Devils food cake aka the opposite of angel food cake is a rich, dark, decadent chocolate cake that has been around since the 19th century and is always synonymous with the ultimate chocolate cake.
Made with simple pantry ingredients that create a moist texture and boldly chocolate flavor, this recipe can be made as a large sheet cake, a two or three layer cake, cupcakes, loaves… whatever you need in the moment. Just pair with a great frosting and enjoy!
Let’s get started…
Begin by combining 1/2 cup of room temperature salted butter with 2 cups of granulated sugar, 1/3 cup of brown sugar, 3 large eggs, 1 large egg yolk and 2 teaspoons of pure vanilla extract in a large bowl and vigorously whisk until everything is completely combined.
You can bring this batter together with a stiff whisk and strong forearm or using an electric hand mixer, whichever you prefer!
Add 1/3 cup of a neutral oil and 1 cup of sour cream and mix until fully incorporated.
Sift in 2 and 1/3 cups of all purpose flour, 1 cup of natural unsweetened cocoa powder, 1 and 1/2 teaspoons of baking soda, 1 teaspoon of baking powder and 3/4 teaspoon of salt and mix until the dry ingredients are mostly combined.
The last ingredient in this batter is a cup of hot freshly brewed coffee. Pour it in and mix until everything is just combined. You will feel the batter begin to loosen as the coffee incorporates, but stop mixing as soon as everything feels smooth and you no longer see dry ingredients left unincorporated.
Baking Times
-
-
- For a 9″x13″ – bake at 350 degrees for 32-35 minutes
- For two 9″ round cake pans – bake at 350 degrees for 24-26 minutes
- For three 8″ round cake pans – bake at 350 degrees for 20-22 minutes
- For standard cupcakes – bake at 350 degrees for 16-18 minutes
-
The cake is ready to come out as soon as it feels set to a light touch and a toothpick will come out of the center clean.
This cake is so beautiful! Moist, tender, fluffy and a chocolate lovers dream! Pair with chocolate buttercream, vanilla cream cheese frosting, my fresh spearmint frosting or this chocolate espresso cream frosting.
Whether you need a delicious birthday cake, cupcakes for a friend or a cake to bring to an office party, you are going to love this devils food cake!
Devils Food Cake
Ingredients
- 2 1/3 cups of all purpose flour
- 1 cup of natural unsweetened cocoa powder
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 3/4 teaspoon of salt
- 1/2 cup of salted butter, room temperature
- 2 cups of granulated sugar
- 1/3 cup of brown sugar, packed
- 3 large eggs
- 1 large egg yolk
- 2 teaspoons of pure vanilla extract
- 1/3 cup of a neutral oil (olive, vegetable or canola oil)
- 1 cup of sour cream
- 1 cup of freshly brewed coffee, hot
Instructions
- Preheat your oven to 350 degrees
- Grease and line your baking pans or cupcake tins and set aside for now
- Combine 1/2 cup of room temperature salted butter with 2 cups of granulated sugar, 1/3 cup of brown sugar, 3 large eggs, 1 large egg yolk and 2 teaspoons of pure vanilla extract in a large bowl and use an electric hand mixer to beat until fully combined
- Add 1/3 cup of a neutral oil and 1 cup of sour cream and mix until fully incorporated
- Sift in 2 and 1/3 cups of all purpose flour, 1 cup of natural unsweetened cocoa powder, 1 and 1/2 teaspoons of baking soda, 1 teaspoon of baking powder and 3/4 teaspoon of salt and mix until mostly incorporated
- Add a cup of hot coffee and mix until everything is just combined
- Transfer the cake batter into your prepared pans
- Baking times: 24-26 minutes for two 9” pans, 20-22 minutes for three 8” pans, 16-18 minutes for standard cupcakes
- When a toothpick will come out of the center of the cake clean, the cake is ready to transfer out of the oven to cool
- Let the cake cool completely before frosting
