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Devil's Food Cake Recipe

Devil's Food Cake

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on April 16, 2010

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    I am currently trying to wean myself off of the boxed cakes and I am a pretty inexperienced baker, but I had no problem with this cake at all. I also used Hershey's baking cocoa and it worked great. I have a standing mixer but no paddle attachment, so I used the normal mixer attachments and it still worked fine. It was a HUGE hit with my family. Even my 7 year old who hates cake LOVED it. Thanks food network!!

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  • on October 20, 2009

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    This looked like a lot of work (as opposed to buying a boxed cake mix but the reviews were so outstanding that I had to try it. I made only the cake (and used a basic vanilla frosting with a different recipe from this website. I do not have a kitchenaid mixer and used a hand mixer. Used regular hershey's cocoa powder instead of the non-alkalized powder. And it all came out amazingly well despite these differences!

    The cake was pretty moist, rather dense (but not too heavy like some homemade cakes are and the flavor was incredible. Worth the effort and extra steps (like the boiling of the milk and water..which was probably cooler than it should have been when I did it but it still came out fine.

    If you need a chocolate cake recipe, this is the perfect one. Everyone raved about it!

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  • on October 09, 2009

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    I agree with all reviewers below - this is an excellent devil's food cake recipe. I made this for a friend's birthday with an orange chocolate mousse filling with orange chocolate buttercream on top and it was a hit!

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  • on October 08, 2009

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    Tips:

    - The batter will be very liquid, don't worry.
    - When baking, make sure to check for doneness before 30 minutes.
    - The frosting needs a long time to set. Leave the cake overnight at room temperature.
    - Serves more than 10 people

    Having high expectations, I was somewhat disappointed by the recipe. The frosting was delicious when it set, but the cake was only average. I used Dutch processed cocoa powder, but I don't see how that could have made a big difference (one of the main differences is a slightly redder color according to Wikipedia.

    This cake is quite easy, in spite of the rating. To make it even easier, put all the ingredients into a bowl and stir together gently.

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  • on August 24, 2009

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    I used this recipe for cupcakes and brought them to a friend's house party. Since the cupcakes are much smaller, I reduced the baking time to 20 minutes and checked for doneness using a toothpick inserted in the center. The result was awesome! The cupcakes were so moist and chocolate-y.

    I also used fresh whipped cream as the topping. I sweetened it a little bit with confectioner's sugar and dusted with cocoa powder.

    The best part is that they aren't overly sweet either. Just the right amount of sweetness. Even the mothers at the party didn't mind letting their kids eat the cupcakes at 10pm! I just wish that I saved a couple of cupcakes for myself and didn't bring all of them over! My mouth is starting to water just thinking about how good they were.

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  • on August 08, 2009

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    I just entered this cake in our county fair and won a Blue Ribbon! It was only the second time I had made it. The only other time was a week earlier, when I wanted to see if I liked it. I LOVED IT and so did the judge.

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  • on July 18, 2009

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    So the whole time I was making this, it looked like I was messing it up, but it came out so perfect. When you pour it into the cake pans, it's about the consistency of thick hot chocolate. So don't worry! You didn't mess it up!

    It tastes so amazing. This will be THE go to chocolate cake from not on. Don't be discouraged by the intermediate level of this recipe. As long as you thoroughly read through the recipe before you do anything, you'll be fine.

    A couple of things that worked for me...
    -I didn't line my pan with parchment paper because I used Bakers Joy. It's a butter and flour spray just for occasions such as this. The cake came out perfectly!
    -Also, to make sure I was putting the same amount of batter in each pan, I used a ladle. Made it much easier.

    I hope this helps you guys!

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  • on June 21, 2009

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    Definitely the best chocolate cake I have ever made. You can't get that amazing flavor from a mix. I used trans fat free margarine for part of the butter, and didn't have enough regular baking cocoa (only 1/2 cup, so had to add 1/4 cup of Dutch process cocoa. And I baked it in a bundt pan, baking it for ten minutes longer. It turned out amazing -- airy and light, yet at the same time extremely moist and so chocolatey. I've been baking a long time, and it's been many, many years since I've had a chocolate cake with this fantastic flavor and texture. I just used a simple chocolate glaze. This outstanding cake was absolutely devoured by everyone. Don't hesitate to try it. It really is not difficult to make at all.

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  • on May 22, 2009

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    This cake was so perfect and delicious on the first try! I want to make it again and I have dutch processed cocoa powder, which the recipe says not to use. I'm wondering if it makes a big difference. Anybody know?

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  • on March 02, 2009

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    This is a wonderful recipe! If you enjoy baking, you should not be deterred by it's intermediate rating - it's really not that difficult. The best part is that it was deliciious even several days after it was made (if you keep it properly sealed in a container. The only point that should be made is one that was made by previous reviewers - the frosting does not set up after two hours. Heeding that warning, I made the cake and frosting in the evening, after the cakes cooled, wrapped them in plastic and by morning the frosting had set up beautifully. Just gave it a few stirs with a spatula and it was ready to assemble. You will enjoy this with a serving of vanilla ice cream!

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