Devils Food Chocolate Cake (Printable)

Ultra-moist cake with rich cocoa and silky chocolate buttercream layers for indulgence.

# Ingredient List:

→ Cake

01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened Dutch-processed cocoa powder
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 Prepare:

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

# Expert Advice:

01 -
  • The boiling water trick makes the cake impossibly moist and silky, almost melting on your tongue.
  • Dutch-processed cocoa gives you that deep, almost mysterious chocolate flavor that tastes expensive but costs nothing extra.
  • You actually use an electric mixer, which means no arm workout and a frosting so fluffy it feels like you're spreading a cloud.
02 -
  • Don't skip the room temperature ingredients—cold milk and eggs won't blend properly with that boiling water, and you'll end up with a grainy, dense cake instead of the fudgy dream this recipe promises.
  • That boiling water isn't a mistake; it's the secret to moisture and a crumb that stays tender for days, so don't be tempted to skip it or replace it with something else.
  • Sifting matters here more than in most cakes because cocoa powder can clump, and you want every bite to taste evenly chocolatey, not gritty or uneven.
03 -
  • If your frosting breaks or looks grainy, you probably added the cocoa powder too fast; start over with softened butter and add everything slowly, beating constantly.
  • Room temperature ingredients are non-negotiable here—they make the difference between a tender crumb and something dense and heavy.
  • Use an offset spatula for frosting; a regular knife works but an offset spatula gives you way more control and makes everything look more polished.
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