Devil’s Food Cake With Fluffy Chocolate Frosting

Why You’ll Love This Recipe

• Classic devil’s food flavor: intensely chocolatey, extra-dark, and not overly sweet.
• Ultra-moist crumb from oil, buttermilk, and a hot coffee bloom for the cocoa.
• Light, airy frosting contrasts the rich cake—choose whipped buttercream or glossy seven-minute.
• Reliable, fuss-free mixing method that’s friendly to home kitchens.

Grocery List

• Produce: none
• Dairy: buttermilk, unsalted butter, heavy cream, eggs
• Pantry: all-purpose flour, unsweetened cocoa powder (plus black cocoa optional), granulated sugar, light brown sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, neutral oil, espresso powder (optional), coffee or water, bittersweet chocolate, cream of tartar

Full Ingredients

For the Devil’s Food Cake

• All-purpose flour: 1 3/4 cups (220 g)
• Unsweetened cocoa powder: 1 cup (90 g; preferably Dutch-process; for extra-dark color, swap 1/3 cup/30 g with black cocoa)
• Granulated sugar: 1 1/2 cups (300 g)
• Light brown sugar, packed: 1/2 cup (100 g)
• Baking powder: 1 1/2 tsp
• Baking soda: 1 1/2 tsp
• Fine sea salt: 1 tsp
• Instant espresso powder (optional): 1 tsp
• Buttermilk, room temperature: 1 cup (240 ml)
• Large eggs, room temperature: 2
• Neutral oil (canola/vegetable): 1/2 cup (120 ml)
• Pure vanilla extract: 2 tsp
• Very hot brewed coffee or boiling water: 1 cup (240 ml)

Fluffy Whipped Chocolate Buttercream (primary)

• Unsalted butter, room temperature: 1 1/2 cups (340 g; 3 sticks)
• Confectioners’ sugar: 3 1/2 cups (420 g), sifted
• Unsweetened cocoa powder: 1/2 cup (45 g)
• Bittersweet chocolate (60–70%), melted and cooled: 4 oz (113 g)
• Heavy cream: 6–8 tbsp (90–120 ml), as needed
• Pure vanilla extract: 2 tsp
• Fine sea salt: 1/4 tsp
• Instant espresso powder (optional): 1/2 tsp

Alternate: Chocolate Seven-Minute Frosting (optional)

• Large egg whites: 3 (about 100 g)
• Granulated sugar: 1 1/4 cups (250 g)
• Unsweetened cocoa powder: 1/3 cup (30 g), sifted
• Water: 1/4 cup (60 ml)
• Cream of tartar: 1/4 tsp
• Fine salt: pinch
• Pure vanilla extract: 1 tsp

Step-by-Step Instructions

Step 1: Prep pans and preheat

Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment rounds, then grease again. Dust the sides lightly with cocoa powder (not flour) and tap out the excess. This keeps the cake dark without white streaks.

Step 2: Whisk the dry ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, and espresso powder (if using) until evenly combined and no cocoa clumps remain.

Step 3: Mix in the wet, then bloom with hot coffee

In a separate bowl or large measuring jug, whisk the buttermilk, eggs, oil, and vanilla until smooth. Pour this into the dry ingredients and whisk just until combined. Slowly stream in the very hot coffee or water while whisking; the batter will loosen and become thin. This heat blooms the cocoa for deeper flavor and color.

Step 4: Bake

Divide the batter evenly between the prepared pans (about 650–700 g per pan). Bake for 28–32 minutes, or until the centers spring back lightly and a toothpick comes out with a few moist crumbs. For 8-inch pans, bake 30–35 minutes.

Step 5: Cool completely

Cool the cakes in their pans on a rack for 15 minutes. Run a thin knife around the edges, invert onto racks, peel off parchment, and cool fully, about 45–60 minutes. If desired, level any domed tops with a serrated knife.

Step 6: Make the frosting (choose one)

Whipped Chocolate Buttercream (primary): Beat the butter on medium-high speed until pale and fluffy, 2–3 minutes. Sift together the confectioners’ sugar and cocoa; add half to the butter with the salt and espresso powder (if using). Mix on low until combined. Add the remaining sugar mixture and the cooled melted chocolate; beat on medium. Stream in 6–8 tbsp heavy cream and vanilla, then whip on medium-high until airy and spreadable, 3–5 minutes.

Chocolate Seven-Minute Frosting (alternate): In a clean metal bowl, combine egg whites, sugar, cocoa, water, cream of tartar, and a pinch of salt. Set the bowl over a saucepan of barely simmering water (don’t let the bowl touch the water). Beat with a hand mixer on high until thick, glossy, and tripled in volume, and the mixture reaches 160°F, 7–9 minutes. Remove from heat, beat in vanilla, and keep whipping 1–2 minutes to cool slightly.

Step 7: Assemble and finish

Place one cake layer on a stand. Spread 1–1 1/2 cups frosting over the top. Set the second layer on top. Apply a thin crumb coat around the sides and top and chill 10–15 minutes. Finish with a generous, airy layer of frosting, making soft swoops. Garnish with cocoa powder, chocolate curls, or cocoa nibs if you like. Slice with a warm knife for the neatest cuts.

Pro Tips

• Use hot coffee to intensify chocolate without making the cake taste like coffee; boiling water works too.
• Weigh batter into pans for even layers and an even bake.
• Room-temperature eggs and buttermilk blend more easily and help the cake rise higher.
• For a deeper, almost black crumb, replace 1/3 cup (30 g) of the cocoa with black cocoa.
• Whip the buttercream longer than you think—3–5 minutes creates that ultra-fluffy, cloudlike texture.

Variations

• 9×13-inch sheet cake: Bake in a greased and parchment-lined pan at 350°F (175°C) for 32–36 minutes.
• Cupcakes: Makes about 24. Bake at 350°F (175°C) for 18–21 minutes.
• Mexican chocolate twist: Add 1/2 tsp cinnamon and a pinch of cayenne to the cake batter for gentle warmth.

Storage & Make-Ahead

Unfrosted cake layers: Wrap well and store at room temperature up to 24 hours or freeze up to 2 months; thaw in wrapping. Frosted buttercream cake: Keep covered at cool room temperature up to 2 days or refrigerate up to 5 days (bring to room temp 45–60 minutes before serving). Seven-minute frosting is best the day it’s made; store covered at cool room temperature up to 24 hours. Buttercream can be made 3 days ahead (refrigerate) or 2 months ahead (freeze); bring to room temp and re-whip with a splash of cream before using.

Nutrition (per serving)

Approximate for 1/12 of cake with buttercream: 610 calories; 32 g fat (19 g saturated); 77 g carbohydrates; 4 g fiber; 58 g sugars; 6 g protein; 360 mg sodium. Values will vary with frosting choice and portion size.