Devil's Food Cake
Rich, fudgy, and super moist, my Devil's Food Cake is a recipe you're going to want to bookmark and save
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| Category: | Cakes |
| Seasons | |
| Cuisine Type | American |
| Tags: |
Ingredients
Ingredients
| 1 cup unsalted butter |
| 1/2 cup whoole milk |
| 1 cup water |
| 3/4 cup Dutch process cocoa powder |
| 1 teaspoon instant coffee - see note |
| 2 cups all-purpose four |
| 1 cup granulated sugar |
| 1 cup brown sugar, firmly packed |
| 1 1/2 teaspoon baking soda |
| 1 teaspoon baking powder |
| 1 teaspoon salt |
| 3/4 cup sour cream |
| 2 large eggs, room teperature |
| 2 teaspoons vanilla extract |
| 1 batch chocolate frosting |
Devil's Food Cake Directions
- Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
- Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
- Whisk the chocolate mixture briefly once more to combine then Pour into flour mixture. Stir until smooth.
- Evenly divide batter into prepared baking pans and bake on 350F (175C) for 30-35 minutes or a toothpick inserted in the center comes out clean or with fudgy crumbs (preferred, as sometimes a clean toothpick can indicate the cake is overdone).
Allow to cool in the baking pans for 15 minutes then run a knife along the edge to loosen it from the pan and carefully invert onto a cooling rack to cool completely (be careful, the pans will still be hot).
Notes
Instead of using water and instant coffee you can instead just use 1 cup of your favorite coffee. The coffee enriches the chocolate flavor of the cake and I recommend it, but if you have neither coffee nor instant coffee the recipe can be made with just water (it'll still be good!).
This recipe may be baked in two 9” pans (bake for 28-30 minutes) or it will make 24 cupcakes (bake for 17-18 minutes).
This recipe will also work in a 9x13" pan baked for approximately 30 minutes. Always use the toothpick test to check for doneness: a toothpick inserted in the center should come out clean or with moist, fudgy crumbs (preferable).
A bundt pan will also work though I have not tried this recipe in a bundt pan myself so cannot comment on the bake time.
This cake may be prepared, cooled, and frozen for up to a month before thawing and frosting. After frosting, the cake may be stored in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
Nutrition facts
Per Serving
| Kcal: | 520 kcal |
| Fibers (g): | 3.8g |
| Sodium (mg): | 6873mg |
| Carbs: | 66.7g |
| Sugar (g): | 43.5g |
| Fat: | 28.6g |
| Saturated fat (g): | 17.4g |
| Cholesterol: | 130mg |
| Proteins: | 7.7g |
