Learn to bake a classic devil’s food cake with Anna. Click on ‘SHOW MORE’ below for recipe ingredients and baking instructions.

Makes a 2-layer, 8-inch cake.

Devil’s Food Cake ingredients:

1 ½ cup cake and pastry flour
1 ⅓ cup superfine (quick dissolve) sugar
½ cup Dutch process cocoa powder
¾ tsp baking soda
¼ tsp salt
½ cup cool, unsalted butter, cut into pieces
½ cup hot, strong brewed coffee
½ cup milk
1 tsp vanilla extract
2 large large eggs, room temperature

Ingredients for the Fudge Frosting:

12 oz semisweet chocolate, chopped
1 ¾ cup whipping cream
½ cup sour cream
½ tsp vanilla extract
1 pinch salt

Baking Directions for the Cake:

1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.

2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.

3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.

4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.

Directions for the Fudge Frosting

1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).

2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.

3. The cake will keep, refrigerated, for up to 3 days.

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50 Comments

Oh Yum with Anna Olson · August 10, 2018 at 7:42 am

Thanks to all of you for watching and subscribing! Seeing a lot of Spanish fans! For those there's a channel called Cocina with Spanish versions of videos from this channel ➤ Cocina Baking : http://lickst.at/cocinabaking

Magdalena Muñoz · August 10, 2018 at 7:42 am

ES POSIBLE K, SEA RICO PERO PODRIA SER EN ESPAÑOL PARA K, YO LO ENTIENDA Y, LO PUEDA COPIAR COPIAR PUEDA

Shweta Dusija · August 10, 2018 at 7:42 am

Hey, I used 70% coca chocolate for the frosting, but it turned is a little bit bitter. How can I sweeten it now?

Mayurika Tat · August 10, 2018 at 7:42 am

I love your way of showing how to make cake 😁

Anuj Kalra · August 10, 2018 at 7:42 am

What should be the percentage of cocoa in the chocolate for the frosting? I tried with Lindt 70%; it was on the bitter side

Katniss Everdeen · August 10, 2018 at 7:42 am

I really dont like the test of coffee , can i just take it off ? thank you

Pang Guerrero · August 10, 2018 at 7:42 am

Once again, Anna doesn't disappoint. This was delicious and the best I've ever had. Will be making this again!

Babar Nisar · August 10, 2018 at 7:42 am

You are my cheese cake

Jacqui Vidler · August 10, 2018 at 7:42 am

We can’t get cake n pastry flour here in Australia so what can I do to substitute

neelima kukreja · August 10, 2018 at 7:42 am

Hi Anna..love ur recipes a lot..but I m a vegetarian. Pls suggest egg substitute for cakes

ASAP BAKING BY KEYUR · August 10, 2018 at 7:42 am

Can I use oil instead of butter?

All in one · August 10, 2018 at 7:42 am

Can I make this frosting for designing the cake?

Ngọc Châu Uyên Lê · August 10, 2018 at 7:42 am

it's not that delicious so u guys shouldn't expect much, for real 😂😂😂

lucy sterben · August 10, 2018 at 7:42 am

Can I substitute pastry flour to apf

Denise Tull · August 10, 2018 at 7:42 am

Mine came out perfectly. I used a blend of hemp flour(blitz in a blender), sprouted high protein flour (Bulk Barn) and white flour. I also added 1/3 cup of chocolate chips and I sweetened it with coconut sugar. Nice recipe.

Rizwana Ayaz · August 10, 2018 at 7:42 am

why is cake and pastry flour is it different from normal flour??

Dien M · August 10, 2018 at 7:42 am

I need this kitchen in my life…😍😍😍😍😍😍😍😍😍😍

Final Flash Fentasy · August 10, 2018 at 7:42 am

There is no sour cream in my country, what substitute I can use ? Can anyone response me ?

All in one · August 10, 2018 at 7:42 am

Hi, for fudge frosting 3 9inch cake how much ingredients should be taken?

Gianina Sosa · August 10, 2018 at 7:42 am

i did it 😍delicious

Gianina Sosa · August 10, 2018 at 7:42 am

thank you anna

Gianina Sosa · August 10, 2018 at 7:42 am

this is great!!

Dina Adnan · August 10, 2018 at 7:42 am

Hi Anna I have one question please can I use oil Not Butter for this cake thank you

Shumaila Waqas · August 10, 2018 at 7:42 am

Can i do piping with this frosting???

Jacey Jacobs · August 10, 2018 at 7:42 am

Someone should make a layer cake but half of them are angels food cake n half are devil’s. It’d either be the Actual Best or the most awful cake in human history

Haku KH · August 10, 2018 at 7:42 am

can i use buttermilk instead of sour cream? i cant find it here, i wish u could help me thanks

ERIKA DOWDY · August 10, 2018 at 7:42 am

I thought “ Devils Food “ cake was white egg whites only?

Cecilia Alcantara · August 10, 2018 at 7:42 am

you're an amazing chef, is a pleasure to follow your recipes !!!

Rosie Tenajeros · August 10, 2018 at 7:42 am

I made one. Iz the best. Thank you!

SHWETA CHOUDHARY · August 10, 2018 at 7:42 am

Plz suggest me how to make without egg

Aashka Shah · August 10, 2018 at 7:42 am

Can there be any substitute to egg for this recipe? Please let me know if anyone is aware about it.

Doris Uy · August 10, 2018 at 7:42 am

Can i use all purpose flour

Christine Poh · August 10, 2018 at 7:42 am

Your cake is so beautiful. Yummy 😋😋😋😋😋

throy bula · August 10, 2018 at 7:42 am

Uhr road

Charles Samantha · August 10, 2018 at 7:42 am

I love your cake

Kath Kath · August 10, 2018 at 7:42 am

Im gonna make this soon..I already tried your Carrot cake and Red Velvet cake and it was perfect..Greetings from Philippines ❤️

Jiba Curlzzz · August 10, 2018 at 7:42 am

what if I don't have sour cream ? can I replace it with something else ?

Akira Anne · August 10, 2018 at 7:42 am

What is cake and pastry flour? Can I use all purpose flour?

Billie Louis · August 10, 2018 at 7:42 am

Too much ingredients

Charan Ingole · August 10, 2018 at 7:42 am

very nice and yummy

Patricia Weise · August 10, 2018 at 7:42 am

Hello, what can I use if I dont have sour cream please?

Divinefist 90 · August 10, 2018 at 7:42 am

I'm so gonna do this recipe but can you.translate it into grams please.

Jay Jay · August 10, 2018 at 7:42 am

If Im using 1 Pan pouring all the batter how long should I bake it and what temperature?

Baked Creations · August 10, 2018 at 7:42 am

So annoying with cups and teaspoons. Why cant you tell us how many grams the ingrediens are, jeeeeses! Obnoxious hece thumbs down.

nancy kopuz · August 10, 2018 at 7:42 am

this looks sooooooooooooooo good omg…

yesica estevez · August 10, 2018 at 7:42 am

hi! the cake looks delicious…is it possible to have the ingredients in grams, please?

bogieboog · August 10, 2018 at 7:42 am

Best explanation I'm making your recipe.

Petiks mode · August 10, 2018 at 7:42 am

I tried baking for the first time last christmas. I used this devil's food cake recipe and it was a BIG success. Now my officemate wants me to bake it for his mom's bday. Thank you!!

Nur La grande · August 10, 2018 at 7:42 am

That frosting looks sooo good, I really hate buttercream and I'm so glad you didn't just put butter sugar and cocoa in the frosting

Areesh Zahid · August 10, 2018 at 7:42 am

Can I use fondant to cover this cake?
I mean is it firm enough to hold the fondant?

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