Introduction

Nana’s Devil’s Food Cake is a rich, moist chocolate cake that brings warmth and comfort with every bite. Perfect for celebrations or a simple treat, this classic dessert is beloved for its deep chocolate flavor and tender crumb.

Nana’s Devil’s Food Cake Recipe - Recipe Image

Ingredients

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 large eggs
1 cup unsalted butter, softened
1 cup whole milk
4 ounces semi-sweet chocolate, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda.
Step 3: In another bowl, beat the eggs and softened butter until creamy. Gradually add the milk and melted chocolate, mixing well.
Step 4: Slowly combine the dry ingredients with the wet ingredients, stirring until the batter is smooth and uniform.
Step 5: Pour the batter into the prepared pan and spread evenly.
Step 6: Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

For an extra moist cake, you can substitute half of the milk with brewed coffee to enhance the chocolate flavor.
Try adding a teaspoon of vanilla extract to the wet ingredients for added depth.
Use dark chocolate instead of semi-sweet for a richer taste.
If you prefer, frost the cake with a creamy chocolate ganache or your favorite frosting.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Before serving refrigerated cake, bring it to room temperature or warm slightly in the microwave for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be used for a lighter, more tender crumb, but you might need to adjust the amount slightly as cake flour is finer and less dense.

How can I make this cake dairy-free?

Substitute the butter with a plant-based margarine and use almond milk or coconut milk instead of whole milk. Ensure the chocolate is dairy-free as well.

Nana’s Devil’s Food Cake Recipe

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★★★★★

4.5 from 69 reviews

Nana’s Devil’s Food Cake is a rich and moist chocolate cake featuring a blend of cocoa powder and melted chocolate for an intense chocolate flavor. This classic dessert is perfect for any chocolate lover and is simple to prepare with basic baking ingredients.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 and 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda

Wet Ingredients

2 large eggs
1 cup whole milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup hot water
4 ounces semisweet chocolate, melted

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan to prevent sticking.
Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda until well blended.
Mix wet ingredients: In a separate bowl, beat the eggs with the milk, melted butter, and vanilla extract until smooth and combined.
Incorporate wet into dry: Gradually add the wet mixture to the dry ingredients, stirring carefully until the batter is uniform in texture.
Add melted chocolate and hot water: Stir in the melted semisweet chocolate and then carefully mix in the hot water; the batter will be thin, which is normal for this cake.
Pour and bake: Pour the batter into the prepared pan and bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the cake to cool in the pan on a wire rack before slicing and serving. Optionally, frost with your favorite frosting once completely cooled.

Notes

For the best texture, use room temperature eggs and milk.
You can substitute butter with an equal amount of vegetable oil for a slightly different moistness.
The hot water helps to bloom the cocoa, intensifying the chocolate flavor and creating a fudgy texture.
Make sure not to overmix the batter to keep the cake light and fluffy.
This cake pairs well with a light vanilla or cream cheese frosting.

Keywords: Devil’s food cake, chocolate cake, rich chocolate cake, classic chocolate dessert, moist cake recipe