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Ina Garten Devils Food Cake

Ina Garten Devils Food Cake
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This devil’s food cake is incredibly moist and rich, with a deep cocoa flavor and tender crumb. The frosting is a glossy, fudgy chocolate buttercream that sets off the cake perfectly, creating a decadent dessert.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing pans
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk, shaken
  • 1/2 cup hot coffee (brewed or instant)
  • For the frosting:
  • 3 ounces unsweetened chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream, or as needed

Instructions

  1. Preheat the oven to 350°F (177°C). Grease two 6-inch round cake pans with butter and line the bottoms with parchment paper rounds. This ensures the cakes release cleanly and bake evenly.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Sifting these dry ingredients prevents lumps and ensures the cocoa is evenly distributed throughout the batter.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even creaming, which aerates the batter for a tender crumb.
  4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. The batter may look slightly curdled at this point—this is normal and won’t affect the final texture as long as ingredients are at room temperature.
  5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until combined after each addition; overmixing will develop gluten and toughen the cake.
  6. With the mixer still on low, slowly pour in the hot coffee and mix just until the batter is smooth and liquidy. The coffee enhances the chocolate flavor without making the cake taste like coffee—it deepens the richness.
  7. Divide the batter evenly between the prepared pans (about 1 1/4 cups per pan). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes pull away slightly from the sides of the pans. Cool in the pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely before frosting.
  8. For the frosting, melt the chopped unsweetened chocolate in a heatproof bowl set over simmering water (or in the microwave in 30-second bursts), then let cool slightly to room temperature.
  9. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Reduce speed to low and gradually add the sifted powdered sugar, beating until combined.
  10. Add the melted chocolate and vanilla extract, beating on medium speed until smooth and fluffy, about 2 minutes. Add the heavy cream, 1 tablespoon at a time, and beat until the frosting reaches a spreadable consistency. If it’s too thick, add a little more cream.
  11. To assemble, place one cake layer on a serving plate or cake stand. Spread half of 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.
  12. Slice and serve. The cake will be very moist and fudgy, with a tender crumb and glossy, rich chocolate frosting. For best results, let the cake rest for 30 minutes after frosting before slicing.

Notes

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. The cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months; thaw in the refrigerator overnight before frosting. For a gluten-free version, substitute 1/2 cup almond flour and 1/2 cup gluten-free all-purpose blend, but expect a denser crumb. Reheat a single slice in the microwave for 10-15 seconds to restore gooey texture.

Nutrition

Keywords: devil's food cake, chocolate cake, layer cake, birthday cake, dessert, chocolate frosting, buttercream, American classic, Ina Garten, moist cake

Find it online: https://inagartendishes.com/ina-garten-devils-food-cake/