Alton Brown Devil’s Food Cake Recipe

This moist, velvety Alton Brown Devils Food Cake is made with a specific blend of cake flour, Dutch-process cocoa, and sour cream, ready in about 2 hours. The rich chocolate aroma fills the kitchen the moment you whisk the boiling water into the cocoa powder to bloom it. I love how this recipe uses science to create a crumb that is tender without falling apart.

What I Learned Making This

The biggest lesson from this recipe is the importance of using two different types of flour. Before trying Alton’s version, I usually just grabbed all-purpose flour for everything, but the combination of cake flour and all-purpose flour here is not a suggestion—it is the engineering behind the perfect “squish” factor. The cake flour lowers the protein content just enough to keep it tender, while the all-purpose flour provides the structure needed to hold up that heavy batter.

I also learned that “blooming” the cocoa powder in boiling water makes a massive difference in flavor depth. My first attempt at a devil’s food cake years ago used dry cocoa sifted in with the flour, and it tasted flat by comparison. By dissolving the cocoa in hot water first, you release the essential oils and flavor compounds before the cake even hits the oven, resulting in a much more intense chocolate punch.

Alton Brown Devils Food Cake Ingredients

• 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, room temperature
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature

How To Make Alton Brown Devils Food Cake

1. Preheat and Prep: Set your oven rack to the middle position and preheat to 325°F. Spray a 9×13-inch metal baking pan with nonstick spray. Line the bottom and long sides with a parchment paper sling, then spray the parchment as well.
2. Bloom the Cocoa: In a medium heat-proof bowl, whisk the boiling water and Dutch-process cocoa powder together until smooth. Set this mixture aside to cool slightly while you prep the other ingredients.
3. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the dark brown sugar, all-purpose flour, cake flour, baking soda, and kosher salt. Mix on low speed just to combine.
4. Whisk Wet Ingredients: In a large measuring cup or pitcher, whisk together the vegetable oil, room temperature sour cream, whole eggs, and egg yolks until smooth.
5. Combine Liquids: Pour the oil and egg mixture into the bowl with the cocoa and water mixture. Whisk these two liquid components together until fully combined.
6. Create the Batter: Turn the stand mixer to low speed. Slowly pour the combined liquid mixture into the dry ingredients over the course of about 30 seconds. Scrape down the bowl, then mix on low for another 15-30 seconds until the batter is smooth.
7. Bake: Pour the batter into your prepared pan. Bake for 30 to 35 minutes, or until the cake springs back when gently pressed and reaches an internal temperature of roughly 205°F.
8. Cool: Let the cake cool in the pan on a wire rack for 30 minutes. Use the parchment sling to lift the cake out and let it cool completely on the rack before frosting.

Recipe Tips

• Weigh Your Flour: Alton Brown is famous for accuracy, and volume measurements for flour can vary wildly. Use a kitchen scale to measure your flours and sugar for the most consistent results.
• Room Temperature Matters: Ensure your sour cream and eggs are at room temperature before mixing. Cold ingredients can cause the batter to seize or emulsify poorly, affecting the final texture.
• Don’t Skip the Bloom: The step of mixing boiling water with cocoa is non-negotiable. It helps dissolve the cocoa solids and intensifies the chocolate flavor significantly.
• Check Internal Temp: If you are unsure if the cake is done, use a digital thermometer. Alton recommends an internal temperature of 205°F for the perfect crumb.

What To Serve With Devil’s Food Cake

This cake is rich enough to stand on its own, but a classic chocolate ganache or a light whipped vanilla frosting balances the density perfectly. For a simple dessert, serve warm squares with a scoop of vanilla bean ice cream to cut through the dark chocolate notes. Fresh raspberries also add a nice acidic brightness that complements the deep cocoa flavor.

How To Store

Store the unfrosted cake wrapped tightly in plastic wrap at room temperature for up to 3 days. If you have frosted the cake with a perishable icing like ganache or cream cheese, keep it in the refrigerator for up to 5 days. You can also freeze the baked, cooled layers for up to 3 months if wrapped securely.

FAQs

• Can I use only all-purpose flour?
  Technically yes, but the texture will be tougher. The combination of cake flour and all-purpose flour creates the specific tender-yet-sturdy structure that makes this recipe unique.
• Why do I need Dutch-process cocoa?
  Dutch-process cocoa has a neutral pH and a darker color. This recipe relies on the acidity from the sour cream and brown sugar to react with the baking soda, so using natural cocoa might throw off the acid balance and taste.
• Can I bake this in round pans?
  Yes, this batter works in two 8-inch or 9-inch round cake pans. You may need to reduce the baking time by 5-10 minutes, so keep an eye on them starting at the 25-minute mark.
• Why is my batter so liquid?
  This is normal. The batter for this cake is much thinner than a standard butter cake because of the high liquid content and oil. It will bake up perfectly fine, so don’t add extra flour.

Nutrition

• Calories: 320
• Total Fat: 21g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 210mg
• Total Carbohydrate: 35g
• Protein: 4g

Try More Recipes:

• Alton Brown Angel Food Cake Recipe
• Alton Brown Crab Cakes Recipe
• Alton Brown Fruitcake Recipe