This devil’s food cake is sinfully delicious and devilishly easy to make. In fact, it’s probably the easiest homemade cake you’ll ever mix up. Winner!
However, despite the ease in baking, the finished product is very impressive! It’s a BIG cake with a BIG CHOCOLATE taste.
If you want/need less cake, just cut the recipe in half, and it’s the perfect size for a 13 x 9 inch pan. Also winner!
And … if you like chocolate-covered strawberries, then try strawberry-covered chocolate cake. It will change your life!
Devil's Food Cake
2017-06-27 14:11:49
Serves 16
Prep Time
10 min
Cook Time
35 min
Cake Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 ½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 4 large eggs, room temperature
- 1 ½ cups buttermilk
- 1 ½ cups warm water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Frosting Ingredients
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 ½ cups butter (3 sticks), softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- ½ cup milk or cream, warmed to room temperature
- 1 tablespoon vanilla extract
Cake Directions
- Grease 3 (9-inch) round cake pans with non-stick spray for baking, and preheat oven to 350 degrees F.
- In large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, warm water, oil, and vanilla, and beat on medium speed for 2 minutes or until completely smooth.
- Divide batter between 3 pans. It takes between 3 ½ and 4 cups per pan. Bake for 35 minutes or until a pick inserted into the center comes out clean.
- Cool in pans for 15 minutes, then remove to racks and allow to cool completely.
Frosting Directions
- In a large mixing bowl combine powdered sugar, cocoa powder, butter, cream cheese, milk (or cream), and vanilla, and beat for 2-3 minutes until smooth and creamy.
- Frost each layer of cake, then the sides, and lastly the top.
- Refrigerate overnight.
Notes
- For a 13 x 9 inch pan, cut recipe in half, and bake for 30-35 minutes.
White Apron Blog https://whiteapronblog.com/
(If you’re cutting the recipe in half, then grease a 13 x 9 inch pan.)
3 cups all-purpose flour
3 cups granulated sugar
1 ½ cups unsweetened cocoa powder
1 tablespoon baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons salt
4 large eggs, room temperature
1 ½ cups buttermilk
1 ½ cups warm water
½ cup vegetable oil
2 teaspoons vanilla extract
Beat on medium speed for 2 minutes or just until completely smooth. Don’t over-mix.
(It will immediately start to bubble.)
When they’re cool, make the frosting.
4 cups powdered sugar
1 cup unsweetened cocoa powder
1 ½ cups butter (3 sticks), softened to room temperature
4 ounces cream cheese, softened to room temperature
½ cup milk or cream, warmed to room temperature
1 tablespoon vanilla extract
Beat until smooth and creamy.
Place second cake layer directly on top, scoop another ¾ cup of frosting, and spread to edges.
You can see that some of the frosting got on the wax paper, but that’s about to go away.
