This recipe for Devil’s Food Cake with Buttercream Frosting is so moist and delicious, it’s sure to become one of your favorite chocolate desserts! Enhanced with dark coffee and buttermilk, the cake could be eaten on it’s own, but the vanilla frosting is oh, so delicious and compliments it wonderfully.
Preheat oven to 350F degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Grease and flour a 9"x 13" baking pan with coat the inside with baking spray.
Prepare the Cake Batter
Using a large mixing bowl, combine the strong brewed coffee, buttermilk, vegetable oil, large eggs, and vanilla extract. Whisk together to combine.
In a medium bowl, whisk together the granulated sugar, all-purpose flour, baking cocoa, baking soda, baking powder, and salt.
Gradually add the flour mixture to the egg mixture, beating on medium speed for 2 minutes.
The batter will be rather thin at this point. Pour batter into prepared oblong baking pan.
Bake in preheated oven for 35-40 minutes, until center springs back when touched.
You may also test cake for doneness by inserting a clean toothpick into the center of the cake. If it comes out clean, the cake is done. If it has wet cake batter on it, the cake needs to bake a few more minutes.
Remove the cake from the oven and allow to cool completely before frosting.
Make the Buttercream Frosting
Using a large mixing bowl, combine the softened butter and powdered sugar. Beat on medium speed until incorporated. Add the whole milk and vanilla extract. Continue mixing for an additional 2 - 3 minutes until light and fluffy.
Spread the frosting over the cooled cake all the way to the edges.
This recipe will serve 20-24 people.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.