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Old-Fashioned Devil's Food Cake Recipe

Old-Fashioned Devil’s Food Cake Recipe

★★★★★

4.9 from 23 reviews
  • Author: Harper
  • 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

Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. Combine Wet Ingredients: In a measuring cup, combine vegetable oil and sour cream.
  6. 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.
  7. Add Coffee: Pour in hot coffee and let the batter rest undisturbed for 30 seconds. Gently fold with a rubber spatula to combine evenly.
  8. 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.
  9. Cool Cakes: Place pans on a wire rack and cool 20 minutes. Invert cakes onto the rack and let cool completely, about 1 hour.
  10. Prepare Frosting Chocolate: Finely chop semi-sweet chocolate and place into the mixer bowl fitted with the whisk attachment.
  11. 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.
  12. Melt Chocolate and Add Vanilla: Let sit 2 minutes undisturbed, then stir gently until smooth and glossy. Stir in vanilla extract.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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

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