Old-Fashioned Devil’s Food Cake Recipe

If you crave a cake that’s unapologetically rich, temptingly moist, and positively loaded with chocolate, this Old-Fashioned Devil’s Food Cake is exactly what you need in your baking repertoire. The layers are tender but sturdy, deeply cocoa-flavored, and the creamy chocolate frosting is the stuff of childhood dreams. Whether you’re baking for a special occasion or just turning an ordinary day into something to celebrate, this cake always transports me back to family gatherings where the only thing louder than laughter was the clatter of forks against empty plates. Trust me: once you’ve had a bite of this Old-Fashioned Devil’s Food Cake, you’ll understand why it’s a classic worth revisiting again and again.

Ingredients You’ll Need

Baking this classic treat requires simple, high-quality ingredients that each play a critical role in the final flavor and texture. From rich cocoa powder to creamy sour cream and good chocolate for the frosting, every item matters for building deep flavors, perfect crumb, and a show-stopping appearance.

• All-purpose flour: Forms the base and structure of your Old-Fashioned Devil’s Food Cake, ensuring it rises beautifully every time.
• Unsweetened non-alkalized cocoa powder: Gives the cake its signature dark color and intense chocolate flavor—don’t skimp on quality here!
• Baking soda and baking powder: These work together to create lift and tenderness in each bite.
• Salt: A key flavor enhancer that brings out the richness of the chocolate.
• Unsalted butter (softened): Adds moisture and a luxurious mouthfeel to both cake and frosting.
• Granulated sugar and light brown sugar: The blend of two sugars gives depth, sweetness, and extra softness to the cake layers.
• Eggs plus one extra yolk: Provide structure and help create that irresistibly tender crumb.
• Vanilla extract: Enhances and rounds out the cocoa notes.
• Vegetable oil: Maintains moisture for days, ensuring leftovers (if any) are still delicious.
• Sour cream (room temperature): Lends tanginess and unbeatable moisture—the secret weapon for plush, melt-in-your-mouth cake.
• Freshly brewed hot coffee: Intensifies the chocolate flavor and makes the cake extra moist without leaving a coffee taste behind.
• High-quality semi-sweet chocolate (60 to 62%): For a fabulous frosting that’s silky and full of nuanced chocolate flavor.
• Heavy cream: Makes the frosting lush, creamy, and spreadable.
• Light corn syrup: A bit of corn syrup adds shine and stability to the frosting.
• Fine sea salt: Just a touch balances the sweetness of the frosting and brightens the chocolate.

How to Make Old-Fashioned Devil’s Food Cake

Step 1: Prepare Your Pans

Start by preheating your oven to 350 degrees F. Generously spray two 9-inch round baking pans with nonstick spray, then line the bottoms with rounds of parchment paper for easy removal. Give the parchment another spritz—your cake layers will slide out like a dream, with clean edges every time!

Step 2: Sift Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Sifting aerates everything, making the cake lighter and helping prevent lumps of cocoa—don’t skip this step for the best Old-Fashioned Devil’s Food Cake crumb!

Step 3: Cream the Butter and Sugars

In the bowl of a stand mixer (or with a handheld mixer), beat the softened butter until smooth. Gradually add both sugars, pausing to let each addition fully combine. Once everything’s in, turn up the mixer to high and beat for several minutes until the mixture turns pale and fluffy, scraping the bowl as needed. A little patience yields that perfect cake structure.

Step 4: Add Eggs and Vanilla

Add eggs and the extra yolk one at a time, beating after each. Pour in the vanilla extract and capture that wonderful aroma. If you ever wondered why Old-Fashioned Devil’s Food Cake has a tender crumb, it’s the gradual, gentle addition of eggs and the hint of vanilla that sets the base.

Step 5: Combine Oil and Sour Cream

Stir together the vegetable oil and sour cream in a small pitcher or measuring cup. This combo creates unbeatable richness and keeps each layer melt-in-your-mouth soft without being greasy.

Step 6: Incorporate Dry and Wet Ingredients

With the mixer on low, add the flour mixture in three parts, alternating with the sour cream mixture in two parts. Mix only till the last streaks of flour disappear—overmixing is the enemy of a tender Old-Fashioned Devil’s Food Cake!

Step 7: Add Hot Coffee

Pour the hot brewed coffee straight into the batter and let it sit for half a minute—this magical touch illuminates all the chocolate notes. After 30 seconds, gently stir by hand until smooth and chocolatey.

Step 8: Bake the Cakes

Immediately divide the batter evenly between your prepared pans (about 850 grams per pan). Smooth the tops and bake for 38 to 45 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean or with just a few moist crumbs.

Step 9: Cool the Cakes

Once baked, cool the cakes in their pans on a wire rack for 20 minutes. Gently invert onto the rack, peel away the parchment, and allow to cool completely—this results in layers that are easy to handle and frost.

Step 10: Make the Chocolate Frosting

Finely chop the semi-sweet chocolate and place it in your mixing bowl. Gently heat the heavy cream and corn syrup until almost boiling, pour over the chocolate, and let it sit undisturbed for a couple of minutes. Stir until silky, add vanilla, then gradually beat in softened butter, one tablespoon at a time, for glossy, spreadable frosting. Don’t forget a pinch of fine sea salt to make the flavors really sing.

Step 11: Chill the Frosting

Let the chocolate frosting chill in the refrigerator for about an hour. This helps it thicken to the perfect consistency for cake decorating—think smooth swirls and swoops across each layer.

Step 12: Assemble and Decorate

Slice off the domed top of each cake if needed, then split each layer horizontally for four even rounds. Set aside any cake scraps. Layer up the Old-Fashioned Devil’s Food Cake with thick layers of frosting, stacking and spreading generously as you go. Finish by frosting the top and sides, then pat leftover cake crumbs around the cake for that nostalgic, classic crumb-coated finish.

Step 13: Let Set and Serve

Allow your assembled cake to rest at room temperature for about 20 minutes before slicing. This ensures the frosting sets to a creamy consistency that cuts beautifully and tastes heavenly.

How to Serve Old-Fashioned Devil’s Food Cake

Garnishes

Dust the top with a touch of cocoa powder, scatter some chocolate curls, or even crown it with raspberries for a pop of color. Cake crumbs pressed around the sides are a nod to vintage bakeries and add rustic charm to your Old-Fashioned Devil’s Food Cake.

Side Dishes

This cake is rich on its own, so keep your accompaniments simple—think scoops of vanilla ice cream, lightly sweetened whipped cream, or even a glass of cold milk. For a grown-up twist, serve alongside espresso or strong coffee, which pairs beautifully with the decadent chocolate flavor.

Creative Ways to Present

Try slicing the cake into skinny, tall wedges for a dramatic effect at dinner parties, or cut square pieces and serve in cupcake liners for a finger-food dessert table. You can even turn leftover slices into decadent trifles layered with whipped cream and berries.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Old-Fashioned Devil’s Food Cake tightly in plastic wrap and keep it in the refrigerator for up to five days. The cake actually gets richer and fudgier after a day or two, so don’t be shy about saving a slice for later.

Freezing

Want to get a head start? Both the unfrosted cake layers and frosted slices freeze beautifully. Wrap tightly in several layers of plastic wrap and foil, then freeze for up to three months. Thaw in the refrigerator overnight before bringing to room temperature.

Reheating

If you prefer your cake just slightly warm, pop a slice in the microwave for 10 to 15 seconds. The frosting will soften and turn almost ganache-like, making each bite feel ultra-indulgent.

FAQs

Can I use Dutch-processed cocoa instead of natural cocoa powder?

For an authentic Old-Fashioned Devil’s Food Cake, stick to natural non-alkalized cocoa powder. Dutch-processed can throw off the cake’s leavening, since it’s less acidic. The natural cocoa is what gives this cake its traditional tang and depth.

Why add both oil and butter?

This combination brings the best of both worlds: butter gives flavor and structure, while oil keeps the crumb incredibly moist—exactly what you want in a true Old-Fashioned Devil’s Food Cake.

Is the coffee flavor strong?

Not at all—the coffee simply enhances the chocolate, making it taste even more intense. Even if you’re not a coffee drinker, you’ll love how it disappears into the background, lifting the chocolate to new heights.

How do I know when my cake is done?

Start checking around 38 minutes; a toothpick inserted into the center should come out clean or with a few moist crumbs but no wet batter. Be careful not to overbake, or you risk drying out those lovely layers.

Can I make this cake a day in advance?

Absolutely! In fact, the flavor deepens overnight, and the texture becomes even more tender. Wrap the cake tightly and store in the fridge, then bring to room temperature before serving for the best experience.

Final Thoughts

If you’re searching for a chocolate cake that wows both the eyes and taste buds, look no further than this Old-Fashioned Devil’s Food Cake. It’s the perfect mix of nostalgia, real chocolate flavor, and utter indulgence. Give it a try—your inner chocolate-lover (and every lucky person you share it with) will thank you!

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