Dan's Devils Food Cake
We use this signature recipe for our sinfully delicious devils food cake layers, sheet cakes and cupcakes.
Dan: Dan
Ingredients
- 2 ounces Semisweet Baking Chocolate
- 8 fluid ounces (1 Cup) Hot Coffee
- 400 grams White Sugar (2 cups)
- 225 grams All purpose flour (1¾ cups)
- 100 grams Cocoa (1 cup) (Use high fat cocoa, 22%-24% fat)
- 1½ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon fine salt
- 2 large eggs
- 4 ounces vegetable oil (fluid measure)
- 8 ounces buttermilk (by weight) (1 Cup Buttermilk)
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325*
- Grease 3 8” round cake pans and line the bottoms with parchment.
- Add chocolate to coffee to melt; cover 2-3 minutes then whisk until smooth.
- Add buttermilk, oil and vanilla to coffee.
- Sift dry ingredients into mixer bowl.
- Add all liquids, including eggs to dry ingredients.
- Turn mixer on low and combine until dry is moistened.
- Raise mixer speed to medium and beat for 2 minutes, scraping half way through.
- Scrape into pans and bake for about 25-30 minutes, until a toothpick comes out with a few moist crumbs. Allow the cakes to cool in the pans for 15 minutes then turn onto a rack to cool. Wrap tightly in plastic wrap.
- Yields 48 ounces of batter
Notes
If you do not have hot coffee, simply add 2 teaspoons of instant coffee or instant espresso to 1 cup of boiled water.
This is the cake that put us on the map! One taste and you’ll be hooked, a chocolate lover for life! I spent years testing a variety of chocolate cake recipes; butter cakes, chiffon cakes, baking chocolate cakes…. and nothing comes close to this recipe. I like to frost this cake with my favorite buttercream recipe.
I’ve found over the years that baking the batter in 3 pans instead of 2 will result in fluffier layers since the cake has more room to rise. This also saves you the trouble of having to torte (slice) each of two layers in half!
Hi Dan – I’m sorry, but I’m a little confused. In your Devils Food cake recipe (that I can’t wait to try), you say “(1 cup of Cocoa 22% to 24% fat)”. That means the amount of cocoa butter in the chocolate right? I should use chocolate with 78% to 80% cocoa butter?
By the way, everyone loves your very vanilla cake recipe!
Thanks, and keep the recipes coming!
Alicia
Hi Alicia!
Im so glad that you are enjoying the recipes! 22%-24% is a classification of cocoa or a type of cocoa powder that contains 22-24% fat (cocoa butter) It usually has a much richer presence then lower fat cocoa powders, like Herhsey’s which has 10%-13% cocoa butter (I Believe) If you google 22-24 cocoa you will find several brands, including Bensdorp, which can be purchased through King Arthur Flour.
The semi sweet baking chocolate in the recipe can be any brand that you prefer, I use a semisweet chocolate that is 54% cacao.
As always- try it out and find what works best for you
Happy Baking!!!
Wow, I never knew cocoa powder even had a fat content! Thanks Dan, can’t wait to bake this cake.
if we were to use 10-12% fat cocoa because it is what we have, how much of a difference in taste will this cake be? Could we get away with it or do you still recommend higher fat content?
Hey Bryan! I always go for the higher fat cocoa when I can, but you can certainly use what you have on hand. The taste will really depend on the brand of cocoa that you are using. This recipe will work with something like Hersheys. If you do use a lower fat cocoa you can add an additional 2 tablespoons of oil for some extra fat and moisture.
Happy Baking!
Hi, I really want to try this recipe, I’m in the UK. Please would you clarify what type of sugar is needed, what type of flour you use plus what size your eggs are?
Many thanks,
Helen
Hi Helen!
The sugar would be granulated white sugar, so whichever sugar you would normally use for cakes or cookies should work. The flour would be all-purpose or plain flour. The egg sizes would be large, which is pretty standard in the US. I’m unsure of egg sizing in the UK, but I would say to try whatever size eggs you would normally use.
Happy Baking!
Dan
I definitely want to try this cake recipes because Dan made a groom’s cake for my son-in-law that was probably one of the best cakes I’ve ever had.. And it was a work of art. Why would I bake one, when I can have him do it for me? Thanks for sharing your secrets.
I see the recipe for the devils food cake but Im trying to make that chocolate covered strawberry shortcake. The one that is on the homepage. Do you have a recipe for the shortcakes.
HI Bettie!
I filled the small round of Devils Food with chocolate whipped cream and fresh berries! Happy Baking!!!
Am trying this tonight for sure. However the recipe only has cake info, not the filling/frosting (strawberries are a given). Do you use just flavored whipped cream or whipped cream with cream cheese or mascarpone?
HI Peter!
I filled the small round of Devils Food with chocolate whipped cream (Cream whipped to medium peaks with a bit of ganache or cocoa whipped in) and fresh berries! Happy Baking!!!
Hi Dan,
I’ve been making this beautiful cake over and over again and everyone is absolutely blown away by it. I had searched for, and made hundreds of chocolate cake recipes and nothing ever came close to yours. So thank you for that!
I just had a small question..in your written instructions you listed to preheat the oven to 325*, however in your video you say 350*. Which is the ideal temperature? I’ve been using 325 so far and it seems to be okay, just wondering if 350 would help make it fluffier.
Hi Sahar- Im so glad that you’ve enjoyed this cake recipe as much as I do! Ive gone back and forth between the two temperatures over the years, mostly depending on the type of oven that I’m baking in. If 325 seems to have worked for you then I would say to stick with that. I have noticed that baking at 350 when I use this recipe for cupcakes does give a slightly better dome.
Happy Baking!
-Dan
Thanks for sharing the video as part of this. I’m a visual learner. How do you turn the recipe for the rounds into the small bite sized pictured? I was planning to follow your strawberry buttercream recipe for the top, middle and use fresh berries.But how do you get the rounds that size? Use a cookie cutter to cut circles? Thanks! (I’m not the most experienced baker but stepping outside here)
Hi Stephanie! To make the small cakes I baked one batch of devils food cake in a half sheet pan. Once cooled, I chill the cake and then used a circle cookie cutter to cut out small cake rounds. The scraps can be used for parfaits or cake pops!
Enjoy!
Hi Dan!! Absolutely LOVE your cakes, recipes and baking tips!! Just curious when baking your devils food cake on a half sheet pan if you still bake it at 350 degrees for the same time of 25-30 minutes? I was thinking since it’s more spread out on the sheet pan it might be a shorter baking time. I’ve never used a sheet pan before for baking my cakes but have seen this technique used a lot on food network
Thank you!!
Hi Jenni! Thanks so much for the support! If you bake one batch of the cake in a half sheet pan, I would start checking it after 18-20 minutes. This will really depend on your oven, but it should definitely bake quicker than it would in round pans. Happy Baking!
I love chocolate cake, and can’t wait to try your recipe. I just have one question…. I don’t like coffee, I dislike very much coffe cakes…… does your cake have a mild coffee taste?!
Hi Lety, The coffee provides no noticeable coffee flavor. It just deepens the chocolate flavor. If you are in doubt, just use very hot water and it will work just as well. Happy Baking!
So my sister wants a Death By Chocolate cake. I was looking for perfect and I have found it. Thank you, I just wondering what type of filling should I used.
Hi Erika! I would pair this with ganache or fudge icing for a death by chocolate cake! Enjoy
Hi Dan,
I am planning to make this recipe but I would like to make them into cupcakes. How long would you bake them for and at what temperature? I am also planning to pair the cupcakes with one of your variations of your buttercream frostings. Can’t wait to make them!
Thank you!
HI Keith! This recipe makes perfect cupcakes. I usually bake my standard sized cupcakes at 350*F for about 20-24 minutes. Happy Baking!
Hi Dan! Just wondering, is this cake durable enough to use for decorating?
Hi Melissa! It is- just have the cake chilled for easier carving.
Hi Dan,
Loved this when I made it as cake. Do you think I can make cupcakes with this recipe? If so, how long should I cook them?
Hi Kelly! SO glad you loved the recipe. I use this for cupcakes all the time. I bake these in standard size liners at 350* for about 18-22 mins. They are done when a toothpick comes out with a few moist crumbs. Happy Baking!
Dan! Dan Dan Dan!!! This is the perfect chocolate cake I have been searching for years for. Seriously thank you so much for sharing your talents with all of us.
You are so welcome! Im glad you liked it!
Can I use semi-sweet chocolate chips instead of “baking chocolate”
Yes- you absolutely can! Happy Baking!
What is the recipe for the frosting used in the picture?
Hello! It is my Fudge Icing fudge icing recipe. Happy Baking!
Hi dan I am planning to make this cake and I have 9″ round pans. Will that make a lot of difference? Should I get the 8″. Thank you, Stay Safe
Hello! You can certainly use 9″ pans. If you use 3 9″ pans the layers will be thinner and will bake quicker (possibly 5-10 minutes quicker.) The other option is to split the batter between 2 9″ pans for slightly thicker layers. But it will work either way. Happy Baking!
Hi dan ok so if I use 2 pans would the time be the same or more to bake and for the salt how much is 3/4 teaspoon I don’t have that and I tried to look it up online and found various answers. Thank you
Hey dan thank u! If I split it between 2 pans will it still be the same minutes and for the salt I don’t have 3/4 teaspoon. How can I convert it ?i looked online but everyone has a different answer.
Hi Honey! You can bake in two pans. It will just take longer because the cakes will be thicker. I would estimate maybe 10 extra minutes of baking. For the salt you can just do three 1/4 teaspoons or a teaspoon that is not filled all the way. Happy Baking!!!
Hi i am hoping to make this- looks so delicious!
I note you have stated to make the mini versions you baked one batch in a half sheet pan- what size pan would you recommend for this recipe?
Hi Nay! Thanks for the comment! I baked a batch of this cake in a standard size(12″x18″) half sheet pan that was greased and lined with parchment. Then I froze the cake to make it easier to remove from the pan and used a round circle cutter to cut out the mini layers.
Omg this is the best cake if ever had!! Thanks so much for posting! My son and I had a great time making this. It was awesome!! Thanks.
Gia! I am so glad that you and your son enjoyed making this! And so glad you liked the cake!
Hi Dan! I made this cake in cupcake form for my son’s fourth birthday and it was delicious! My grandma literally kept sneaking in the kitchen to eat all my scraps. While it was delicious my cupcakes were supper soft. Once you bit into or cut them they would crumble and fall apart. Do you have any idea why that happened? I want to make this as a 3 layer cake but I’m worried that it’ll turn out soft like the cupcakes and my cake won’t have stability.
Hi Venus! Im glad you liked the recipe. This is a pretty delicate cake, but chilling it will help to firm it up before carving or slicing. That being said there are two ways to give it more structure. You can mix the batter for an additional minute and you can also add an additional egg yolk for more structure. Happy Baking!!!
Thank you for your response Dan. I wanted to report the cake was a success. I made it ahead of time and had it chilled in the fridge overnight and put it back into the fridge between steps. It was delicious!