Why is it called devil's food cake?

According to food historians, devil's food cake was invented in the United States around the end of the 1800s or early 1900s. One of the first recipes was published in Sarah Tyson Rorer's cookbook in 1902. The name likely comes from being the total opposite of Angel Food Cake, which was popular during the Victorian era. Where angel food is light, airy, and white, devil's food is dark, rich, and decadent. The term "devil" was also used at the turn of the century to describe anything intensely flavored or spicy (like deviled eggs or deviled ham), so the name may reference the cake's intensely rich, "sinfully delicious" chocolate flavor.

Can I make devil's food cake without a mixer?

Absolutely! This is one of the things I love most about this recipe. You can make it 100% by hand using just a bowl and a whisk. The key is ensuring your butter is at room temperature so it creams easily with the sugar. I've made this cake every which way, and the results are always the same: super moist and delicious.

Can I freeze devil's food cake?

Yes! This cake freezes extremely well. Wrap unfrosted layers tightly in sustainable cling film, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 30 minutes to 1 hour. You can even frost the cake first and then freeze. It's a great make-ahead option for parties.

What icing goes best with devil's food cake?

Traditional options include 7-Minute Frosting (a fluffy meringue-style frosting), chocolate ganache, chocolate buttercream, or cream cheese frosting. Honestly, this cake is so moist it doesn't need frosting at all. It's delicious with just a scoop of vanilla ice cream!

Will my cake taste like coffee?

No! The espresso powder intensifies the chocolate flavor but doesn't make the cake taste like coffee. Coffee and espresso are known for enhancing chocolate's natural flavors. It's a baker's trick. If you're sensitive to caffeine or don't have espresso powder, you can omit it entirely.

Is devil's food cake dark chocolate?

Devil's food cake gets its dark color from Dutch-process cocoa powder combined with baking soda, not from dark chocolate. The cocoa gives it an intensely chocolatey flavor, but it's not the same as using dark baking chocolate. The result is a deep, almost black-colored cake with rich cocoa flavor.

What's the best way to prepare cake pans?

Spray pans with non-stick baking spray (or rub them with butter ensuring full coverage). Sprinkle with flour or cocoa powder (or a 1:1 mixture of the two) and turn the pan while tapping to ensure a light, even coating. Tap out excess. Line the bottoms with parchment paper for extra insurance. This ensures your cake releases cleanly every time.

How do I store devil's food cake?

Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for up to 2 days. Frosted cake keeps at room temperature for 48 hours or refrigerated for up to 5 days. For longer storage, freeze wrapped layers for up to 3 months.

Best Devil's Food Cake (Super Moist Vintage Recipe)

Name: Best Devil's Food Cake With 7-Minute Frosting (From Scratch)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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

Description

This slightly enhanced vintage Devil's Food Cake recipe is a keeper! It's rich, super chocolatey, and is hands down the most tender (and moist) Devil's Food Cake I've ever eaten. This recipe comes from a vintage cookbook in my 99-year-old Granny's collection. Plus, it's just as easy to make without a mixer as it is with a handheld or stand mixer. This is my go-to chocolate cake.

Ingredients

CAKE INGREDIENTS

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)

7-MINUTE FROSTING INGREDIENTS

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.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven to 350°F/176°C and 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.
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..
Prepare the baking soda + hot water solution. Boil the water (or microwave it until very hot), add the baking soda, and stir until dissolved, set aside.
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-hot water mixture and mix just until combined.
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.
Portion the cake batter. Split the cake batter evenly between two 8-inch cake pans.
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.
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.
Prepare the 7-Minute frosting. Fill a small pot with 1-2 inches of water, bring to a boil, then reduce to a simmer. Add all frosting ingredients EXCEPT vanilla to a large heatproof bowl that's wider than the pot. Place the bowl over the simmering water (the bottom should not touch the water). Beat with a handheld mixer on high for 7 minutes, or by hand for 10-12 minutes, until stiff and glossy. Remove from heat, add vanilla, and beat 30 seconds more. Frost cooled cupcakes and add sprinkles for extra fun. Enjoy!

Notes

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 total cup of liquid. Stir the mixture and set aside for 10-15 minutes at room temperature. The mixture will thicken and might even curdle a bit and that's normal.

If you don't have espresso, substitute instant coffee or omit it altogether, or use hot coffee to replace the hot water that gets mixed with the baking soda.

Fine all the other best tips and techniques for success in the main post.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Cakes + Tortes
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 435
Sugar: 60g
Sodium: 390mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 78g
Fiber: 2g
Protein: 5g
Cholesterol: 39g