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Devil’s Food Cake with Chocolate Fudge Frosting

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

Ingredients

  • 1/2 cup butter, softened
  • 2-1/4 cups packed brown sugar
  • 3 large 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 sour cream
  • 1 cup water
  • FROSTING:
  • 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

Directions

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper.
  • 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.
  • 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 parchment. Cool completely.
  • 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.
Nutrition Facts
1 slice: 678 calories, 29g fat (18g saturated fat), 107mg cholesterol, 377mg sodium, 104g carbohydrate (77g sugars, 3g fiber), 7g protein.

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Reviews

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Average Rating:
  • Zachary
    Dec 4, 2019

    It was delicious my family loved the chocolate bark

  • lily
    May 8, 2019

    it was very good my family liked it its like my moms chocolate cake but my moms feel apart

  • shawnba
    Dec 7, 2017

    This is very similar to my mom’s chocolate cake recipe, so I had to try it. I loved the extra layer of flavor that the brown sugar added. I must confess, I also added 1/2 cup of cocoa powder with the dry ingerdients as we love a really dark chocolate cake, but other than that, I followed the recipe exactly

  • martylb
    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
    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 ( http://bit.ly/1FmVmhv ) . I’m definitely making this! thanks for sharing!

  • ambercookin
    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
    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
    Jan 30, 2014

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

  • paul3303
    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
    Feb 23, 2013

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