Ina Garten’s Devils Food Cake Recipe for Chocoholics

Devil’s food cake transforms ordinary dessert moments into pure indulgence, capturing the essence of rich, dark chocolate decadence.

Passionate bakers recognize this sinful treat as more than just another sweet creation.

Each slice promises an intense chocolate experience that dances between deep, velvety richness and delicate crumb texture.

Professional pastry enthusiasts appreciate the nuanced balance of ingredients that elevate this classic dessert beyond simple sugar and flour combinations.

The deep, dark profile hints at luxurious complexity that tempts even the most disciplined palate.

Layers of carefully blended components create a sensory journey that moves well beyond traditional cake expectations.

Chocolate lovers will find themselves enchanted by its sophisticated yet comforting allure: prepare to be seduced.

How to Store Your Cake Without Drying Out

• Freeze Whole Cake: Protect your delectable devils food cake by wrapping it tightly in two layers – first plastic wrap, then aluminum foil. Seal out freezer burn and moisture completely. Store flat to maintain cake's beautiful shape for up to 3 months. Thaw overnight in refrigerator before serving to preserve texture and flavor.
• Room Temperature Storage: Keep unfrosted cake layers in an airtight container at cool room temperature. Separate layers with parchment paper to prevent sticking. Consume within 2-3 days for maximum freshness and optimal taste. Avoid storing near heat sources or direct sunlight.
• Refrigeration Strategy: If cake is frosted, cover loosely with plastic wrap or place in cake carrier. Refrigerate for maximum 4-5 days. Remove 30-45 minutes before serving to allow cake to reach perfect serving temperature.

Devilish Twists for Your Dessert Table

• Chocolate Raspberry Remix: Incorporate raspberry preserves between cake layers and add fresh raspberries to the frosting for a fruity chocolate experience.
• Salted Caramel Edition: Drizzle homemade salted caramel sauce between layers and around the cake's exterior for a rich, complex flavor profile.
• Espresso Mocha Boost: Infuse the cake batter with espresso powder and add coffee liqueur to the frosting for an intense chocolate-coffee combination.
• Nutty Chocolate Crunch: Fold chopped toasted almonds into the batter and sprinkle crushed hazelnuts around the cake's exterior for added texture and depth.

The Devil’s Food Cake Finale

Chocolate devotees rejoice!

Ina Garten’s devil’s food cake emerges as pure indulgence, blending rich cocoa layers with silky chocolate frosting.

Careful technique and quality ingredients elevate this classic dessert from ordinary to extraordinary.

Chocolatiers and home bakers can master this recipe with precision and passion.

Rich chocolate notes dance across palate memories, creating an unforgettable experience.

Delightful complexity awaits those who carefully follow each step.

Share this masterpiece, comment on your chocolate adventure, and spark culinary conversations that celebrate delicious artistry.

Why Devil’s Food Cake Is Always a Crowd-Pleaser

• Indulge in Decadent Chocolate Bliss: Ina Garten's devil's food cake delivers an intensely rich, moist chocolate experience that melts in your mouth with deep, luxurious cocoa flavor.
• Master a Foolproof Baking Technique: The recipe provides simple, step-by-step instructions that make creating a professional-looking layer cake accessible for bakers of all skill levels, ensuring perfect results every time.
• Create a Show-Stopping Dessert: This cake transforms an ordinary gathering into a special occasion with its stunning presentation, beautiful chocolate frosting, and elegant swirled texture that looks like it came from a professional bakery.
• Enjoy Long-Lasting Deliciousness: The cake stays fresh for two days at room temperature, making it ideal for preparing in advance for parties, potlucks, or weekend celebrations without sacrificing taste or quality.

What You’ll Need for Dark Chocolate Heaven

• All-Purpose Flour: A key component that provides structure and texture to the cake.
• Cocoa Powder: Delivers rich chocolate flavor and deep dark color.
• Baking Soda, Baking Powder: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Provide moisture, richness, and help bind the cake together.
• Butter: Creates a tender crumb and adds luxurious flavor.
• Vanilla Extract: Adds depth and enhances chocolate flavor.
• Water, Milk: Contribute moisture and help create a smooth batter.

• Chocolate, Heavy Cream: Primary components for creating a silky, rich chocolate ganache frosting.
• Sugar: Sweetens the frosting and helps create a smooth consistency.

Baking the Perfect Devil’s Food Cake

Step 1: Prepare Chocolate Ganache Frosting

Create a luscious frosting by placing chocolate in a large bowl. Heat cream until it bubbles, then pour over chocolate. Wait 4 minutes, then whisk until silky smooth. Cover and let sit at room temperature for 2 hours to develop rich flavor.

Step 2: Prep Baking Workspace

Position oven rack in center. Warm oven to 350°F. Gently butter two 9-inch cake pans. Line bottom with parchment paper for easy cake removal.

Step 3: Blend Dry Ingredient Mixture

• All-purpose flour
• Baking soda
• Baking powder
• Salt

Whisk together until perfectly blended.

Step 4: Create Butter Base

Using a stand mixer, cream butter until smooth. Gradually add sugar, beating until light and fluffy. Mix in cocoa powder and vanilla extract for deep chocolate flavor.

Step 5: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition. Ensure smooth, consistent batter.

Step 6: Combine Liquid Ingredients

Heat water and milk until boiling. Slowly add flour mixture to mixer, alternating with hot liquid. Mix on low speed until batter becomes silky and uniform.

Step 7: Bake Chocolate Layers

Divide batter evenly between prepared pans. Tap pans gently on counter to release air bubbles. Bake 30-35 minutes until cakes pull away from sides and spring back when touched.

Step 8: Cool Cake Layers

Let cakes rest in pans for 10 minutes. Carefully transfer to cooling rack. Allow complete cooling before frosting.

Step 9: Assemble Decadent Cake

Place first cake layer upside-down on serving plate. Spread one-third of frosting on top. Carefully position second layer. Cover entire cake with remaining frosting, creating elegant swirls with spatula.

Step 10: Preserve Cake Freshness

Keep cake covered at room temperature. Enjoys best within two days of baking. Use cake dome or loose plastic wrap to maintain moisture.

Serving Tip: Slice with a warm knife for clean, beautiful pieces. Pairs wonderfully with vanilla ice cream or fresh berries.

Tips for a Rich, Fluffy Chocolate Finish

• Soften Ingredients Strategically: Remove butter, eggs, and milk from the refrigerator 30-45 minutes before baking to ensure smooth mixing and even texture.
• Sift Like a Pro: Gently sift cocoa powder through a fine-mesh strainer to break up clumps and create a silky-smooth chocolate batter with no unwanted lumps.
• Nail the Doneness Test: Perform the toothpick test by inserting it into the cake's center – a clean toothpick means your devil's food cake is perfectly baked and ready to enjoy.
• Patience Pays Off: Let cakes cool completely on a wire rack for at least an hour to prevent frosting from melting and ensure a clean, professional-looking finish.
• Master Frosting Texture: If your frosting feels too stiff, gently warm it for a few seconds in the microwave or place the bowl over warm water to achieve a spreadable consistency.

Ina Garten Devils Food Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

• Total Time: 55 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s devil’s food cake delivers chocolate paradise with rich, moist layers that melt in your mouth. Sinful frosting and deep cocoa notes create an irresistible dessert you won’t want to miss.

---

Ingredients

Scale 1x2x3x

Main Chocolate and Dairy Ingredients:

• 15 ounces (425 grams) semi-sweet chocolate, finely chopped
• 1 ½ cups (360 ml) heavy cream
• 12 tablespoons (170 grams) unsalted butter, room temperature
• ¼ cup (60 ml) milk
• 3 large eggs, room temperature

Dry Ingredients:

• 2 cups (250 grams) all-purpose flour
• 2 cups plus 2 tablespoons (250 grams) sugar
• ¾ cup (65 grams) non-alkalized cocoa powder
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt

Liquid and Flavor Ingredients:

• 1 ¼ cups (310 ml) water
• 2 teaspoons pure vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the rich chocolate ganache by positioning finely chopped chocolate in a spacious heatproof vessel. Carefully heat heavy cream in a compact saucepan until it reaches a rolling boil, then cascade the cream over the chocolate. Allow the mixture to rest undisturbed for 4 minutes, then whisk until achieving a silky, uniform consistency. Shield the surface with plastic wrap and permit the ganache to stabilize at ambient temperature for approximately 2 hours.
2. Position the oven rack centrally and warm the oven to 350°F (175°C). Delicately coat two 9-inch (23 cm) circular cake pans with unsalted butter, then line the bottom with parchment paper for effortless removal.
3. Sift together all dry ingredients: all-purpose flour, baking soda, baking powder, and kosher salt in a medium mixing bowl. Reserve the blend to the side.
4. Utilize a stand mixer with paddle attachment to cream unsalted butter until smooth and glossy. Gradually incorporate granulated sugar, beating until the mixture becomes light and voluminous. Integrate unsweetened cocoa powder and pure vanilla extract, mixing thoroughly.
5. Introduce large eggs individually, ensuring complete integration after each addition and scraping down the bowl’s sides to maintain uniform texture.
6. Simultaneously heat water and whole milk until they reach a vigorous boil. Reduce mixer speed to low and methodically incorporate the flour mixture in alternating additions with the hot liquid, creating a smooth, homogeneous batter.
7. Evenly distribute the cake batter between prepared pans, gently tapping each pan against the countertop to eliminate potential air bubbles. Bake for 30-35 minutes, monitoring until the cakes slightly pull away from pan edges and exhibit a springy texture when gently pressed.
8. Allow cakes to rest in their pans for 10 minutes, then carefully invert onto a wire cooling rack, permitting complete temperature reduction.
9. Select a cake stand or serving plate. Position the first cake layer inverted, spreading one-third of the prepared chocolate ganache across the surface. Carefully position the second layer with its rounded surface facing upward. Apply the remaining frosting, covering the top and sides with elegant, swirling motions using an offset spatula.
10. Preserve the cake’s freshness by storing under a protective cake dome or loosely enveloping with plastic wrap at room temperature, maintaining optimal quality for up to 48 hours.

Notes

• Whip ingredients at room temperature for smoother blending and consistent texture.
• Remove cocoa powder lumps by sifting through a fine-mesh strainer before mixing.
• Test cake doneness with a slender toothpick inserted near the center, ensuring it emerges without wet batter.
• Let cakes rest and cool completely on wire racks to prevent condensation and maintain structural integrity.
• Gently warm frosting with short microwave bursts or gentle heat to achieve silky, spreadable consistency.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 570 kcal
• Sugar: 42 g
• Sodium: 310 mg
• Fat: 32 g
• Saturated Fat: 19 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 95 mg