Devil's Food Coffee Cake with Rich Buttercream | Easy Recipe
This Devil’s Food Cake with Coffee Buttercream is gonna take your taste buds on a ride. It’s like that one time I tried to quit caffeine and sugar, but both of ‘em hit me with a one-two punch like they’re tag-team wrestlers in a dessert showdown.
This cake, man, it’s got layers. And I ain’t just talkin’ ‘bout the cake itself—this thing’s a metaphor for life. You got the deep chocolate vibes, rich and smooth like the last word in an argument you just know you’re gonna win. Then, boom, coffee buttercream swoops in like that one friend who always has an extra espresso shot in their back pocket, ready to keep you wired and wild.
Whether you’re tryna impress some folks at a party or just sittin’ at home thinkin’, “You know what? I deserve this,” this cake is easy enough that you won’t need a PhD to whip it up. Plus, that coffee buttercream? It’s got a real “gourmet” feel to it, like you’re livin’ fancy without ever leavin’ your kitchen.
Ingredients:
For the Devil's Food Cake:
2 cups all-purpose flour
¾ cup cocoa powder (unsweetened)
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ cups granulated sugar
¾ cup brown sugar
1 cup buttermilk
½ cup brewed coffee (strong)
1 cup unsalted butter (room temperature)
4 large eggs
2 tsp vanilla extract
For the Coffee Buttercream Frosting:
1 cup unsalted butter (room temperature)
4 cups powdered sugar
3 tbsp brewed coffee (cooled)
1 tsp vanilla extract
A pinch of salt
Instructions:
Preheat & Prepare
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.Mix the Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.Cream the Butter and Sugars
In another bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. This will take about 3-4 minutes.Add the Eggs & Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.Combine Wet & Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and brewed coffee. Begin and end with the dry ingredients. Be careful not to overmix.Bake the Cake
Divide the batter evenly between the two cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.Make the Coffee Buttercream
While the cakes are cooling, prepare the coffee buttercream. In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time. Then, mix in the brewed coffee, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.Assemble the Cake
Once the cakes are completely cooled, spread a generous layer of coffee buttercream on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Pro Tip
If you’re feelin’ a little wild, here’s a trick for ya. Take that brewed coffee—ya know, the real deal—and just brush it over them cake layers like you’re givin’ ‘em a caffeine bath. That’ll give your cake a lil' extra jolt, like it just woke up from a nap and is ready to run a marathon.
Conclusion
This Devil’s Food Cake with Coffee Buttercream? It’s not just dessert, it’s an experience. You got that rich, moist cake that’ll have you thinkin’ you’re some kinda chocolate tycoon, and then that coffee buttercream hits, and suddenly your taste buds are out there doin’ the cha-cha. This ain’t just for birthdays or fancy gatherings, man—this is for those moments when you look in the mirror and say, “You know what? I deserve to feel like royalty today.” And this cake’s gonna make it happen.
"Devil's Food Cake with Coffee Buttercream" by kimberlykv is licensed under CC BY 2.0.
