comes from a handful of simple, quality ingredients that work together to create its signature moist texture and rich chocolate flavor. Each component plays an essential role, so gather them carefully to ensure the best results.
- All-purpose flour (2 and 1/4 cups / 270 grams): Provides structure while keeping the cake tender.
- Unsweetened non-alkalized cocoa powder (1 cup / 85 grams): The source of deep chocolate flavor and a subtle bitterness that balances the sweetness.
- Baking soda (1 and 1/2 teaspoons): Helps the cake rise and achieve a light crumb.
- Baking powder (1 teaspoon): Works alongside baking soda for perfect lift.
- Salt (1 teaspoon): Enhances flavor and balances sweetness.
- Unsalted butter (8 tablespoons / 113 grams, room temperature): Adds richness and moisture for a velvety texture.
- Granulated sugar (2 cups / 400 grams): Sweetens while contributing to the cake’s tender crumb.
- Light brown sugar (1/2 cup / 106 grams, firmly packed): Adds subtle molasses notes and extra moisture.
- Large eggs plus 1 yolk (3 eggs + 1 yolk, room temperature): Bind ingredients together and create a rich texture.
- Vanilla extract (2 teaspoons): Brightens and complements the chocolate flavor.
- Vegetable oil (1/3 cup / 64 grams): Keeps the cake incredibly moist and soft.
- Sour cream (1 cup / 245 grams, room temperature): Adds tender crumb and slight tang.
- Hot freshly brewed coffee (1 cup / 245 grams): Intensifies the chocolate notes without making it bitter.
- High-quality semi-sweet chocolate (16 ounces, finely chopped): The star of the frosting with a glossy, smooth finish.
- Heavy cream (1 and 1/2 cups): Creates a luscious, creamy frosting base.
- Light corn syrup (3 and 1/2 tablespoons): Stabilizes frosting and adds sheen.
- Vanilla extract (1 teaspoon for frosting): Adds depth to the chocolate frosting.
- Unsalted butter (16 tablespoons, room temperature for frosting): Gives the frosting richness and silky texture.
- Fine sea salt (1/8 teaspoon for frosting): Balances sweetness for a well-rounded frosting flavor.
How to Make Old-Fashioned Devil’s Food Cake
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350 degrees Fahrenheit. Prepare two 9-inch round baking pans by spraying them generously with non-stick spray, lining the bottom with parchment paper rounds, and spraying the parchment paper as well. This setup ensures your cake layers will release easily after baking and keep their beautiful shape.
Step 2: Combine Dry Ingredients
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This sifting step not only blends these ingredients uniformly but also aerates the flour, creating a lighter cake crumb.
Step 3: Cream Butter and Sugars
Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Gradually add in granulated sugar and brown sugar, one at a time, beating well after each addition. Once combined, crank up the speed and beat for about 4 minutes until the mixture is light and fluffy. Don’t forget to scrape down the bowl’s sides occasionally to incorporate all butter evenly.
Step 4: Add Eggs and Vanilla
Add eggs and the extra egg yolk one at a time, beating thoroughly after each to incorporate air and develop the batter’s structure. Add the vanilla extract last and mix until just combined for a fragrant, rich base.
Step 5: Alternate Adding Flour and Wet Ingredients
In a measuring cup, blend vegetable oil with sour cream. On your mixer’s lowest speed, add the dry ingredients in three additions, alternating with two additions of the sour cream mixture. Mix only until just combined—overmixing can make the cake tough, so a few visible traces of dry flour are perfectly fine.
Step 6: Stir in Hot Coffee
Pour the hot freshly brewed coffee into the batter and let it rest for 30 seconds. Then gently fold it in just until evenly mixed. The hot coffee intensifies the cocoa flavor, but the gentle folding keeps the batter light and fluffy.
Step 7: Bake the Cake Layers
Divide the batter equally between the two prepared pans (about 850 grams per pan) and smooth the tops with a spatula. Bake for 38 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans on a wire rack for 20 minutes before inverting them out to cool completely.
Step 8: Make the Chocolate Frosting
Finely chop the semi-sweet chocolate and place it in the bowl of a stand mixer with a whisk attachment. Heat heavy cream and corn syrup in a small saucepan over medium-high heat until just below boiling. Pour the hot mixture over the chopped chocolate and let it sit undisturbed for 2 minutes to melt. Stir gently until smooth and glossy, then mix in vanilla.
Step 9: Beat the Frosting
With the mixer on medium speed, add softened butter tablespoon by tablespoon, beating thoroughly after each addition to create a silky, rich frosting. Stir in a pinch of sea salt to balance the sweetness. Refrigerate the frosting loosely covered for about an hour until spreadable.
Step 10: Assemble the Old-Fashioned Devil’s Food Cake
Level the domed tops of your cooled cakes using a serrated knife, then slice each layer horizontally to create four even cakes. Save the trimmed cake scraps for decoration. Layer the cakes with frosting in between each, finishing by coating the entire cake with the remaining frosting. Finally, press the crumbled cake scraps onto the sides for a rustic, charming finish. Allow the cake to set for 20 minutes before slicing to serve.
How to Serve Old-Fashioned Devil’s Food Cake
Garnishes
The Old-Fashioned Devil’s Food Cake is stunning on its own, but a few thoughtful garnishes can elevate it even more. Think fresh raspberries or strawberries to add a burst of brightness, a dusting of cocoa powder for a subtle, elegant touch, or even a sprinkle of flaky sea salt to enhance the chocolate’s complexity. Whipped cream or chocolate curls also make lovely additions to give your presentation that wow factor.
Side Dishes
Pairing this decadent cake with the right sides can enhance the experience without overshadowing its depth. A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream offers a cool contrast to the rich, fudgy cake. Fresh fruit salad or a simple glass of milk provides balance and refreshes the palate beautifully.
Creative Ways to Present
Consider serving your Old-Fashioned Devil’s Food Cake on a vintage cake stand for a timeless look or slice it into mini-sized portions for a delightful party platter. For intimate gatherings, individual cake trifle jars with layers of cake, frosting, and fresh berries can add charm and personal flair. If you love a bit of texture, drizzle caramel or raspberry sauce over each slice just before serving for an added burst of flavor.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly with plastic wrap or place them in an airtight container to keep the cake fresh for up to five days in the refrigerator. The Old-Fashioned Devil’s Food Cake actually tastes even better after a day as the flavors have time to meld! Be sure to bring slices to room temperature before enjoying for the best texture and flavor.
Freezing
You can freeze the cake layers or the fully assembled cake (without frosting, ideally) by wrapping them tightly in plastic wrap and then aluminum foil to protect against freezer burn. When you’re ready to enjoy, thaw in the refrigerator overnight, then bring to room temperature before frosting or slicing. Frosted cakes freeze best if flash-frozen first and then wrapped well, but expect some slight change in texture.
Reheating
If you prefer a slightly warm slice, gently warm your cake piece in the microwave for 15 to 20 seconds. This brings out the richness of the chocolate and softens the frosting tenderly without drying it out. Just watch carefully so it doesn’t overheat or melt excessively.
FAQs
Can I use regular cocoa powder instead of non-alkalized?
Using non-alkalized cocoa powder is recommended for this cake as it reacts better with the baking soda and gives that classic Devil’s Food rich flavor. Using Dutch-processed cocoa might alter the taste and texture slightly, but you can substitute if needed — just adjust your leavening accordingly.
Why do you add coffee to a chocolate cake?
Hot coffee enhances the chocolate’s depth and richness significantly while keeping the cake moist. It doesn’t make the cake taste like coffee; instead, it intensifies that luscious cocoa flavor beautifully.
Is sour cream necessary in this recipe?
Sour cream is key for the tender crumb and slight tanginess that balance out the sweetness, creating a moist cake that isn’t heavy. Substituting it with yogurt or buttermilk might work, but sour cream is ideal.
Can this cake be made gluten-free?
With some ingredient swaps such as a gluten-free flour blend that can mimic all-purpose flour’s properties, you can adapt the Old-Fashioned Devil’s Food Cake for gluten-free needs. Make sure the blend includes xanthan gum and test the batter’s consistency.
How far in advance can I make the frosting?
The chocolate frosting can be made up to 24 hours ahead and stored loosely covered in the fridge. Bring it to room temperature and re-whip if needed before spreading it on the cake for the perfect consistency.
Final Thoughts
There’s something truly magical about a well-made Old-Fashioned Devil’s Food Cake—it’s nostalgic yet so luxurious, guaranteed to satisfy any chocolate craving. Whether you’re baking it for a special occasion or just because, this cake promises smiles and memories around every forkful. I can’t wait for you to whip up this classic and share it with those you love!
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Old-Fashioned Devil’s Food Cake Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Old-Fashioned Devil’s Food Cake is a rich and moist chocolate cake with a deep cocoa flavor, layered and frosted with a luscious semi-sweet chocolate buttercream made from high-quality chocolate and fresh cream. Perfect for chocolate lovers, it features a tender crumb enhanced by hot coffee and sour cream, resulting in a wonderfully decadent yet balanced dessert.
Ingredients
For the Cake
- 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, 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, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup vegetable oil (64 grams)
- 1 cup sour cream, room temperature (245 grams)
- 1 cup hot freshly brewed coffee (245 grams)
For the Chocolate Frosting
- 16 ounces high-quality semi-sweet chocolate, finely chopped (60-62% cacao)
- 1 and 1/2 cups heavy cream
- 3 and 1/2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 16 tablespoons unsalted butter, room temperature
- 1/8 teaspoon fine sea salt
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C). Spray two 9-inch round baking pans with non-stick spray and line the bottoms with parchment paper rounds. Spray the parchment again to ensure easy cake removal. Set aside.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter on medium speed until smooth, about 1 minute. Gradually add both sugars, one at a time, beating until incorporated. Increase speed to high and beat until light and fluffy, about 4 minutes. Scrape down bowl sides occasionally.
- Add Eggs and Vanilla: Add eggs and egg yolk one at a time, beating well after each addition. Scrape down the bowl as needed. Mix in vanilla extract until combined.
- Combine Wet Ingredients: In a measuring cup, combine vegetable oil and sour cream.
- Alternate Adding Dry and Wet Ingredients: On the lowest mixer speed, add the dry ingredients in three additions, alternating with the sour cream mixture in two additions. Beat just until combined, leaving a slight trail of dry ingredients visible.
- Add Coffee: Pour in hot coffee and let the batter rest undisturbed for 30 seconds. Gently fold with a rubber spatula to combine evenly.
- Fill Pans and Bake: Divide batter evenly between the two pans (about 850 grams each). Smooth the tops with a spatula. Bake for 38 to 45 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
- Cool Cakes: Place pans on a wire rack and cool 20 minutes. Invert cakes onto the rack and let cool completely, about 1 hour.
- Prepare Frosting Chocolate: Finely chop semi-sweet chocolate and place into the mixer bowl fitted with the whisk attachment.
- Heat Cream Mixture: Heat heavy cream and corn syrup in a small saucepan over medium-high heat until just before boiling. Remove from heat and pour over chopped chocolate.
- Melt Chocolate and Add Vanilla: Let sit 2 minutes undisturbed, then stir gently until smooth and glossy. Stir in vanilla extract.
- Mix Butter into Ganache: With mixer on medium speed, add room temperature butter one tablespoon at a time, beating well after each addition before adding the next. Mix in sea salt.
- Chill Frosting: Refrigerate the frosting, loosely covered, about 1 hour until firm enough to spread. Can be made 24 hours ahead; bring to room temperature before using.
- Trim and Slice Cakes: Using a serrated knife, trim domed tops from each cake layer for an even surface. Slice each layer horizontally in half for four even layers. Reserve cake scraps for decoration.
- Assemble Cake: Place one layer on a serving plate. Spread 1/2 cup frosting evenly over the layer. Repeat with remaining layers, finishing with frosting on top and sides.
- Decorate Sides: Crumble reserved cake scraps into fine crumbs. Gently press crumbs onto frosted sides of the cake. Any leftovers can be saved or enjoyed as a snack.
- Set and Serve: Let the cake set for 20 minutes before slicing. Store in the refrigerator for up to 5 days. Bring to room temperature before serving.
Notes
- Use high-quality cocoa powder and chocolate for best flavor and texture.
- Hot coffee enhances the chocolate intensity without adding a coffee taste.
- Make sure all dairy ingredients and eggs are at room temperature for even mixing.
- Allow the frosting to come to room temperature before spreading if refrigerated overnight.
- Cake scraps can be used for decoration or enjoyed as a delicious snack.
- Storage: Keep the cake refrigerated and bring to room temperature before serving for optimal taste.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th cake)
- Calories: 520
- Sugar: 38g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Devil’s Food Cake, Chocolate Cake, Old-Fashioned Cake, Semi-Sweet Chocolate Frosting, Chocolate Layer Cake
