I still remember the first time I tasted a truly great chocolate cake; it wasn’t just sweet, it was incredibly dark and had a mysterious depth I couldn’t place. That secret, I discovered, was a simple flavor pop: hot coffee blooming the cocoa powder. This recipe uses that exact trick to transform standard ingredients into a dessert that feels like a special occasion.
This isn’t just another chocolate cake; it is a moist, tender masterpiece that stays soft for days thanks to a smart blend of butter and oil. If you want a bake that delivers intense chocolate impact with surprisingly little effort, you have found your new favorite.
Why You’ll Love This Devil’s Food Cake
- The Flavor Pop: Using hot coffee to bloom the Dutch-process cocoa wakes up the chocolate notes, creating a richness that water or milk alone can’t achieve.
- Best of Both Worlds: We use butter for flavor and oil for moisture. This combination guarantees a crumb that is tender, not dry, and stays fresh longer.
- No Mixer Stress: While we use a mixer to get that fluffy texture, the process is straightforward and forgiving.
- Perfectly Balanced: The tang of sour cream cuts through the sweetness, ensuring every bite is rich but never overwhelming.
Devil’s Food Cake
- Total Time: 1 hour 5 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate experience with this incredibly moist Devil’s Food Cake, featuring Dutch-processed cocoa bloomed in hot coffee for deep, complex flavor. The clever combination of butter, oil, and sour cream creates a velvety, tender crumb that stays perfectly soft for days.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 2 cups granulated sugar
- 1/2 cup light brown sugar
- 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
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup hot brewed coffee
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and flour, then line the bottoms with parchment paper.
- In a large bowl, sift together the flour, baking soda, salt, and baking powder.
- In a stand mixer with a paddle attachment, beat the room-temperature butter until creamy and smooth.
- Whisk the cocoa powder and vegetable oil together in a separate bowl, then add to the butter along with the granulated and light brown sugars and beat for 5 minutes until fluffy.
- Add the eggs one at a time, beating well after each, then incorporate the vanilla extract.
- With the mixer on low, alternate adding the flour mixture, milk, and sour cream, ending with the flour mixture.
- Carefully stir in the hot coffee by hand until the batter is smooth and well combined.
- Divide the batter between the pans and bake for 40 to 45 minutes until a toothpick comes out with moist crumbs.
- Let the cakes cool completely in the pans before removing.
Notes
To ensure a perfectly light texture, verify that your eggs and sour cream are at true room temperature before mixing. If you do not have a kitchen scale, use the spoon-and-level method for the flour to avoid a dense cake. The batter will be quite thin after adding the coffee, which is expected and results in a superior, moist crumb.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Ingredients, Big Impact
- Dutch-Processed Cocoa Powder: This is the star. Unlike regular cocoa, it has been treated to reduce acidity, resulting in a darker color and a smoother, fudgier flavor profile. It gives the cake that signature “devilish” hue.
- Hot Coffee: Trust me on this one. You won’t taste the coffee in the final slice, but it intensifies the chocolate. It acts as the catalyst that makes the cocoa sing.
- Sour Cream: This adds moisture and a subtle tang that balances the sugar and deep chocolate notes. It reacts with the baking soda to help the cake rise beautifully.
- Butter & Vegetable Oil: Using both is a pro move. Butter brings that creamy, milky taste, while oil ensures the cake stays soft and moist even after sitting out.
- Light Brown Sugar: A touch of brown sugar adds moisture and a hint of caramel depth that white sugar misses.
How to Make It
Step 1: Prep and Sift
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour, or use baking spray. Line the bottoms with parchment paper for easy removal. In a large bowl, sift together the flour, baking soda, salt, and baking powder.
Step 2: Cream the Butter
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the room-temperature butter on medium speed until it is creamy and smooth.
Step 3: The Cocoa Bloom Mix
In a separate medium bowl, whisk together the sifted Dutch-processed cocoa powder and vegetable oil until smooth. Add this chocolate mixture to the creamed butter along with the granulated sugar and light brown sugar. Beat on medium speed for about 5 minutes until very light and fluffy. Scrape down the bowl occasionally to ensure everything incorporates evenly.
Step 4: Add Eggs and Vanilla
With the mixer running, add the room-temperature eggs one at a time, beating well after each addition. Scrape the bowl again, then beat in the vanilla extract.
Step 5: Alternating Dry and Wet
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 with the remaining flour, milk, and sour cream, ending with the flour mixture. Mix just until combined—do not overmix.
Step 6: The Hot Coffee Pour
Scrape down the bowl one last time. Pour in the hot coffee and 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.
Step 7: Bake and Cool
Divide the batter evenly between the prepared pans. Bake for 40 to 45 minutes, or until the cakes pull away slightly from the sides and a toothpick inserted into the center comes out with just a few moist crumbs. Let them cool completely in the pans before inverting.
Jasmine’s Tips for Success
- Temperature Matters: Make sure your eggs, milk, and sour cream are at room temperature. This creates an emulsion that traps air better, resulting in a lighter, fluffier crumb. If you forget, sit the eggs in warm water for 5 minutes!
- Don’t Fear the Coffee: If you don’t drink coffee, you can use hot water, but I highly recommend the coffee. It creates a depth of flavor similar to what you find in our old fashioned chocolate cake.
- Weigh Your Flour: For the most consistent results, use a kitchen scale (240g). If using cups, fluff the flour, spoon it in, and level it off. Scooping directly packs the flour and leads to a dry cake.
- Cooling is Key: This cake is incredibly tender. Let it cool completely in the pan before trying to move it, or it may crack. Patience pays off here!
Make It Yours
- Espresso Boost: Add a teaspoon of instant espresso powder to the hot coffee for a mocha twist that really pops.
- Extract Swap: Swap the vanilla extract for almond extract. The cherry-like flavor of almond pairs beautifully with the dark cocoa.
- Frosting Fun: While chocolate buttercream is classic, a swiss meringue buttercream or a simple ganache works wonders too. If you love experimenting with rich toppings, check out our chocolate fudge cake for more ideas.
- Berry Fold-In: Toss a handful of raspberries in flour and fold them into the batter for a tart, fruity surprise inside the dark chocolate.
How to Serve
- Classic Contrast: Serve a slice with a dollop of unsweetened whipped cream and fresh raspberries. The tartness cuts through the rich chocolate perfectly.
- A Scoop of Vanilla: Warm a slice slightly and top it with high-quality vanilla bean ice cream for a simple, comforting dessert.
- Texture Crunch: Sprinkle toasted hazelnuts or crushed pistachios over the frosting for a lovely textural contrast.
- Party Platter: If you are hosting, serve this alongside other rich chocolate treats for a decadent dessert bar.
The Sweet Spot
This Devil’s Food Cake is the definition of a keeper. It is dark, dreamy, and reliably delicious every single time. Whether you stick to the classic recipe or add your own flair, the result is a dessert that brings people together. We love seeing how different bakers approach this classic—even versions like those from Preppy Kitchen have their own charm—but we think our specific cocoa-bloom method adds a special magic you’ll adore.
For another twist on a classic, try our German chocolate cake next. We’d love to see your creations! Snap a photo and tag us on Instagram, Pinterest, or Facebook. Happy baking!
