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Easy Bake Oven Devils Food Cake Instructions

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A close up of a slice of devils food cake with chocolate icing

Devil's Food Cake

You just can't beat a delicious chocolate cake, and this Devils Food Cake is guaranteed to disappear as soon as you slice it!

Recipe Print

Total Time: 50 minutes

Serves: 12 slices

This is the Ultimate Devils Food Cake recipe. It's a light, fluffy, moist chocolate cake that any chocolate lover will adore!  The creamy chocolate ganache frosting is the perfect finish for this beautiful cake!

A slice of devils food cake with the cake in the background

Tried and True Devils Food Cake

This is is one of my all-time favorite cakes and I've been making this recipe for years.  I love how moist and tender it is and this frosting is just luscious!

Why This Recipe Works

  • The superfine sugar dissolves quickly into the cake batter and helps keep the cake moist.
  • The brown sugar gives a richer taste and results in a moister, soft cake.
  • The coffee intensifies the chocolate taste.
  • The combination of melted butter and vegetable oil results in a lighter, moist cake without losing the buttery flavor.

How to Make Devils Food Cake

a bowl with the mixed dry ingredients. cocoa powder and flour
The wet ingredients added to the bowl with the dry ingredients
the smooth chocolate cake batter mixed together
a pan with the cake batter added to it

To get rid of air bubbles in the batter, run a knife through the batter in a zig-zag pattern.

one of the cakes still in the pan cooling on a wire rack
a glass bowl with the hot cream poured over the chocolate
A whisk in the smooth and glassy chocolate mixture

To speed things along you can put the ganache in the fridge, but be sure to stir often!

Close up of devils food cake being frosted with ganache frosting
A slice of devils food cake with the cake in the background

Fun Fact

Devils food cake gets its red color from the chemical reaction that takes place between the baking soda and cocoa powder.

Tips For Perfect Cake

  • Use room temperature ingredients. This helps them blend easier and rise higher when baking
  • Grease the pan with shortening instead of butter. Unlike butter, shortening does not contain water which could cause the cake to stick to the pan.
  • Always sift cocoa powder to remove lumps.
  • To keep the cake fresh after slicing, cover the exposed cake with plastic wrap before placing it under a cake dome.

What is the difference between chocolate cake and devil's food cake?

Devil's Food Cake is a variety of chocolate cake that uses cocoa powder instead of melted chocolate which is found in many chocolate cake recipes.

Is Devil's food cake the same as red velvet?

Devil's food cake is a chocolate cake with a reddish tone. Red velvet cake is made similarly but is made with food coloring to give it a deep red color.

How To Store Devils Food Cake

Store before frosting in an airtight container for up to three days or frosted in the refrigerator.  Take the cake out of the fridge  30 minutes before serving.

Can you freeze Devil's Food Cake?

Freeze unfrosted wrapped well in plastic wrap for up to three months.

Did you make this?

  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoon instant coffee
  • 1½ cup hot water
  • 2¼ cups all-purpose flour
  • 1⅓ cup superfine sugar
  • ¾ cup brown sugar packed
  • ¾ teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 12 tablespoons butter (1½ sticks/¾ cup/168g), melted
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 3 eggs

For the frosting:

  • 1 cup cream
  • 8 ounces semisweet chocolate chopped

Prevent your screen from going dark

  • Preheat the oven to 350 degrees F/180 C.

  • In a mixing bowl whisk together the cocoa powder, instant coffee, and hot water. Set aside.

  • In a large bowl, mix the flour, sugar, brown sugar, salt, baking powder, and baking soda together.

  • Add the butter, oil and the vanilla extract, eggs and coffee mixture and beat on medium speed for 2 minutes or until smooth.

  • Divide the batter evenly between the two greased 8-inch/20cm round pans and bake for about 25-30 minutes, or until a cake tester comes out clean.

  • Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.

For the frosting:

  • Heat the cream over medium heat and bring to a simmer.

  • Place the chocolate in a heatproof bowl. Add the simmering cream and leave to sit for 5 minutes or until the chocolate softens enough to whisk and then whisk until smooth and glossy.

  • Let it stand for about 1 hour, whisking now and again occasionally to keep it from becoming too stiff. Once it reaches your desired consistency, it's ready to use.

  • Frost the cooled cakes starting with topping one with a half a cup of icing and placing the other on top (bottom side up). Use the remaining frosting to frost the rest of the cake. If the frosting is quite soft once you've iced the cake, you can place it in the refrigerator until its set.

Please note: The metric conversion for this recipe is not a conversion, but an alternate recipe that was made using British ingredients.  If you are outside the US, please follow those measurements for the best results.

Calories: 612 kcal (31%) | Carbohydrates: 60 g (20%) | Protein: 6 g (12%) | Fat: 39 g (60%) | Saturated Fat: 24 g (150%) | Cholesterol: 95 mg (32%) | Sodium: 287 mg (12%) | Potassium: 379 mg (11%) | Fiber: 5 g (21%) | Sugar: 36 g (40%) | Vitamin A: 785 IU (16%) | Calcium: 76 mg (8%) | Iron: 5.4 mg (30%)

Nutritional Data Disclaimer

Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Course: cake

Cuisine: Baking

Keyword: cake recipes, chocolate cake, devil's food cake recipe

Update Notes:This post was originally published on January 17, 2014, but was republished with a step by step photos and instructions and tips in April of 2018.

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Source: https://www.errenskitchen.com/devils-food-cake/

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