Devil’s Food Cake

Devil’s Food Cake is amazing! It’s a great and flavorful cake. Designed to impress, I made this with layers of chocolate buttercream frosting!

If you love chocolate cake as much as my family does, this will be one of your go-to recipes, and it makes for a fabulous dessert. For either a holiday meal or a special dessert.

I love making cakes; I have been making cakes with my grandmother and mother since I was young. Nothing is better than making a cake to help celebrate a special occasion.

If you are looking for even more dessert recipes, some of my favorites are AIR FRYER COOKIE DOUGH EGG ROLLS, AIR FRYER PANCAKE BATTER OREOS, AIR FRYER CANNOLI, and AIR FRYER ELEPHANT EARS.

What Is Devil’s Cake?

This cake is supposed to be the opposite of an Angel Cake. Angel cake is light and fluffy, so Devil’s Food Cake is dense and very rich.

If you were wondering what makes a Devil’s Food Cake different from a regular chocolate cake, Devil’s food cake is richer.

A Devil’s Food Cake uses cocoa powder, while a regular chocolate cake uses melted chocolate.

This Devil’s Food Cake Recipe is amazing, light, and fluffy with the use of both cocoa powder and baking soda. This causes the cake to remain fluffy during the cooking process.

Ingredients In Devil’s Food Cake

• All-Purpose Flour
• Unsweetened Cocoa Powder
• Baking Soda
• Salt
• Butter
• Light Brown Sugar
• Eggs
• Pure Vanilla Extract
• Buttermilk
• Chocolate Buttercream Frosting

How To Make Devil’s Food Cake

Preheat oven to 350°F and grease three 9” round cake pan, then dust with flour.
Mix the dry ingredients (except sugars) in a medium mixing bowl with a whisk – set aside.

In a large mixing bowl, beat the butter together with the brown and granulated sugars. Beat on high for about 5 minutes until light and fluffy.
Reduce the speed to low and add one egg at a time, beating well after each egg is added.
Beat in the vanilla.

Start to add the buttermilk and flour (intermittently). Beat until just smooth, scraping down the sides with a rubber spatula.

Divide this batter equally among the three baking pans and spread evenly. Place two pans on the upper oven shelf and one pan on the lower rack to not directly above each other. Bake until a toothpick inserted comes out clean – about 25 to 30 minutes.

Cool the cake pans on a wire rack for about 10 minutes, then remove and allow to cool completely. If it’s a little struggle, run a knife around the outside, it should free it up.
At this point, you should prepare your buttercream frosting (see recipe link).
Place 1 cake layer on your cake plate and spread evenly and generously with frosting.
Place the 2nd layer on top and repeat.

After you have your 3rd layer placed, spread the frosting evenly all over the cake, including the sides.

What will I need to complete this recipe?

You will need the following ingredients:

Flour, unsweetened cocoa, baking soda, salt, butter, light brown sugar, granulated sugar, eggs, vanilla extract, buttermilk, and Chocolate buttercream frosting.

You will need the following supplies: (affiliate links including)

• 9” Round Cake Pans
• Stand mixer or hand mixer
• Mixing bowls

How To Store Devil’s Food Cake:

a. Once assembled, you can store this cake at room temperature in an airtight container for 4 days.
b. If covering the cake with plastic wrap, chill it first to set the frosting, and stick toothpicks into it to keep the wrap from touching the surface.
c. When transporting a filled layer cake, insert a few pieces of dry spaghetti straight down through the layers to keep them from shifting.

Can you freeze this cake?

Absolutely. Although it will all freeze successfully, assembled, for best results, I would advise freezing just the cake layers (wrap in plastic wrap or foil, then put into re-sealable bags in the freezer for up to 3 months). The frosting tastes best when made fresh, and it’s not a hard process.

Can I make this a rectangular cake instead?

Definitely, follow the instructions for the cake the same. You may need to add a few minutes to the cooking time. Check with a toothpick.

How To Make Devil’s Food Cake Gluten-Free:

If you want to make this a gluten-free Devil’s Food Cake, substitute the all-purpose flour for gluten-free flour.

How To Make Devil’s Food Cake Dairy-Free:

To make this Devil’s Food Cake Dairy Free, you can substitute the buttermilk for almond milk or coconut milk.

How To Make Devil’s Food Cake Egg Free:

YOu can substitute the eggs in the Devil’s Food Cake to make it egg-free. Use about 1 1/3 cups of unsweetened apple sauce instead of the 4 eggs.

More Easy Dessert Recipes

• AIR FRYER CHOCOLATE CROISSANTS
• AIR FRYER PANCAKE BATTER OREOS
• Easy AIR FRYER CHERRY CHEESECAKE EGG ROLLS
• NINJA FOODI RUM RAISIN RICE PUDDING
• AIR FRYER CHERRY CHEESECAKE TACOS
• AIR FRYER BLUEBERRY PINWHEELS

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