Vanilla Devil's Food Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's my favorite cake to bake when I want something decadent but don't have all day in the kitchen. This vanilla devil's food cake comes together in just 45 minutes total, making it perfect for weeknight desserts or unexpected guests. The dark chocolate gives you antioxidants while delivering that rich, fudgy flavor everyone craves, and the vanilla adds such a lovely brightness that cuts through the intensity. What I love most is how straightforward it is to make with ingredients you probably already have at home. Trust me, once you try this one, it'll become your go to whenever you need to impress someone quickly.
Ella x
Ingredients
- 400 gdark chocolate(chopped)
- 250 gall-purpose flour
- 250 ggranulated sugar
- 100 gcaster sugar
- 2 nulleggs
- 150 gunsalted butter(melted)
- 10 mlpure vanilla extract
- 50 gbaking powder
- 10 gsalt
- 100 gbittersweet chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease two 20cm round cake pans. Line the bottoms with parchment paper.
Tip: Make sure to grease the pans well to ensure the cake releases easily.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Sifting the dry ingredients helps to incorporate air and ensure a tender crumb.
- 3
In a large bowl, using an electric mixer, beat the butter and sugars until light and fluffy, about 3 minutes.
Tip: Be patient and let the mixture come together fully.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Make sure to scrape down the sides of the bowl to ensure all ingredients are well combined.
- 5
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Let the chocolate cool slightly before adding it to the mixture.
- 6
Add the flour mixture to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix, as this can result in a dense cake.
- 7
Stir in the vanilla extract and melted chocolate.
Tip: Let the mixture come together fully, then stop mixing to avoid overdeveloping the gluten.
- 8
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure the batter is evenly distributed for a level finish.
- 9
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Keep an eye on the cakes during the last 5 minutes of baking to ensure they don't overcook.
- 10
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Let the cakes cool completely before frosting and serving.
- 11
Once the cakes are cool, place one layer on a serving plate and spread with a layer of frosting. Top with the second cake and frost the entire cake.
Tip: You can use your favorite frosting recipe or store-bought frosting to finish the cake.
Recipe Variations
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