Indulge in the ultimate chocolate experience with The Best Devil’s Food Cake, a rich, moist masterpiece that’s pure heaven for chocolate lovers. This cake boasts a deep, velvety crumb and an intense cocoa flavor, perfectly balanced with a hint of sweetness. In just 53 minutes, you can create a dessert that’s as impressive as it is delicious, making it ideal for any occasion.
Every bite delivers a luscious, melt-in-your-mouth texture, while the aroma of freshly baked chocolate fills your kitchen. Whether served plain or adorned with frosting, this cake is a crowd-pleaser that’s surprisingly simple to whip up. Treat yourself to a slice of decadence that’s sure to become your go-to dessert.
Ingredients for The Best Devil’s Food Cake
- 1 cup (226 g) unsalted butter
- ½ cup (118 ml) whole milk
- 1 cup (236 ml) water
- ¾ cup (75 g) Dutch-process cocoa powder (or regular cocoa powder)
- 1 teaspoon instant coffee (optional, enhances chocolate flavor)
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar (firmly packed)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup (190 g) sour cream (or plain yogurt as a substitute)
- 2 large eggs (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 batch chocolate frosting (or your favorite frosting)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line the bottom of two 8” baking pans with parchment paper and spray the sides with baking spray (or grease and flour thoroughly). Set aside.
- In a medium saucepan, combine butter, milk, water, cocoa powder, and instant coffee. Place over medium-low heat, stirring frequently until the butter melts. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and let cool for 15 minutes.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
- Briefly whisk the chocolate mixture again, then pour it into the dry ingredients. Stir until smooth.
- Add sour cream and stir until fully incorporated.
- Add eggs and vanilla extract and mix well until the batter is smooth and even.
- Evenly divide the batter between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs (a clean toothpick may indicate overbaking).
- Let the cakes cool in the pans for 15 minutes. Run a knife around the edges to loosen, then carefully invert onto a cooling rack to cool completely.
- Once completely cooled, frost with chocolate frosting or your favorite frosting. Slice and serve!
Perfect Pairings: Sauce and Topping Ideas
While the chocolate frosting is a classic choice, consider adding a drizzle of caramel sauce or a sprinkle of sea salt for a sweet-and-salty twist. For a fruity contrast, top with fresh raspberries or a dollop of raspberry coulis. If you’re feeling indulgent, add a layer of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Storage and Reheating Tips
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it moist, place a slice of bread in the container. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Recipe Variations to Try
For a mocha twist, increase the instant coffee to 2 teaspoons. If you prefer a nutty flavor, fold in ½ cup of chopped walnuts or pecans into the batter. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Experiment with different frostings like cream cheese or peanut butter for a unique flavor profile.
Time-Saving Tips for Busy Bakers
Prepare the dry ingredients the night before and store them in a ziplock bag to save time. Use a stand mixer to combine the batter quickly and evenly. If you’re short on time, skip the parchment paper and use a high-quality non-stick baking spray for easy cake release.
Common Questions Answered
Can I use natural cocoa powder instead of Dutch-process?
Yes, but the cake may have a slightly less intense chocolate flavor.
Can I make this cake in a 9×13 pan?
Absolutely! Adjust the baking time to 25-30 minutes.
What if I don’t have sour cream?
Substitute with an equal amount of plain Greek yogurt or buttermilk for similar results.
The Best Devil’s Food Cake Recipe
Ingredients
- 1 cup unsalted butter
- ½ cup whole milk
- 1 cup water
- ¾ cup Dutch-process cocoa powder
- 1 teaspoon instant coffee optional, see note
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup sour cream
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 batch chocolate frosting or your favorite frosting
Instructions
- 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.
- In a medium-sized saucepan, combine butter, milk, water, cocoa powder, and instant coffee.
- 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.
- In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt.
- Whisk the chocolate mixture briefly once more to combine then Pour into flour mixture. Stir until smooth.
- Add sour cream and stir until combined.
- Add eggs and vanilla and stir well until batter is 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).
- Cool completely before frosting.