Devil’s Food Coffee Cake with Rich Buttercream (Easy Recipe)

Devil’s food coffee cake is a rich, ultra-moist chocolate cake that’s taken to the next level with bold coffee flavor and a creamy homemade buttercream. This devil’s food coffee cake is made completely from scratch using simple pantry ingredients and is perfect for birthdays, holidays, or anytime you’re craving a bakery-style dessert at home.

Why You’ll Love This Devil’s Food Coffee Cake

This devil’s food coffee cake has a deep chocolate flavor, stays incredibly moist, and pairs perfectly with coffee buttercream frosting. The brewed coffee enhances the cocoa without overpowering the cake, making it rich, smooth, and perfectly balanced.

Devil’s Food Coffee Cake with Rich Buttercream

This devil’s food coffee cake is rich, ultra-moist, and layered with a smooth coffee-flavored buttercream that enhances the deep chocolate flavor without overpowering it. Made completely from scratch, this cake is perfect for birthdays, holidays, or anytime you want a bakery-style dessert at home.

This recipe uses brewed coffee to intensify the cocoa, creating a soft, tender crumb and bold chocolate taste that stays moist for days. Whether you’re baking for a crowd or just craving a decadent dessert, this devil’s food coffee cake delivers every time.

Devil’s Food Coffee Cake with Rich Buttercream

This Devil’s Food coffee cake is ultra-moist, rich, and layered with a creamy coffee buttercream frosting. Made from scratch with simple ingredients, this easy chocolate coffee cake is perfect for birthdays, holidays, or whenever you’re craving a bakery-style dessert at home.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 people

Course: Baking, Cake, Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot brewed coffee

Equipment

• 2 Mixing bowls Medium and large
• 1 Hand mixer or stand mixer For cake batter and buttercream
• 1 9-inch round cake pans Lightly greased
• 1 Measuring cups Dry and liquid
• 1 Measuring spoons
• 1 rubber spatula For folding and scraping
• 1 Wire cooling rack Cool cake layers completely
• 1 Offset spatula For frosting the cake

Method

 

1. Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
   2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
   2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 2 tsp vanilla extract
4. Slowly stir in the hot brewed coffee until the batter is smooth and thin.
   1 cup hot brewed coffee
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Coffee flavor: The brewed coffee enhances the chocolate flavor without making the cake taste like coffee. For a stronger coffee taste, add an extra tablespoon of coffee to the buttercream.
• Make ahead: Cake layers can be baked up to 1 day in advance. Wrap tightly and store at room temperature. Frost just before serving for best texture.
• Storage: Store the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
• Freezing: Unfrosted cake layers freeze well for up to 2 months. Thaw completely before frosting.
• Pan size: This recipe is written for two 9-inch round cake pans. If using 8-inch pans, increase bake time by 5–8 minutes.
• Buttercream texture: If the frosting is too thick, add heavy cream 1 tablespoon at a time. If too thin, add more powdered sugar gradually.

Frequently Asked Questions

Does this devil’s food coffee cake taste like coffee?

No. The brewed coffee enhances the chocolate flavor without making the cake taste like coffee. The buttercream has a mild coffee flavor that balances the sweetness.

Can I make this cake ahead of time?

Yes. The cake layers can be baked a day in advance and stored tightly wrapped at room temperature. Frost the cake just before serving for best results.

Can I use espresso instead of coffee?

Yes. Strong brewed coffee or espresso both work well. Just make sure it’s fully cooled before adding it to the batter or buttercream.

How do I store leftovers?

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Let slices come to room temperature before serving.

If you love rich desserts like this devil’s food coffee cake, you may also enjoy this homemade chocolate recipe.

For more baking science behind cocoa powder, King Arthur Baking has a great guide on choosing the right cocoa for chocolate cakes.

Tips for the Best Devil’s Food Coffee Cake

• Use room-temperature eggs and dairy for a smoother batter
• Do not overmix after adding coffee — the batter will be thin
• Let cake layers cool completely before frosting