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The Only Chocolate Cake Recipe You’ll Ever Need! (Devil’s Food)


  • Cake
  • 2cups all-purpose flour
  • 1teaspoon salt
  • 1teaspoon baking powder
  • 2teaspoons baking soda
  • 3⁄4cup unsweetened cocoa powder
  • 2cups sugar
  • 1cup vegetable oil
  • 1cup hot coffee
  • 1cup milk
  • 2large eggs
  • 1teaspoon vanilla
  • Frosting
  • 1cup milk
  • 5tablespoons all-purpose flour
  • 1⁄2cup butter, softened
  • 1⁄2cup shortening
  • 1cup sugar
  • 1teaspoon vanilla


  • Preheat oven to 325°F.
  • In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
  • Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
  • While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
  • In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.


  • Del2002

    The cake had an intense chocolate taste, was deliciously moist and not too sweet. I used two round baking tins instead of one and after 30 minutes at 160C the cakes were not yet done. Next time, I’ll bake them for 35-40 minutes at 180C.

  • ChipotleChick

    Wow! This was THE perfect chocolate cake! The cake was moist, and not too sweet. The frosting was fluffy, delicious, and VERY easy to work with! The only problem that I had, was that some of it stuck to the bottom of the pan, but I think that’s probably because I didn’t grease it enough, or tried to take it out before it was cooled enough. Didn’t end up affecting the look or the taste though! Well worth the effort on the frosting!

  • ** Poppy **

    I’m not very good at making cakes, but I wanted to try this one because of the very good reviews it had, so I made it last night… and wow it was great!! not too sweet , really moist and the frosting was just right!! my husband loved it!! thank you for the recipe!!!

  • SCMedic

    Very Good (what little I got of it). The Frosting is great and worth the effort. Hall of fame all the way!!!!!

  • vlynn

    This cake is really good. I cut back on the cocoa some and I think I could cut back some more and it would be fine. We just don’t like it to be too strong. I also used a full cup of butter, (didn’t have shortening) in the icing and it was really good. Will use this again.

  • PanNan

    This was a real hit with the family. Made it for DS birthday. DH went for seconds (rare when it comes to sweets). It has a deep chocolate flavor, is very moist, and has just the right amount of sweetness. The frosting recipe was so different, but very good. We liked the tip about keeping the cake chilled. You’re right – I don’t need to try any more chocolate cake recipes, I’ve found the one.

  • Cathie Bolduc

    I made this for a co-workers 18th birthday and everyone loved it. Very moist and chocolaty. The frosting was also very good with a nice texture and not overly sweet. I did add semi-sweet chocolate morsels to the frosting while I was stirring the flour and milk together over med. heat. Came out tasting very good.

  • Charishma_Ramchandani

    I made this for my dear brother’s 18th birthday today. It is really moist, has an intense chocolate flavour, with the perfect balance of sweet. I baked 1 cake in my AMC Dutch Oven – took me 2 hrs 10 minutes to bake this, after which I let it remain covered in the oven for 30 minutes. The icing did sound unusual, but I went right ahead and made it – yummy! I had no shortening or butter, so I used 1 cup of softened margarine as a substitute. I didnt have regular milk at home, so I used Rainbow Evaporated Milk as a substitute. When my bro got back from a game of pool with friends, and I surprised him with this cake, he was sooo happy! He made me feed him! 🙂 Thanks so much for sharing!

  • Beverly Claire

    I made this cake for a bridal shower, using two round pans (took about 40 minutes to bake). I put the frosting only on top of the layers (not on the sides) so it looked like a torte. Then I put fresh raspberries on top of the refrigerated cake. It looked beautiful, but better yet, I had people raving about it! It truly is moist and delicious, probably the best chocolate cake I’ve had in a long time.

  • June Bailey

    This is really one of the best chocolate cake recipes that I have found. I have made it 3 times in the last month, my whole family loves it. I made a coffee frosting the first time and that was great the second time I made white boiled frosting and that was even better. I definitely will keep making this cake! It is better cold from the refrigerator, very moist and has a great flavor.