Week 133: Devil's Food Cake

I can’t believe I’ve never made a devil’s food cake. I love chocolate cake, so I couldn’t resist trying this recipe out for my birthday party cake.

Jump to the recipe!

This recipe differs from other chocolate cakes because it uses more baking soda and cocoa powder instead of any melted chocolate.

The cake also uses a lot more chocolate, hence the name. And, I am not complaining - it definitely makes each bite more decadent.

Devil’s food cake is the opposite of an angel food cake.  It originated in the United States in the 19th century and quickly grew in popularity.

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RECIPE:

INGREDIENTS:

Cake:

• 1 cup warm coffee

• 1 cup vegetable oil

• 1/2 cup whole milk

• 2 eggs

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 3/4 cup cocoa powder

Frosting:

• 1 cup unsalted butter, softened

• 2 1/2 cups powdered sugar

• 1/2 cup semi-sweet chocolate chips, melted

STEPS:

1. Preheat your oven to 350 degrees F, and line two 8-inch cake pans with parchment paper.

2. In a large bowl, whisk to combine all the ingredients. Pour the batter into your prepared pans and bake for 35 minutes. Set aside to cool to room temperature.

3. In the bowl of a stand mixer, make the buttercream frosting. Beat the butter and powdered sugar until light and fluffy. Add the melted chocolate and continue mixing.

4. Spread the chocolate frosting over the top of your first cake layer. Top it with the other layer and decorate the sides of the cake with the remaining frosting.

Enjoy!

The Bored Baker 👩🏽‍🍳