Devil’s Food Cake Recipe: How to Make Devil’s Food Cake

For the cream cheese frosting:

• 16 ounces full-fat cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter
• 1 teaspoon vanilla extract or vanilla bean paste
• 2 cups powdered sugar
• ½ teaspoon salt
• ¼ cup whole milk

For the cake:

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1¼ teaspoon kosher salt
• 1¼ cup Dutch-process cocoa powder
• 1 cup hot coffee or boiling water
• 1 6-ounce bar dark chocolate, roughly chopped, or bittersweet chocolate chips
• 3 sticks unsalted butter, room temperature
• 1 cup light brown sugar
• ¾ cup granulated sugar
• 4 large eggs
• 3 egg yolks
• 2½ teaspoons vanilla extract
• ½ cup sour cream

Note: The total time does not include up to 1 hour and 10 minutes of inactive time.

Make the frosting:

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract together on medium speed until light and fluffy. Alternatively, add the ingredients to a large bowl, and beat with a handheld mixer.

2. 2

   Sift together the powdered sugar and salt and add to the cream cheese mixture. Continue mixing the frosting until it is smooth.

3. 3

   Add the milk and mix until smooth.

4. 4

   Transfer the frosting to a piping bag, or store it in an airtight container in the refrigerator until ready to use.

Make the cake:

1. 1

   Lightly grease three 8-inch round cake pans. Line the pans with parchment paper. (Alternatively, grease a bundt pan with cooking spray and coat with flour.)

2. 2

   Preheat the oven to 350 degrees Fahrenheit.

3. 3

   In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set it aside.

4. 4

   In a medium bowl, combine the cocoa powder with the coffee or water and whisk to combine. Set it aside.

5. 5

   Place the chopped chocolate in a small microwave-safe bowl and microwave in 30-second increments until melted. (Alternatively, melt the chocolate on the stovetop using a double boiler—here’s how to melt chocolate chips on the stove.)

6. 6

   In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, scraping down the sides as needed, about 5 minutes.

7. 7

   Add the eggs, egg yolks, vanilla extract, and sour cream and beat until glossy and smooth.

8. 8

   Add the melted chocolate and beat to incorporate.

9. 9

   With the mixer on low speed, alternate between adding the dry ingredients and the cocoa-coffee mixture, mixing just until no floury streaks remain.

10. 10

    Divide the batter evenly between the prepared pans.

11. 11

    Bake the cakes, rotating each pan’s position halfway through, until a toothpick inserted into the center of each cake comes out clean, about 25 minutes.

12. 12

    Transfer the pans to a wire rack to cool for 20 minutes.

13. 13

    Invert the cake pans onto the wire racks and allow the cakes to cool completely at room temperature, about 20 more minutes.

14. 14

    Place the first cake layer on a cake stand or plate.

15. 15

    Use an offset spatula or butter knife to smooth frosting over the top.

16. 16

    Place a second cake layer upside-down on top of the first, gently pressing to adhere.

17. 17

    Coat the top with frosting as before.

18. 18

    Add the final cake layer—the top should now be domed—and frost. Frost the outer edges of the cake. (Don’t worry about getting it perfectly smooth—learn more about how to crumb coat a cake.)

19. 19

    Place the cake in the refrigerator for 30 minutes.

20. 20

    Once the cake has chilled, apply the final layer of frosting over the top and sides and serve.

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