Mini Devil's Food Cake
This small Devil’s Food Cake is rich, moist, and full of deep chocolate flavor. Made with simple ingredients and topped with a creamy chocolate frosting, it’s the perfect cake for a small celebration or everyday treat.
Servings: 4 servings
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter -softened
- 6 tablespoons granulated sugar
- 3 tablespoons brown sugar -packed
- 1 large egg
- ½ tablespoon vegetable oil or canola or avocado oil
- ½ tablespoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons hot coffee
- ¼ cup sour cream
For the Frosting
- 4 tablespoons unsalted butter -softened
- 1 cup powdered sugar -sifted
- 2 tablespoons unsweetened cocoa powder -sifted
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (177°C). Lightly butter a 5x7-inch baking dish and set aside.
- In a small bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- Using a hand mixer on medium speed, beat the butter and sugar for 2 minutes until light and fluffy.
- With the mixer on low, beat in the egg, then add the oil and vanilla. Mix until fully combined.
- In a separate small bowl, whisk the cocoa powder and hot coffee until smooth.
- On low speed, mix the chocolate-coffee mixture into the batter.
- With the mixer still on low, add half of the flour mixture. Mix in the sour cream, then add the remaining flour mixture and mix until just combined.
- Pour the batter into the prepared baking dish. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the baking dish for 30 minutes. You can either frost the cake in the dish once fully cool or turn it out onto a wire rack to frost separately.
Make the Frosting
- In a medium bowl, beat softened butter until light and fluffy. Add sifted powdered sugar, sifted cocoa powder, vanilla, and heavy cream. Beat until smooth and fluffy.Adjusting Consistency: If too thick, add more cream 1/4 teaspoon at a time until it reaches your desired consistency.
Video
Notes
- Use Softened Butter: The butter should be soft enough to press with your finger and leave an indentation, but still hold its shape.
- Measure Flour Accurately: Don’t scoop directly from the bag. Loosen the flour, spoon it into a dry measuring cup, and level it off with a knife.
- Check Oven Temperature: Many ovens run too hot or too cool. Use an oven thermometer to ensure accurate baking temperature.
- Use the Recommended Baking Dish Size: This recipe works best in a 5x7-inch or 5x5-inch baking dish. The 5x7-inch dish offers more space and reduces the risk of overflow. If using a 5x5-inch dish, place it on a rimmed baking sheet to catch potential spills.
Nutrition
Serving: 1serving | Calories: 576kcal | Carbohydrates: 73g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 227mg | Potassium: 175mg | Fiber: 2g | Sugar: 56g | Vitamin A: 967IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
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