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betty crocker devil's food cake recipe
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5 from 1 vote

Betty Crocker Devil's Food Cake Recipe: 1 Hour Easy Luscious Cake

Our luscious Betty Crocker devil's food cake recipe incorporates the ease of using a premix with some traditional elements like strong black coffee. So, indulge in these rich complex chocolate and coffee flavors! The recipe is incredibly easy to make and will take you less than an hour. We guarantee that you won't regret it!
Prep Time20 minutes
Baking Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: betty crocker devil's food cake recipe, Betty Crocker Devil's Food Cake Recipe: 1 Hour Easy Luscious Cake, How do you make Betty Crocker Devil's food cake better?, What is the main Flavour of a devil's food cake?, Who invented devil's food cake?, Why is it called Devil's cake?
Servings: 10
Author: Cakedecorist

Equipment

  • 2 8-inch cake pans
  • Non-stick baking paper
  • Non-stick baking or cooking spray
  • Measuring cups and spoons
  • Mixing bowls
  • Electric or hand whisk
  • Cooling Rack
  • Medium saucepan
  • Pallet knife or piping bag

Ingredients
  

Ingredients for the Cake

  • 1 box, 15 ounces Betty Crocker Devil's Food Cake Mix
  • 1/2 cup canola oil
  • 1/2 cup water, room temperature
  • 1/2 cup strong black coffee, room temperature
  • 3 medium eggs, room temperature

Ingredients for the Chocolate Fudge Frosting

Instructions 

  • To start, first line your cake pans with non-stick baking paper. For added protection, line the sides with non-stick baking or cooking spray. Then, preheat your oven to 350ºF (180ºC).
    Once you have prepared your equipment, you can make the cake batter. Place the cake mix inside a large mixing bowl. Make sure it is lump-free.
    Create a well on the inside and add the oil, water, coffee, and eggs. Whisk together the ingredients until you have a completely smooth and uniform batter.
    1 box, 15 ounces Betty Crocker Devil's Food Cake Mix, 1/2 cup canola oil, 1/2 cup water, room temperature, 1/2 cup strong black coffee, room temperature, 3 medium eggs, room temperature
  • Carefully pour the cake batter into the prepared lined baking pans. Then, bake the cake for roughly 25-30 minutes. Do not overbake these! They have finished baking once the testing needle or toothpick comes out completely clean. You can test the cakes after 20 minutes.
    Once they are fully baked, remove them from the oven and allow them to cool inside their pans for 15-20 minutes. Once cooled, carefully loosen the sides and place them on a cooling rack to cool completely.
  • Meanwhile, start making your frosting. Place the butter in a medium saucepan and allow it to melt completely. Then, add the cocoa powder and whisk it until you get a thick paste. Then, transfer this mixture to a large mixing bowl.
    Start whisking the paste at low speed while adding powdered sugar and milk in intervals. You can add a third of each at a time, alternating between each addition.  Reserve some of the milk to use after all the powdered sugar has been added. This milk will be used to adjust the consistency to your liking. And finally, add the vanilla extract.
    Then, beat the frosting for roughly 5 minutes at a medium-high speed or until the frosting becomes creamy.
    1/2 cup salted butter, softened at room temperature, 1 cup unsweetened cocoa powder, sifted, 4 1/2 cups powdered sugar, sifted, 1/2 cup milk, room temperature, 1 1/2 teaspoon vanilla extract
  • Once your layers are completely cooled, you can level them if you want to. Then, place the first layer onto a cake board or stand. Top it with a thick layer of chocolate fudge frosting. Then, add the other layer of cake.
    To decorate the cake, you can either add frosting to just the top, give it a naked-cake look, or completely smother it in icing! However, you like your cakes - there is no wrong method.
    Finally, garnish your cake with chocolate shavings and serve within 4 days.
    Chocolate shavings, optional garnish
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