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Chocolate Devil’s Food Cake

Prep Time:

20 mins.

Cook Time:

35 mins.


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.


For Cake

  • 2 1/4 cups sifted Swans Down® Cake Flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup unsweetened cocoa powder
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 cup hot, freshly brewed coffee (we used French Market® Coffee)
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325℉ . Grease and line a sheet pan with parchment.
  2. 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.)
  3. Pour batter into prepared pan(s) and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  4. Frost and decorate as desired.

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