This Devil’s Food Sheet Cake is rich, moist, and full of deep chocolate flavor, baked in a simple 9×13 pan for easy serving.Hot coffee helps boost the chocolate flavor, while buttermilk keeps the crumb soft and tender.It’s finished with my brownie frosting, making it an easy crowd-pleasing dessert for birthdays, potlucks, or any time you need a simple chocolate cake.

If you want a more classic layer cake version, try my Devil’s Food Cake recipe next.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Flour: All-purpose flour gives the cake structure, so it holds together, but still stays soft.Cake flour is not recommended because it can make the cake too delicate for this thin batter.

Cocoa Powder: This recipe uses Dutch-processed cocoa for a deep chocolate flavor and dark color.If you only have regular cocoa powder, you can use it, but the cake will taste a little lighter and slightly more bitter.Sugar: Granulated sugar sweetens the cake and helps keep it moist.

Try not to cut it too much because it also balances the strong chocolate and coffee flavors.Baking Powder & Baking Soda: These help the cake rise and stay fluffy.They work together with the cocoa and buttermilk to create a soft, tender texture.

Coffee: Hot coffee makes the chocolate flavor stronger without making the cake taste like coffee.If needed

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