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Devil's Food Cake

This cake is an intensely rich chocolate cake. It is sure to spark joy in every chocolate lover!


  • 1 1/2 cups unsweetened cocoa powder
  • 4 cups boiling water
  • 5 cups all-purpose flour
  • 4 tablespoons baking soda
  • 2 teaspoons salt
  • 3 cups sugar
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups sour cream
  • 8 large eggs
  • 2 tablespoons vanilla

Frosting: 2 sticks(1 cup) unsalted butter, room temperature, 1 cup shortening, 1 1-pound bag confectioners sugar, 1 24 oz. bag semi-sweet chocolate chips(melted in a double boiler and cooled), 1 tablespoon vanilla and 1/4 - 1/2 cup whole milk( add one tablespoon at a time until the frosting is spreadable-consistency!


  1. Preheat oven to 350FÂș. Grease four 9" X 3" cake rounds. Add a circle of parchment paper to each pan; set aside.

  2. In a medium bowl, combine the cocoa powder and boiling water; stir together; set aside.

  3. In a medium bowl, whisk together the dry ingredients - flour, baking soda and salt; set aside.

  4. In the bowl of an electric mixer, beat the sugar, oil, sour cream, eggs, and 1 tablespoon vanilla. Add the cooled cocoa mixture. Mix together.

  5. Reduce to low speed, add the dry ingredients. Beat just until smooth.

  6. Divide the mixture between pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool the layers in the pans on wire racks for 15 to 20 minutes. Invert them onto a wire rack; cool completely.

To make the frosting: In the bowl of an electric mixer, cream the butter, crisco and powdered sugar. Add the cooled chocolate and vanilla. Blend together until smooth and creamy. Add just enough milk to make a spreading-consistency being careful not to add to much milk.