A chocolate lover’s dream, Devil’s Food Cake is renowned for its deep, rich flavour and moist texture. This recipe takes it to the next level with a decadent chocolate buttercream frosting that perfectly complements the dark, chocolatey goodness of the cake. Perfect for birthdays, celebrations or any day that calls for a special treat, this Devil’s Food Cake is sure to impress.
Ingredients:
For the cake:
- Cooking spray
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup vegetable oil
- 2 eggs, lightly beaten
- 1 cup strong black coffee
- 1 cup whole buttermilk
- 1 teaspoon vanilla extract
- Chocolate sprinkles (optional)
To make the buttercream:
- 1 cup unsalted butter, softened to room temperature
- 4 cups icing sugar
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons heavy whipping cream
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
Method:
Preheat the oven to 175°C (350°F). Grease and flour or spray with cooking spray two 9-inch round cake tins. Line the bottoms with greaseproof paper for easy release.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder and kosher salt.
In another bowl, whisk together the vegetable oil, eggs, coffee, buttermilk and vanilla extract.
Gradually add the wet ingredients to the dry, beating until just combined. Be careful not to overmix as this can result in a denser cake.
Pour the mixture evenly into the prepared cake tins. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the centre comes out clean. Leave the cakes to cool in the cake tins for 10 minutes, then transfer to a wire rack to cool completely.
In a large bowl, beat the softened butter with a hand or stand mixer until creamy.
Gradually add the icing sugar and cocoa powder, beating on low speed until incorporated. Increase speed to medium and add the heavy cream, kosher salt and vanilla extract. Whisk until the buttercream is light and fluffy.
When the cakes have cooled completely, place one layer on a serving platter. Spread a generous amount of buttercream over the top. Place the second cake layer on top and frost the top and sides with the remaining buttercream. Decorate with chocolate sprinkles if desired.
Slice and serve the cake. Enjoy the rich, chocolaty goodness of your homemade Devil’s Food Cake!
