clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
closeup of double layer devil's food cake with sprinkles

Devilish Double Layer Devil’s Food Cake | (w/Granny’s Hand-Whipped 7-Minute Frosting)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kelly
  • Total Time: 45 minutes
  • Yield: one 8 inch double layer cake 1x
  • Diet: Vegetarian


This double layer Devil’s Food Cake is intensely chocolatey and SO moist you might never make any other chocolate cake ever again. Really! Not only is this cake easy to make, but there’s also no special equipment necessary.  Feel free to use an electric handheld or stand mixer, but this cake easily be made using a couple of bowls and a whisk! This is my go-to chocolate cake for birthdays or made into cupcakes for a picnic or dinner party. And the best part — this cake is so good, it doesn’t even need frosting (scouts honor)!




  • 5 1/2 tablespoons butter, room temperature (75g)
  • 5 1/2 tablespoons vegetable oil (grapeseed, canola, or vegetable) (75g)
  • 2 cups sugar (400g)
  • 1 1/2 teaspoon vanilla extract (20g)
  • 2 large eggs, at room temperature (100g)
  • 1/2 cup boiling water (118g)
  • 1 cup buttermilk, room temperature (250g)
  • 2 cups all-purpose flour (240g)
  • 1/2 cup cocoa powder (50g)
  • 1 teaspoon baking powder (4g)
  • 1 teaspoon baking soda (4g)
  • 1 1/2 teaspoons espresso powder (3-4g)
  • 1 teaspoon kosher salt (6g)


  • 1 1/2 cups granulated sugar (298g)
  • 1/3 cup cold water (74g)
  • 2 large egg whites
  • 2 teaspoons Lyle’s Golden Syrup or light corn syrup (15g)
  • 1/4 teaspoon cream of tartar (about 1g)
  • 1 teaspoon vanilla extract (4g)
  • pinch of salt

*I use 00 flour when I’m in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you’re working with. Just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.


  1. Preheat the oven to 350°F/176°C + Prep the cake pans. Heat the oven and butter or spray two 8-inch aluminum cake pans. Lightly flour the pans making sure to cover the inside well. Tap out any remaining flour. Line the bottoms of the cake pans with parchment paper and set aside until ready to fill. 
  2. Prepare the dry ingredients. Add the flour, cocoa powder, espresso, baking powder, and salt to a medium bowl and whisk well to combine, set aside..
  3. Prepare the baking soda + water solution. Boil the water (or microwave it until very hot), add the baking soda, and stir until dissolved, set aside.
  4. Prepare the wet ingredients. In the bowl of an electric mixer (or by hand using a whisk), beat the butter, oil, sugar, and vanilla until light and fluffy approximately 2-3 min – scraping down the sides of the bowl once or twice while mixing to ensure all ingredients are well incorporated. Add the eggs and whisk just until incorporated. Add the buttermilk and baking soda water mixture and mix just until combined.
  5. Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and use a rubber spatula or whisk to gently combine the ingredients until no flour streaks remain. *after combining everything you should still have some visible lumps and that’s exactly what you want.
  6. Portion the cake batter. Split the cake batter evenly between two 8-inch cake pans.
  7. Bake the cakes. Bake the cakes for 30-35 minutes, or until a cake tester (or toothpick) comes out clean and the tops are just set and slightly springy when touched. 
  8. Cooling the cakes. Remove the cakes from the oven and place them onto a cooling rack for 15 to 20 minutes to slightly cool and then gently remove the cakes from the pans to finish cooling directly on the cooling rack. When cakes are completely cooled, they may be frosted. 
  9. Prepare the chocolate 7-Minute frosting. Pace a small pot filled with 1 to 2 inches of water on high heat and bring to a boil and reduce to a simmer.  In a large bowl (that is larger than the circumference of the pot with the simmering water in it) add all of the frosting ingredients except the vanilla and vigorously beat with a wire whisk for 30 seconds and place the bowl onto the pot with the water.  Be sure the bowl is not in contact with the simmering water. Beat the egg white mixture by hand for about 10-12 minutes (or with an electric mixer on high for about 7 minutes), or until the frosting is stiff and glossy.  Remove from the heat and add vanilla and beat until well incorporated about 30 seconds more. Frost the cooled cakes and add sprinkles for a little extra fun.  Enjoy!


  • If you don’t have buttermilk, make your own by simply squeezing 1 tablespoon of freshly squeezed lemon juice (or white vinegar) into a liquid measuring cup then add the milk until you reach one cup of liquid. Stir the mixture and set aside for 10-15 minutes at room temperature.  The mixture may curdle a bit and that’s normal.
  • The best way to prepare baking pans for cakes is to rub them down with butter or spray them with non-stick baking spray.  Then sprinkle pans with flour or cocoa powder (or a 1:1 mixture of the two) and turn the pan while tapping it to ensure the flour/cocoa powder covers the entire pan with a light coating.  Tap the back of the pan over a plate or piece of parchment paper so as not to waste the mixture and use it for the second pan.  Use the remaining flour/cocoa powder to coat any remaining pans. You may also line your pans with parchment paper (bottoms only) after you have buttered and floured them which always ensures the cake comes out easily and allows the cakes to rest easily on the cooling racks after being removed from the cake pans.
  • If you don’t have espresso, you may substitute instant coffee or omit it altogether, although the results will vary.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Cakes + Tortes
  • Method: Oven Bake
  • Cuisine: American


  • Serving Size: 1 slice
Recipe Card powered byTasty Recipes