Devil’s Food Chocolate Layer Cake
Ingredients
- For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-process for deeper flavor)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup hot brewed coffee (or hot water for less intense flavor)
- For the Frosting (Classic Chocolate Buttercream)
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 2 tsp vanilla extract
- ¼ cup heavy cream (add more if needed for spreading consistency)
Instructions
1. Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment.
2. Mix Dry Ingredients: In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, combine buttermilk, oil, eggs, and vanilla.
4. Combine: Add wet ingredients to dry, mixing just until combined. Stir in the hot coffee—batter will be thin.
5. Bake: Divide batter between pans. Bake 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then remove and let cool fully on racks.
6. Make Frosting: Beat butter until fluffy. Add powdered sugar, cocoa, and salt gradually. Mix in vanilla and cream until smooth and spreadable.
7. Assemble: Place one cake layer on a serving plate, spread frosting on top, then place second layer. Frost top and sides generously.
Optional Upgrades:
Add a layer of chocolate ganache between cakes for extra decadence.
Top with chocolate shavings, curls, or sprinkles.
Swap buttercream for whipped cream or cream cheese frosting for a lighter twist.
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