Devil’s Food Cake

There is something inherently comforting about a rainy afternoon at the farmhouse, the kind that calls for a baking project with deep, soul-warming flavors. This recipe was born on one of those gray days, when the kitchen needed the rich aroma of blooming cocoa to chase away the chill. It is a humble yet striking dessert, relying on the magic of simple pantry staples to create something truly memorable.

this Recipe

This Devil’s Food Cake is distinct from your standard chocolate cake, boasting a crumb that is exceptionally moist and tender. By using a combination of Dutch-processed cocoa and hot coffee, we unlock an intense chocolate depth that feels both rustic and indulgent. It is an honest, straightforward bake that proves you do not need fancy techniques to achieve perfection.

A Deeply Chocolate Experience

This cake celebrates the honest flavor of dark chocolate without being overly sweet or heavy. The combination of oil and butter ensures a texture that stays fresh and moist for days, making it a reliable choice for gatherings.

You will love the rustic simplicity of the method. There is no need for delicate folding or complicated tempering; it is just good ingredients coming together to create a dark, velvety crumb. It captures the essence of farmhouse baking—unpretentious, flavorful, and always welcoming.

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The Farmhouse Pantry

To get that signature dark color and tender crumb, we rely on a few key ingredients found in any baker’s cupboard.

• Dutch-Processed Cocoa Powder: This is the heart of the cake. It provides a darker color and a smoother, mellower flavor than natural cocoa. Sifting it is crucial to avoid lumps.
• Hot Coffee: You won’t taste the coffee, but it blooms the cocoa, intensifying the chocolate flavor and ensuring a smooth batter.
• Sour Cream & Milk: This duo adds tang and richness. The acidity in the sour cream helps tenderize the gluten, resulting in a soft, velvety texture.
• Butter & Oil: We use both—butter for its unmatched flavor and oil to keep the cake moist longer. It is the best of both worlds.
• Eggs: Use large, farm-fresh eggs if you can get them. Room temperature eggs mix more evenly into the batter.

How to Make It

Step 1: Prep the Kitchen

Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, or spray them with baking spray. Line the bottoms with parchment paper to ensure the cakes release easily without sticking.

Step 2: Sift the Dry Ingredients

In a large bowl, sift together the all-purpose flour, baking soda, salt, and baking powder. Sifting aerates the flour and ensures your leavening agents are evenly distributed for a consistent rise.

Step 3: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter until creamy. In a separate medium bowl, whisk the cocoa powder and vegetable oil until smooth. Add this chocolate mixture to the butter along with the granulated and brown sugars. Beat on medium speed for about 5 minutes until the mixture is very light and fluffy.

Step 4: Add Eggs and Vanilla

With the mixer running, add the eggs one at a time, beating well after each addition to build structure. Scrape down the sides of the bowl to ensure everything is incorporated, then beat in the vanilla extract.

Step 5: Alternating Wet and Dry

Turn the mixer to low speed. Add one-third of the flour mixture, followed by half of the milk and half of the sour cream. Repeat this process, ending with the flour mixture. Mix only until just combined to avoid tough layers.

Step 6: The Hot Coffee

Pour in the hot coffee. Carefully whisk by hand or mix on the lowest speed until the batter is smooth and well combined. The batter will be thin, which is exactly what we want for a moist cake. Pour into your prepared pans.

Step 7: Bake and Cool

Bake for 40 to 45 minutes. The cakes are done when the centers spring back when gently pressed and the edges pull away from the pan. Let them cool completely in the pans before inverting them onto a wire rack. Handle gently, as these cakes are very tender.

Christine’s Baking Secrets

Temperature Matters

Always bring your cold ingredients—butter, eggs, sour cream, and milk—to room temperature before you start. This prevents the batter from curdling and ensures a uniform, fluffy texture. If you are in a pinch, you can sit eggs in warm water for a few minutes.

Bloom the Cocoa

Don’t skip the hot liquid step. The heat helps “bloom” the cocoa powder, releasing its full flavor potential. While we use coffee for depth, you can use hot water if you prefer. To understand more about how different cocoas affect your bake, read our guide on chocolate alchemy.

Watch the Clock

Because this batter is so moist, it can be tricky to tell when it is done. Trust the “spring back” test. If you insert a toothpick, it should come out with a few moist crumbs attached—never wet batter, but not bone dry either.

Seasonal Swaps and Twists

Fresh Berry Topping

In the height of summer, I love to top this cake with a mountain of fresh raspberries or strawberries. The tartness of the fruit cuts through the rich chocolate beautifully. It turns a simple cake into a seasonal centerpiece.

Espresso Boost

If you love a mocha flavor, stir a teaspoon of instant espresso powder into your hot coffee before adding it to the batter. It gives the cake a delightful kick that pairs wonderful with a vanilla bean buttercream.

German Chocolate Style

For a different texture profile, you can swap the chocolate buttercream for a coconut-pecan filling, similar to our German Chocolate Cake. It adds a chewy, nutty contrast to the tender sponge.

Rustic Presentation

I believe in keeping things simple and letting the quality of the bake shine. Place the cake on a wooden board or a ceramic stand. You don’t need perfect piping; a rustic swirl of frosting applied with the back of a spoon looks inviting and homemade.

Serve thick slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. The contrast of cold cream against the rich, room-temperature cake is pure bliss. If you are a true chocolate lover, you might enjoy pairing this with a slice of Chocolate Fudge Cake for a tasting flight of textures.

Pure Chocolate Joy

This Devil’s Food Cake is more than just a dessert; it is a gesture of love. Whether you are baking for a birthday, a rainy weekend, or just because, the result is always a table full of smiles and chocolate-stained napkins. It is a recipe that honors the simple pleasure of homemade food.

I hope this becomes a staple in your farmhouse kitchen just as it has in mine. For a nostalgic twist, you might also want to try our Old Fashioned Chocolate Cake.

We would love to see your rustic creations! Share your photos with us on Pinterest, Instagram, or Facebook. Happy baking!