Devils Food Ultra-Moist Chocolate (Printable Version)

An indulgent, moist chocolate cake with intense cocoa and silky, fluffy chocolate buttercream layers.

# What You'll Need:

→ Cake

01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
03 - 2 cups granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon fine sea salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water

→ Chocolate Frosting

12 - 1 cup unsalted butter, softened
13 - 3 1/2 cups powdered sugar, sifted
14 - 1 cup unsweetened cocoa powder
15 - 1/2 cup whole milk, plus more as needed
16 - 2 teaspoons pure vanilla extract
17 - 1/2 teaspoon fine sea salt

# How to Prepare:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until just combined.
04 - Reduce mixer speed to low and carefully add boiling water. Mix until batter is smooth and thin.
05 - Divide batter evenly between prepared pans. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Beat softened butter on medium-high speed until creamy. Gradually add powdered sugar and cocoa powder, beating until smooth.
08 - Mix in milk, vanilla extract, and salt. Beat until fluffy and spreadable, adding more milk if necessary.
09 - Place one cake layer on serving plate, spread with frosting. Top with second layer and frost top and sides evenly.
10 - Slice and serve the cake.

# Expert Suggestions:

01 -
  • The boiling water creates a texture so moist it feels almost sinful, staying tender for days.
  • Dutch-processed cocoa delivers a sophisticated depth that regular cocoa powder can't quite match.
  • One frosting recipe makes enough for generous layers without any fussy calculations.
02 -
  • The boiling water isn't a typo—it's essential for creating the moist, fudgy texture this cake is known for; cold water won't have the same effect.
  • Room temperature ingredients mix more smoothly and create a better emulsion, which translates to a more tender, even crumb.
  • Don't open the oven door before 28 minutes or you risk a cake that doesn't rise properly; the heat needs to build undisturbed.
03 -
  • An offset spatula makes frosting the sides infinitely easier and gives you cleaner, more professional-looking results than a regular knife.
  • If your frosting seems too soft after mixing, refrigerate it for 15 minutes before frosting the cake—it'll firm up just enough to cooperate.
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