Devil's Food Cake

Total Time:
4 hr
2 hr 15 min
1 hr 45 min

8 to 10 servings

  • Frosting:
  • 15 ounces semi-sweet chocolate, finely chopped
  • 1 1/2 cups heavy cream
  • Cake:
  • 2 cups all-purpose unbleached flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature, plus more for the pans
  • 2 cups plus 2 tablespoons sugar
  • 3/4 cup nonalkalized cocoa powder (not Dutch-processed)
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 1/4 cups water
  • 1/4 cup milk

To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.

To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.

With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.

Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.

Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)

Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.

Copyright 2001 Television Food Network, GP. All rights reserved

View All

Cooking Tips
More Recipes and Ideas
4.7 46
This has become the family chocolate cake recipe! Don't worry if the batter looks watery, I still get worried and it turns out great every time. Instead of making the ganache with heavy cream (we have moderate lactose issues) in our house, I just cut milk chocolate with lactaid milk so that its a smooth consistency when warm, and put that in the middle / on top. I've also subbed almond milk for the milk and cream in the frosting / batter recipe, but never tested the butter requirement. With lactaid pills and probiotics, hubby can handle this recipe (1 slice). item not reviewed by moderator and published
This is a very moist and delicious cake! My FIL asked for Devil's Food Cake with cream cheese frosting for Father's Day. This was a hit! I chose to make cupcakes instead of cake. I overfilled the muffin tins (how can you tell 3/4 when the bottom is tapered? and got 27. I think you could easily get 29 or 30 properly filled. I used the cream cheese frosting from recipe 67256 and thought they worked very well together. item not reviewed by moderator and published
Absolutely amazing! Decided to make from scratch Devils Food Cake rather than buy the box mix and it was a success. My father is fanatical about his cake and our homemade Carmel frosting. He liked the rich, moist, nice texture and great chocolate flavor of the cake. It's a winner and I plan to make it again! item not reviewed by moderator and published
Made this cake for bake sale for my son's school, it was gone in minutes !!! Thanks for a great recipe....follow instructions in the recipe n u can't go wrong..... item not reviewed by moderator and published
This is an excellent recipe. It's my go-to Devil's Food cake recipe (I've memorized it, as I've done it so many times!. I don't agree with the reviewers who mentioned that the cake is crumbly. It is perfect. Be sure to measure the ingredients well. Sift the cocoa powder before measuring it. Weigh the butter - you need 175 grams (around 6.2 ounces or 1.75 sticks. Also, my cakes bake in 29 minutes. item not reviewed by moderator and published
asmenrit: The frosting is called "ganache" and it can be poured or whipped to a fluffier consistency. No sugar added, just the cream and chocolate. It kind of tastes like a soft, thin chocolate bar... YUM. item not reviewed by moderator and published
i am confused abt the frosting.In the frosting they didn't specify any sugar to add. do we have to add or not? item not reviewed by moderator and published
The cake tasted very good. However, it was too light and crumbly -- too delicate. I suspect this is because there is too much liquid present -- or the need to add more ingredients to bind it together better. item not reviewed by moderator and published
I made just the cake, not the frosting (not a big fan of frosting in general) and it turned out pretty good. Dense and moist and flavorful, just like devil's food cake should be item not reviewed by moderator and published
Excellent cake... I actually used it as a base for a chocolate banana dream cake--- add a small box of instant french-vanilla pudding & a ripe banana... supermoist and delicious... I used whipped cream cheese frosting and then melted some chocolate added a little whipping cream, mixed that up and drizzled over cake... decadent! Be careful when heating up chocolate go slow... it will burn if u aren't extremely careful!! Great cake I am anxious to use it as a base for chocolate rum cake next!! item not reviewed by moderator and published
No there is no sugar that is said to be add so don't add any item not reviewed by moderator and published

Not what you're looking for? Try:

Devil's Food Cake