Devil's Food Cake with Chocolate Fudge Frosting Recipe
Devil's Food Cake with Chocolate Fudge Frosting Recipe photo by Taste of Home

Devil's Food Cake with Chocolate Fudge Frosting Recipe

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4.5 21 15
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This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. —Donna Carman, Tulsa, Oklahoma
TOTAL TIME: Prep: 50 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 1/2 cup butter, softened
  • 2-1/4 cups packed brown sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 3 ounces unsweetened chocolate, melted and cooled slightly
  • 2-1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (8 ounces) sour cream
  • 1 cup water
  • 1/2 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract

Nutritional Facts

1 slice: 678 calories, 29g fat (18g saturated fat), 107mg cholesterol, 377mg sodium, 104g carbohydrate (77g sugars, 3g fiber), 7g protein


  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition.
  3. Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake. Yield: 12 servings.
Originally published as Devil's Food Cake with Chocolate Fudge Frosting in Country Woman Christmas Annual 2010, p54

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Reviewed Mar. 17, 2015

"The cake came out a little too dense for me. The flavor, however, is wonderful, both the cake and the frosting."

Reviewed Jan. 5, 2015

"Oooh i made something very similar a few months ago, and it was delicious! Loved seeing how you had a different take on it ( ) . I’m definitely making this! thanks for sharing!"

Reviewed Dec. 25, 2014

"Really delicious cake. Moist, especially for a chocolate cake. I didn't have the unsweetened chocolate squares so I substituted the Hershey's unsweetened cocoa powder recipe for the frosting. The perfect chocolate birthday cake!"

Reviewed May. 22, 2014

"Wonderful recipe, but since I was out of sour cream I substituted Fage Total Greek yogurt...I also had only 3 squares of baking chocolate in cupboard, so I used them for the cake. For the frosting, I substituted 4 Tbsp. of Penzeys Dutch-process cocoa. This was a fabulous cake! Rich and dense cake with frosting that was not-too-sweet. I toasted some slivered almonds and garnished the sides of cake before serving."

Reviewed Jan. 30, 2014

"My Step-Mom's favorite cake ever. Rave reviews from all. Substituting coffee for the water is a great idea."

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