The flavors of dark, rich cocoa powder and espresso pair perfectly in this Devil’s Food Cake recipe. With three irresistible layers, this cake is a chocolate-lovers dream!


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
  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!