Introduction

Nana’s Devil’s Food Cake is a rich, chocolatey dessert that’s perfect for any celebration or just a special treat. Its deep cocoa flavor and moist texture make it a favorite for chocolate lovers.

Nana’s Devil’s Food Cake Recipe - Recipe Image

Ingredients

Flour – 1 and 3/4 cups
Sugar – 2 cups
Cocoa powder – 3/4 cup
Baking powder – 1 and 1/2 teaspoons
Baking soda – 1 and 1/2 teaspoons
Eggs – 2 large
Butter – 1/2 cup, softened
Milk – 1 cup
Chocolate – 4 ounces, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda.
Step 3: In a separate bowl, beat the eggs with the softened butter until smooth. Add the milk and melted chocolate, mixing well.
Step 4: Gradually stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Step 5: Pour the batter into the prepared cake pan and spread evenly.
Step 6: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra moisture, substitute buttermilk for regular milk.
Add a teaspoon of vanilla extract to enhance the chocolate flavor.
Top with a chocolate ganache or cream cheese frosting for an indulgent finish.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened cocoa powder?

Yes, unsweetened cocoa powder works perfectly and is preferred for a rich chocolate flavor. Just make sure it’s pure cocoa without added sugar.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is ready. Avoid opening the oven too early to prevent sinking.

Nana’s Devil’s Food Cake Recipe

Print Recipe

★★★★★

4.7 from 89 reviews

Nana’s Devil’s Food Cake is a rich, moist chocolate cake made with cocoa powder and melted chocolate, perfect for chocolate lovers looking for a classic dessert. This cake features a tender crumb with a deep chocolate flavor, achieved by combining pantry staples and baking them to perfection.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 and 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt

Wet Ingredients

2 large eggs
1 cup whole milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup hot water or hot coffee
4 ounces semi-sweet chocolate, melted

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well combined.
Mix Wet Ingredients: In another bowl, beat the eggs, then add the melted butter, milk, and vanilla extract. Mix thoroughly.
Blend Wet and Dry Mixtures: Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Add Melted Chocolate and Hot Liquid: Stir in the melted chocolate and hot water (or hot coffee) to the batter. Mix until smooth and uniform.
Pour Batter into Pan: Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula.
Bake the Cake: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting or serving.

Notes

Using hot coffee instead of hot water enhances the chocolate flavor without making the cake taste like coffee.
Be careful not to overmix the batter to maintain a light and fluffy texture.
This cake pairs beautifully with a classic chocolate frosting or a dusting of powdered sugar.
Ensure ingredients like eggs and milk are at room temperature for best results.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: Devil’s Food Cake, chocolate cake, rich chocolate dessert, moist chocolate cake, classic cake recipe