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Devil’s Food Cake is a moist and rich chocolate cake. The cake is usually paired with rich chocolate frosting. This cake in invented in USA in the early 20th Century with the recipe in print as early as 1905.

Preparation Time : 15 minutes

Bake Time : 35 minutes for a 9″ cake and 22 minutes for cupcakes

Makes : 2 – 9″ round cakes (or) 30 cupcakes


Unsalted butter : 3/4 cup or 1 1/2 sticks at room temperature

Sugar : 2 1/4 cups

Cocoa Powder : 3/4 cup

Vanilla extract : 2 teaspoons

Eggs : 3 large at room temperature

All purpose flour : 2 cups

Baking Soda : 1 1/2 teaspoons

Baking Powder : 3/4 teaspoon

Salt : 3/4 teaspoon

Water : 1 1/4 cups

Milk : 1/4 cup


Pre heat the oven to 350 degrees F.

Grease the cake pans and line the bottom with parchment paper. If making cup cakes, place the liners in the muffin tin.

In a medium sized bowl, cream butter. Add sugar and cream until light and fluffy.

Add the cocoa powder, vanilla and beat well to combine.

Add one egg at a time and beat for 1 minute each time.

Add All purpose flour, baking soda, baking powder, salt and mix well.

In a bowl, add water and milk. Either stovetop or in a microwave, bring them to a boil.

Add the boiling water, milk mixture to the batter and blend to just combine.

Pour the batter in the cake pan and bake for 35 minutes. If you are making cupcakes, bake for 22 minutes.

Turn off the oven when a toothpick inserted in the middle of the cake comes out clean and let the cake/cupcakes cool completely before icing the cake/cupcakes.