If you are craving a chocolate cake that feels indulgent yet surprisingly airy, look no further than The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe. This cake delivers deep, rich chocolate flavor balanced with a wonderfully moist and tender crumb, making it a timeless dessert that will delight everyone at the table. Whether it’s for a celebration or a cozy night in, this recipe creates a chocolate cake experience that never disappoints, with the perfect blend of moistness and fluffiness that you just can’t resist.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this classic dessert. Each component plays a vital role in creating the perfect texture and flavor that define The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe.
- All-purpose flour: The base of the cake, giving structure without weighing it down.
- Unsweetened cocoa powder: Preferably Dutch-processed for a smooth, rich chocolate taste.
- Baking soda and baking powder: These leaveners ensure the cake rises beautifully, keeping it light and fluffy.
- Salt: Enhances the chocolate flavor and balances sweetness.
- Unsalted butter: Adds richness and tenderness to the cake.
- Vegetable oil: Keeps the cake moist and enhances its soft crumb.
- Granulated sugar: Sweetens the cake and helps with the fine crumb texture.
- Brown sugar: Adds depth and a subtle caramel note to the flavor profile.
- Eggs: Provide structure and help trap air for fluffiness; room temperature for best results.
- Vanilla extract: Boosts overall flavor with a warm, inviting aroma.
- Buttermilk: Reacts with the leavening for tender results and adds a slight tanginess.
- Hot brewed coffee: Intensifies the chocolate without adding a coffee flavor, making the cake ultra-rich.
How to Make The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Step 1: Preparing Your Pans and Oven
Start by preheating your oven to 350°F and prepping your cake pans. Grease and flour two 9-inch round pans, then line the bottoms with parchment paper. This step ensures your cakes will release easily with a clean edge, showing off that perfect rise and fluffiness.
Step 2: Mixing the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This combination sets the foundation, blending the chocolate powder thoroughly into the flour and balancing the leavening agents to give you the right lift.
Step 3: Creaming Butter, Oil, and Sugars
In your mixer’s bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, about 3 minutes. This creaming step is critical as it incorporates air, helping in building the cake’s tender texture.
Step 4: Adding Eggs and Vanilla
Add in the eggs one by one, making sure each is fully mixed in before adding the next. Then stir in the vanilla extract. These ingredients enhance the structure and contribute to that familiar comfort flavor that makes The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe so crave-worthy.
Step 5: Alternating Dry Ingredients and Buttermilk
Set your mixer to low and alternate adding the dry ingredients and buttermilk in three parts, beginning and ending with the dry mix. Mix just until everything is combined—overmixing can lead to a denser cake, which we definitely don’t want here!
Step 6: Incorporating Hot Coffee
Stir in the hot brewed coffee gently until the batter is smooth and slightly thinner. This addition lifts the chocolate flavor to a new level while keeping the batter perfect for baking into that classic light and fluffy texture.
Step 7: Baking to Perfection
Divide the batter evenly between your prepared pans and bake for 28 to 32 minutes. The cake is ready when a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Frosting and Finishing
Once cooled, frost with your favorite chocolate buttercream or a whipped ganache for that luscious, decadent finish that brings The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe fully to life.
How to Serve The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
Garnishes
Adding thoughtful garnishes can elevate your cake presentation and flavor. Fresh raspberries, a sprinkle of cocoa powder, or even shaved dark chocolate on top add beautiful contrast and texture, enhancing the chocolatey goodness of the cake.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. If you prefer something a bit tangier, a spoonful of fresh berries or a drizzle of raspberry coulis brightens the plate perfectly.
Creative Ways to Present
For a festive touch, serve slices layered with alternating fillings such as chocolate mousse or flavored cream cheese frosting. You could even turn it into a decadent cake trifle or mini cupcakes for individual servings at a party—all great ways to showcase The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe in new forms.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store it in an airtight container to keep it moist. It will stay fresh at room temperature for up to 3 days or refrigerated for about 5 days without losing that signature fluffiness.
Freezing
This cake freezes beautifully! Wrap individual layers tightly in plastic wrap and then foil, or place whole frosted cakes in a large freezer bag. Freeze for up to 2 months, allowing you to enjoy The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe anytime with minimal effort.
Reheating
If you want to refresh chilled or frozen cake slices, bring them to room temperature, then warm briefly in the microwave in 10-second bursts. This brings back some of the cake’s softness and allows any frosting or ganache to melt slightly, enhancing the eating experience.
FAQs
What makes this the BEST Devil’s Food Cake?
This recipe balances rich chocolate flavor with a tender, airy crumb thanks to the mix of butter, oil, buttermilk, and hot coffee. It’s tested to give you that classic but lighter-than-usual texture, making it stand out among other dense chocolate cakes.
Can I substitute the buttermilk?
Yes! If you don’t have buttermilk on hand, use 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, then proceed. This still provides the acidity needed to react with the leaveners and tenderize the crumb.
Why add hot coffee to the batter?
The hot coffee doesn’t make the cake taste like coffee. Instead, it amplifies the chocolate flavor, making it deeper and more complex. You can substitute hot water if you prefer a milder taste, but coffee is the secret ingredient for that extra punch.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, you can still achieve a moist, light cake. Just be sure your baking blend includes xanthan gum or another binder for the best texture.
What frosting pairs best with this cake?
Classic choices are chocolate buttercream or whipped ganache, both boosting the rich chocolate vibe. You can also try cream cheese frosting for a tangy contrast or even a salted caramel drizzle for a decadent twist.
Final Thoughts
There’s truly something magical about The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe. Its perfect balance of deep chocolate richness and airy texture is a dessert that’s easy to fall in love with. I encourage you to give this recipe a try—once you do, it might just become your go-to chocolate cake for every occasion!
Print
The BEST Devil’s Food Cake: A Light and Fluffy Classic Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Devil’s Food Cake is a light and fluffy classic chocolate cake that combines rich cocoa with a tender crumb. Enhanced by hot brewed coffee for deeper chocolate flavor, it’s perfectly moist and easy to make, ideal for both everyday indulgence and special occasions.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
- 1/2 cup hot brewed coffee
Instructions
- Prepare Pans: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined and aerated.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together on medium speed until the mixture is light, fluffy, and pale, approximately 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: With the mixer on low speed, alternate adding the dry ingredients and buttermilk in three additions, starting and ending with the dry ingredients. Mix just until combined to keep the batter light and airy.
- Add Coffee: Stir in the hot brewed coffee until the batter is smooth and slightly thinner, which helps enhance the chocolate flavor.
- Pour and Bake: Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes. Then, remove from pans and transfer to a wire rack to cool completely before frosting.
- Frost and Serve: Once completely cooled, frost the cakes with your favorite chocolate buttercream or whipped ganache and serve.
Notes
- Hot coffee enhances the chocolate flavor without making the cake taste like coffee; you can substitute hot water if preferred.
- For extra moistness, wrap and refrigerate the cake layers overnight before frosting.
