Devil’s Food Cake with Chocolate Espresso Frosting

Indulge in the decadent combination of dark, rich cocoa powder and bold espresso with our Devil’s Food Cake with Chocolate Espresso Buttercream recipe. Each element of this dessert is crafted to create a symphony of flavors that chocolate lovers will adore. The cake itself is composed of three irresistible layers, each one moist and rich, thanks to the deep, intense cocoa powder and the subtle bitterness of espresso, which enhances and deepens the chocolate flavor.

The real showstopper, however, is the luscious chocolate espresso buttercream that envelops each layer. This creamy, silky frosting melds the robust taste of espresso with the sweetness of chocolate, creating a frosting that’s as indulgent as it is balanced. Together, the cake and buttercream form a harmonious blend that tantalizes the taste buds with every bite. Perfect for birthdays, celebrations, or any occasion that calls for an extra-special treat, this Devil’s Food Cake is a dream come true for chocolate enthusiasts everywhere. Enjoy a slice of heaven with this unforgettable dessert!

  • Easy
  • 90 mins
  • 12 servings
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Ingredients

Devil’s Food Espresso Cake

  • 1 cup unsalted butter, softened
  • 1 2/3 cups sugar
  • 3 large eggs, room temperature
  • 2 teaspoons Rodelle Vanilla Extract
  • 2 ½ cups cake flour
  • 1/3 cup Rodelle Cocoa Powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • ¾ cup buttermilk
  • 1 cup boiling water, divided
  • 1 tablespoon espresso powder

Chocolate Espresso Buttercream Frosting 

(Makes about six cups)

  • 1 ½ cups unsalted butter, softened
  • 8 cups confectioner’s sugar (about one 2-pound bag)
  • 1 ¼ cups Rodelle Cocoa Powder
  • 1 teaspoon Rodelle Vanilla Extract
  • 1 tablespoon espresso powder
  • 1 teaspoon salt
  • ½ cup (or more to improve consistency) buttermilk
Uses
Directions
  1. Preheat oven to 350. Spray 3 8-inch round cake pans. For best results, line with parchment cut to size, then spray again over the parchment.
  2. In the bowl of a stand mixer, beat the butter and sugar on medium speed until fluffy, about 3 to 4 minutes, stopping to scrape down sides and bottom of bowl. Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
  3. In a medium bowl, sift the flour, cocoa, baking soda, and salt. Gradually add the flour mixture to butter/egg mixture alternately with buttermilk, beginning and ending with flour mix. Beat just until combined after each addition.
  4. Add the espresso powder to the 1 cup of boiling water.
    Carefully add ¾ cup the espresso water; beat until combined. Do not over-beat!
  5. Divide batter among prepared pans. Hint: level off the batter in the pans, then create a slight depression in the center (about 3-inches across), which allows the cake to rise almost flat while baking. Do not over adjust the batter. You can always slice the tops to level the cakes when cooked and cooled.
  6. Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in the pans about 10 minutes before removing to cooling racks.
  7. Once cooled slice off domes of the cakes to make flat, (if necessary), brush the tops of each layer with the remaining ¼ cup espresso water.
  8. Prepare the Chocolate -Espresso Frosting:
  9. In the bowl of a stand mixer fitted with whisk attachment, beat butter at medium speed until creamy, about 3 to 4 minutes.
    In a small bowl, sift together the confectioner’s sugar, cocoa, and salt.
  10. Gradually add the sugar mixture to the gutter, beating until combined.
  11. Gently beat in the buttermilk on low speed until it reaches a spreadable consistency.
  12. Spread frosting between each layer, and on sides and top of the cake.
  13. Decorate to fit the occasion!

 

Photos taken by Jenna Baker and  @edgarmoralesphotography with @gaze.marketing.