Devil's Food Layer Cake Recipe

<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>

<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>

<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>