This dense yet soft and rich devil's food cake with sour cream chocolate frosting is decadent, rich, and covered with a tad tangy sour cream chocolate frosting. It is a must-try for all you chocolate lovers out there.
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If you're into a milder chocolate cake with a vanilla undertone, have a look at my red velvet cake with cream cheese frosting. It's delicious!
Let's get on with today's recipe, shall we?
Chocolate Cake With Loads Of Chocolate
Devil's food cake is supposedly to be the opposite of Angel's food cake.
So this devil's food cake for the obvious reason is supposed to be naughty. Which explains the rich and decadent nature of it.
This cake has a huge amount of chocolate in it. Chocolate cooking bars were used back then but now it's more common to see that cocoa powder is being used.
Not only it's convenient but cocoa powder has a stronger and intense chocolate taste.
As I said earlier, if you're a chocolate lover.. you just have got to try this.
I'm making a 3 layers cake using my 6 inch pans. I love using smaller sized pans when making more than 2 layers cake because then the final result wouldn't look too gigantic.
How To Get Flat Top Cakes
Talking about layered cakes.
I don't know about you but I hate domey cakes when I want to stack them on top of each other.
When you make layered cakes it means you want them to look elegant, right? Otherwise, why bother?
And you want those perfect straight lines of cakes layered with perfect lines of filling or frosting. Right?
For me, ever since I start using cake strips like these, I get flat top cakes all the time.
The strips help the outer side of the cake not to cook and set before the center of the cake is fully cooked. This is because the moist strip acts as an insulator around the cake or in other words they help to make the outer side of the cakes not as hot.
In shorter version, the strips make the cakes bake evenly and thus producing flat tops.
For this recipe, though the cakes came out all flat I did slice the tops off a bit. It's because I wanted to remove the crusty top part and the cakes look better layered like that.
It's optional, you don't need to do that.
What You Need To Know About Sour Cream Chocolate Frosting
I do try my best to reduce sugar in my bakings whenever I can. That includes if I can avoid buttercream, icing sugar or meringue type of frostings, I would.
Having that in mind and instead of the typical chocolate ganache, I choose to make sour cream chocolate frosting instead.
It's SUPER easy to make! But that's not what I want to talk about.
I want to talk about the taste, texture and how to work with this delicious frosting.
Taste
Since it's a sour cream not heavy or whipping cream so expect a tad of tanginess in the taste. It's not bad at all, in fact for me it even compliments the whole cake.
The tanginess cuts down the rich and decadent taste of this devil's food cake.
Texture
The texture is soft and creamy when you finish mixing the sour cream and the chocolate.
In time, the frosting will start to get thicker like chocolate ganache that has fully set.
How To Work With It
Since this frosting thickens as time goes by, you need to work kind of fast.
You can't frost a cake when the frosting is too soft. So wait until it gets to your desired consistency and then do your magic.
Don't take a call or go watch a movie in between because when the frosting gets thick, it's going to be difficult to frost your cakes.
How To Soften The Frosting Back
If, for some unavoidable reason, you simply have to leave in the middle of frosting your cakes (the new Survivor episode is on), it's not the end of the world.
Slowly heat your frosting in the microwave to soften it back to your desired consistency to frost.
Easy.
I hope you'll give this devil a try!
In Summary
This devil's food cake is:
- soft, rich, decadent, and delicious chocolate cake
- The sour cream chocolate frosting has a tad tangy taste that compliments the richness of this cake
- is perfect for celebrations or special occasions (weekends included)
- With a rustic, elegant look that's so easy to do
- is a MUST for chocolate lovers!
More Cake Recipes
- No-bake chocolate cheesecake
- Lemon almond cake
- Chocolate banana bread
- No-bake chocolate and peanut butter cheesecake
- Fudgy brownies
Video
📖 Recipe
Devil's Food Cake
Video
Ingredients
The Chocolate Cake
- 2 cup all purpose flour (260 gr)
- ¾ cup unsweetened cocoa powder (90 gr)
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup softened butter (113 gr)
- 1 cup sugar (200 gr)
- 1 cup brown sugar (160 gr)
- 3 eggs , room temperature
- ¼ cup sunflower oil (60 ml)
- 2 teaspoon vanilla extract
- 1 ¼ cup milk (310 ml), room temperature
The Sour Cream Chocolate Frosting
- ¼ cup butter (60 gr)
- 14 oz chocolate 55% cocoa (400 gr)
- 1 teaspoon instant coffee granules
- ½ teaspoon hot water
- ½ teaspoon salt
- 1 ½ cup sour cream (360 gr), room temperature
Instructions
The Chocolate Cake
- Prepare 3 pans of 6 inch (15 cm) diameter. Butter, line and flour them. Place cake strips around the pans and set aside.
- Sift flour, cocoa powder, baking soda and salt into a bowl. Set aside.
- Add butter and both sugars into a bowl. Using a hand mixer, whisk everything until creamy. Then add in eggs 1 at a time, mixing well after each addition.
- Add in sunflower oil, vanilla extract and mix until well combined. Now we will add the sifted flour mixture alternating with milk in 2 additions, mixing just to combine. Don't over mix.
- Divide the batter evenly into prepared pans. Use a kitchen scale to be more precise. In my case each pan with raw batter weighs 16 oz (445 gr). Using the back of a spoon, spread the batter evenly.
- Bake in a preheated oven at 350ºF (175ºC) for 35 minutes (if the cakes are baked individually) or until fully cooked. Bake for a slightly longer time if you bake them all together.
- Cool for 10 minutes, remove from the pans and leave to cool completely on a rack.
- NOTE: if you plan to frost the cakes the next day, wrap the cooled cakes tightly with cling films to avoid them getting dry.
The Sour Cream Chocolate Frosting
- Chop chocolate into small pieces and add into a bowl together with butter and salt. Mix instant coffee with hot water until coffee is dissolved and add it into the bowl also.
- Melt everything together using double boiler method. Use a spatula and mix now and then to avoid chocolate getting burnt. Once everything melted, remove from the heat and leave to cool for 5 minutes.
- Add in sour cream and mix until well combined.
- NOTE: this sour cream frosting will be soft at first (not the consistency to frost cakes) but it will harden as time passes. So leave until it gets to your desired consistency, mix now and then. I left it around 10-15 minutes.
- Put frosting in a piping bag to make it easier.
Assembling
- Optional: I slice off the top of the cakes a bit to discard the crusty part. You don't need to do this if you don't want to.
- Spread some frosting on a cake stand to help make the cake stay put. Place 1 cake on top. Pipe frosting on top. Repeat with the rest of the cakes, finishing with the last cake unfrosted on top.
- Insert a wooden skewer on top in the middle of the cake and press until the bottom. The skewer helps to prevent the cakes to slide while we frost them.
- Starting from the bottom, pipe the frosting all around the cake until you cover all the sides. Remove the skewer and continue frosting the top.
- Take a long spatula (it's what I have) or a scrapper and run it along the sides, making the frosting even. Do the same for the top.
- Using an offset spatula, make random half swirls all over the frosting to create that rustic look.
- NOTE: I place my cake stand on a rotatable wooden pizza board and rotate it as I frost the cakes 😀
How To Serve
- This cake is rich and decadent. A small slice is more than enough. I love to serve it the next day as I feel it taste better.
How To Work With Sour Cream Chocolate Frosting
- This frosting has the same manners as chocolate ganache that hardens in time. Read my post above on tips and how to work with it.
How To Keep
- Keep in an airtight container at room temperature to avoid cake getting dry.
- Since I'm using a high cake stand, no containers can fit it all 😀 So what I do is wait a bit until the frosting fully sets. Then I loosely cover the whole cake with cake stand (yes, I know) with cling films. I cover it loosely so that I don't mess with the decoration but I do make sure the cling films are overlapping so no air gets in.
- Keep it up to 3 days at room temperature.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
James Crist says
Hi, Haven't made this Cake yet but can't wait looks great, and sounds even better. Thank You for letting us copy the recipe and try it.
Bea & Marco says
Hi James! Thank you so much! We're so happy you’re planning to try it! We hope you love the cake once you make it. It’s one of our favorites, especially with that creamy sour cream chocolate frosting. 😊
Ryan says
Ingredients for 1x 2x 3x, does it mean layers you intend to use for cake?
Bea & Marco says
Hi! No, it means double or triple the recipe. The original recipe is already for 3 layers of cake. Hope it helps!
Bhagya says
Hi brown sugar is dark / light brown packed ?
Bea says
Hi! I used intense brown sugar. Any will do actually. Hope it helps!
Angel says
Love this version and it was finished pronto! For the filling I made a raspberry cream with defrosted raspberries and a bit of plum jam.
Bea says
Ohhhh that sounds so delicious! Thanks Angel!
Betty says
Instead of baking the devil’s food cake in three 6” round pans, what size cake pan should I use if I want to bake a single layer cake? Pls advise. Thanks.
Vasavi says
What type of butter should we use? Salted or unsalted?
Bea says
I always use unsalted for all my recipes. If it is salted I will specify it in the recipe.
Ítalo says
Hey! Can I ask if you used the measurements in cups originally and then converted to grams online or if you scaled everything in grams and then converted to cups online? It’s because I just weighed 2 cups of flour and it is 236g, not 260g. Can I know if you used the cups or grams to make the video? Thanks!
Bea says
Hi! Honestly saying cup measurements are not exactly precise because you can ask 5 people to measure 2 cups of flour and everybody will have different values. My 1 cup = 250 ml and my standard 1 cup flour = 130 g. Hope it helps!
Ítalo says
So you used cups when making the recipe and then you converted to grams later?
Retni says
Hi Bea!
Will the amount of batter fit for 2 20cm round tins?
Bea says
Yes, it will Retni. Hope it helps! 🙂
Shan says
Hi.. I have made this cake so many times.... So delicious.... My kids love that. But I used self-raising flour and 1tsp of baking powder. I m not sure it's it right r not. U r using all purpose flour and and baking soda only... Is it will work?. Pls advice. Thought of making without baking powder.
Bea says
Hi Shan! Many have made this and loved it, as you did. Yes, all purpose flour and baking soda work. Hope you give that combo a try! 😊
Jess Lee says
May I know if I can use Greek yogurt in place of sour cream? My country is in lockdown, plus it's quite difficult to get sour cream where I live.
Bea says
Yes, you can use full fat Greek yogurt instead. Hope it helps!
ivy kho says
hi hi. may i know if i can reduce the sugar level for both brown and white? say if i reduce 1 cup to 1/2 cup for both sugars, will it affect the outcome?
p.s. i tried your zuchi choc brownies. is amazing
Bea says
Hi Ivy! I haven't tried it but usually altering ingredients will effect the texture, look and taste. Let me know how it goes if you tried it. I'm happy that you liked the brownies, thanks!