Chocolate Devil’s Food Cake
1 (18x13-inch) sheet pan, 2 (9-inch) cake rounds, or 18 cup cakes
Here’s a basic recipe for a traditional chocolate cake that can be made as a layer cake, a sheet cake or cupcakes and customized with frostings and toppings of your choice. It holds up well with any sort of chocolate or buttercream frostings, and it’s also a standout when simply topped with fresh whipped cream.
- Preheat oven to 325℉ . Grease and line a sheet pan with parchment.
- Sift together flour, salt, baking powder, baking soda, cocoa powder and brown sugar in a large bowl. Add oil and coffee; whisk until combined. Add buttermilk and whisk until smooth. Add eggs and vanilla and mix until well combined. (Batter will be thin.)
- Pour batter into prepared pan(s) and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Frost and decorate as desired.