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Member recipe

Devil's Food Cake

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(5 ratings)

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Serves 8

This classic American cake is moist and dark but with a sweet frosting; crisp on top and like marshmallow underneath.

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  • 50g cocoa
  • 225ml water
  • 100g soft margarine
  • 275g caster sugar
  • 2 eggs
  • 175g plain flour
  • 1/4tsp baking powder
  • 1tsp bicarbonate of soda
  • For the American Frosting.
  • 450g caster sugar
  • 135ml water
  • 2 egg whites


    1. Pre-heat the oven to 180'C/Gas mark 4. Grease and base line 2 x 8inch (20cm) sandwich tins with greased greaseproof paper.
    2. Whisk the cocoa into the water until smooth. Set aside. Place the margarine in a bowl and gradually whisk in the sugar until the mixture is pale and fluffy. Lightly whisk the eggs, then gradually whisk into the creamed mixture until evenly blended.
    3. Sift the flour with baking powder and bicarbonate of soda and fold into the creamed mixture alternatively with the cocoa and water.
    4. Divide the mixture between the tins and level the surface. Bake in the pre-heated oven for about 30-35 minutes or until well risen and firm to the touch. Allow to cool in the tins for a few minutes, then turn out and leave to cool completely on a wire rack.
    5. For the American frosting, place the sugar in a large, heavy-based pan with the water and heat gently until the sugar has dissolved. Bring to the boil and boil to 115'C (240'F) as registered on a sugar thermometer.
    6. Meanwhile, whisk the egg whites in a large deep bowl until stiff. Allow the bubbles to settle, then slowly pour the hot syrup onto the egg whites, whisking constantly. When all the sugar syrup has been added, continue whisking until the mixture stands in peaks and just starts to become matt around the edges.
    7. Sandwich the cakes together with a little of the frosting. Spread the remainder over the top and the sides, using a palette knife. Pull the frosting up into peaks all over. Work quickly as the icing sets rapidly. Leave to set in a cool place, but not in the fridge.

Comments, questions and tips

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12th Jun, 2012
oh and can any one sent me a photo plz of this cake thanks
12th Jun, 2012
does anyone know what a suger thernometere is ? and do i have to us one ? and if i dont then what do i do instead please answer me soon because i wont to make this for my dad for fathers day :)
6th Jun, 2011
Ignore that last comment I made, I can't work out how to delete it, serves me right for trying to type in a hurry!! I meant to ask as a question what would happen if you added cocoa to it - and discovered it didn't work!!
6th Jun, 2011
Lovely recipe and easy to make. I decided on a change to chocolate frosting (I know its supposed to be plain) so simply added a couple of spoons of cocoa to it!!!
lorraine66's picture
12th May, 2011
Seems funny that this is the only recipe with white frosting. All the other recipes ive researched including Nigella Lawsons have chocolate frosting. I think i will stick to Nigellas,hers definatly looks the best.
11th May, 2011
Lorraine- the frosting on a devil's food cake should be white ;-)
9th Aug, 2014
Many, if not almost all Devil's food cake recipes are chocolate frosting.
lorraine66's picture
7th May, 2011
Having re read this recipe and comparing to others ive seen,you dont mention any cocoa in the frosting,so how is the frosting going to be chocolate coloured??????
22nd Jan, 2011
I used a different icing though with icing sugar, butter and vanilla
22nd Jan, 2011
I've made this version of Devil's Food Cake a few times.. It's fantastic and no-fail.. Worth making.. I even reduced the sugar in it and it turned out fine:) Thanks for including this recipe on your site!


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