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Devil's Food Cake Recipe

Devil's Food Cake

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

Showing 31-40 of 43

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  • on January 18, 2009

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    this is exactly what I was looking for....a moist and delish chocolate cake...perfect....the only thing I did differently was to add 1tb. of strong coffee...also I made a boiled icing to frost....I also cut back on the cooking time...I set my timer for 25 min....at 22 min. I started to smell the cake...I checked it and it was done! so I wrote that into my recipe...I would say check it after 20 min for sure.....this recipe is def. a keeper!

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  • on September 14, 2008

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    This cake was very delicious. I agree with other people's comments about the batter being very runny and the prep being pretty time consuming. My one complaint was in making the frosting. After letting it sit for two hours, as directed it had not thickened up enough and I had to use a hand mixer on medium speed for about 5 minutes and then let it sit for about 20 minutes to get it to be a good consistency. Lastly, the cake actually tasted better the next day!! Overall it was great, worth the time and effort and a big hit for my husband's birthday!

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  • on September 01, 2008

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    I just made this cake this morning for my husband and father's birthdays [joint celebration]. I have 8" pans so I filled each 1/2 way and made 4 cupcakes with the rest of the batter. This batter doesn't rise as much as others I've made, so I could have filled both my pans 2/3 of the way and it would have been fine - just an FYI for anyone else with 8" pans vs. 9", which the recipe calls for. I just dug into one of the cupcakes and was very happy with the texture, flavor and moistness of it. I can't wait to have a slice with the frosting! This will be my go-to chocolate cake from now on. Love it!

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  • on July 21, 2008

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    This was a little fussy with lots of steps, but it was really delicious and worth it. Very moist, very chocolatey.

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  • on May 16, 2008

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    As stated in other recipes, this is a VERY runny batter. I was a little worried but it baked up nicely. This had the perfect chocolate flavor without being too dense or sweet. I do not often like chocolate cakes as they are too rich but this had a nice balance of flavor and sweetness. I did not make the icing. I am using a regular buttercream icing that I can decorate with.

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  • on March 28, 2008

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    This recipe is a little tedious but for a reason. I have never had a cake more moist or perfect in every way. My family was shocked that it was homemade

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  • on October 31, 2007

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    This is a fantastic recipe. I have a background in baking & pastry arts, and I would not change a thing. The chocolate flavor is great, it has a perfectly moist crumb, and it is not overly sweet (which I appreciate. Do not be concerned that the batter is VERY runny, and be sure to not over- bake them (just bake until it springs back when lightly pushed... I was able to make about 20 regular-sized cupcakes with this recipe. I will be using this recipe for all future devil's food cakes!

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  • on July 28, 2007

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    I truly understand why they call it Devil's food cake. THIS. CAKE. IS. INSANELY. GOOD. It was beyond moist, and the frosting truly packed a wallop. *Tip: I was in a hurry with my frosting,so i made it as directed, but stuck it in the freezer to cool quickly. Then i took it out, put it in a bowl, and whipped it. The color turned out like milk chocolate, but the taste was very, very much more refined than that. Simply incredible.

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  • on March 29, 2007

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    I made this cake after trying several chocolate cake recipes, and it turned out beautifully on the first try. Where other recipes were dry and bland, everyone who tried this cake thought it was moist and rich, but not too rich. I will definetely be using this recipe again.

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  • on December 05, 2006

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    The cake was so rich and moist. It was for my daughter's birthday party so I whipped the icing after it had cooled so it would be pipable from a bag and everyone loved it!

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