Devil’s Food Cake with Dark Chocolate Buttercream Frosting

This decadent Devil’s Food Cake is rich, moist, and intensely chocolaty, with a light, fluffy crumb. Paired with a velvety dark chocolate buttercream frosting, it's the perfect treat for chocolate lovers!

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Yield

Serves 10–12

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Ingredients

For the Devil’s Food Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder (preferably dark or Dutch-process)
• 1/2 cup dark brown sugar, packed
• 1 1/2 cups granulated sugar
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup boiling water
• 1/2 cup vegetable oil

For the Dark Chocolate Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1/2 cup unsweetened cocoa powder (preferably dark or Dutch-process)
• 6 oz dark chocolate (70% cocoa or higher), melted and cooled slightly
• 3 1/2 cups powdered sugar, sifted
• 1/4 cup heavy cream (more if needed)
• 1 teaspoon vanilla extract
• Pinch of salt

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Nutritional Information (Per 1 Slice, Based on 12 Slices):
Calories, 490 | Protein, 6g | Carbohydrates, 66g | Fiber, 4g | Net Carbohydrates, 62g | Fat, 24g | Saturated Fat, 14g | Cholesterol, 80mg | Sodium, 360mg | Sugars, 48g | Glycemic Index, Medium

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Instructions

Step 1: Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder, and dark brown sugar. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
6. Stir in the vegetable oil. The batter will be quite liquid.
7. Gradually add the boiling water and stir until smooth. The batter will remain thin, which is expected.
8. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

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Step 2: Make the Dark Chocolate Buttercream Frosting

1. In a large bowl, beat the softened butter on medium speed until smooth and creamy.
2. Add the cocoa powder and beat until fully combined.
3. Stir in the melted dark chocolate, mixing until smooth and well incorporated.
4. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
5. Add the heavy cream, vanilla extract, and a pinch of salt, and continue to beat until the frosting is smooth and fluffy. Add more cream if needed to reach a spreadable consistency.
6. If the frosting is too stiff, add more heavy cream, one tablespoon at a time. If it’s too loose, add a little more powdered sugar.

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Step 3: Assemble the Cake

1. Once the cakes have completely cooled, level them if necessary (to create flat, even layers).
2. Place one layer of the cake on a serving plate or cake stand.
3. Spread a generous layer of the dark chocolate buttercream frosting on top of the first layer.
4. Place the second layer of cake on top and gently press down.
5. Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula or offset knife.
6. Garnish with chocolate shavings, cocoa powder, or chocolate curls for a decadent touch.

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Step 4: Serve

1. Allow the cake to sit for 20–30 minutes to let the frosting firm up slightly before serving.
2. Serve with a scoop of vanilla ice cream or a drizzle of chocolate ganache if you want to go all out!

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How It Looks and Tastes

This cake is the ultimate chocolate indulgence: deeply flavored, tender, and moist with a perfect balance of sweetness and rich cocoa. The dark chocolate buttercream frosting is smooth and velvety, adding an extra layer of intense chocolate flavor. Each bite is a chocolate lover’s dream!

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Kitchen Tips

1. Use High-Quality Cocoa Powder: Choose a good-quality unsweetened cocoa powder (dark or Dutch-process) for the best flavor.
2. Melt the Chocolate Properly: Melt the chocolate carefully, either over a double boiler or in short bursts in the microwave, to avoid burning it.
3. Room Temperature Ingredients: For best results, make sure your butter, eggs, and buttermilk are at room temperature to create a smooth, well-incorporated batter.
4. Frosting Consistency: If your frosting seems too thick, add a little more cream to reach your desired consistency; if too thin, add more powdered sugar.
5. Double the Recipe: For a taller cake or to serve more people, double the ingredients and bake in 3 layers or a larger pan.

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Nutritional Information (Per Serving): 12 Servings

Calories, 490 | Protein, 6g | Carbohydrates, 66g | Fiber, 4g | Net Carbohydrates, 62g | Fat, 24g | Saturated Fat, 14g | Cholesterol, 80mg | Sodium, 360mg | Sugars, 48g | Glycemic Index, Medium

This 2-Layer Devil’s Food Cake with Dark Chocolate Buttercream Frosting is sure to satisfy any chocolate craving with its deep flavor and rich texture. Perfect for birthdays, special occasions, or whenever you want an indulgent treat!