We LOVE devils food cake around here. Really any kind of chocolate cake will lift our skirts but I find myself making this recipe pretty much for every birthday. It’s the perfect homemade devil’s food cake in my opinion; dark, chocolatey, fluffy and light.

  • YIELD:Makes 1 (8-inch) cake, serving 16
  • ACTIVE TIME:30 minutes
  • TOTAL TIME:3 hours

Ingredients of Devil Food Cake

  • For the Cake:
  • 12 ounces unsalted butter (about 3 sticks; 340g)
  • 12 ounces brewed black coffee, or black tea such as Assam (about 1 1/2 cups; 340g)
  • 3 ounces Dutch-process cocoa powder (about 1 cup, spooned; 85g)
  • 6 ounces finely chopped dark chocolate (about 1 1/4 cups; 170g)
  • 16 ounces light brown sugar (about 2 cups, packed; 455g)
  • 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt
  • 6 large eggs, straight from the fridge (about 10 1/2 ounces; 295g)
  • 3 large egg yolks, straight from the fridge (about 1 1/2 ounces; 45g)
  • 9 ounces all-purpose flour (about 2 cups, spooned; 255g)
  • 1 tablespoon (about 13g) baking soda
  • To Finish:
  • 1 recipe Chocolate Swiss Buttercream
  • 5 ounces finely ground Oreo wafer crumbs (about 1 cup; 140g)

Directions of Devil Food Cake

  1. Preparation: set the oven rack to the lower middle position and preheat to 350 ° F (180 ° C). Line three 8 x 3-inch anodized aluminum pans with parchment and grease with a pan sprayer.
  2. For the cake: Combine butter and coffee or tea in a 5 quart stainless steel saucepan or saucer over low heat. Once melted, remove from heat, then mix the cocoa and chocolate, then the brown sugar, vanilla and salt.
  3. Combine eggs and yolks, then sift the flour and baking soda. Whisk carefully to combine. Divide batter into prepared cake pans, about 23 ounces each. (If you don’t have three molds, the remaining dough can be kept at room temperature for up to 90 minutes, although the rise is not as high.)
  4. Bake until the cakes are firm, but your finger can still leave an impression in the puffy crust, about 30 minutes (a toothpick inserted in the center should come out with a few crumbs still attached).
  5. Cool the cakes directly in their molds for 1 hour, then pass a butter knife around the edges to loosen them. Return to a wire rack, peel off the parchment and turn the cakes right side up. Meanwhile, prepare the buttercream.
  6. For the crumb coat: level the cakes with a serrated knife and reserve the leftovers for snacks. Place 1 layer on a heavy cast iron turntable. If desired, a waxed cardboard round cake can first be placed underneath, attached to the turntable with a piece of damp paper towel.
  7. Garnish with exactly 1 cup buttercream, using an offset spatula to spread it evenly from edge to edge. Repeat with the second and third layers, then cover the sides of the cake with another cup of buttercream, spreading it out as gently as possible.
  8. If desired, a second coat can be applied for a thicker layer of frosting. Refrigerate cake until buttercream hardens, about 30 minutes.
  9. Coat the outside of the refrigerated cake with a layer of chocolate cookie crumbs, if desired. Let the cake return to room temperature before serving.
  10. Under a cake dome or an inverted jar, the frosted cake will keep for 24 hours at cool room temperature.
  11. After cutting, wrap the remaining slices individually and store at cool room temperature for up to 3 days.