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Devil's Food Layer Cake Recipe

Devil's Food Layer Cake Recipe

Master this quintessential homemade Devil's Food Layer Cake recipe with its signature deep chocolate flavor and incredibly moist crumb. Learn how to achieve the best chocolate cake texture with simple ingredients and foolproof techniques. This easy baking recipe creates the perfect special occasion dessert every chocolate lover dreams about.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 cake (12 slices)
An overhead shot of a three-layer Devil's Food cake with dramatic height, captured in soft natural light on a vintage white cake stand. The chocolate frosting is perfectly swirled with appealing ridges, showing its velvety texture. A slice has been removed, revealing the cake's impossibly moist, dark crumb contrasting beautifully with the glossy frosting. Chocolate shavings cascade down the sides while a scattering of fresh raspberries adds vibrant red accents against the deep chocolate color. The background features blurred cocoa powder and chocolate squares, hinting at the cake's intense flavor profile.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">80g unsweetened cocoa powder (Dutch-processed)</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">240ml hot, strong brewed coffee</li><li class="ingredients-single-item">For the chocolate frosting:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">600g powdered sugar, sifted</li><li class="ingredients-single-item">80g unsweetened cocoa powder, sifted</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">200g semi-sweet chocolate, melted and slightly cooled</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Wire cooling racks</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C. Grease three 20cm round cake pans, line bottoms with parchment paper, then grease the parchment. Dust with cocoa powder and tap out excess. This triple preparation ensures your cakes release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined. Sifting these dry ingredients helps eliminate lumps and creates a more uniform cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy, about 1 minute. Add sugar and beat on medium-high until pale and fluffy, about 3-4 minutes. This extended creaming process incorporates air into the batter, creating a lighter cake despite its rich ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in vanilla extract. The mixture should look light, fluffy, and slightly increased in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (beginning and ending with dry ingredients). Mix just until combined after each addition. Overmixing develops gluten, which can make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Slowly pour in the hot coffee and mix on low speed until fully incorporated. The batter will be thin – this is normal! The hot coffee enhances the chocolate flavor by blooming the cocoa powder and creates an exceptionally moist cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide batter evenly among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning. Be careful not to overbake – the residual heat will continue cooking the cakes slightly after removal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely. Remove parchment paper gently. If the cakes have domed tops, level them with a serrated knife when completely cool. You can freeze the cake layers for 20 minutes before frosting to make them easier to work with.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the frosting, beat butter in a large bowl using an electric mixer on medium speed until very creamy, about 2 minutes. Gradually add the sifted powdered sugar and cocoa powder, alternating with cream, beating on low speed until incorporated. Add vanilla and salt.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Beat in the melted chocolate until smooth and fully incorporated. Increase speed to medium-high and beat for an additional 2 minutes until light and fluffy. The melted chocolate gives the frosting a wonderful silky texture and deeper flavor than cocoa powder alone.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble, place one cake layer on your serving plate or cake stand. Spread about 240ml of frosting evenly over the top. Place second layer on top and repeat. Add final layer and cover the entire cake with a thin layer of frosting (crumb coat). Refrigerate for 15 minutes to set this initial layer.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Apply the remaining frosting to the top and sides of the cake, swirling decoratively with an offset spatula. For the cleanest cuts, refrigerate the cake for 30 minutes before serving to set the frosting, then slice with a sharp knife dipped in hot water and wiped clean between cuts. The cake will keep at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days (bring to room temperature before serving for best flavor and texture).</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Devil's Food Layer Cake?

This decadent cake requires all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, salt, butter, sugar, eggs, vanilla, buttermilk, and hot coffee. The silky chocolate frosting needs butter, powdered sugar, cocoa powder, cream, vanilla, salt, and melted chocolate.

How to cook Devil's Food Layer Cake at home?

Learn how to cook Devil's Food Layer Cake by first creating a light, airy batter with alternating dry and wet ingredients, enhanced with hot coffee to intensify the chocolate flavour. Bake in three pans at 175°C for 22-25 minutes until just set, then cool completely before applying the silky chocolate frosting between layers and around the entire cake.

Why does this chocolate cake recipe use coffee, and can I substitute it?

Coffee enhances and deepens the chocolate flavour without making the cake taste like coffee. The hot liquid also helps bloom the cocoa powder, releasing more flavour. You can substitute with hot water or hot chai tea if preferred, though you'll lose some flavour complexity.

What makes a Devil's Food cake different from regular chocolate cake?

Devil's Food cake is distinguished by its exceptionally moist, airy texture and deep chocolate flavour. It traditionally uses hot liquid (coffee in this recipe), baking soda for lift, and a higher ratio of cocoa powder to flour, creating a dramatically darker, richer cake than standard chocolate varieties.

How can I ensure my chocolate layer cake doesn't dry out?

Prevent dryness by measuring ingredients precisely, not overmixing the batter, using room temperature ingredients, and most importantly, not overbaking. Remove the cakes when a toothpick shows moist crumbs. For longer storage, apply a simple syrup soak or wrap cooled layers in cling film before frosting.

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This extended creaming process incorporates air into the batter, creating a lighter cake despite its rich ingredients." }, { "@type": "HowToStep", "name": "Add Eggs", "text": "Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in vanilla extract. The mixture should look light, fluffy, and slightly increased in volume." }, { "@type": "HowToStep", "name": "Combine Dry and Wet Ingredients", "text": "With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (beginning and ending with dry ingredients). Mix just until combined after each addition. Overmixing develops gluten, which can make your cake tough rather than tender." }, { "@type": "HowToStep", "name": "Add Coffee", "text": "Slowly pour in the hot coffee and mix on low speed until fully incorporated. The batter will be thin – this is normal! 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Add final layer and cover the entire cake with a thin layer of frosting (crumb coat). Refrigerate for 15 minutes to set this initial layer." }, { "@type": "HowToStep", "name": "Frost and Serve", "text": "Apply the remaining frosting to the top and sides of the cake, swirling decoratively with an offset spatula. For the cleanest cuts, refrigerate the cake for 30 minutes before serving to set the frosting, then slice with a sharp knife dipped in hot water and wiped clean between cuts. The cake will keep at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Rodriguez", "datePublished": "2024-04-10", "reviewBody": "Best chocolate cake I've ever made! The coffee really brings out the chocolate flavor without making it taste like coffee. My family was so impressed, they thought I bought it from a bakery.", "name": "Bakery-Quality Cake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-04-15", "reviewBody": "Rich without being too sweet! The frosting is absolutely perfect - silky smooth and not grainy like some other recipes I've tried. This will be my go-to chocolate cake recipe from now on.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-18", "reviewBody": "My family devoured it instantly! I was hoping for leftovers but the cake disappeared within hours. The texture is incredibly moist and the chocolate flavor is deep and intense. Worth every minute of preparation.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camille Laurent", "datePublished": "2024-04-20", "reviewBody": "Made this for my husband's birthday and it was a huge hit! Everyone wanted the recipe. The detailed instructions made it easy to follow despite being an intermediate recipe. The layers baked perfectly even.", "name": "Birthday Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ibrahim Ali", "datePublished": "2024-04-22", "reviewBody": "Incredibly moist for days after! I was worried it would dry out but it stayed perfect even on day 3. The frosting sets beautifully in the fridge but becomes silky at room temperature. Absolutely divine!", "name": "Long-Lasting Moisture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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