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Devil's Food Cake with Chocolate Fudge Frosting Recipe

Devil's Food Cake with Chocolate Fudge Frosting Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Devil's Food Cake with Chocolate Fudge Frosting

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martylb 222969
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."

ihjaz 216964
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!"

ambercookin 215912
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!"

Caljake 137323
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."

AnnetteLuft 63541
Reviewed Jan. 30, 2014

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

paul3303 109644
Reviewed Jul. 10, 2013

"This is the best devil's food cake I can remember making and eating. The only change I made was using coffee instead of water. Definitely a go to recipe."

NevadaRose 140712
Reviewed Feb. 23, 2013

"Nice flavor - came together fine. No problem with the frosting."

abernathy95 158155
Reviewed Nov. 18, 2012

"We made this cake exactly how recipt calls out, it was one of the best cakes and frosting I have ever made. The whole family loved it. Cake was not dry, and frosting was perfect!"

Sophie97 155966
Reviewed Oct. 13, 2012

"frosting came out too watery. Can't comment on cake because I didn't make it."

Sophie97 154951
Reviewed Oct. 13, 2012

"frosting came out too watery."

Sophie97 158380
Reviewed Oct. 13, 2012

"Came out all watery and tastes bad."

Anita Brezler 140711
Reviewed Sep. 19, 2012

"Best chocolate cake recipe I have ever made!"

marshallpatty 207866
Reviewed Aug. 20, 2012

"I made this recipe into cupcakes, 1st of all let me tell you that it made 33 cupcakes. Also, I took them into work and everyone absolutely loved them. The cake is extremely moist and flavorful. Thanks for this recipe."

Hometulip 69665
Reviewed Aug. 19, 2012

"Cake was very dry. Frosting was excellent."

HaliMaadam 158114
Reviewed Aug. 13, 2012

"Hi did u use light brown sugar or dark brown sugar in this recipe thanks in advance"

HaliMaadam 137321
Reviewed Aug. 13, 2012

"Hi did u use light brown sugar or dark brown sugar in this recipe thanks in advance really eager to give it a try"

thomsmom 138766
Reviewed Aug. 12, 2012

"Stars did nidentical to a recipe I already make but with a little more butter, and no sour cream, but for 1mhoward try yogurt, there is milk in the icing so I do not believe it is a dietary issue, maybe just personal preference, tho with this little sour cream in the recipe would be almost impossible to taste, and the yogurt may have a similar effect at worst try a like amount of cream, real or vegan. Report back to let us know. I'm only offering suggestions. Oh, one last thing possibly buttermilk would work well and cut calories a bit"

1mhoward 154938
Reviewed Aug. 12, 2012

"I can't eat sour creme, how would it be without it?"

grammiebof3girls 84285
Reviewed Aug. 12, 2012

"This cake is so much better than a box cake. The ease of the ingrediants and directions. With Peanut Butter Frosting Its my husband favorite cake."

grammiebof3girls 155964
Reviewed Aug. 12, 2012

"This cake is so much better than a box cake. The ease of the ingrediants and directions. With Peanut Butter Frosting Its my husband favorite cake."

1Heart4Jesus 109637
Reviewed Jul. 3, 2012

"My boyfriend asked me to make a chocolate cake for him yesterday. I am not particularly fond of chocolate, but this cake could change my mind! I love the texture of this cake! It's not too sweet either. The frosting is very sweet and balances the finished product. I will say that I had difficulty getting the frosting to become "light and fluffy", but it could be that my tiny kitchen was VERY hot when I made the frosting. I had to set my mixer on high and beat it for a couple of minutes, but once I did that and put it in the fridge, it was perfect! This is a keeper!"

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