Mouth watering moist devil’s food cake

Devil’s food cake is a joyful dish generally more wet and fluffy than most other chocolate cakes, and often cocoa is preferred over chocolate for the flavor along with a dash of coffee. Little amount of chocolate and a hint of fine coffee is usually what separates a devil’s food cake from an ordinary chocolate cake, though some recipes have both which results in a richer chocolate flavor.

Moist Devil's Food Cake

This is a super moist and fluffy rich cake stacked in 3 layers of exactly the right amount of chocolate blended with the finest coffee to give a lip smacking flavor.

Complexity level: Moderate

Time taken: 1-1/2 hour


  • 1/2 cups boiling water
  • 1-1/2 cups unsalted butter (soft)
  • 3/4 cups unsweetened Dutch-process cocoa powder
  • 3 cups sifted cake flour (it should not be self-rising)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 4 large eggs lightly beaten
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • Chocolate frosting


1. Preheat oven to around 350 degrees.

2. Butter the three 8-inches round cake pans, line the bottoms with parchment paper, and grease it with butter. Spread cocoa powder on it, and dust the excess powder. Put cocoa powder into a medium bowl; add water and mix to form dough.

3. Mix flour, baking soda, and salt into a large bowl and set it aside. Put butter into the bowl of electric mixer fitted with the paddle attachment. Mix it at very low speed until it gets creamy. Gradually put sugar and mix it until it gets pale and fluffy, this might take 3-4 minutes, now add egg to the content, mix it until it is well blended, and then add vanilla to get the flavor.

4. Put milk in the reserved cocoa mixture, keep mixer at very low speed and put flour mixture to butter mixture, divide it into 3 parts, and place it alternately with cocoa mixture.

5. Now divide the batter evenly among the 3 buttered pans and smoothen the tops with a spatula. Bake it by rotating the pan halfway to spread the butter so that the cake tester inserted at the center comes out clean; this may take 35-45 minutes. Keep the pan to cool for about 15 minutes. Now turn out the cake onto racks. Remove the parchment paper and keep it aside so that it cools completely.

6. Using serrated knife, trim the top of the cake to make it at one level. Now place 4 pieces of parchment paper cut into strips around the sides of serving plate. Place the first layer on the cake pate, now evenly spread 1½ cup of frosting on top of it, place the second layer on the top and repeat the process with another 1½ cup frosting, now again keep the remaining layer on the top of the second layer, make the cake upside down and spread the remaining 3 cups of frosting on top of it.

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