This Devil's Food Sheet Cake with Rich Chocolate Buttercream is the perfect recipe for chocolate lovers! The easy devil's food cake comes together quickly and is baked as a chocolate sheet cake, and is then topped with swirls of smooth chocolate buttercream and sprinkles. This recipe comes from 'Zoë Bakes Cakes', the new book from Zoë François!
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Devil's Food Sheet Cake with Chocolate Buttercream
Hi hi! I am just popping in to share the recipe for this Devil's Food Sheet Cake with Chocolate Frosting! I made this a month or so ago and have been meaning to share it - my apologies for the delay, but I PROMISE you that it is worth the wait.
This Devil's food sheet cake is perfectly moist, and has a tight, tender crumb. The cake comes together super fast, and the chocolate buttercream uses a unique method which is new to me (more on that in a wee bit), which makes it the dreamiest, fluffiest chocolate buttercream I have ever made. I am FULLY obsessed.
Zoë Bakes Cakes by Zoë François
This recipe comes from my friend Zoë's new book, Zoë Bakes Cakes! Zoë has an amazing instagram page and website, and has written some amaaaazing books on bread, and I am SO EXCITED that she wrote one all about cake!
The book is everything you would want from a cake book and then a tiny bit more - it is jam packed with incredible base recipes. The first part of the book is called 'cake academy' and goes on a deep dive into everything you could need to know when it comes to the technicalities of baking cakes. It is full of tips and tricks, and is a one stop shop for learning all you need to know about cakes. Zoë's teaching method is straight forward and easy to follow, and she gives all the details on how to make beautiful cakes the way that she does.
The book has recipes for pound cakes and fruit cakes, layer cakes, loaf cakes and sheet cake, a whole section on soaked cakes and another on cakes which are based on whipped eggs, a buttercream chapter, and then how to put it all together. There's base recipes for almost everything you can think of. It is such an asset to have on your book shelf - run run and get yourself a copy right now! Congrats Zoë! The book is AMAZING.
Devil's Food Sheet Cake
Devil's food cake is a super rich chocolate cake. It is light in texture, but with an extremely chocolatey taste. It's one of my favourites - they are typically a little less sweet than a traditional chocolate cake, which means there is so much room to play with frostings.
Zoë's version is super easy to make and comes together in less time than it takes to preheat the oven. Here's how easy it is.
- Prepare your pan. I used a 9"x13" pan for this, which I just lined with some parchment paper. The batter is quite wet, so make sure there aren't too many gaps for it to go between.
- Prep your dry ingredients. Mix all the dry together in a bowl - flour, sugar, cocoa, baking powder, etc.
- Combine your wet ingredients. Mix them all together too. Coffee and rum go together in a small bowl.
- All together now. Wet and dry get combined, and then into the pan!
- Bake it off. The cake gets baked, then left to cool. While the cake is cooling, you can start to prep the frosting if you like. It takes a while to cool and thicken, so this is a good time to do this.
- Make the frosting. The chocolate frosting is super delicious and takes a wee bit of time, but is 10000% worth it for the dreamiest frosting ever.
- Put it all together. Live your best swirling life with the frosting! Add sprinkles if you like.
Silky Smooth Easy Chocolate Fudge Buttercream
This cake has a new to me chocolate fudge frosting which is my new absolute favourite - I told Zoë it should be called 'Holy Shit' frosting because that's the first thing I said when I tried it - it is THAT good. Hopefully she consults me for recipe naming on her next book. hahahha.
This frosting is a true DREAM. It starts off with a ganache made from cream, butter, espresso powder and chocolate, which is cooked together and then left to thicken as it cools, then powdered sugar is beaten in. The frosting is fluffy and smooth and gets a little crust on it when it sets and OH MY it's just so, so good. It will be going on many, many things from here forward. Make sure you account for time for the ganache mix to cool - you can pop it into the fridge if it is a particularly hot day. I got impatient and did this, checking it every few minutes until it was the right consistency.
How to bake Devil's Food Cake in other formats
I made this recipe into a sheet cake, but is is super versatile - you can bake it a whole load of ways. Zoë does it in a pullman pan in her book, but some other variations are:
- As written in the book - baked in a pullman pan for about 1 hour 10 minutes until a tester comes out clean
- Divided between two 8" (20cm) cake pans and baked for about 30 minutes until a tester comes out clean
- Divided between 24 cupcake liners and baked for about 20 minutes until a tester comes out clean
Feel free to also mix and match your frosting! (The chocolate one I have here is INCREDIBLE but this cake would work great with any frosting you choose. Zoë has a whole section on mixing and matching in her book.
How to scale a Sheet Cake Recipe
The great thing about baking in grams is that it is super, super easy to scale a recipe. A general rule of thumb is that you can halve a recipe that is baked in a 9"x13" (20cmx30cm) pan, and bake it in an 8" pan. This would work great with this recipe, particularly as there are only two eggs in the recipe so makes halving it super easy.
Here is the basic math I do when working out how to scale any recipe. Let's use this one for example, scaling from a 9"x13" pan to an 8" pan. You work out the scaling by working out the area of both pans (which assumes the thickness of the cake stays the same). Units of measurements are not important here (cm vs inches) as long as you are using the same for both calculations, as this is a ratio.
- Area of a 9"x13" pan: 9x13= 117
- Area of an 8" square pan: 8x8=64
- 64/117 = 0.54 - so the size of the 8" square is 54% of the size of the 9x13" pan. This is close enough to 50% that halving the recipe will work just fine!
This method also works when calculating what size round pan to convert a square recipe to, for example an 8" square (area 64) and a 9" circle (area 63.6) are essentially interchangeable here.
Yay for math!
FAQ for Recipe
If you have trust in your pan and you don't want to line it, then don't. But remember this is quite a big cake and you will have to flop it out onto a serving platter. Because it's so tender, having parchment to help lift it out is helpful. I often get asked if you have to line the pan and so I guess my answer is maybe not, but I think that you should.
I used a 9"x13 USA pan to make this cake in. Anything a similar size will work!
Zoë uses both rum and coffee - I didn't have rum so just used extra coffee. You can't taste either in the recipe but they both bring out the chocolate flavour perfectly. Zoë suggests you can use flat cola or stout if you want! You can probably just leave the espresso powder out of the frosting if you need to. Just make sure you taste and make sure there is enough salt!
Yes! The cake itself lasts great so you could make it a day or two ahead, then frost on the day, or prepare it all a day ahead
Finely ground instant coffee will work great.
For more sheet and snack cakes, check out:
- Mini Carrot Sheet Cake
- Carrot Snack Cake with Cream Cheese Frosting
- Tahini Sheet Cake with Chocolate Fudge Frosting
- One Bowl Chocolate Snack Cake
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!
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Devil's Food Sheet Cake
- Author: Erin
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Prep Time: 45 minutes -
Cook Time: 40 minutes
-
Total Time: 1 hour 35 minutes
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Yield: 16 servings -
Category: Cakes -
Method: Baking -
Cuisine: American
Print Recipe
Pin RecipeDescription
This Devil's Food Sheet Cake with Rich Chocolate Buttercream is the perfect recipe for chocolate lovers! The easy devil's food cake comes together quickly and is baked as a chocolate sheet cake, and is then topped with swirls of smooth chocolate buttercream and sprinkles. This recipe comes from 'Zoë Bakes Cakes', the new book from Zoë François!
Ingredients
Devil’s Food Sheet Cake
- 280g All-purpose flour
- 400g granulated sugar
- 50g Dutch processed cocoa powder (sifted if lumpy)
- 1 tsp baking soda
- 1 tsp kosher salt
- 300g strong hot coffee
- 30g rum or brandy (I used 30g more coffee)
- 2 large eggs, at room temperature
- 240g buttermilk, at room temperature
- 115g neutral oil
- 1 tsp vanilla extract or vanilla bean paste
Chocolate Frosting
- 90g Heavy whipping cream
- 165g unsalted butter
- ¾ tsp espresso powder
- ⅛ tsp kosher salt
- 315g bittersweet chocolate, coarsely chopped
- 225g powdered sugar, sifted if lumpy
Instructions
DEVIL'S FOOD SHEET CAKE
- Preheat the oven to 350°f / 180°c. Grease and line a 9”x13” (20cmx30cm) baking pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. In a small bowl, stir together the coffee and rum (if using).
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined. Add the egg mixture and half the coffee to the dry ingredients and mix with a spoon until smooth. Slowly add the remaining coffee mixture and whisk until totally blended and smooth. The batter will be quite thin.
- Pour the batter into the prepared pan. Gently tap the pan on the counter several times to remove any air bubbles.
- Bake until a tester inserted into the center of the cake comes out clean, or the centre springs back when lightly pressed, about 30 to 35 minutes. Start checking for doneness after 30 minutes.
- Let the cake cool completely before transferring to a serving plate.
CHOCOLATE FROSTING
- In a medium saucepan over low heat, combine the cream, butter, espresso powder, and salt, and bring to a gentle simmer, stirring often until the butter is melted. Add the chocolate and swirl the pan until the chocolate is submerged in the hot cream mixture. Let the mixture sit for about 3 minutes, then whisk until smooth.
- Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Let the mixture cool to room temperature; it will become quite thick as the butter and chocolate set. If the weather is hot or it is taking a long time to cool, transfer the bowl to the fridge and stir every 10 minutes or so until the mixture has chilled and firmed up.
- Turn the mixer speed to low, add the powdered sugar, a little at a time, and beat until smooth and spreadable. If the frosting is at all grainy, add additional cream, 1 tablespoon at a time, until it is smooth. The frosting will be quite soft but firm enough to cling to the cake and spread evenly.
ASSEMBLY
- Add the frosting to the top of the cake and swirl on with an offset spatula. Add sprinkles if using. Place the cake briefly in the fridge to help the frosting set, then cut into pieces.
- Store leftover cake in an airtight container in the fridge.
Notes
Recipe reprinted with Permission from "Zoë Bakes Cakes" by Zoë François
Keywords: Devil's food cake, chocolate cake, chocolate frosting, sheet cake, chocolate sheet cake, Zoe Bakes
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