TASTY TUESDAY, MAY 18, 2021 – NATIONAL DEVIL’S FOOD CAKE DAY
National Devil’s Food Cake Day is coming up tomorrow, May 19th! If I have one guilty pleasure in life, it just might be a moist, delicious chocolate cake – and a great Devil’s Food Cake is THE BEST – rich chocolate, moist, sweet and soft frosting! YUM!
This is an easy cake and I’ve made it for just me! Or for an occasion like birthdays or holidays – or just because! If you enjoy good chocolate, I hope you’ll try – and definitely enjoy – this recipe!
DEVIL’S FOOD CAKE

CAKE:
Ingredients
- 1 cup margarine or butter, softened
- 2 ¼ cups granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla
- 2/3 cup cocoa
- 2 Tablespoons instant coffee or espresso powder
- 2 ½ cups All Purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk (or see below for alternative)
Instructions
- Cream margarine or butter and sugar until light and fluffy.
- Add eggs one at a time, and vanilla. Beat well after each egg.
- Combine cocoa, coffee or espresso powder, flour, baking soda, baking powder, and salt.
- Add to creamed mixture alternately with buttermilk. Begin and end with flour.
- Prepare pans – either with shortening/butter dusted with flour, or a baking spray.
- Fill pans no more than 2/3 full. For cupcakes add liners. For Bundt pan butter well.
- Bake at 350 degrees F as follows:
- 2 9” layers 30-35 minutes or 2-3 8” layers
- 1 9x13x2” 55-65 minutes
- Tube or Bundt pan 55-65 minutes
- 3 ½ dozen cupcakes 20-25 minutes at 375 deg F
- When cool, frost with Chocolate Buttercream frosting.
FROSTING:
Ingredients
- ½ cup cocoa
- 1 Tablespoon instant coffee or espresso powder
- 2 2/3 cups powdered sugar
- 6 Tablespoons margarine or butter, softened
- 4-5 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- Combine cocoa, coffee/espresso powder and powdered sugar.
- Cream margarine or butter with ½ cup cocoa mixture in a small bowl.
- Add remaining mixture alternately with milk beating to spreading consistency.
- Blend in vanilla.
- Frost cooled cake, ENJOY!
BAKER’S NOTES:
Buttermilk Alternative: If you do not have buttermilk, put 1 Tablespoon vinegar or lemon juice in a 2-cup measuring cup, add milk to 2 cup line. Let set. It will work equally as well as buttermilk.
Do not use a Dutch cocoa, best to use a darker cocoa for this Devil’s Food Cake.
I know you will enjoy this delicious cake! Nothing better! ????
Bon Appetite’ with Love,

To download this recipe, click here.