This Devil’s Food Cake with buttercream icing is rich and dense, a cross between a brownie and a cake, iced with loads of delicious buttercream. Devil’s Food is famous for its use of dark Dutch processed cocoa and unsweetened chocolate that gives it its characteristic dark brown color and intense chocolate flavor.
For all the chocolate cakes I make, I’d never tried Devil’s Food! How did that even happen?
I came across this recipe from Cook’s Illustrated, after all. I have never made anything from their books that has not been great. So, I decided to try their version and I wasn’t disappointed. If you’ve never made a Devil’s Food cake, this recipe is perfect for your first one.
You’ll be amazed at how wonderfully chocolate and decadent it is! The secret to Devil’s Food cake is in the cocoa and the amount of baking soda.
Why you’ll love this devils food cake with buttercream frosting recipe
Super chocolately and rich
Beautiful presentation when iced with creamy buttercream frosting
Requires only a few pantry ingredients and not much effort for a stunning result, perfect for birthdays, graduations, anniversaries and any other special event
Ingredients
For the cake:
Unsalted butter
Unsweetened chocolate
Dutch processed cocoa powder
Boiling water
Unbleached flour
Plain cake flour
Baking soda
Salt
Dark brown sugar
Large eggs
Sour cream
Vanilla extract
For the frosting:
Powdered sugar
Butter
Heavy cream
Vanilla extract
Almond extract
How to Make Devils Food Cake with Buttercream Frosting
Preheat oven to 350. Prepare 2 9″ cake pans with cooking spray and line with parchment paper. Set aside.
In a bowl combine the cocoa powder and the unsweetened chocolate.
Pour the boiling water over this mixture and whisk until smooth. Set aside to cool.
In another bowl, sift together the flours, baking soda, and salt, set aside.
Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on medium until light and fluffy.
Add the brown sugar and beat on high for 3 minutes until light and fluffy.
Scrape the sides of the bowl, then add the eggs one at a time on medium speed.
Add the sour cream and the vanilla and mix 1 minute.
Add the 1/3 flour mixture, 1/3 chocolate mixture, repeat with 1/3 of each, then again ending with the flour mixture.
Beat just to combine, do not over mix.
Remove bowl from mixer and scrape the sides to be sure everything is combined.
Pour batter into prepared pans.
Bake for 20-23 minutes or until a toothpick comes out clean.
Remove to wire rack and let cool in pan for 15 minutes.
Remove from pans and let cool completely.
Once cooled frost with your favorite frosting.
For the buttercream icing:
In the bowl of your mixer, mix all of the ingredients on low until combined.
Mix on medium/high until light and fluffy, about 5 minutes.
You can add more cream to get the spreading consistency that you like.
Tips & Variations
Change the frosting. Devil’s Food Cake also tastes fantastic with chocolate or caramel buttercream, chocolate ganache, sweetened whipped cream, or your favorite frosting.
Add espresso powder. For an even more intense flavor, add espresso powder and ice with coffee flavored frosting.
Make it boozy. Add your favorite liqueur, like Amaretto, Kahlua, or Bailey’s. Fruit flavored liqueurs like cherry are also amazing!
Decorate. Garnish with cherries, strawberries, raspberries or chocolate or vanilla flavored candy wafers.
Storage
This cake can be stored in a cool place, unrefrigerated, for 1-2 days, then refrigerate in an airtight container.
This Devil's Food Cake with Buttercream Icing is rich and dense, a cross between a brownie and a cake, iced with loads of delicious buttercream. Devil's Food is famous for its use of dark Dutch processed cocoa and unsweetened chocolate that gives it its characteristic dark brown color and intense chocolate flavor.
