Devil’s food cake is indulgent from the first forkful to the very last crumb. Anyone with an unwavering weakness for chocolate will love this recipe’s decadently dark cake that’s decorated with rich chocolate buttercream.
Instructions
1
Prep the pans
2
Preheat the oven to 350°F. Grease and flour two 9-inch round baking pans.
3
Make the batter
4
In a large bowl, use a hand mixer or stand mixer to cream the butter, oil, brown sugar and granulated sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream. In another bowl, whisk together the all-purpose flour, Dutch-processed cocoa, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture alternately with the coffee, beating well after each addition.
5
Bake the cake layers
6
Pour the batter evenly between the two prepared pans. Pop the pans in the oven and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cake layers in their pans for 10 minutes, then remove the cakes from the pans and onto wire racks to cool completely to room temperature.
7
Whip up the frosting
8
In a large bowl, use a hand mixer or stand mixer to beat the softened butter until it’s creamy. Gradually beat in the confectioners' sugar and Dutch-processed cocoa until it’s smooth. Add the vanilla and salt, then add the whole milk. Beat the mixture until it’s a light and fluffy frosting, about five minutes.
9
Assemble the cake
10
Using a mini offset spatula, a butter knife or the back of a spoon, spread the buttercream on top of one of the cake layers. Place the second cake layer on top, and spread the rest of the buttercream over the top and sides of the cake. Serve and enjoy!
