Classic Devil's Food Layer Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Easy

A dark, tender two-layer chocolate cake made with cocoa and hot coffee, finished with a fluffy chocolate buttercream. The hot coffee deepens the chocolate flavor and keeps the crumb moist. Makes 12 slices in about 1 hr 2 min.

Prep 30 min

Cook 32 min

Total 1 hr 2 min

Yield 12 slices

Ingredients

Adjust yield

slices

2 cups (250 g)all-purpose flour, spooned and leveled
¾ cup (70 g)unsweetened cocoa powder, natural, sifted, for the cake
1 ¾ tsp (8 g)baking soda
¾ tsp (4 g)fine salt, for the cake
¾ cup (170 g)unsalted butter, softened, for the cake
1 cup (200 g)granulated sugar
⅔ cup (150 g)light brown sugar, packed
3 (150 g)large eggs, room temperature
2 tsp (10 ml)pure vanilla extract, for the cake
1 cup (240 ml)buttermilk, room temperature
¾ cup (6 fl oz)hot strong coffee, freshly brewed
1 cup (225 g)unsalted butter, softened, for the chocolate buttercream
3 ⅓ cups (400 g)powdered sugar, sifted
2 oz (60 g)unsweetened cocoa powder, sifted, for the chocolate buttercream
6 tbsp (90 ml)whole milk
1 tsp (5 ml)pure vanilla extract, for the chocolate buttercream
1 pinchfine salt, for the chocolate buttercream

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Instructions

Heat the oven to 350 F (175 C). Grease two 9-inch (23 cm) round pans, line the bottoms with parchment and grease again.
Sift the flour, cocoa, baking soda and salt together into a bowl and whisk to combine.
Beat the butter with both sugars for 3 to 4 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
Add the dry mixture in three parts, alternating with the buttermilk, mixing on low just until smooth after each addition.
Stir in the hot coffee by hand. The batter will be thin, which is what makes the cake moist.
Divide between the pans and bake 28 to 32 minutes, until a toothpick comes out with a few moist crumbs and the tops spring back.
Cool in the pans 15 minutes, turn out onto a rack and cool completely, about 1 hour.
For the buttercream, beat the butter until creamy, then add the powdered sugar and cocoa in two batches, mixing on low so it does not puff out of the bowl.
Add the milk, vanilla and salt and beat on medium-high for 3 minutes until light and spreadable, adding a spoon more milk if it is stiff.
Place one layer on a plate, spread with about a third of the frosting, top with the second layer and frost the top and sides.

Tips

Weigh the flour or spoon it into the cup and level it; too much flour makes the cake dry.
Do not skip the coffee; you will not taste it, it only deepens the chocolate.
Make sure the layers are fully cool before frosting or the buttercream will slide.
Good with cold milk or hot coffee.

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Recipe FAQ

How long does it take to make classic devil's food layer cake?

Plan on 30 minutes of prep and 32 minutes of cooking. The recipe makes 12 slices.

How should I store classic devil's food layer cake?

Keep covered at room temperature for 2 days, or refrigerate up to 5 days and bring to room temperature before serving. Unfrosted layers freeze well for 2 months.

Can I make classic devil's food layer cake ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp pure vanilla extract, for the cake (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with cold milk or hot coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

439 Calories / serving

5.0g Fat

94.2g Carbs

5.4g Protein

73.0g Sugar

Whole recipe (12 servings): ~5268 cal · 60g fat · 1130g carbs · 65g protein · 876g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.