Alton Brown Devil’s Food Cake

This delicious Devil’s Food Cake, inspired by Alton Brown, is rich, moist, and packed with deep chocolate flavor. It’s an easy-to-make dessert that uses simple pantry ingredients like cocoa powder, sour cream, and brown sugar for extra depth. Perfect for birthdays or any chocolate craving, this cake pairs beautifully with its creamy, velvety chocolate frosting!

Recipe Ingredients:

Devil’s Food Cake

• 1 cup boiling water
• 4 ounces Dutch-process cocoa powder
• 10 1/2 ounces dark brown sugar
• 5 1/2 ounces all-purpose flour
• 4 ounces cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup vegetable oil
• 4 1/2 ounces sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature

Chocolate Frosting

• 11 tablespoons unsalted butter, at room temperature
• 1 ounce mayonnaise
• 3 ounces semi-sweet chocolate, melted and cooled slightly
• 8 ounces powdered sugar
• Pinch kosher salt

How To Make Devil’s Food Cake?

Make the Cake:

1. Preheat the oven: Heat oven to 325ºF (160ºC) and position a rack in the middle. Grease a 9×13-inch (23x33cm) metal pan, line it with parchment paper, and spray again with nonstick spray.
2. Mix the cocoa and water: In a medium bowl, whisk together the boiling water and cocoa powder until smooth. Set aside.
3. Prepare dry ingredients: In a stand mixer bowl, combine dark brown sugar, both flours, baking soda, and salt using the paddle attachment.
4. Combine wet ingredients: In a separate container, whisk together oil, sour cream, eggs, and egg yolks. Slowly whisk into the cocoa mixture until smooth.
5. Mix the batter: With the mixer on low speed, slowly add the wet mixture into the dry ingredients over 30 seconds. Scrape down the sides, then mix for another 10-15 seconds until smooth.
6. Bake: Pour batter into the prepared pan and bake for 30-35 minutes, until the cake springs back when pressed and reaches an internal temp of 205ºF (96ºC).
7. Cool: Let the cake cool in the pan for 30 minutes, then remove and cool completely before frosting (about 1 hour).

Make the Frosting:

1. Cream the butter & mayo: In a stand mixer, beat butter and mayonnaise on high for 3-4 minutes until light and fluffy.
2. Incorporate chocolate: With the mixer on low, slowly add melted chocolate and mix until fully combined, scraping the bowl as needed.
3. Add sugar & salt: Gradually add powdered sugar, mixing on low and scraping down the sides. Add a pinch of salt and beat for 2-3 minutes until smooth.
4. Use or store: Use immediately or store in an airtight container at room temperature (4 hours) or refrigerated (1 week). Bring to room temperature before using.

Recipe Tips

• Use Dutch-process cocoa: It gives a deeper, richer chocolate flavor compared to natural cocoa powder.
• Room temperature ingredients are key: Cold eggs and sour cream can affect how the cake rises—let them warm up first.
• Don’t overmix the batter: Mix just until smooth; overmixing can make the cake dense instead of fluffy.
• Check cake doneness with a thermometer: Aim for 205ºF (96ºC) in the center for perfect moisture.
• Cool completely before frosting: If the cake is warm, the frosting will melt and slide off.

How To Store Leftovers?

• Refrigerate: Let the cake cool completely before storing. Wrap slices or the whole cake tightly in plastic wrap or store in an airtight container. Keep in the fridge for up to 5 days.
• Freeze: Wrap the cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Facts

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 220mg
• Potassium: 150mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 5g

Check out More Recipes:

• Alton Brown Cottage Cheese Cheesecakes
• Alton Brown Pumpkin Cheesecake
• Alton Brown The Chewy Chocolate Chip Cookie
• Alton Brown Sour Cream Cheesecake