Killer Old-Fashioned Devil’s Food Cake Recipe That’s Rich, Dense, and Moist

Posted on January 1, 2026 ·

By Lyndy

an old fashioned devil's food cake on a plate

If you’re in search of a show-stopping chocolate dessert, this Devils Food Cake Recipe Old Fashioned style is everything you’ve dreamed of—dark, decadent, and undeniably indulgent. It’s a true killer cake recipe, built for chocolate lovers who want something rich, ultra-moist, and satisfying to the last crumb. Made with high-quality cocoa and a touch of coffee for depth, this cake is proof that old-fashioned recipes really do stand the test of time.

Whether you’re baking for a birthday, holiday, or just because you’re craving something sweet and sinful, this classic old-fashioned devil’s food cake recipe will never let you down. And if you love decadent desserts, you’ll also want to check out our Pumpkin Cheesecake Cookies or luscious Blueberry Cream Cheese Bars.

Let’s dive into the rich world of one of the best chocolate cakes ever made.

Why This Devil’s Food Cake Recipe Stands the Test of Time

What makes this recipe timeless is its perfect balance of bold chocolate flavor, dense yet tender crumb, and that unbeatable moist texture. Unlike airy sponge cakes, this devils food cake recipe old fashioned style delivers on richness and structure, making it a favorite for layer cakes and celebration-worthy desserts.

This cake also features:

Deep chocolate flavor from both cocoa powder and coffee
Incredible moisture, thanks to sour cream and buttermilk
A rich texture that holds up to heavy frostings and fillings

If you’re a fan of intense, moist dessert recipes, this is the chocolate cake that belongs in your recipe book.

What Makes a Cake a Devil’s Food Cake?

You might be wondering: what’s the difference between regular chocolate cake and devil’s food cake?

The answer lies in the intensity. Devil’s food cake typically uses more baking soda and cocoa powder, often enhanced with coffee, which gives it a deeper flavor and a slightly darker appearance. The result? A cake that’s fluffier than a brownie but denser than a regular chocolate cake—a true hybrid of indulgence.

Looking for a lighter take on chocolate? Try these Chocolate Chip Pumpkin Pancakes for a fun and seasonal option.

Key Ingredients for an Old-Fashioned Devil’s Food Cake

This recipe stays close to its roots, with a few modern touches that boost flavor and texture. Here’s what you’ll need:

2 cups (240g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder – high-quality, Dutch-processed preferred
2 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ cup (180ml) hot brewed coffee – enhances the chocolate flavor
¾ cup (180ml) buttermilk
¾ cup (180ml) sour cream
2 cups (400g) granulated sugar
1 cup (226g) unsalted butter, at room temperature
4 large eggs
2 tsp pure vanilla extract

For the Chocolate Frosting:

1 cup (226g) unsalted butter
3 ½ cups (420g) powdered sugar
1 cup (85g) unsweetened cocoa powder
½ tsp salt
⅔ cup (160ml) heavy cream
2 tsp vanilla extract

Want a fun addition to this cake? Serve it alongside Fruit Dip or finish with a sweet touch like Mini Pumpkin Bread with Cinnamon Swirl.

Kitchen Tools You’ll Need

Before you start baking this devils cake recipe, make sure you have:

Two 9-inch round cake pans
Electric mixer or stand mixer
Mixing bowls
Measuring cups and spoons
Sifter (for cocoa and flour)
Rubber spatula
Cooling racks
Offset spatula (for frosting)

How to Make Old-Fashioned Devil’s Food Cake – Step-by-Step Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the hot coffee, buttermilk, and sour cream. Set aside.
Using a mixer, cream the butter and sugar until light and fluffy (about 3–4 minutes).
Add the eggs one at a time, mixing well after each, then stir in vanilla.
Alternately add the dry ingredients and the coffee mixture to the butter mixture, starting and ending with dry. Do not overmix.
Divide the batter between the pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

For the Frosting:

In a bowl, beat butter until creamy.
Sift in cocoa powder and powdered sugar.
Add cream, salt, and vanilla, and beat until fluffy.

Looking for more baking inspiration? Check out these Cinnamon Roll Breakfast Bake ideas that double as dessert.

How to Make Dense Cake Without Losing Moisture

The key to a dense cake that isn’t dry lies in the balance of fats and moisture-retaining ingredients:

Use sour cream and buttermilk for richness and moisture.
Don’t overbeat the batter—overmixing can make it dry and crumbly.
Bake just until done—overbaking is a common reason for dry cakes.

You can also try this strategy in other moist desserts like our Pumpkin Cheesecake Truffles or Cheesy Mashed Potato Puffs for a savory spin.

Baking Tips for a Moist and Rich Chocolate Cake Every Time

Here are a few extra tricks to guarantee success:

Use room-temperature ingredients to ensure even mixing.
Don’t skip sifting the cocoa and flour to avoid lumps.
Line your pans with parchment to prevent sticking.
Chill the cake before frosting for cleaner layers.

Need a crowd-pleasing side? Pair your dessert table with Garlic Butter Corn with Melty Cheese for a salty-sweet combo.

Frosting Ideas: What Goes Best with Devil’s Food Cake?

While the rich chocolate buttercream is classic, you can also try:

Cream cheese frosting for a tangy contrast
Whipped ganache for a luxurious finish
Peanut butter frosting for something truly decadent

Pair your cake with warm drinks like Pumpkin Spice Cold Brew or Lavender Lemonade.

Recipe Variations: From Cupcakes to Layer Cakes

This recipe is incredibly versatile:

Make cupcakes by baking for 18–22 minutes
Create a 3-layer cake by dividing into three pans
Turn it into a bundt cake (adjust bake time accordingly)

Also try the same batter for a fun twist like Halloween Brownies or mini cupcake bites for a party platter.

Troubleshooting: Common Mistakes and How to Avoid Them

Cake too dry? You may have overbaked it. Use an oven thermometer to ensure accuracy.
Cake collapsed? You might have underbaked or overmixed.
Lumpy batter? Always sift your dry ingredients before mixing.

For more high-moisture ideas, try our Apple Crisp with Oatmeal—perfectly juicy and sweet.

How to Store and Freeze Your Devil’s Food Cake

Storing:

Store frosted cake at room temp (covered) for up to 2 days.
For longer storage, refrigerate and bring to room temperature before serving.

Freezing:

Freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months.
Thaw in the fridge overnight, then frost as desired.

What to Serve with Devil’s Food Cake (No Alcohol Pairings)

Here are a few great options:

A cold glass of milk or oat milk
A scoop of vanilla or peanut butter ice cream
Fresh berries or a simple Cucumber Mint Agua Fresca

Need something savory before dessert? You’ll love the balance of our Vegetable Casserole with the sweetness of this cake.

FAQ: All About Baking the Best Devil’s Food Cake

Can I use Dutch-process cocoa?
Yes. It results in a richer flavor and darker color.

Can I substitute the coffee?
Yes. Use hot water instead, but the coffee enhances the chocolate flavor.

Why use both buttermilk and sour cream?
They add moisture and acidity, which helps with rise and flavor.

Can I make this cake ahead?
Absolutely. Bake the layers a day or two ahead, wrap tightly, and frost on serving day.

Final Thoughts: A Timeless Classic Dessert for Every Occasion

This Old-Fashioned Devil’s Food Cake Recipe is a masterclass in deep, dark chocolate cake baking. It’s dense, rich, moist, and layered with the kind of flavor that makes everyone reach for a second slice. Whether it’s for a birthday, holiday, or just a well-deserved indulgence, this cake always delivers.

If you’re into decadent, nostalgic bakes, don’t miss our Pumpkin Cinnamon Rolls for your next weekend treat.

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