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The Ultimate Devil's Food Cake

Recipe photo courtesy of Yuki Sugiura

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

Source: Martha Stewart Living, October 2015




If you like your frosting sweeter and fluffier, you'll be tempted by the cloud-like Seven-Minute Frosting, which is often paired with devil's food cakes.

Or, for a purely chocolate finish, try whipped chocolate ganache: Chop 24 ounces bittersweet chocolate into 1/4-inch pieces; transfer to a heatproof bowl. Heat cream in a saucepan just until simmering. Pour over chocolate; let sit for 2 minutes, then stir to combine. Let cool completely, stirring occasionally. Whisk chocolate mixture until lightened; do not overmix. Use immediately. (Makes about 6 cups.)

Cook's Notes

Dutch-process cocoa powder produces darker, smoother-tasting chocolate than the natural variety.

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How would you rate this recipe?
  • jeanplew
    20 NOV, 2018
    Like others said the cake was a little more bittersweet, which was fine. I followed instructions to the letter and am an experienced baker. As another reviewer said, the cake did not rise appropriately and it was too dense (darker at the bottom of each layer than the top) and dry. I would not make this recipe again. I iced this with Martha’s Rich Chocolate Frosting and loved that. It did require about 20 minutes of refrigeration prior to frosting.
  • sandileejones
    19 SEP, 2017
    Love the not-so-sweet-but-oh-so-chocolate flavour and texture of the cake. The crumb coat of the Chocolate Swill Meringue icing is setting up in the fridge. My 11 yo is gonna have an awesome birthday cake!
  • MS10250599
    17 JUN, 2017
    I wish the measurements were given in weight - especially for the flour and butter. Much more accurate measurement. Also a stick of Land o' Lakes Butter and a stick of Kerrygold Butter are quite different.
  • nguyenhongha99
    15 JUN, 2016
    Follow the recipe exactly , the cake was too dry , it was heavy , not rise enough , it had a brown color like brownies , it wasn't dark black like the picture showing . I'm very , very disappointed . In my mind when I made the cake , recipe from Martha Stewart has to be good . I guess I was wrong . I wouldn't recommend this recipe to anyone . I forgot to mention the "Chocolate Swiss Meringue Buttercream Frosting " was good , that's the only good for this cake so it's deserve only 1 star .

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