This Old-Fashioned Devil’s Food Cake is a rich, moist, and deeply chocolatey dessert that’s a true classic. Made with real butter, sour cream, cocoa, and hot coffee for depth and flavor, it’s layered with a decadent semi-sweet chocolate frosting that’s smooth and not overly sweet. Perfect for birthdays, celebrations, or whenever your chocolate craving strikes, this cake is indulgent and unforgettable.

Full Recipe: 

Ingredients

For the Cake:

• 2¼ cups all-purpose flour (270g)

• 1 cup unsweetened natural cocoa powder (85g)

• 1½ tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 8 tbsp unsalted butter, room temperature (113g)

• 2 cups granulated sugar (400g)

• ½ cup light brown sugar, packed (106g)

• 3 large eggs + 1 yolk, room temperature

• 2 tsp vanilla extract

• ⅓ cup vegetable oil (64g)

• 1 cup sour cream (245g), room temperature

• 1 cup hot brewed coffee (245g)

For the Chocolate Frosting:

• 16 oz semi-sweet chocolate (60–62%), finely chopped

• 1½ cups heavy cream

• 3½ tbsp light corn syrup

• 1 tsp vanilla extract

• 16 tbsp unsalted butter, room temperature

• ⅛ tsp fine sea salt

Directions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment, and grease again.

2. Sift flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.

3. In a stand mixer, beat butter until smooth. Add sugars gradually and beat until fluffy (about 4 minutes).

4. Add eggs and yolk one at a time, beating well after each. Mix in vanilla.

5. In a measuring cup, combine oil and sour cream.

6. On low speed, alternately add flour mixture (in 3 parts) and sour cream mixture (in 2 parts), beginning and ending with flour. Mix until just combined.

7. Add hot coffee, let sit 30 seconds, then gently stir.

8. Divide batter evenly between pans. Bake 38–45 minutes, or until a toothpick comes out clean.

9. Cool in pans 20 minutes, then invert onto wire racks and cool completely.

Make the Frosting:

1. Place chopped chocolate in a mixing bowl. Heat cream and corn syrup until just below boiling, then pour over chocolate.

2. Let sit for 2 minutes, then stir until smooth. Stir in vanilla.

3. Using a mixer, beat in butter one tablespoon at a time until incorporated. Mix in salt.

4. Chill frosting for 1 hour until firm enough to spread.

Assemble the Cake:

1. Slice domed tops off cakes. Cut each layer in half horizontally (for 4 layers total).

2. Spread frosting between layers and over the top and sides.

3. Crumble cake scraps and press into frosting around sides for texture (optional).

4. Let cake set 20 minutes before slicing. Store in fridge, bring to room temp before serving.

Nutrients (per serving, approx. based on 12 servings)

• Calories: ~610 kcal

• Carbohydrates: ~70g

• Protein: ~6g

• Fat: ~36g

• Saturated Fat: ~20g

• Cholesterol: ~100mg

• Sodium: ~330mg

• Fiber: ~4g

• Sugar: ~45g

The Origins of Devil’s Food Cake

Devil’s Food Cake dates back to the early 1900s and was named for its rich, sinful flavor—a dramatic contrast to the lighter “Angel Food Cake.” It was one of the first cakes to incorporate cocoa powder and leavening agents like baking soda and baking powder, which gave it a fluffier texture and deeper chocolate taste compared to earlier chocolate cakes. Its signature dark color was originally enhanced by natural cocoa’s chemical reaction with baking soda, and later by ingredients like coffee and sour cream, which boosted flavor and moistness.

What Makes It Devilishly Good

This modern take on the classic recipe retains all the hallmarks of a traditional Devil’s Food Cake while elevating it with a few thoughtful additions. The combination of natural cocoa powder, sour cream, and brewed coffee delivers depth, richness, and complexity. Each ingredient plays a specific role in the cake’s signature texture and flavor. Butter and oil work together to create a tender, moist crumb; sugar balances the bitterness of cocoa; and eggs provide structure while enhancing the cake’s overall silkiness. It’s the kind of dessert that looks simple on the surface but is anything but basic in flavor.

The Power of Cocoa and Coffee

A standout feature of this cake is its intense chocolate flavor, made possible by the use of high-quality unsweetened cocoa powder and freshly brewed coffee. Cocoa brings in the robust chocolate foundation, while hot coffee deepens the flavor and intensifies the richness without making the cake taste like coffee. The heat from the coffee also helps to “bloom” the cocoa powder, releasing more of its natural oils and enhancing the final result. This duo is a perfect match, adding not just flavor but also moisture and depth to every layer.

Sour Cream: The Secret Weapon

Sour cream may seem like an unusual addition, but it’s one of the key ingredients that sets this cake apart. Its creamy texture and slight tang make the batter smooth and easy to work with while contributing to the cake’s incredibly moist crumb. The acidity in sour cream reacts with the baking soda, resulting in a tender structure with just the right amount of lift. This ingredient also helps balance the richness of the chocolate, ensuring that the cake remains flavorful without feeling overly sweet or dense.

A Frosting That Complements, Not Competes

What truly makes this Devil’s Food Cake unforgettable is its frosting—a luscious semi-sweet chocolate ganache whipped with butter and a touch of vanilla. It’s thick enough to hold its shape between layers but smooth enough to glide over the top and sides of the cake like silk. Unlike sugary buttercreams or overly rich fudge frostings, this version strikes the perfect balance: it’s indulgent without being cloying, smooth without being greasy, and chocolatey without overwhelming the cake itself. The optional addition of crumbled cake around the sides adds a rustic texture that gives the cake a charming, old-fashioned finish.

Texture, Moisture, and the Perfect Crumb

One bite into this cake and you’ll immediately notice its signature texture—soft, rich, and just dense enough to feel substantial without being heavy. That’s the magic of combining butter and oil, plus the precise mixing technique that alternates wet and dry ingredients to build a smooth, even batter. Letting the hot coffee rest with the batter before folding it in allows the ingredients to stabilize, creating a cake that bakes evenly and slices beautifully. Each layer stays moist for days, making it a great make-ahead dessert for parties or special occasions.

An Elegant Dessert for Any Occasion

This Devil’s Food Cake is the kind of dessert that works just as well at an elegant dinner party as it does at a cozy family gathering. Its rich flavor and nostalgic appeal make it a showstopper no matter where it’s served. Decorate it simply with a glossy coat of chocolate frosting, or dress it up with fresh berries, a dusting of powdered sugar, or curls of chocolate. However you choose to present it, this cake always impresses—and disappears quickly from the plate.

A Cake Worth the Effort

While this cake may require a few more steps than your average boxed mix, it rewards every minute spent preparing it. The homemade batter, real chocolate ganache, and thoughtful layering process create a finished product that’s leagues above anything store-bought. Even the act of slicing into the layered masterpiece feels ceremonial, revealing alternating stripes of deep chocolate cake and glossy frosting that promise every bite will be as good as the last. Whether you’re an experienced baker or just diving into scratch-made desserts, this recipe delivers satisfaction at every level.

Make-Ahead Tips and Storage

Devil’s Food Cake stores beautifully, which makes it ideal for planning ahead. Once frosted, the cake can be refrigerated for up to five days—just be sure to bring it to room temperature before serving so the frosting returns to its velvety best. If you’re baking the cake layers in advance, you can freeze them tightly wrapped for up to a month. When you’re ready to assemble, simply thaw, slice, and frost. The flavor only improves over time, as the chocolate and cream meld together for a richer, smoother bite.

Conclusion: Indulgence You’ll Remember

Old-Fashioned Devil’s Food Cake isn’t just a dessert—it’s a legacy of American baking tradition. With its deeply chocolatey flavor, ultra-moist texture, and silky frosting, this cake offers the kind of comfort and indulgence that brings people together. It’s a celebration cake, a chocolate lover’s dream, and a memory-maker all in one. Whether enjoyed at a birthday party, anniversary, holiday dinner, or simply to satisfy a deep craving, this cake never disappoints. It’s proof that sometimes, the best desserts come from the past—and they’re worth every bite today.