Devil’s Chocolate Cake

Devil’s Chocolate Cake

Devil food chocolate cake

choco cake

Devil’s Chocolate Cake


2 2/3 cups sugar (1 1/3 C )

1 cup butter, softened (1/2 C)

3 teaspoon vanilla extract (1 1/2 tsp)

2 large eggs (1 egg)

2 1/2 cups Cake Flour, spooned and leveled in cup (1 1/4 C)

1 cup unsweetened cocoa powder, spoon into cup (1/2 C)

2 teaspoons baking soda (1 tsp)

1/2 teaspoon salt (1/4 tsp)

2 cups buttermilk (1 C)

2/3 cup milk (1/3 C)

1/2 cup oil (1/4 C)

4 oz semi-sweet chocolate, melted and cooled (2 oz)


HEAT oven to 350°F. Coat two 8-inch round cake pans with cooking spray and use parchment for bottoms (or your sheet pan or lined cupcake pans)

BEAT sugar, butter in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time and the vanilla. Mix cake flour, cocoa powder, baking soda and salt in medium bowl; beat into creamed mixture alternately with the milks and oil on medium speed. Add in melted chocolate. Beat 1 minute longer. Pour into prepared pans.

BAKE 20 to 40 minutes (depending on size of cake pans) or until toothpick inserted in center comes out clean. Bake 15-26 minutes for cupcakes using 1 ½-2 tbsp of batter.




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