Rich and Moist Devil’s Food Cake Recipe

Rich, tender and deeply chocolatey, Devil’s Food Cake has a reputation that precedes it. Unlike its lighter counterpart, the classic chocolate layer cake, this version leans into dark cocoa and a moist crumb that almost melts on your tongue. It’s full-bodied, with just the right balance of sweetness and spice, and it sings when paired with a smooth chocolate-amaretto frosting.

Legend holds that Devil’s Food Cake was first created in the early 20th century as a darker, richer response to the popular Golden Devil Cake. Bakers played with darker cocoa, sour cream, and a higher ratio of fat to give it a more intense flavor and a devilishly soft texture. Over time, it became the go-to indulgence for special occasions: birthdays, holidays, or any moment that demanded a showstopping dessert.

What really sets this cake apart is its crumb. The addition of sour cream (or sometimes buttermilk) and a careful balance of chemical leaveners—baking powder and baking soda—gives it lift without drying it out. Then, when you fold in the liquid cocoa-butter mixture, you coat those flour particles in fat, which keeps the cake tender and gives it a fine, velvety crumb.

Another secret weapon here is the spice blend: just a touch of ground cinnamon and ginger. They don’t make the cake taste “spicy” in the usual sense, but instead bring out the warmth of the chocolate and deepen its flavor profile. If you’ve ever wondered how to make your chocolate desserts taste more complex, spices are your friend.

When it comes to chocolate cakes, there’s a spectrum. At one end, you have German Chocolate Cake, with its coconut–pecan frosting; at the other, flourless cakes that rely purely on eggs and melted chocolate. Devil’s Food Cake sits comfortably in the middle. It’s easy enough for a weeknight bake yet stunning enough for company. And it never feels fussy. You can mix it by hand or use an electric mixer, bake in standard pans, and frost it without a piping bag. Despite all that, it looks as though you spent hours laboring over it.

Once your cake layers have cooled and your frosting is whipped to a glossy peak, assembling is straightforward. A simple layer of frosting between the cakes and a coating on the top and sides highlight the cake’s silhouette. Dusting cocoa powder around the base or over the top adds a final flourish—like a quick dark veil across an already decadent treat.

Baking this cake can also be a lesson in patience. You’ll want to let the cake cool in its pans for a few minutes so it doesn’t break when you turn it out, and then let it finish cooling completely before frosting. If you frost a warm cake, the frosting will slide right off. Plan ahead, and you’ll end up with neat layers and crisp edges.

This recipe was crafted to strike the right notes: moistness, chocolate intensity, gentle spice, and a frosting that’s rich without being cloying. Whether you’re making it for a family gathering or just for a treat after dinner, it delivers. And if you end up with a few crumbs in the frosting, consider it flavor gold. Stir them in—your guests will never guess.

Equipment

• Two 8-inch round cake pans
• Large mixing bowls
• Saucepan
• Electric mixer (or whisk)
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Time

• Prep: 20 minutes
• Bake: 35 minutes
• Cooling: 40 minutes
• Chill: 2 hours
• Total: about 3½ hours

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Ingredients

Cake	US	Metric
All-purpose flour	2 cups	250 g
Granulated sugar	1 cup	200 g
Dark brown sugar, packed	1 cup	220 g
Baking powder	1 teaspoon	5 g
Baking soda	1½ teaspoons	7 g
Ground cinnamon	1 tablespoon	8 g
Ground ginger	½ tablespoon	4 g
Salt	½ teaspoon	3 g
Unsalted butter	1 cup	225 g
Unsweetened cocoa powder	½ cup	50 g
Vanilla extract	2 teaspoons	10 ml
Sour cream	1 cup	240 ml
Large eggs	2	2

Frosting	US	Metric
Unsalted butter, softened	1 cup	225 g
Semisweet chocolate	7 oz	200 g
Heavy cream	½ cup	120 ml
Vanilla extract	1 teaspoon	5 ml
Amaretto	1 teaspoon	5 ml
Powdered sugar	2 cups	240 g
Cocoa powder (for dusting)	as needed	as needed

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Preparation

1. Warm things up. Preheat your oven to 350 °F (175 °C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. Mix dry ingredients. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
3. Heat the chocolate base. In a small saucepan over low heat, melt the butter with cocoa powder, stirring until smooth. Remove from heat, stir in the vanilla, and let the mixture cool for about 5 minutes.
4. Combine. Pour the cooled cocoa mixture into the bowl with the dry ingredients. Add sour cream and eggs, then stir or beat on low speed until you’ve got a smooth, well-combined batter.
5. Bake. Divide the batter between the two prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
6. Cool. Let the cakes rest in the pans for 10 minutes. Run a knife around the edges, turn them out onto a rack, and let them cool completely (about 30 minutes).
7. Melt chocolate for frosting. Put the chocolate in a microwave-safe bowl and warm in 30-second bursts, stirring in between, until just melted. Let it cool for 5 minutes.
8. Beat the butter. In a clean bowl, beat softened butter for 2 minutes until pale and fluffy.
9. Add chocolate. Pour in the cooled melted chocolate and beat for another 2 minutes.
10. Flavor and sugar. Mix in vanilla and amaretto. Then add powdered sugar, a little at a time, beating until the frosting is light and spreadable.
11. Assemble. Place one cake layer on your serving plate. Spread about one-third of the frosting over the top, smoothing it out. Top with the second layer, then use the remaining frosting to cover the top and sides of the cake.
12. Finish and chill. Dust the cake with a thin layer of cocoa powder. Refrigerate for at least 2 hours to let the frosting set.

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Nutrition (per slice, serves 12)

• Calories: ~450 kcal
• Total Fat: 25 g
• Saturated Fat: 15 g
• Carbohydrates: 55 g
• Sugars: 38 g
• Protein: 5 g
• Sodium: 280 mg

Storage Tips

• Room Temperature: For up to 24 hours, keep the cake loosely covered at room temperature. Use a cake cover or invert a large bowl over the cake to protect it without squashing the frosting.
• Refrigerator: After 24 hours, store the cake in an airtight container or wrapped in plastic wrap. It will stay fresh for 5–7 days. Let it sit at room temperature for 20 minutes before serving to soften the frosting.
• Freezer: To freeze, wrap individual slices in plastic wrap and then foil. Store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before eating.

Enjoy this richly flavored cake and trust that with these storage tips, you’ll get to savor each slice at its best, whether you’re enjoying it today or weeks from now.