Devil's food cake

A truly indulgent cake.

  • 1 hr 15 mins cooking
  • Serves 8
  • Print
This classic dessert favourite is exactly what you want from a chocolate cake. It's rich, chocolate-y and utterly indulgent with a rich red hue.


Devil's food cake
  • 185 gram butter, chopped
  • 1 3/4 cup (385g) caster sugar
  • 3 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 2/3 cup (70g) cocoa powder
  • 3 teaspoon instant coffee granules
  • 1/2 teaspoon red food colouring
  • 1 cup (250ml) buttermilk
  • 500 grams mascarpone
  • 1 tablespoon icing sugar
  • 1 tablespoon cocoa powder, extra
Rich chocolate frosting
  • 100 gram dark eating chocolate, chopped
  • 100 gram butter, chopped


Devil's food cake
  • 1
    Preheat oven to 180°C/350°F. Grease two deep 20cm (8in) round cake pans; line bases with baking paper.
  • 2
    Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Transfer mixture to a large bowl; fold in sifted flours, soda and cocoa with combined coffee, colouring and buttermilk, in two batches. Divide mixture into pans; smooth the surface.
  • 3
    Bake cakes for 45 minutes or until a skewer inserted into the centre comes out clean. Turn cakes, top-side up, onto wire racks to cool.
  • 4
    Make rich chocolate frosting. Place chocolate and butter in a small heatproof bowl over a small saucepan of simmering water (make sure the base of the bowl doesn't touch the water); stir until smooth. Remove from heat. Cool at room temperature until spreadable, stirring occasionally while cooling.
  • 5
    Stir mascarpone and sifted icing sugar in a medium bowl until combined.
  • 6
    Place one cake on a plate or cake stand; spread with mascarpone mixture. Top with second cake; spread with rich chocolate frosting. Dust with extra cocoa.


The cakes can be made up to 2 days ahead; store in airtight containers at room temperature. Assemble and decorate on the day of serving.

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