Nana’s Favorite Devil’s Food Cake: The Ultimate Easy Chocolate Recipe with Silky Frosting
In the bustling world of home baking, certain recipes manage to carve out a special place, becoming true legends among enthusiasts. Nana’s Favorite Devil’s Food Cake is undeniably one of these culinary treasures, having achieved widespread acclaim and viral fame on platforms like Reddit. It actually took me a while to try this much-talked-about recipe myself, primarily because I harbored a touch of baking skepticism. I initially thought it might just be another variation of common, albeit good, chocolate cake formulas, perhaps similar to Hershey’s Perfectly Chocolate Cake. However, after the phenomenal success of another viral sensation, the Divorce Cake, which proved that straightforward recipes can indeed deliver extraordinary results, I finally decided to put my cynicism aside and give Nana’s a go. After all, a home baker can never truly have too many easy, reliable, and utterly delicious cake recipes in their repertoire, can they?
My culinary experiment proved to be a resounding success. This cake not only lives up to its Reddit-fueled hype but, in my opinion, often surpasses many more complicated and labor-intensive cakes in terms of both flavor and texture. It delivers a deeply satisfying, rich chocolate experience with a moist crumb that is simply divine. Its inherent deliciousness makes it a fantastic stand-alone treat, perfect for any occasion. More importantly, its balanced flavor and perfect consistency make it an ideal “blank canvas” for an truly exceptional topping. For this particular journey, we’re pairing Nana’s masterpiece with a luxurious, homemade Silky Chocolate Frosting – a smooth, elegant companion that complements the cake’s richness beautifully, adding an exquisite layer of decadent indulgence.
Crafting the Perfect Silky Chocolate Frosting
While the beauty of Nana’s Devil’s Food Cake lies in its remarkable ease, I believe a cake this good deserves a frosting that elevates it to another level. This isn’t just any chocolate frosting; this Silky Chocolate Frosting is a sophisticated, less-sweet alternative to traditional buttercreams, known for its incredibly smooth texture and balanced flavor. It’s a variation of what’s often called “cooked flour frosting” or “ermine frosting,” distinguished by its unique method of preparation that yields a consistency reminiscent of whipped cream but with the richness and stability of butter. Unlike powdered sugar-based frostings that can sometimes feel gritty or overly sweet, this recipe achieves its sublime creaminess through a simple cooked base.
The journey to this silky perfection begins on the stovetop, where you’ll combine granulated sugar, all-purpose flour, rich cocoa powder, and whole milk to form a pudding-like mixture. This initial stage requires consistent whisking over medium heat until the mixture thickens beautifully into a glossy, smooth paste. The critical step here isn’t just thickening, but allowing the mixture to gently simmer on low heat for a couple of minutes after it has thickened. This crucial simmering ensures that any raw flour taste is completely cooked out, leaving behind a clean, pure flavor that is the hallmark of this frosting. Once cooked, the mixture must be transferred to a stand mixer bowl (or a large heatproof bowl for a hand mixer) and covered directly with plastic wrap or wax paper to prevent a skin from forming as it cools. Patience is truly a virtue here; this base needs to cool completely to room temperature. Rushing this step by adding warm butter or chocolate will undoubtedly compromise the delicate texture of your final frosting, leading to a runny or separated mess.
Once your pudding base has cooled to the perfect temperature, the transformation begins. Softened, room-temperature butter is gradually whipped into the cooked base using a whisk attachment. This process aerates the mixture, creating that signature light, airy, and truly silky consistency. It’s imperative that both the cooked cocoa mixture and the butter are at the right temperature; the cocoa base should not be warm enough to melt the butter, and the butter should be softened but not greasy or melted itself. Cold butter can lead to lumps and an inability to emulsify properly, while overly warm conditions result in a thin, unstable frosting. Finally, high-quality bittersweet or dark chocolate (I highly recommend Lindt 70% bars for their deep, robust flavor) is melted and cooled to room temperature, then slowly drizzled into the whipping frosting. This gradual addition ensures smooth incorporation and prevents the chocolate from seizing. With careful attention to these temperature guidelines and a little patience, you will be rewarded with an effortlessly spreadable, incredibly smooth, and luxuriously rich chocolate frosting that will perfectly crown your Nana’s Devil’s Food Cake, making every bite an unforgettable experience.
The Secret to Intense Chocolate Flavor: Blooming Cocoa Powder in Hot Liquid
Despite its otherwise simple, “dump everything into the bowl, stir, and bake” methodology, Nana’s Devil’s Food Cake incorporates a brilliant, yet often overlooked, technique that significantly amplifies its chocolate flavor: blooming the cocoa powder. This seemingly minor modification is actually a game-changer for chocolate baked goods. While the original recipe is incredibly straightforward, I made a conscious choice to initially combine the unsweetened natural cocoa powder with hot brewed coffee, stirring until smooth, and then allowing this mixture to cool before adding it to the rest of the wet ingredients. This step is more than just dissolving; it’s about unlocking the full potential of the cocoa.
The science behind “blooming” cocoa is fascinating and widely endorsed by culinary authorities. As highlighted in esteemed publications like the July 1994 issue of Cook’s Illustrated, dissolving cocoa powder in a hot liquid – especially hot water or coffee – helps to release and intensify its aromatic compounds. Cocoa powder, rich in flavor particles, becomes more fragrant and develops a deeper, more robust chocolate profile when exposed to heat. This process helps to solubilize the cocoa solids, allowing the full spectrum of its flavor and color to emerge. Without blooming, some of these flavor compounds might remain dormant, resulting in a less intense chocolate taste in the finished product. This technique is particularly effective in recipes where water or hot coffee is a significant liquid component, as these liquids allow the cocoa to hydrate and release its flavors without interference from proteins, unlike milk which can sometimes bind with certain flavor compounds.
Nana’s cake recipe presents a unique opportunity, as it ingeniously uses both coffee and milk. The hot coffee is specifically used for the blooming process, ensuring that the cocoa’s flavor is maximized, contributing an unparalleled depth to the chocolate notes. The subsequent addition of milk then works to tenderize the cake and maintain its incredible moistness. The result is a Devil’s Food Cake that isn’t just chocolatey, but profoundly, intoxicatingly chocolate-rich, with layers of flavor that truly set it apart. This small, thoughtful adjustment transforms an already great recipe into an extraordinary chocolate experience, demonstrating that sometimes, the simplest tweaks can lead to the most impactful culinary revelations.
Versatility: Baking Nana’s Favorite Devil’s Food in Six-Inch Pans and Beyond
A hallmark of any truly outstanding recipe is its versatility, and Nana’s Favorite Devil’s Food Cake certainly excels in this regard. While the recipe is traditionally designed for a generous two-layer 9-inch cake or a practical 13×9 inch sheet cake, it is remarkably easy to scale down. This adaptability makes it perfect for smaller households, intimate gatherings, or simply when you desire a more modest serving size without sacrificing any of the deliciousness. If you wish to bake this delightful confection as a charming six-inch layer cake, the adjustment is straightforward: simply halve all the ingredients listed in the recipe. This reduced quantity will perfectly fill two six-inch round cake pans.
When baking a smaller cake, it’s always important to adjust baking times accordingly. For the halved recipe in six-inch pans, an approximate baking time of 32 minutes should be sufficient. However, remember that oven temperatures can vary, and individual ovens bake differently, so it’s crucial to rely on visual cues and the classic toothpick test. Insert a wooden skewer or toothpick into the center of the cake; it should come out with moist crumbs clinging to it, not wet batter. This indicates a perfectly baked, moist cake. Overbaking can lead to dryness, even in a recipe as inherently moist as Nana’s.
Furthermore, if you opt for the smaller, six-inch cake and choose to adorn it with our Silky Chocolate Frosting, you’ll find that approximately two-thirds of the frosting recipe will be the ideal amount to generously cover your miniature creation. This thoughtful scaling ensures you have plenty of that luxurious, smooth frosting for both layers and the sides, without having a significant excess. The inherent flexibility of Nana’s Devil’s Food Cake means it can seamlessly fit into any occasion, from a grand celebration requiring a large, impressive centerpiece to a cozy evening needing just a few slices of chocolatey comfort. Regardless of the size, this recipe consistently delivers rich, decadent chocolate perfection every single time.
Recipe
Nana’s Favorite Devil’s Food Cake from Reddit
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Ingredients
For Nana’s Favorite Devil’s Food Cake
- 2 cups all-purpose flour (270 grams)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar (385 grams)
- ¾ cup unsweetened natural cocoa powder
- 1 cup hot brewed coffee
- 1 cup vegetable oil (such as canola or light olive oil)
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Silky Chocolate Frosting
- ¾ cup granulated sugar (150 grams)
- ¼ cup all-purpose flour (35 grams)
- 3 tablespoons unsweetened natural cocoa powder
- 1 cup whole milk
- 2 sticks unsalted butter, at room temperature (225 grams, softened)
- ¼ teaspoon salt (or to taste, if using salted butter, omit)
- 6 oz bittersweet or dark chocolate, melted and cooled (170 grams; 70% Lindt bars recommended)
- 1 teaspoon vanilla extract (for frosting)
Instructions
For Nana’s Favorite Devil’s Food Cake
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Preheat your oven to 350°F (175°C). Prepare your chosen baking pans by generously greasing and flouring them. For the full recipe, use two 9-inch round cake pans or one 13×9 inch rectangular pan. If you are halving the recipe for a smaller cake, opt for two 6-inch round pans instead.
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In a large mixing bowl, thoroughly whisk together all the dry ingredients: all-purpose flour, salt, baking soda, baking powder, and granulated sugar. Ensure they are completely combined with no visible lumps.
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In a separate, smaller bowl, whisk together the unsweetened natural cocoa powder and the hot brewed coffee until the cocoa is fully dissolved and the mixture is smooth. This “blooming” step is essential for enhancing the chocolate’s deep flavor. Allow this mixture to cool completely to at least room temperature before proceeding.
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Once the cocoa-coffee mixture has cooled, add it to the bowl containing the dry ingredients. Then, stir in the vegetable oil (canola or light olive oil are good choices), whole milk, large eggs, and vanilla extract. Mix gently until all ingredients are just combined and the batter is smooth. Be careful not to overmix, as this can lead to a tough cake.
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Divide the cake batter evenly among your prepared pans. Gently tap the pans on the counter a few times to release any large air bubbles that might be trapped.
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Bake at 350°F (175°C) for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs attached (not wet batter). For a slightly denser crumb and more even bake, I personally prefer a lower temperature for a slightly longer duration. Alternatively, you can bake at 375°F (190°C) for approximately 27 minutes, or until done.
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Once baked, allow the cakes to cool in their pans on a wire rack for about 10-15 minutes before carefully inverting them directly onto the rack to cool completely. It is crucial that the cakes are entirely cool before you begin frosting them to prevent the frosting from melting.
For the Silky Chocolate Frosting
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In a large, heavy-bottomed saucepan, whisk together the granulated sugar, all-purpose flour, and unsweetened natural cocoa powder. Gradually whisk in the whole milk until the mixture is completely smooth and free of lumps.
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Place the saucepan over medium heat. Continuously whisk the mixture until it begins to thicken to a luscious, pudding-like consistency. Once thickened, reduce the heat to low and continue stirring and whisking for an additional two minutes. This crucial step cooks out any raw flour flavor. Scrape the thickened mixture into the bowl of a stand mixer (or a large heatproof bowl if using a hand mixer). Immediately press a piece of plastic wrap or wax paper directly onto the surface of the mixture to prevent a skin from forming. Let it cool completely for at least 40 minutes, or longer, until it reaches room temperature. This cooling phase is paramount for achieving the ultimate silky texture.
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While the cocoa mixture cools, prepare your butter and chocolate. Cut the softened, room-temperature unsalted butter into about 10 to 12 chunks. Melt the 6 oz of bittersweet or dark chocolate using your preferred method (microwave in 30-second intervals, stirring, works well). Ensure the melted chocolate has ample time to cool to room temperature – ideally, melt it about 20 minutes before you plan to start mixing the frosting. Never add warm chocolate to the frosting mixture.
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Once the cooked cocoa mixture is at room temperature, attach the whisk attachment to your stand mixer and begin mixing on medium speed. Add one chunk of butter at a time, allowing each piece to fully incorporate before adding the next. Stop frequently to scrape down the sides of the bowl to ensure even mixing. It is vital that the cocoa mixture is not too warm (which would melt the butter) and the butter is not too cold (which would cause lumps or prevent emulsification). If you used unsalted butter, this is the stage to add your ¼ teaspoon of salt. Continue beating until the mixture is smooth, light, and fluffy.
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After all the butter is incorporated and you have a smooth and light cocoa base, gradually drizzle in the cooled melted chocolate while the mixer is running on medium speed. Continue whipping until the frosting is perfectly smooth, silky, and well combined. Finally, beat in the vanilla extract. The frosting should now have a luxurious, spreadable consistency, ready to elegantly coat your Nana’s Favorite Devil’s Food Cake.
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Generously frost your completely cooled cake. You can store the frosted cake either in the refrigerator or at room temperature, depending on your preference and the ambient temperature. However, for optimal freshness and texture, especially if making ahead, I generally recommend storing this decadent cake in the refrigerator. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture experience.
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In conclusion, Nana’s Favorite Devil’s Food Cake is far more than just another chocolate cake recipe; it’s a testament to the enduring power of simple, well-crafted baking. It consistently produces profound satisfaction with minimal fuss. Its effortless preparation, coupled with the rich, deep chocolate flavor enhanced by the blooming cocoa technique, makes it an instant classic for any home baker. When crowned with the truly exceptional Silky Chocolate Frosting, this dessert transforms into an elegant masterpiece that belies its humble origins. Whether you’re an experienced baker or just starting your culinary journey, this recipe offers a rewarding experience and a cake that will undoubtedly become a cherished favorite in your own home. So, gather your ingredients, follow Nana’s wisdom (with a little extra frosting magic), and prepare to indulge in a slice of pure chocolate heaven!
We encourage you to experiment with different dark chocolate percentages for the frosting to fine-tune the intensity of the chocolate flavor to your liking. Remember, the beauty of baking lies not just in meticulously following instructions but also in making a recipe your own, adapting it to your taste and preferences. Enjoy the process, share the joy, and savor every single bite of this phenomenal Devil’s Food Cake!