Devil's Food Cake Recipe

Devil’s Food Cake

By Erin Huffstetler | 02/07/2017 | 7 Comments
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Make a couple tweaks to the wet ingredients, and you can use my homemade chocolate cake mix to make a devil’s food cake. Here’s the recipe.

Devil’s Food Cake

Cook Time:

30-32 mins

This recipe will make (1) 13×9″ cake or (2) 8×8″ or 9×9″ cakes. Use my pan substitution chart, to find other pan sizes that will work.

Ingredients:

(1) My Frugal Home Chocolate Cake Mix
3 large eggs
1 stick of butter, softened
3/4 cup hot coffee
1/2 cup sour cream
1 Tablespoon vanilla extract

What You Do:

Add Cake Mix to Mixer

Bring the butter and eggs to room temperature. Then, dump your chocolate cake mix into a mixing bowl. I used my stand mixer, but you can also mix it by hand.

Mix the Butter and Cake Mix Together

Cut the butter up into small pieces. Then, add it to the mixing bowl, and mix until it’s well incorporated.

Add the Eggs and Vanilla

Break the eggs into a small bowl. Beat them. Then measure the vanilla into the bowl.

Add the Egg Mixture

Add the egg mixture to your mixing bowl, and mix to combine.

Sour Cream and CoffeeNow, for the secret ingredients: sour cream and hot coffee. When I was developing this recipe, I looked at a lot of devil’s food cake recipes from the Victorian era through the Depression era, and they almost always contained these ingredients. A lot of modern recipes leave these out, and that’s probably why a lot of modern devil’s food cake recipes just taste like any other chocolate cake. The coffee intensifies the chocolate flavor and the sour cream makes for a richer, moister cake. They are, in short, what makes a devil’s food cake a devil’s food cake. So, let’s get them into the recipe, shall we?

KitchenAid Pour Shield

My husband bought me a pouring shield for my KitchenAid mixer for Christmas. It makes it loads easier to add ingredients to the mixer.

Add Sour Cream and Coffee

After you add the sour cream and coffee, mix just long enough to incorporate them into the batter. You want to keep your batter light and airy.

Devil's Food Cake Batter

It should almost have the consistency of chocolate mousse when you’re done.

Butter and Flour Pans

Butter and flour your pan(s). When I make chocolate cake, I always use cocoa powder to “flour” my pans.

Pour Cake Batter into Pans

Pour your cake batter into your pan(s). See that great mousse-like consistency I was talking about?

Then, bake at 350 degrees. Figure on 30 minutes for 8×8 or 9×9 cakes, 32 minutes for a 13×9 cake. Your times may vary slightly depending on your oven and the pan(s) that you used, but the cake is done when a toothpick inserted into the center comes out clean.

Baked Devil's Food Cake

Allow your cake to cool for at least 10 minutes before you remove it from the pan. Allow it cool all the way before you frost it.

Devil's Food Cake Closeup

I’m a deeply practical girl, so I don’t worry much about what a cake looks like. I just spread frosting on with an offset spatula and call it good. As long as it tastes good, I’m happy. And this cake definitely tastes good.

I used a chocolate buttercream frosting on this devil’s food cake. I’ll share the recipe soon.

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Devil's Food Cake Recipe

Devil’s Food Cake

Here’s how to use my homemade chocolate cake mix to make a devil’s food cake, that tastes just like the one your grandma made.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes (plus cooling time)
  • Yield: 1 13x9 cake or 2 8x8 or 9x9 cakes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Ingredients:

  • 1 My Frugal Home Chocolate Cake Mix (see website for recipe)
  • 3 large eggs
  • 1 stick of butter, softened
  • 3/4 cup hot coffee
  • 1/2 cup sour cream
  • 1 Tablespoon vanilla extract

Instructions:

Bring the butter and eggs to room temperature. Then, dump your chocolate cake mix into a mixing bowl.

Cut the butter up into small pieces. Add it to the mixing bowl, and mix until well incorporated.

Break the eggs into a small bowl. Beat them. Then, measure the vanilla into the bowl.

Add the egg mixture to your mixing bowl, and mix to combine.

Add the sour cream and coffee, and mix just long enough to incorporate them into the batter.

Butter and flour your pan(s).

Then, pour your cake batter into your pan(s).

Bake at 350 degrees, 30 minutes for 8×8 or 9×9 cakes and 32 minutes for a 13×9 cake. The cake is done when a toothpick inserted into the center comes out clean.

Let the cake cool for 10 minutes before you remove it from the pan.

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Comments

  1. Looks yummy!

    I’m the same way about frosting. I try to do a neat job, maybe throw a few swirls or something in there, but I’m definitely not going to spend loads of time on it. I have other things to do!

  2. The beginning of your recipe says to let the milk come to room temperature. But you’re not using milk in this recipe, are you? Because you’re using the coffee and sour cream instead?

    • Good catch. That was a carry over from my chocolate cake recipe (which this recipe is based off of). There’s no need to let the sour cream come to room temp. I just added it straight from the fridge. I’ll go tweak that wording now. Thanks for bringing it to my attention.

  3. I do not like coffee at all. No matter how much people say it brings out the chocolate taste a lot , I do not believe that. Can I just leave it out entirely? And substitute 3/4 cup of hot water instead.

    • I don’t know if this helps, but my husband and I do not drink coffee. While I like coffee ice cream, my husband hates the flavor of coffee in anything and won’t touch something if it has coffee as an ingredient. I have always substituted water for coffee in chocolate recipes, and it’s been fine. One day when he was out I decided to add coffee to see if we could taste a change in the flavor. He never said a word except praise for the cake. I buy an espresso powder in packets from Target. I think the cake does taste better, but not so much that coffee is essential.

      Thanks for the recipe!

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