If you’ve been searching for the ultimate chocolate cake to impress your family, friends, or even just your own taste buds, you’re about to fall in love. The BEST Devil’s Food Cake: A Light and Fluffy Classic is that dreamy, intensely chocolatey treat with a delicate crumb and an airy texture that almost floats off the plate. This is the chocolate cake you crave on special occasions or any old Tuesday—layered with rich, creamy buttercream and made simple with easy-to-find ingredients and approachable instructions. Whether you’re an experienced baker or just venturing into the world of layer cakes, you’ll find this recipe as satisfying to make as it is to devour.
Ingredients You’ll Need
These are the building blocks of The BEST Devil’s Food Cake: A Light and Fluffy Classic. Each ingredient plays a special role: the cocoa gives that signature darkness and depth, the buttermilk guarantees tenderness, and the combination of butter and oil ensures both flavor and moistness. These simple pantry staples are all you need for spectacular results.
- All-purpose flour: The sturdy foundation for structure without heaviness, ensuring your cake holds together but stays light.
- Unsweetened cocoa powder (preferably Dutch-processed): For that deep, chocolatey intensity and classic devil’s food flavor and color.
- Baking soda: Gives the cake its lift and a cloud-like crumb.
- Baking powder: Helps the layers rise tall and evenly for that bakery-worthy look.
- Salt: A pinch balances the sweetness and makes the chocolate sing.
- Unsalted butter, softened: For richness and the signature buttery flavor in both cake and frosting.
- Neutral oil (such as canola or vegetable): Keeps the crumb extra tender and moist, even after a couple of days.
- Granulated sugar: Sweets and structures the cake, ensuring every bite is perfectly balanced.
- Packed light brown sugar: Adds moisture and a gentle molasses note, softening and darkening the crumb.
- Large eggs, at room temperature: Bind everything together and add lift; room temperature ensures fluffiness.
- Vanilla extract: Enhances all the flavors and rounds out the chocolate beautifully.
- Buttermilk, at room temperature: The secret to tenderness and a subtle tang that brightens up the deep chocolate.
- Hot water or hot coffee: Either works, but coffee dramatically intensifies the chocolate flavor without tasting like coffee.
- For the Chocolate Buttercream Frosting: Softened unsalted butter, unsweetened cocoa powder, powdered sugar, heavy cream or milk, vanilla extract, and a pinch of salt—all necessary for that creamy, luscious finish. The cream gives it a fluffy spreadability you’ll love!
How to Make The BEST Devil’s Food Cake: A Light and Fluffy Classic
Step 1: Prep Your Cake Pans and Oven
Start by preheating your oven to 350°F. Grease and flour two 8-inch round cake pans—don’t skip this step! It makes turning out perfect layers effortless and prevents sticking. A little parchment paper on the bottom also ensures your cake layers come out in one beautiful piece.
Step 2: Whisk the Dry Ingredients Together
Grab a medium bowl and whisk the flour, cocoa powder, baking soda, baking powder, and salt until they’re evenly combined. This even distribution means your cake will rise consistently, and every bite will be rich with flavor. Dutch-processed cocoa is best for a dark, bakery-style flavor and hue.
Step 3: Cream the Butter, Oil, and Sugars
In a large mixing bowl, beat the softened butter, neutral oil, granulated sugar, and brown sugar together until the mixture is pale and fluffy—this takes about three to four minutes. Fluffiness now sets the stage for the cake’s light, tender crumb, so don’t rush!
Step 4: Add the Eggs and Vanilla
Crack in the eggs, one at a time, mixing after each addition to fully incorporate. Then stir in the vanilla extract for a warm background note that enhances all the cocoa richness. Room temperature eggs blend easily, promoting lift and even texture.
Step 5: Alternate the Dry Ingredients and Buttermilk
Beat in the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry. This method keeps your batter smooth and helps the cake stay beautifully tender—don’t overmix, just blend until combined.
Step 6: Pour in Hot Water or Coffee
With the mixer on low, slowly stream in the hot water or coffee. The batter will thin out, but don’t worry—this is essential for moistness and helps “bloom” the cocoa, making the chocolate flavor explode. Coffee is the pro tip for extra-deep flavor; water works too if you prefer a straightforward chocolate profile. Mix just until smooth.
Step 7: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Let the cakes cool in the pans for about 10 minutes, then gently run a spatula around the edges and transfer the cakes to a wire rack to cool completely.
Step 8: Make the Chocolate Buttercream Frosting
As the cakes cool, beat your softened butter until creamy. Sift in the cocoa powder and blend until smooth, then gradually beat in powdered sugar. Add cream (or milk), vanilla, and salt, whipping until the frosting is luscious, smooth, and spreadable. Adjust the cream as needed for your desired consistency—it should be light and easy to swirl.
Step 9: Assemble and Frost
Place one cooled cake layer on a serving plate and spread a thick, even layer of buttercream on top. Add the second layer and generously frost the top and sides. Swirl or smooth with an offset spatula, decorating with curls, sprinkles, or whatever your heart desires. Now, step back and admire your The BEST Devil’s Food Cake: A Light and Fluffy Classic masterpiece!
How to Serve The BEST Devil’s Food Cake: A Light and Fluffy Classic
Garnishes
This chocolate classic begs for a bit of flair! Try a flurry of chocolate shavings, toasted nuts, or a few fresh berries scattered on top. For holidays or birthdays, colorful sprinkles or a drizzle of ganache add even more wow-factor. A little dusting of powdered sugar over each slice delivers a simple, elegant finish.
Side Dishes
The beauty of The BEST Devil’s Food Cake: A Light and Fluffy Classic is its versatility. Serve slices with vanilla bean ice cream on warm days, or cozy up with a dollop of freshly whipped cream and a cup of hot coffee. For something more playful, pair with fresh strawberries or slices of ripe banana to balance the chocolate richness.
Creative Ways to Present
Layer cakes aren’t just for dessert platters—try serving mini “naked” stacks in individual jars for picnics, or cut rounds with a biscuit cutter to make elegant single-serving gateaux. Cupcakes made from this batter (just adjust the baking time) are a crowd-pleaser for birthdays or potlucks, too. Any way you slice it, The BEST Devil’s Food Cake: A Light and Fluffy Classic is always show-stopping.
Make Ahead and Storage
Storing Leftovers
Once the cake is frosted, cover it with plastic wrap or place under a cake dome and store at room temperature for up to three days. The oil and buttermilk in this recipe help ensure every bite stays moist and tender—even on day three! If your kitchen is especially warm, refrigerate, but always let it come to room temperature before slicing for the softest texture.
Freezing
You can absolutely freeze The BEST Devil’s Food Cake: A Light and Fluffy Classic for longer storage. For best results, freeze unfrosted cake layers: wrap tightly in plastic and foil, and store up to two months. Thaw at room temperature, then assemble and frost as usual. You can freeze slices of frosted cake, too—just let them chill uncovered to firm up, then wrap and freeze individually for a future chocolate fix.
Reheating
If your cake is a bit cold from the refrigerator or freezer, let it come fully to room temperature before serving; the frosting will return to its divine creaminess, and the crumb will soften. For a warm-up, a few seconds in the microwave (not too long!) gives frosted slices that fresh-from-the-bakery feel and even melts the frosting a touch for extra indulgence.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use natural cocoa powder in a pinch. However, Dutch-processed cocoa powder creates a deeper color and a smoother chocolate flavor, making The BEST Devil’s Food Cake: A Light and Fluffy Classic taste extra special.
Why does the recipe use both butter and oil?
Butter supplies rich flavor, while oil guarantees unbeatable moistness. This combo means your cake is melt-in-your-mouth tender, even after a day or two—an essential quality for The BEST Devil’s Food Cake: A Light and Fluffy Classic.
Can I make the cake in advance?
Absolutely! You can bake the cake layers a day ahead and keep them tightly wrapped at room temperature, then frost them before serving. The flavors deepen overnight, making The BEST Devil’s Food Cake: A Light and Fluffy Classic even more delicious on day two.
What’s the best way to get flat, even cake layers?
Bake the batter right away after mixing, and if you have them, use bake-even strips around your pans. Also, don’t overfill the pans—a kitchen scale is your friend for perfectly matched layers in The BEST Devil’s Food Cake: A Light and Fluffy Classic.
Is this recipe suitable for cupcakes or sheet cakes?
It sure is! Just adjust baking times: cupcakes usually bake in about 18–22 minutes, and a 9×13-inch sheet cake will take slightly longer than the round layers. The texture and taste of The BEST Devil’s Food Cake: A Light and Fluffy Classic remain superb in any shape.
Final Thoughts
There’s simply nothing more satisfying than a homemade chocolate cake, and The BEST Devil’s Food Cake: A Light and Fluffy Classic sets the standard. I hope these tips and tricks help you bake it with confidence, and that the very first bite leaves you smiling. Go ahead—gather your ingredients and enjoy every luscious, chocolatey forkful!
Print
The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of this Devil’s Food Cake. A classic recipe that promises a light and fluffy texture, topped with a decadent chocolate buttercream frosting.
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup neutral oil (like canola or vegetable)
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1/2 cup hot water or hot coffee (for enhanced chocolate flavor)
Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup heavy cream or milk (adjust for consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Cream butter and sugars: In a large bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine wet and dry: Alternate adding dry ingredients and buttermilk to wet mixture, then mix in hot water or coffee.
- Bake: Divide batter between pans and bake for 30-35 minutes until a toothpick comes out clean.
- Prepare frosting: Beat butter, sift in cocoa, add powdered sugar, cream, vanilla, and salt. Adjust consistency.
- Frost the cake: Frost cooled cake layers and decorate as desired.
Notes
- Use coffee for enhanced flavor
- Layer with ganache for extra decadence
- Store leftovers covered at room temperature for up to 3 days
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 48g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
