Authentic Devil's Food Cake Recipe United States of America, North America

First, set the oven to preheat to 350°F/180°C, line two round cake pans with parchment paper, then lightly spray the inside of each with oil.

Add chocolate and cocoa to a large bowl, then pour them over with boiling water while continuously whisking until melted. Next, add the vanilla, then wait a few minutes before adding buttermilk.

Next, whisk butter and oil with a mixer for about a minute, add the brown and the granulated sugar and beat until pale and creamy, for about 2-3 minutes.

Scrape down the sides of the bowl, then add eggs, one by one, beating well after each addition and scraping down the sides.

Sift the flour, baking soda, and salt directly into a large, separate bowl.

Add half of the flour mixture to the chocolate mixture and whisk on low speed until incorporated.

Then add half of the chocolate mixture to the flour mixture and mix until combined.

Repeat the two previous steps until the two mixtures are completely combined, and make sure to always scrape the sides of the bowls in between each new addition.

Pour the batter into the two prepared pans, then place them in the preheated oven to bake for 40 minutes.

Once baked, place on a wire rack to cool completely.

For the buttercream, first, beat butter with a mixer for two minutes, then add the powdered sugar and cocoa and blend on low speed until incorporated.

Next, add the salt, vanilla, and milk or cream.

Whisk on medium speed for about three minutes until frothy.

Frost the layers, stack them, and then coat the sides and the top with buttercream.