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
Scale
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.