Low Sugar Devil's Food Cake with Chocolate Buttercream

Total time2 hr 10 min

Prep time35 min

Cook time35 min

Low Sugar Devil's Food Cake with Chocolate Buttercream

Rich Dutch-process cocoa powder gives this layer cake its deep, brooding chocolate color, while a full cup of hot brewed coffee stirred into the batter intensifies that flavor even further without ever tasting like coffee. Buttermilk and a touch of vanilla keep the crumb tender and moist, and the layers bake up tall with that classic devil's food snap at the edges and softness in the center. Between and around the layers goes a thick, cloud-like chocolate buttercream, whipped until pale and fluffy and finished with a splash of heavy cream for that glossy, spreadable texture. A short chill after the crumb coat locks everything in place before the final smooth layer goes on, so every slice looks as clean as a bakery case. This one is a great pick for anyone following an added sugar–conscious approach who still wants a full-size, celebration-worthy chocolate cake on the table.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¾ cup dutch-process cocoa powder, sifted
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 cup vegetable oil
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 tsp vanilla extract
1 cup hot brewed coffee

For the buttercream

1 ½ cups (3 sticks) unsalted butter, softened
1 cup dutch-process cocoa powder, sifted
4 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
½ cup heavy cream
2 tsp vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with cocoa powder, tapping out any excess.
2
In a large bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, salt, and sugar until evenly combined.

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