Ina Garten Devils Food Cake Recipe

Ina Garten’s Devil’s Food Cake is the kind of chocolate cake that makes you wonder why you ever bothered with box mixes. It is incredibly moist, deeply rich, and has a tender crumb that practically melts on your tongue.

This recipe takes about 50 minutes total and is suitable for an intermediate baker. The only slightly tricky part is adding the hot coffee at the end without overmixing, but it is well worth the attention.

Ina Garten Devil’s Food Cake Overview

This is a classic American layer cake from the Barefoot Contessa herself. It uses Dutch-processed cocoa for that signature dark, fudgy flavor and hot coffee to deepen the chocolate without tasting like coffee at all. The result is a cake that feels both nostalgic and sophisticated.

The frosting is a glossy, fudgy chocolate buttercream made with unsweetened chocolate and a touch of heavy cream. It sets up beautifully and pairs perfectly with the light, airy crumb of the cake. This is a dessert for birthdays, holidays, or any day you want a showstopping centerpiece.

Why This Recipe is Worth Trying

• Incredibly moist crumb — The combination of buttermilk and hot coffee creates a batter that bakes up tender and never dry. The coffee also enhances the cocoa flavor without adding any coffee taste.
• Deep chocolate richness — Using Dutch-processed cocoa gives a darker, more intense chocolate flavor than natural cocoa. It is the key to that deep, satisfying taste.
• Simple, accessible ingredients — Everything here is pantry-friendly. Butter, sugar, eggs, flour, and cocoa are all you need, plus a few pantry staples for the frosting.
• Perfect for small celebrations — This recipe makes two 6-inch layers, which is ideal for a smaller gathering or a treat for the family. No need to feed a crowd.
• Frosting that actually works — The chocolate buttercream comes together in minutes and stays glossy and spreadable. It is a reliable recipe that never splits or curdles.
• Freezer-friendly layers — The unfrosted cake layers can be frozen for up to two months. This makes it perfect for planning ahead or baking in batches.

Ingredients You’ll Need for This Recipe

Here is everything you need for the cake and the frosting, organized into clear groups. Use the exact measurements listed for the best results.

For the Cake

• 1/2 cup (1 stick) unsalted butter, at room temperature — This creates the fat base for a tender crumb. Room temperature butter creams properly with sugar for a light, fluffy texture.
• 1 cup all-purpose flour — Provides structure. Do not substitute with bread flour, which would make the cake tough.
• 1/2 cup unsweetened cocoa powder (preferably Dutch-processed) — The star ingredient. Dutch-processed gives a darker, smoother chocolate flavor.
• 1 teaspoon baking soda — This reacts with the buttermilk and hot coffee to create lift. Do not skip it.
• 1/2 teaspoon kosher salt — Balances sweetness and enhances the chocolate flavor. Use kosher, not fine table salt.
• 1 cup granulated sugar — Adds sweetness and helps with browning. Do not reduce or the cake will be less tender.
• 2 large eggs, at room temperature — Room temperature eggs emulsify better into the batter, preventing a greasy texture.
• 1 teaspoon pure vanilla extract — Adds depth and rounds out the chocolate notes. Use real vanilla, not imitation.
• 1/2 cup buttermilk, shaken — The acid in buttermilk tenderizes the gluten and reacts with the baking soda for lift. Shake before measuring.
• 1/2 cup hot coffee (brewed or instant) — The hot liquid thins the batter and deepens the chocolate flavor. Instant coffee dissolved in hot water works fine.

For the Frosting

• 3 ounces unsweetened chocolate, chopped — This provides intense, bittersweet chocolate flavor. Do not use milk chocolate or chocolate chips, which have different sugar content.
• 1/2 cup (1 stick) unsalted butter, at room temperature — The base for a smooth, creamy buttercream. Soften it fully before beating.
• 1 cup powdered sugar, sifted — Sifting prevents lumps and ensures a silky frosting. Do not skip this step.
• 1 teaspoon pure vanilla extract — Adds flavor depth to the frosting. Again, real vanilla is best.
• 2 tablespoons heavy cream, or as needed — Adjusts the consistency. Start with 2 tablespoons and add more if the frosting is too thick.

Useful Equipment

• Two 6-inch round cake pans — The exact size matters. Using larger pans will result in thinner layers and shorter baking time.
• Stand mixer with paddle attachment — A hand mixer works, but a stand mixer makes creaming and beating easier. Either is fine.
• Parchment paper rounds — Lining the pan bottoms ensures the cakes release cleanly. Trace around the pan and cut circles.
• Wire cooling rack — Essential for cooling cakes evenly and preventing soggy bottoms. Let them cool in the pan first, then on the rack.
• Offset spatula — Not required but helpful for spreading the frosting smoothly. A butter knife works in a pinch.

Steps to Make Ina Garten Devils Food Cake

Follow these steps in order. The cake comes together quickly, so have all ingredients measured and ready before starting.

• Preheat and prepare pans — Preheat oven to 350°F (177°C). Grease two 6-inch round cake pans with butter and line the bottoms with parchment paper rounds. This prevents sticking and ensures even baking.
• Whisk dry ingredients — In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting prevents lumps and distributes the cocoa evenly.
• Cream butter and sugar — In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3 minutes until light and fluffy. Scrape down the bowl well with a rubber spatula.
• Add eggs and vanilla — Add the eggs one at a time, beating well after each. Then mix in the vanilla extract. The batter may look slightly curdled at this point—this is normal as long as the ingredients are room temperature.
• Alternate dry and wet ingredients — With the mixer on low speed, add the dry ingredients in three additions, alternating with buttermilk, starting and ending with the flour mixture. Mix just until combined after each addition; overmixing will toughen the cake.
• Pour in hot coffee — With the mixer still on low, slowly pour in the hot coffee and mix until the batter is smooth and liquid. The coffee enhances the chocolate flavor without adding any coffee taste.
• Bake and cool — Divide the batter evenly between the prepared pans (about 1 1/4 cups per pan). Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely before frosting.
• Make the frosting — Melt the chopped unsweetened chocolate in a heatproof bowl over simmering water (or in the microwave in 30-second bursts), then let cool slightly. Beat the softened butter until smooth, then gradually add the sifted powdered sugar. Add the melted chocolate and vanilla, beating until smooth. Add heavy cream 1 tablespoon at a time until spreadable.
• Assemble the cake — Place one cake layer on a serving plate. Spread half the frosting evenly over the top. Place the second layer on top and spread the remaining frosting over the top and sides. Use an offset spatula for a clean finish. Let the cake rest for 30 minutes after frosting before slicing.

What Went Wrong and How I Fixed It

• Cake stuck to the pan — I learned this the hard way. Always butter the pans generously and line the bottoms with parchment paper. Let the cakes cool in the pan for exactly 10 minutes before turning out.
• Frosting was too thick — The first time I made it, the chocolate buttercream was stiff and hard to spread. Adding an extra tablespoon of heavy cream fixed it instantly.
• The batter seemed curdled after adding eggs — This happened when the eggs were cold. Room temperature eggs emulsify properly, so let them sit out for 30 minutes before starting.
• Cake domed in the center — I baked the cake too hot or too long. Stick to 350°F (177°C) and check for doneness at 25 minutes with a toothpick. A slight dome is fine, but you can level it with a serrated knife.
• Chocolate flavor was weak — Using natural cocoa powder instead of Dutch-processed gave a milder taste. Dutch-processed is essential for that deep, rich chocolate flavor.
• Frosting was too runny — Too much heavy cream or the chocolate was too warm. Let the melted chocolate cool to room temperature before adding, and add cream gradually.

Ways to Make Ina Garten Devil’s Food Cake Healthier

• Swap all-purpose flour for whole wheat pastry flour — Use 1 cup whole wheat pastry flour in place of the all-purpose flour. It adds fiber while keeping the crumb tender.
• Reduce the sugar — Cut the granulated sugar to 3/4 cup instead of 1 cup. The cake will be slightly less sweet, but the chocolate flavor will still shine.
• Use low-fat buttermilk — Replace the full-fat buttermilk with low-fat (1% or 2%) buttermilk. This cuts some saturated fat without sacrificing moisture.
• Replace heavy cream in frosting — Use half-and-half or whole milk instead of heavy cream in the frosting. Start with 2 tablespoons and add more if needed for consistency.
• Skip the frosting entirely — Serve the cake plain with fresh berries or a dusting of powdered sugar. This cuts hundreds of calories and fat.

Alternative Ingredients for Ina Garten Devil’s Food Cake

• Buttermilk → sour cream or yogurt — Use 1/2 cup plain yogurt or sour cream thinned with 2 tablespoons milk. The acidity still works with the baking soda.
• Hot coffee → hot water — Use 1/2 cup hot water if you are avoiding caffeine. The cake will be slightly less rich, but still delicious.
• Unsweetened chocolate → semisweet chocolate (for frosting) — Use 3 ounces of semisweet chocolate and reduce the powdered sugar to 3/4 cup. The frosting will be sweeter but still fudgy.
• All-purpose flour → gluten-free blend — Substitute 1/2 cup almond flour and 1/2 cup gluten-free all-purpose blend. The crumb will be denser, but the flavor stays.
• Granulated sugar → coconut sugar — Use 1 cup coconut sugar. The cake will be darker in color and have a slight caramel note, but the texture remains similar.
• Heavy cream → coconut cream (for frosting) — Use 2 tablespoons chilled coconut cream. The frosting will have a subtle coconut flavor, so omit the vanilla if you want the chocolate to shine.

What to Serve With Ina Garten Devils Food Cake

This cake is rich and chocolatey, so pair it with simple, fresh accompaniments that cut through the sweetness. Here are some ideas that work beautifully.

• Fresh raspberries or strawberries — The tartness of fresh berries balances the rich chocolate perfectly. A simple berry compote also works.
• Whipped cream with a hint of vanilla — A dollop of lightly sweetened whipped cream adds a light, airy contrast. It is especially nice with the fudgy frosting.
• Vanilla bean ice cream — The cold, creamy vanilla acts as a counterpoint to the dense cake. A small scoop is all you need.
• Espresso or strong coffee — The bitterness of black coffee cuts through the sweetness. A cappuccino or latte also works for a creamier option.
• Glass of cold milk — A classic pairing for a reason. The cold milk cleanses the palate between bites of cake.

Best Tips for Ina Garten Devils Food Cake

• Room temperature ingredients matter — Let butter, eggs, and buttermilk sit out for 30 minutes before starting. Cold ingredients prevent proper creaming and can cause the batter to look curdled.
• Do not overmix the batter — Overmixing after adding the flour develops gluten, which makes the cake tough. Mix just until no streaks remain, then stop.
• Use hot coffee, not cold — The hot liquid thins the batter, allowing it to spread evenly in the pan and create a more tender crumb. Cold coffee will not work the same way.
• Cool the chocolate before making frosting — If the melted chocolate is still warm, it will melt the butter in the frosting and make it runny. Let it cool to room temperature before adding.
• Let the cake rest before slicing — After frosting, let the cake sit for 30 minutes. This allows the frosting to set slightly, making for cleaner slices.
• Use a toothpick to test for doneness — A clean toothpick means the cake is done. If it has wet crumbs, bake 2-3 more minutes and test again.
• Level the cake layers if needed — Use a serrated knife to trim off any domed tops for even layers. This makes stacking and frosting much easier.

Unique Takes on Ina Garten Devils Food Cake

• Add a teaspoon of instant espresso powder — Mix it into the hot coffee before adding. It intensifies the chocolate flavor even further without any coffee taste.
• Layer with peanut butter filling — Spread a thin layer of peanut butter buttercream between the chocolate layers. The salty, nutty flavor is a fantastic contrast.
• Use dark chocolate ganache instead of frosting — Pour a simple ganache made with dark chocolate and heavy cream over the cake for a glossy, refined finish.
• Add a pinch of cayenne or cinnamon — Sprinkle 1/4 teaspoon of cayenne pepper or cinnamon into the dry ingredients. The subtle heat or spice adds unexpected depth.
• Make it into cupcakes — Divide the batter into 12 cupcake liners and bake for 18-20 minutes. Frost as directed for portable, single-serving treats.
• Top with toasted coconut flakes — After frosting, press toasted coconut into the sides of the cake. The nutty crunch is a great textural addition.

How to Store Ina Garten Devils Food Cake

• Refrigerator — Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature for 30 minutes before serving for best flavor and texture.
• Freezer (unfrosted layers) — Wrap each cake layer tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before frosting.
• Freezer (frosted cake) — Place the frosted cake on a baking sheet and freeze for 1 hour until the frosting is firm. Then wrap and freeze for up to 1 month. Thaw in the refrigerator overnight.
• Room temperature (short term) — If serving within 24 hours, keep the cake in a cake carrier at room temperature. Avoid direct sunlight or heat.

How to Reheat Ina Garten Devils Food Cake

• Microwave — Place a single slice on a microwave-safe plate and heat for 10-15 seconds. This restores a gooey, freshly-baked texture without drying it out.
• Oven — Wrap individual slices in foil and warm in a 300°F (150°C) oven for 5-7 minutes. This method is best for reheating multiple slices evenly.
• Air fryer — Place a slice in the air fryer basket at 300°F (150°C) for 3-4 minutes. Check after 3 minutes to avoid over-drying.

FAQs

Can I freeze Ina Garten Devils Food Cake?

Yes, both unfrosted and frosted versions freeze well. Wrap unfrosted layers tightly in plastic and foil for up to 2 months. Frosted cakes should be frozen first to set the frosting, then wrapped and stored for up to 1 month.

How long does Ina Garten Devils Food Cake last in the fridge?

Stored covered, it stays fresh for up to 3 days. Let it sit at room temperature for 30 minutes before serving to restore texture and flavor.

Why did my cake turn out dry?

Overbaking is the most common cause. Check the cake at 25 minutes with a toothpick. The hot coffee also keeps the batter moist, so do not skip it.

Can I use natural cocoa powder instead of Dutch-processed?

You can, but the flavor will be milder and the cake slightly lighter in color. Dutch-processed is recommended for the deepest chocolate taste.

What can I use instead of buttermilk?

Mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let sit for 5 minutes. It mimics the acidity and tenderizing effect of buttermilk.

Can I make this cake in a 9-inch pan?

You can, but the layers will be thinner. Use a 9-inch pan and bake for 20-25 minutes, checking with a toothpick. The yield will be about two thinner layers.

Nutritional Breakdown (Per Serving)

Based on 1 serving = 1 slice out of 4 total slices.

• Calories: 724
• Protein: 10g
• Fat: 42g
• Carbohydrates: 82g
• Fiber: 5g
• Sugar: about 62g
• Sodium: around 542mg

Try These Recipes

• Ina Garten Hummingbird Cake
• Ina Garten Beatty Chocolate Cake Cupcakes
• Ina Garten Lemon Ginger Molasses Cake
• Ina Garten Lemon Angel Food Cake

Conclusion

Ina Garten Devils Food Cake is a chocolate lover’s dream. The cake is incredibly tender and moist, while the frosting is fudgy and glossy. Whether for a birthday or a casual weekend treat, this recipe delivers every time. Give it a try and see why this is a classic worth making from scratch.

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