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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
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
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.