Recipe of Today: Devil’s Food Cake

Recipe of Today: Devil’s Food Cake


  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsps baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tsps vanilla extract
  • 1 cup boiling water

For The Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¾ cup unsweetened cocoa powder
  • ⅓ cup milk
  • 2 tsps vanilla extract


  • Preheat oven to 350°F. Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
  • In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and sea salt. Mix on low speed using your Kitchenin KM50 Stand Mixer until everything is well combined.
  • Add eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed for about 2 minutes until the batter is smooth.
  • Reduce the speed to low and carefully add boiling water. Mix until everything is well combined. The batter will be thin, but don't worry, that's how it's supposed to be.
  • Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • While the cakes are cooling, prepare the frosting. In the mixing bowl, cream butter until light and fluffy using the Kitchenin KM50 Stand Mixer. Gradually add powdered sugar and cocoa powder, mixing on low speed until everything is fully incorporated.
  • Add in milk and vanilla extract and mix on medium speed until the frosting is smooth and creamy.
  • Once the cakes are completely cooled, place one cake layer on a serving plate and spread frosting on top. Place the second cake layer on top and spread frosting on top and on the sides of the cake. Decorate with chocolate shavings or sprinkles if desired. Serve and enjoy!

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.