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Easy Devil’s Food Cake

Course Dessert
Cuisine Canadian
Keyword cake, dessert
Prep Time 15 minutes
Cook Time 25 minutes


  • ½ cup unsalted butter, softened
  • cups white sugar
  • teaspoons vanilla
  • 3 large eggs at room temperature
  • cups all purpose (plain) flour
  • ½ cup cocoa powder
  • teaspoons baking soda
  • ¼ teaspoon salt
  • 1⅓ cups milk


  • Preheat the oven to 350°F (175°C). Fan ovens 325°F or 160°C.
  • Grease two 8 or 9 inch round cake tins. Line the bottom of the pans with greaseproof paper. Or grease or line two 12 hole muffin pans.
  • Using an electric mixer cream the butter and sugar until light and fluffy.
  • Beat in the vanilla.
  • Add the eggs, one at a time, beating well after each addition.
  • Sift the flour, cocoa powder, baking soda and salt together.
  • Add the sifted flour, cocoa powder, baking soda and salt to the batter alternately with the milk, using two additions of dry ingredients and two of milk.
  • Beat for about thirty seconds.
  • Divide the mixture between the cake tins or muffin cups and bake for 20 - 25 minutes for cakes or 12 to 15 minutes for cupcakes or until a skewer inserted in the centre of the cakes comes out clean.
  • Remove from the oven and cool in the pans for 5 to 10 minutes before turning out onto a wire rack to cool completely before frosting.
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