Devils Food Chocolate Cake

The kitchen counter was covered in a fine dusting of cocoa powder, my toddler sitting on a stool absolutely certain she was helping. We were making birthday cake for my father-in-law who claims not to have a sweet tooth but somehow always finds room for chocolate. The boiling water hit the batter and created this impossibly thin soup that had me questioning everything I knew about cake making, but trust the process I told myself while my daughter licked the spoon anyway.

That first bite stopped everyone at the table mid-conversation. My mother-in-law actually put down her coffee which never happens. The cake was gone before the candles were fully extinguished, and someone already asked when I was making it again for the Fourth of July gathering.

Ingredients

• 1 3/4 cups all-purpose flour: The structural backbone that holds all that chocolate together without becoming tough
• 3/4 cup unsweetened cocoa powder: Dutch-processed gives that deep dark color and mellow chocolate intensity
• 2 cups granulated sugar: Not just sweet but necessary for tenderizing the crumb and creating that perfect crackly top
• 1 1/2 tsp baking powder: Works with the soda to give the cake its impressive rise
• 1 1/2 tsp baking soda: Reacts with the cocoa and boiling water for that signature devilish darkness
• 1 tsp fine sea salt: Wakes up all the chocolate flavors so they dont taste flat
• 2 large eggs: Room temperature eggs blend seamlessly into the batter creating better structure
• 1 cup whole milk: Adds richness and helps create a tender crumb throughout
• 1/2 cup vegetable oil: Keeps the cake moist for days unlike butter which can firm up when chilled
• 2 tsp pure vanilla extract: rounds out the sharp edges of the chocolate
• 1 cup boiling water: The magic ingredient that blooms the cocoa and creates an incredibly moist cake
• 1 cup unsalted butter: Softened to room temperature so it whips into clouds
• 3 1/2 cups powdered sugar: Sifted to prevent any lumps in your silky frosting
• 1 cup unsweetened cocoa powder: For the frosting Dutch-processed prevents that chalky grittiness
• 1/2 cup whole milk: Plus more as needed to reach your perfect spreading consistency
• 2 tsp pure vanilla extract: Makes the frosting taste professionally crafted
• 1/2 tsp fine sea salt: Crucial for balancing all that sugar and intensifying chocolate flavor

Instructions

Get your oven ready:

Preheat to 350°F and grease two 9-inch cake pans then line with parchment for worry-free removal later

Whisk the dry ingredients:

Sift together flour cocoa powder sugar baking powder baking soda and salt in a large bowl to aerate everything

Add the wet ingredients:

Pour in eggs milk oil and vanilla mixing on medium until just combined with some streaks still showing

Pour in the boiling water:

Reduce mixer speed to low and carefully add that hot water mixing until smooth the batter will look alarmingly thin

Bake the layers:

Divide batter between prepared pans and bake 28 to 32 minutes until a toothpick comes out clean

Cool completely:

Let cakes rest in pans 10 minutes then turn onto wire racks to cool entirely before frosting

Make the frosting:

Beat butter until creamy then gradually add powdered sugar and cocoa until smooth before adding milk vanilla and salt

Assemble your masterpiece:

Place one cake layer on your serving plate spread with frosting top with second layer and frost the top and sides

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This cake has become my go-to for every celebration since it disappears faster than anything else I bake. Even the people who claim they are too full for dessert somehow find room for a second slice.

Making It Ahead

I bake the layers a day ahead wrap them tightly in plastic and freeze them actually makes the cake easier to frost. The frosting can be made two days in advance and kept at room temperature covered it actually develops deeper flavor overnight.

Flavor Variations

My sister swaps half the boiling water for hot brewed coffee and the chocolate flavor becomes incredibly sophisticated. Sometimes I add a teaspoon of cinnamon to the dry ingredients for a Mexican chocolate twist that surprises everyone.

Frosting Like A Pro

Place a small dab of frosting on your serving plate before setting down the first cake layer this acts as glue and prevents sliding. Apply a thin crumb coat over the entire cake then refrigerate 15 minutes before adding the final layer of frosting for perfectly smooth results.

• Freeze extra cake layers wrapped well for up to three months
• Bring refrigerated cake to room temperature 30 minutes before serving for the best texture
• Add a pinch of espresso powder to the frosting for an adult coffee house twist

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May your kitchen be filled with flour dust and happy memories and may every slice bring someone back for seconds.

Recipe FAQs

→ What makes Devils Food Cake different from regular chocolate cake?

Devils Food Cake uses more cocoa powder and often includes boiling water, which activates the cocoa for a deeper, more intense chocolate flavor. The boiling water also creates an exceptionally moist, tender crumb that sets it apart from standard chocolate cakes.

→ Can I make this cake in advance?

Yes! The cake layers can be baked up to 2 days ahead and stored wrapped at room temperature. You can also freeze unfrosted layers for up to 3 months. Once frosted, the cake keeps well at room temperature for 2 days or refrigerated for up to 5 days.

→ Why is the batter so thin after adding boiling water?

The thin batter is normal and essential for achieving the characteristic moist texture. The boiling water hydrates the flour and cocoa completely, creating a tender crumb while intensifying the chocolate flavor. Don't worry—it will bake into a beautifully structured cake.

→ Can I substitute coffee for the boiling water?

Absolutely! Replacing some or all of the boiling water with hot brewed coffee enhances the chocolate flavor without adding a coffee taste. The coffee's acidity and bitterness complement the cocoa, creating an even more rich and complex chocolate profile.

→ How do I know when the cake is done baking?

Insert a wooden toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The tops should spring back lightly when touched, and the edges will start to pull away slightly from the pan sides.

→ What's the best way to store this cake?

Keep the frosted cake covered at room temperature for up to 2 days in a cool spot away from direct sunlight. For longer storage, refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture and flavor.