A scaled-down version of a classic dessert, the sinfully delicious Mini Devil's Food Cake has a deep fudgy flavor and a light and airy texture. It's topped with a decadent chocolate frosting and is so easy to make, it'll soon become your new favorite chocolate cake recipe!
Preheat oven to 350 degrees F (177 degrees 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, cream the butter and sugars in a medium-sized bowl on medium speed for 2 minutes, until light and fluffy.
On low speed, add the egg and then add the oil and vanilla and beat until well mixed.
In a separate small bowl, whisk together the cocoa powder and hot coffee until smooth.
With the mixer on low, add the chocolate mixture to the batter.
Still with the mixer on low, slowly add half of the flour mixture to the batter. Then, add the sour cream and mix well. Finally add in the rest of the flour mixture and mix until combined.
Pour the batter into the prepared baking dish.
Bake for 40-45 minutes, until a toothpick or the tip of a sharp knife inserted into the center comes out clean. Cool in the baking dish for 30 minutes. Then, either turn the cake out onto a wire rack to cool completely or add frosting to the cake while still in the baking dish when completely cool.
Make the chocolate frosting
In a medium-sized bowl, beat softened butter with a hand mixer until light and fluffy. Add sifted powdered sugar, sifted cocoa powder, vanilla, and heavy cream and beat until well-combined and fluffy. If the frosting is too thick, thin it by adding more cream by the ¼ teaspoon until the frosting reaches your desired consistency.
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Notes
Expert Tips
Use softened butter in this recipe. A good way to check to see if your butter is the right consistency is to make an indention in the butter with your finger. If it’s easy to make an indentation and the butter keeps its shape, then it’s the correct temperature.
Don’t scoop the flour with a measuring cup. Instead, stir the flour first to loosen it and then spoon it into a dry measuring cup and level it off using the flat edge of a knife.
Check to make sure your oven is at the proper temperature. It’s common for an oven to not be calibrated properly. Many ovens heat too high or too low compared to what the temperature is set at. I recommend investing in an oven thermometer to test your own oven temperature.
The cake stores beautifully! Just cover the cake and keep it in the refrigerator. It will keep for about 5 days.