Devil’s Food Cake with Angel Frosting Recipe

If there’s one showstopper dessert that never fails to make hearts flutter and taste buds dance, it’s the legendary Devil’s Food Cake with Angel Frosting. Imagine the deep, rich seduction of chocolate cake, pillow-soft and impossibly moist, all crowned with a billowy, cloud-like frosting that’s sweet as spun dreams. This is that cake—the one you save for special birthdays, holidays, or any day you want to feel a little more magical. If you’ve been searching for a classic that balances decadence and whimsy, Devil’s Food Cake with Angel Frosting is the dessert you’ll want to bake, share, and savor, time and again.

Ingredients You’ll Need

What makes Devil’s Food Cake with Angel Frosting so unforgettable? It’s the simple ingredients, each playing an essential role in creating its iconic flavor and texture—no fancy tricks here, just honest baking magic. Below, I’ll give you little tips so you know why every ingredient matters and how to get the absolute best out of them.

• Dark chocolate: A small but mighty punch of real chocolate deepens the cake’s flavor and gives it a fudgy soul.
• Dark unsweetened cocoa powder: Choose a high-quality brand for rich, intense color and taste—that’s the secret to the cake’s dramatic look.
• Hot coffee: Don’t skip this! Coffee amplifies the chocolate, making everything taste even more chocolaty without obvious coffee notes.
• Whole milk: This keeps things tender and moist, making every bite absolutely dreamy.
• All purpose flour: Just the right structure for a cake that’s tender yet holds together beautifully.
• Baking soda: Gives the cake its lift and irresistible velvet crumb.
• Salt: Even a small amount brings the flavors to life—never underestimate its power.
• Unsalted butter: For that classic, creamy richness that takes chocolate cake to the next level.
• Dark brown sugar: Adds a gentle molasses depth and helps the cake stay extra moist.
• Granulated sugar: The perfect balance to the chocolate’s intensity and the chewy texture.
• Large eggs: These bind everything together and give the cake lift—make sure they’re at room temperature for best results.
• Vanilla extract: A must for rounding out both the cake and frosting flavors.
• Egg whites (for frosting): The key to that iconic, cloud-like angel frosting—fresh and room temp is essential.
• Sugar (for frosting): Provides sweetness and helps the meringue whip up glossy and thick.
• Light corn syrup: Keeps the frosting stable and lusciously smooth without crystallizing.
• Vanilla bean paste: Adds a rich, aromatic note to the frosting with those beautiful little vanilla flecks.
• Chocolate sprinkles: The finishing touch—never underestimate the fun (and extra chocolate!) these bring.

How to Make Devil’s Food Cake with Angel Frosting

Step 1: Prep the Cake Pans and Oven

Start by heating your oven to 325 degrees F. Grease two 8-inch round cake pans, line the bottoms with parchment rounds, and then grease that parchment too—this double lining guarantees your cake layers will come out without sticking or breaking.

Step 2: Whisk Together the Chocolate Base

In a medium mixing bowl, combine the dark chocolate pieces and cocoa powder. Pour in your hot coffee and whisk until the chocolate melts fully and the mixture becomes a chocolaty river. Stir in the whole milk until everything is smooth and glossy. This mixture will be the foundation for all that deep chocolate flavor you love in Devil’s Food Cake with Angel Frosting.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. This simple step ensures that your leavener is perfectly distributed and your cake will rise evenly, giving each slice that signature tender crumb.

Step 4: Cream Butters and Sugars

Grab your stand mixer (or a hand mixer if you’re feeling old-school!) and beat the butter, dark brown sugar, and granulated sugar on medium-high speed for about 3 minutes. You want this mixture to get light and fluffy—it’s the easiest way to guarantee a delicate, melt-in-your-mouth cake. Add the eggs one by one, mixing well and scraping down the bowl after each. Pour in the vanilla extract and beat to combine.

Step 5: Combine Everything for the Batter

Now the magic happens: add the dry ingredients in three parts, alternating with the glorious chocolate mixture. Begin and end with the dry ingredients, and mix just until the batter is smooth and luscious. Overmixing can make your cake tough, so once you see no more flour streaks, you’re done.

Step 6: Bake the Cake Layers

Divide the batter between your prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway through for even baking. The layers are done when a toothpick comes out clean or with just a crumb or two. Let them cool in the pans on a rack for 15 minutes, then carefully turn out onto the rack to cool completely—cool cakes mean frosting that stays picture perfect.

Step 7: Whip Up the Angel Frosting

For true Devil’s Food Cake with Angel Frosting magic, the frosting must be dreamy! Place the egg whites into a stand mixer fitted with the whisk. Meanwhile, in a saucepan, stir together 1¼ cups of sugar, the corn syrup, and ¼ cup water. Heat gently, then bring to a boil without stirring until it reaches 235 degrees F. While that’s bubbling, whip the egg whites to soft peaks. Sprinkle in the remaining ¼ cup sugar and whisk on low. Now, with the mixer running, slowly drizzle the hot syrup in, being super careful. Turn the speed to high and whip for 7 minutes until glossy and thick, then add the vanilla bean paste for an irresistible flavor finish.

Step 8: Assemble and Decorate

Place the first cake layer on your chosen platter and trim if needed to make it flat. Spread about 1 cup of the angel frosting on top, then add the second layer and trim as needed. Cover the whole cake—sides and top—with the rest of the frosting, swooping it to create fluffy peaks. Finish with a sprinkle of chocolate sprinkles. This, my friend, is why everyone falls in love with Devil’s Food Cake with Angel Frosting.

How to Serve Devil’s Food Cake with Angel Frosting

Garnishes

The classic garnish for Devil’s Food Cake with Angel Frosting is a burst of chocolate sprinkles, but don’t stop there! Try shaved dark chocolate, delicate curls, or even a handful of edible flowers for a whimsical touch. The contrast between the midnight-dark cake and the cloud-white frosting is heaven on a plate, so play up that drama with your favorite finishing flourishes.

Side Dishes

Pair this beauty with a scoop of vanilla bean ice cream, a bowl of fresh berries, or a rich cup of coffee. Freshly brewed espresso or a chilled glass of milk makes every forkful even more satisfying. If you love contrasts, a tart raspberry coulis can also set off the chocolatey richness in delightful ways.

Creative Ways to Present

Devil’s Food Cake with Angel Frosting looks spectacular as a tall two-layer cake, but you can also bake it as cupcakes and pipe the angel frosting on top for eye-catching swirls. For extra wow-factor, try serving individual slices topped with a drizzle of chocolate sauce or a sprinkle of sea salt. If you want to make it really festive, add sparkling candles or edible glitter—there’s no wrong way to present such a showstopper!

Make Ahead and Storage

Storing Leftovers

Once you’ve wowed your guests (or just yourself), cover any leftover Devil’s Food Cake with Angel Frosting and keep it at room temperature for up to two days, or in the refrigerator for up to five days. If chilled, let the cake come to room temp before serving to enjoy the full, tender texture.

Freezing

Want to make your celebration stretch a little longer? You can easily freeze the unfrosted cake layers, tightly wrapped in plastic and foil, for up to three months. Thaw them in the refrigerator overnight before assembling with frosting. The angel frosting is best made fresh, but leftover frosted cake can be frozen in slices—just be aware the texture of the frosting may change slightly when thawed.

Reheating

For that bakery-fresh experience, bring your cake slices to room temperature before serving. If you’re craving a warm treat, pop a slice (sans frosting) into the microwave for 10–15 seconds—then slather with extra fresh angel frosting if you have it! The magic comes alive when the cake is soft and the frosting swirled on top is fluffy and light.

FAQs

Can I make Devil’s Food Cake with Angel Frosting ahead of time?

Absolutely! You can bake the cake layers up to two days in advance and store them tightly wrapped at room temperature. Just make the frosting and assemble the day you plan to serve for the freshest, fluffiest results.

What’s the secret to extra moist Devil’s Food Cake?

It’s all about the combination of real chocolate, dark brown sugar, and hot coffee. These ingredients create a cake that’s moist, rich, and packed with deep chocolate flavor—plus, don’t overbake!

Can I substitute the corn syrup in the frosting?

You can use golden syrup or agave as a substitute, though the consistency of the angel frosting may change slightly. Corn syrup helps keep the meringue smooth and glossy, so the texture might vary if swapped.

Is this recipe suitable for cupcakes?

Yes! This recipe makes about 18–24 cupcakes. Fill lined muffin tins about two-thirds full and bake for 18–22 minutes. Swirl the angel frosting on top using a piping bag for a stunning finish.

How do I know when my egg whites are whipped enough for the frosting?

Your egg whites are ready when they hold soft peaks—meaning the tip of the peak curls over slightly when you lift the beater. This creates a sturdy base for pouring in the hot syrup and ensures that classic, glossy angel frosting every time.

Final Thoughts

If you’re ready to bring a touch of nostalgia and pure delight to your next special occasion, Devil’s Food Cake with Angel Frosting is the perfect treat. Every bite promises dreamy chocolate depth and feathery sweetness—so invite friends, slice generously, and watch this classic become your new favorite tradition.

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