Description
Experience the ultimate chocolate indulgence with this velvety Devil’s Food Cake, featuring a deep, dark crumb that stays incredibly moist. This farmhouse favorite uses hot coffee and Dutch-processed cocoa to create a sophisticated flavor profile that is both rustic and deeply comforting.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable oil
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 1 cup hot brewed coffee
Instructions
- Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans and line the bottoms with circles of parchment paper.
- Sift the all-purpose flour, baking soda, salt, and baking powder into a large bowl to ensure a light and even crumb.
- In a stand mixer fitted with the paddle attachment, cream the room-temperature butter. In a separate small bowl, whisk together the cocoa powder and vegetable oil until smooth, then add this to the butter along with both sugars and beat for 5 minutes until fluffy.
- Add the eggs one at a time to the mixer, beating well after each addition, then stir in the vanilla extract.
- With the mixer on low speed, add one-third of the dry ingredients, followed by half of the milk and sour cream; repeat the process, finishing with the final third of the flour mixture.
- Gently pour in the hot coffee and whisk by hand or on the lowest mixer setting until the batter is smooth and well-combined.
- Pour the thin batter evenly into the prepared pans and bake for 40 to 45 minutes, or until the tops spring back when lightly touched. Let cool completely in the pans before inverting onto a wire rack.
Notes
To ensure the most tender crumb, avoid over-mixing the batter once you begin alternating the wet and dry ingredients. If you do not have a sifter, a fine-mesh sieve works perfectly to remove any stubborn lumps from the Dutch-processed cocoa, which is essential for a smooth, professional texture. For a clean release, always use parchment paper on the bottom of your pans, as this high-moisture cake can be delicate when warm.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American