Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-process cocoa

Carob powder is lower in fat and calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique flavor.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds protein and creaminess.

Preheat the oven to 350°F (175°C).

Butter and flour two 9-inch round cake pans and place a parchment paper round in each.

In a large bowl, sift together 240 grams (2 cups) of all-purpose flour, 1 teaspoon of salt, 2 teaspoons of baking soda, and 1/2 teaspoon of baking powder.

In a medium bowl, whisk together 1 cup (100 grams) of Dutch processed cocoa powder and 1/2 cup of vegetable oil to create a cocoa slurry.

In a mixing bowl with a paddle attachment, cream together 1/2 cup of unsalted butter until smooth.

Add the cocoa slurry to the creamed butter.

Add 1/2 cup of light brown sugar and 300 grams (1.5 cups) of granulated sugar, mixing for about 5 minutes until light and fluffy, scraping down the bowl as needed.

Add 3 room-temperature eggs and 1 tablespoon (15 mL) of vanilla extract, mixing until combined.

Add 1/2 cup of sour cream and 1/2 cup of milk, mixing on medium speed for a few seconds.

Switch to low speed and add 1/3 of the dry mixture, followed by 1/2 of the milk, then 1/2 of the sour cream, repeating until all ingredients are combined, finishing by hand if necessary.

Add 1 cup of hot coffee to the batter, whisking until smooth and uniform in consistency.

Divide the batter evenly between the prepared cake pans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens