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My spooky offering to you all this Halloween: Devil’s Food Cake! Scary good.

Is Devil’s Food Cake Different From Regular Chocolate Cake?

Upon doing a little research about why it’s called Devil’s Food Cake, I learned (from wikipedia) that it’s a little different from a regular chocolate cake because it leans on baking soda (sodium bicarbonate) rather than baking powder. This raises the pH level and makes the cake a darker, mahogany color. Non-alkalized cocoa powder is also typically used because it’s more acidic than Dutch-processed. The acid in the cocoa powder and the sodium bicarbonate work together to help the cake rise and have a fluffy texture. (Which I learned from Nigella.) Baking science!

Aside from that, many people have called it Devil’s Food Cake because it’s so rich and chocolaty that it’s “sinfully” good. I felt like this was appropriate for Halloween, so here we are!

Brownie Batter Frosting

Because this cake is super chocolaty and delicious, I figured I should go all out and give it an over the top frosting too. Instead of the standard chocolate frosting I probably would have covered this in, I swapped some of the cocoa powder with dry brownie mix from a box. Brownie batter frosting!! I was always licking the bowl and spoon after making brownies as a kid, raw eggs be damned. And let me tell you, it’s so good right out of the bowl. I’m lucky there was any left to put on the cake. Soft and tender chocolate cake, rich and luxurious frosting. This is a dangerous duo, my friends. Not for the faint of heart. It’ll haunt you.

If you’re ever in need of a sinfully delicious chocolate cake for someone’s birthday or special occasion, this is it. I hope you all get to try it! And I’m wishing everyone a safe and fun-filled Halloween!

More Cake Recipes

Yellow Cake with Chocolate Frosting
Neapolitan Cake
Turtle Layer Cake

classic devil's food cake - bethcakes.com

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5 from 2 votes

Devil's Food Cake

Prep Time: 35

Cook Time: 25

Total Time: 1

Servings: 10

Ingredients

Devil's Food Cake:

1 cup unsalted butter room temperature
2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
¾ cup non-alkalized cocoa powder not Dutch-processed
1 ½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup whole milk
½ cup brewed coffee

Brownie Batter Frosting:

1 cup butter room temperature
1 cup vegetable shortening
1 cup dry brownie mix
⅓ cup cocoa powder
2 - 3 tbsp milk or cream
1 tsp vanilla extract
3 - 3 ½ cups powdered sugar

Instructions

To make the cake:

Preheat the oven to 350°F. Grease three 8-inch round cake pans with butter and dust with flour.
In the bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy. Add eggs and vanilla; mix well.
Add flour, cocoa powder, baking soda, baking powder, salt, and milk. Mix for 1 to 2 minutes, or until all ingredients are incorporated.
Divide batter evenly among the prepared pans.Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean.
Let the cakes cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.

To make the frosting:

Cream butter on medium-high speed with an electric mixer. With mixer running, add shortening in chunks. Mix until smooth and creamy.
Add brownie mix, cocoa powder, vanilla, and cream. Mix well, scraping the sides of the bowl as necessary.
Add half of the powdered sugar and mix until well blended. Repeat with second half of powdered sugar, and mix for 1 minute.
At this point, if the frosting isn’t as thick as you’d like it, you can add a little more powdered sugar. If the frosting is too thick, add a tablespoon of milk until desired consistency is reached.
Spread frosting between cake layers and over outside of cake. Pipe frosting on top if desired. Decorate with sprinkles!
Store covered at room temperature.