Jun 1, 2012
Add to Bookmark

Devil's Food Cake

By: Mia Yan

Devil's Food Cake

Who can resist a fudgy, moist, chocolate-y cake like this? (RELATED:  Easy Devil's Food Cake recipe)

Makes 1 8-inch cake 
Prep Time
30 minutes 
Baking Time
15 minutes


2 1/2 cups all-purpose fl our
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
         (No buttermilk? See tip below)
2/3 cup unsweetened cocoa powder
1/2 cup hot water
2 teaspoons vanilla extract
1/4 teaspoon lemon juice

For the caramel filling
1 1/8 cups butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon juice
2 cups sugar
1 cup milk

For the chocolate frosting
250 grams semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy cream
2 tablespoons unsalted butter


Preheat oven to 325ºF. Grease and flour two 8-inch round cake pans.

2  Make the cake: In a bowl, mix flour, baking soda, and salt. Set aside.

With an electric mixer, cream together butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth.

Place cocoa powder in a small bowl. Pour hot water over chocolate, and stir until melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly among the prepared cake pans.

Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pans, then turn out onto wire racks to cool completely.

Make the caramel filling: Mix all ingredients together in a saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225ºF on a candy thermometer. Remove saucepan from heat, and set in a large bowl filled with ice water. Beat with a hand mixer until spreadable. It will start to thicken as it begins to cool. Transfer filling to a clean bowl.

Make the frosting: Place chopped chocolate in a medium stainless steel bowl. Set aside. Heat cream and butter in a saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and stand for 5 minutes. Stir with a whisk until smooth.

Assemble the cake: Spread caramel filling over one cake layer. Stack the other cake over it. Ice cake with chocolate frosting and pipe with more caramel, if desired.  (Click to see How to Cut Even Cake Layers)

Substitution tip: No buttermilk? For 1 cup of buttermilk required, use 15 tablespoons milk plus 1 tablespoon acid (vinegar or lemon juice). 


Photography by At Maculangan | Styling by Angelo Comsti and Elaine P. Lim  | Props from Rustan’s Department Store and Saizen


You may also like these Recipes




Email Address
NOTE: is a CLEAN ZONE. Editors reserve the right to delete obscene comments.
Filter comments by:
  • merlie balaquit 2 months ago Report Abuse
    love your recipes. so easy to understand and follow.
Filter comments by:
1 to 1 of 1


Which dessert do you always go for?


Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!