Dutch-processed cocoa powder (for buttercream)about 50g½ cup
Salt (for buttercream)¾ tsp
Vanilla extract (for buttercream)1½ tsp
Powdered sugarabout 720g; can use up to 8 cups depending on preference6 cups
Heavy creamroughly 1 tbsp per cup of sugar plus 1.5 tbsp extra to adjust consistency7½ tbsp
Steps
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1
Preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans with baking spray and parchment rounds.
2
Sift together the flour, baking soda, baking powder, and salt in a bowl and set aside.
3
In a stand mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy.
4
In a separate bowl, sift the cocoa powder, then whisk in the vegetable oil to form a smooth cocoa slurry.
5
Add the granulated and brown sugars to the creamed butter, then beat on medium speed for about 5 minutes until light and fluffy, scraping down the bowl occasionally.
6
Add the cocoa oil mixture to the creamed butter and sugar, mixing until combined.
7
Add the eggs one at a time, allowing each to fully incorporate and scraping the bowl before adding the next.
8
Mix in the vanilla extract.
9
Combine the milk and sour cream in a measuring cup, and brew a cup of hot coffee.
10
On low speed, alternate adding the dry flour mixture in three additions with the milk-sour cream mixture in two additions, mixing gently between each and finishing by hand to avoid overmixing.
11
While mixing, pour in the hot coffee and stir until the batter is smooth; the batter will become quite thin — that's expected.
12
Divide the batter evenly between the two cake pans and bake at 350°F for 40–45 minutes, until the center springs back and the edges pull away from the pan.
13
Once the cake layers are completely cool, make the chocolate buttercream: beat the room-temperature butter for about 5 minutes until pale and fluffy, scraping down as needed.
14
Add the sifted cocoa powder, salt, and vanilla extract, then mix on low speed and scrape down the bowl.
15
Add the powdered sugar one cup at a time, alternating with a tablespoon of heavy cream, mixing until fully incorporated.
16
Beat on medium-low for about a minute until fluffy and spreadable; adjust with an extra 1.5 tablespoons of cream if a softer consistency is desired, and taste to adjust.
17
Place the first cake layer on a cake plate and spread about 3/4 cup of the buttercream evenly on top.
18
Stack the second cake layer on top (flat side up), then cover the entire cake with the remaining buttercream, smoothing the sides and creating decorative swoops with an offset spatula.
19
Slice and enjoy the rich, moist Devil's Food Cake.
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