Devils Food Chocolate Cake (Printable)

Ultra-moist chocolate layers combined with silky, fluffy buttercream for a rich, indulgent dessert.

# What You Need:

→ Cake

01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder (Dutch-processed preferred)
03 - 2 cups granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon fine sea salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water

→ Chocolate Frosting

12 - 1 cup unsalted butter, softened
13 - 3 1/2 cups powdered sugar, sifted
14 - 1 cup unsweetened cocoa powder
15 - 1/2 cup whole milk, plus additional as needed
16 - 2 teaspoons pure vanilla extract
17 - 1/2 teaspoon fine sea salt

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until just combined.
04 - Lower mixer speed to low and carefully add boiling water. Mix until the batter becomes smooth and thin.
05 - Pour batter evenly into the prepared cake pans.
06 - Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat softened butter on medium-high speed until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth.
09 - Add milk, vanilla extract, and salt. Beat until fluffy and spreadable, adding extra milk if necessary.
10 - Place one cake layer on a serving plate. Spread frosting evenly over the top. Stack the second layer and cover the top and sides with frosting.
11 - Slice and serve promptly.

# Expert Suggestions:

01 -
  • The boiling water trick creates an almost fudgy crumb that stays tender for days, unlike drier chocolate cakes that need finishing the same day.
  • It's forgiving enough for a weeknight bake but impressive enough to feel like you've done something special.
02 -
  • That thin batter genuinely isn't a mistake—it's what separates devil's food from ordinary chocolate cake, so don't add more flour.
  • Bringing ingredients to room temperature isn't just baking theory; cold eggs and milk cause streaky, separated batters that bake unevenly.
03 -
  • An offset spatula makes frosting dramatically easier, but if you don't have one, dip a regular knife in hot water, wipe it dry, then use it to smooth the frosting—the warmth helps it glide.
  • If your frosting is too soft and won't hold peaks, refrigerate it for 15 minutes before frosting; if it's too stiff, add milk one teaspoon at a time while beating.
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