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    Home » Recipes » Cakes » Devil's Food Sheet Cake

    Devil's Food Sheet Cake

    ★★★★★ from 12 reviews
    27 Comments
    By Erin Clarkson on May 9, 2021 (updated Feb 28, 2022) This post may contain affiliate links.

    Jump to Recipe·Print Recipe

    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!

    cut shot chocolate sheet cake

    Table of contents

    • Devil's Food Sheet Cake with Chocolate Buttercream
    • Zoë Bakes Cakes by Zoë François
    • Devil's Food Sheet Cake
    • Silky Smooth Easy Chocolate Fudge Buttercream
    • How to bake Devil's Food Cake in other formats
    • How to scale a Sheet Cake Recipe
    • FAQ for Recipe
    • For more sheet and snack cakes, check out:

    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.

    • baked devil's food cake
    • corner shot chocolate frosting on cake

    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.
    side on crumb shot devil's food cake

    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.

    • chocolate cake with frosting and sprinkles
    • cut shot devil's food cake

    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.

    • chocolate cake with chocolate frosting
    • corner shot cake with sprinkles

    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!

    side shot chocolate cake with frosting swirl

    FAQ for Recipe

    Do I have to line the pan?

    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.

    What pan did you use to make this?

    I used a 9"x13 USA pan to make this cake in. Anything a similar size will work!

    Do I have to use coffee in the cake?

    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!

    Can this cake be made ahead of time?

    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

    What can I use instead of espresso powder?

    Finely ground instant coffee will work great.

    zoe bakes cake by zoe francois

    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.

    Using the double / triple function in the recipe card

    You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

    Tools and equipment

    For a list of my go-to tools and equipment, I have a post you can refer to here.

    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!

    Print
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    side shot devil's food cake

    Devil's Food Sheet Cake

    ★★★★★ 4.9 from 12 reviews
    • Author: Erin Clarkson
    • Prep Time: 45 minutes
    • Cook Time: 40 minutes
    • Total Time: 1 hour 35 minutes
    • Yield: 16 servings 1x
    • Category: Cakes
    • Method: Baking
    • Cuisine: American
    Print Recipe
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    Description

    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

    Scale

    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

    1. Preheat the oven to 350°f / 180°c. Grease and line a 9”x13” (20cmx30cm) baking pan with parchment paper.
    2. 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). 
    3. 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. 
    4. Pour the batter into the prepared pan. Gently tap the pan on the counter several times to remove any air bubbles. 
    5. 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. 
    6. Let the cake cool completely before transferring to a serving plate. 

    CHOCOLATE FROSTING

    1. 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. 
    2. 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.
    3. 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

    1. 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. 
    2. 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

    Did you make this recipe?

    Tag @cloudykitchen on Instagram and use the hashtag #cloudykitchen

    Key Ingredients

    • Chocolate
    • Coffee
    • Sprinkles
    « Mini Chocolate Layer Cake
    Passionfruit No Bake Cheesecake »
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    Reader Interactions

      Leave a comment & rating, or ask a question Cancel reply

      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! If you have recipe questions please feel free to leave them below too!

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Suz

      May 09, 2021 at 10:44 pm

      Hello from Australia!

      I tried making zoe’s devil’s food cake recipe (from her website) once before & it didn’t turn out great - uneven bake & quite flat/short. Must’ve messed it up somewhere.

      I’m going to give it another go with your recipe! (Fingers crossed!)
      One question - can you taste the espresso in the cake or coffee? As i’m not a fan of coffee.

      Cheers
      Suz

      Reply
      • Erin

        May 09, 2021 at 11:19 pm

        Hi! I covered that in the FAQ section re the cake, you may want to leave it out of the frosting. I hope you enjoy! It's so, so good!

        Reply
    2. Steve

      May 16, 2021 at 9:15 am

      I'm not a very confidant baker but these were so easy and so yum!

      ★★★★★

      Reply
    3. Elyse

      May 22, 2021 at 11:26 pm

      This was so super easy to bring together and the frosting was absolutely amazing! Thr crumb, the texture, the simple flavour of tje cake ans the beautiful soft and sweet icing. So good!

      ★★★★★

      Reply
    4. Allison

      May 24, 2021 at 12:11 pm

      The frosting is the best chocolate buttercream! I halved the recipe to put in an 8x8 pan, and realized I forgot to half the baking soda as I was putting it in the oven, but the cake was still delicious— can’t wait to make it again with the correct amount!

      ★★★★★

      Reply
    5. Mayanka

      June 14, 2021 at 5:28 am

      Hi Erin,
      It's a superb recipe , quick to make and absolutely delicious.
      Thank you

      Regards,
      Mayanka

      ★★★★★

      Reply
    6. Isabella

      July 19, 2021 at 7:09 pm

      Can i just say how dang good this cake is!!! I never leave reviews on recipes but Erin (and Zoe), you totally deserve it! This cake is so yum, I've already made it twice! Once as a triple layer round cake and the other in it's original sheet cake glory.

      It is so flipping moist - it literally lasted a week outside of the fridge and still tasted so good.

      Your recipes are so well written and easy to understand - you give so many options and remedies to avoid disaster. Thank you 🙂

      P.s i did find that both times my icing didn't seem as soft and smooth as yours. Would that be because i popped it in the fridge to cool down? Perhaps for too long? I had to work quick to smear it on the cake before it would harden up. Still tasted great though! Just didn't look as lush when I was recording compared to yours 🙂

      ★★★★★

      Reply
      • Erin

        July 20, 2021 at 8:13 pm

        Thank you so much for the lovely review! I am so happy you love!

        Reply
    7. Morgana

      October 19, 2021 at 6:21 am

      Hi Erin!
      Do you think you could pipe this frosting? Looking at making this cake for a work function 🙂
      Thank you!

      ★★★★★

      Reply
      • Morgana

        October 23, 2021 at 9:53 am

        So I piped the frosting- of course it worked, I don’t know why I thought it wouldn’t 😂 The only thing I would say is make sure you melt the chocolate fully for the ganache, because I had little pieces of hard chocolate that blocked my piping nozzle. Thank you once again for making me look like a star baker! Had friends asking for the recipe 😉

        ★★★★★

        Reply
        • Erin

          October 25, 2021 at 3:21 pm

          Yay so happy to hear it went well!

          Reply
    8. Louise

      December 05, 2021 at 5:43 am

      Made this for a Christmas bbq and it was a hit with the kids and adults! Such a great recipe and easy to make.

      ★★★★★

      Reply
      • Erin Clarkson

        December 06, 2021 at 9:41 pm

        Ah yay it's my fave!

        Reply
    9. MiMo

      February 05, 2022 at 12:56 am

      Hi!!! First off— LOVE everything you make. Found you on insta a few months ago and it’s gotten me back in to baking. Thank you.
      Second—Have you made mini Bundt cakes using this recipe?

      ★★★★★

      Reply
      • Erin Clarkson

        February 05, 2022 at 7:46 pm

        Hi! I haven't sorry!

        Reply
    10. Sonya

      March 04, 2022 at 5:14 am

      Hi Erin,

      Love your bakes! You are my go to baker for amazing tried and tested recipes, thank you.
      I have made this cake several times and love it. I normally make Zoe's original chocolate frosting recipe which uses granulated sugar. Just a quick question, does this frosting come out grainy at all? Thank you.

      Reply
      • Erin Clarkson

        March 05, 2022 at 7:38 pm

        Hi! It's not grainy at all but it will form a crust when it sits 🙂

        Reply
    11. Heather

      April 17, 2022 at 10:58 am

      Made this cake for my daughter’s birthday and it was a huge hit! Everyone at the party said it was moist and the perfect balance of sweetness and chocolate flavor. The recipe is another huge win because as long as you have a kitchen scale it is fool proof! It’s one of the easiest cakes I’ve ever made!

      ★★★★★

      Reply
    12. Nadia

      June 23, 2022 at 12:21 pm

      Hi Erin
      Thank you for the recipe . 2 questions before i start . Can i use normal coco powder instead of Dutch processed and sour cream instead of buttermilk, as i dont find both where I live.
      Thanks

      Reply
    13. Nadia

      June 23, 2022 at 12:22 pm

      Hello
      Thank you for the recipe . 2 questions before i start . Can i use normal coco powder instead of Dutch processed and sour cream instead of buttermilk, as i dont find both where I live.
      Thanks

      Reply
      • Erin Clarkson

        June 23, 2022 at 8:58 pm

        Hi! I haven't tried with regular sorry but it should be ok. For buttermilk you can use 1:3 sour cream to milk and combine and then use that!

        Reply
    14. Carmen

      June 26, 2022 at 6:33 am

      Just finished - I appreciate the simplicity of it, so so easy to mix up, but the edges of the cake came out a bit dense and rubbery. Likely I overworked the batter whilst mixing in the liquids, but it didn't feel like I went at it too hard. If I were to try again might use a spatula (used gentle whisking but that's the likely culprit) and gently fold to incorporate to see if that makes a difference. The fudge frosting was very very sweet and definitely fudgy, I can see keeping it for layer cakes as it sets like a dream. Seems like a good children's birthday cake type of recipe overall, was fun to try out as I compare various chocolate cake recipes.

      ★★★★

      Reply
    15. Kai

      June 27, 2022 at 4:12 am

      Hi Erin!

      Thanks for sharing the recipe! I would like to ask how can I prepare the coffee. On the recipe, it said 300g strong coffee. Can you pls tell me how many tea spoon of coffee I need for 300g?

      Thank you so much.

      Reply
      • Erin Clarkson

        June 28, 2022 at 7:20 pm

        Hi! Just a little more than you would usually use to make coffee! I usually use strong espresso but if you want to use instant you can measure out 300g boiling water then add the coffee until it is strong enough 🙂

        Reply
    16. Erin

      June 27, 2022 at 7:17 pm

      So using your math to convert a recipe down, how would you do that? Let's say random math, you wanted to convert from a 9x13 pan (117) to a 6-inch pan? (28). How would the math go with each ingredient? Scaling up has been easy for me, but I have had trouble with scaling down in the past. Thanks.

      Reply
      • Erin Clarkson

        June 28, 2022 at 7:19 pm

        Hi! I have a pan calculator on my site to help with this! It's linked in the section above the recipe 🙂

        Reply
    17. Allison

      July 01, 2022 at 8:14 am

      Made just the frosting to use on another cake recipe — halved the recipe for a one layer 9x9inch cake and it was the perfect amount. Such a good and easy chocolate frosting recipe, and love that it doesn’t require planning ahead (no softened butter)!

      ★★★★★

      Reply

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    Erin Clarkson Cloudy Kitchen

    HI, I'M ERIN

    My recipes range from quick & easy all the way to complex & impressive. I love the science and process of recipe development almost as much as baking itself. I specialize in rigorously tested recipes that are fun, reliable, and accurate.

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