What is Devil's Food Cake? This vibrant, moist, and downright indulgent traditional cake recipe is called "deviled" for its rich flavor.
It will undoubtedly become your favorite gluten-free Devil's Food Cake recipe because of its rich, exploding chocolate taste and chocolate frosting.
What is Devil's Food Cake?
By definition, Devil's Food Cake is a rich chocolate cake.
Why is it called Devil's Food Cake?
Food described as being dark, rich, spicy, or chocolaty was referred to as "deviled" in the 18th century.
The cake was given the name Devil's Food because a chocolate cake this rich was considered practically "sinful."
Devil's Food Cake vs Angel Food Cake:
With no added fat, egg whites are used to fluff up the sponge cake known as "Angel Food Cake." Get our best gluten-free Angel Food Cake recipe here!
Devil's Food Cake is a rich, high-fat, dense chocolate cake.
What ingredients are in this cake recipe?
- Cocoa powder
- Dark brown sugar
- Boiling water
- Unsalted butter
- Superfine sugar
- Gluten-Free Flour Blend
- Xanthan gum or gum-free baking binder (if your blend does not already contain it)
- Baking powder
- Baking soda
- Vanilla extract
Which ingredients are in this icing recipe?
- Dark brown sugar
- Unsalted butter
- Bittersweet chocolate
What size cake pans does this recipe use?
You will need to use 2 (8-inch) round cake pans.
Gluten Free Devil's Food Cake with Chocolate Frosting
- 2 (8-inch) round cake pans
- ½ cup cocoa powder sifted
- ½ cup dark brown sugar packed
- 1 cup boiling water
- 9 tablespoon unsalted butter, softened, plus some for greasing stick plus 1 tablespoon
- ¾ cup superfine sugar
- 1 ½ cups Gluten Free Flour Blend sifted with 2 teaspoons xanthan gum or gum-free baking binder if your blend does not contain it
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 2 teaspoon Gluten Free vanilla extract
- 2 eggs
- ½ cup water
- 2 tablespoon dark brown sugar
- 1 ½ sticks unsalted butter cubed, (¾ cup)
- 11 oz dark/bittersweet chocolate, finely chopped (or 2 cups chips)
- For the cake: Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.
- Put the cocoa and ½ cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
- Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn't kill you.
- While this is going on - or as soon as you stop if you're mixing by hand - stir the Gluten Free flour with xanthan gum, baking powder and baking soda together in another bowl, and set aside for a moment.
- Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.
- Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula. Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
- But as soon as the cakes are in the oven, get started on your frosting: put the water, 2 tablespoons dark brown sugar and 1 ½ sticks butter in a pan over low heat to melt.
- When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
- Let it stand for about 1 hour, whisking now and again - when you're passing the pan - by which time the cakes will be cooled, and ready for the frosting.
- Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread about a third of the frosting, then top with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn't.
Love gluten-free cake as much as I do? Check out these cake recipes:
The Best Gluten-Free Angel Food Cake Recipe to Try Now
It's incredibly simple to prepare gluten-free angel food cake. With just a few basic ingredients, you can make this traditional gluten-free angel food cake!
The BEST Gluten-Free Coconut Cake
This recipe for gluten-free coconut cake is fluffy, light, sweet, and bursting with coconut flavor. It's my favorite cake, and perhaps it will become yours as well!
Chocolate Covered Strawberry Cake
Don't feel like baking a cake with several layers, frosting it, and decorating it? Fear not; this cake is also excellent without the frosting when topped with fresh berries and whip cream.
This Is The Easiest Cake Recipe You Will Ever Bake
Our Orange Juice Cake recipe can be altered to your preferences by adding different kinds of nuts or fruit juices. It is soft, moist, and can be stored nicely at room temperature for over three days.
Frequently Asked Questions about Devil's Food Cake:
Unlike a typical chocolate cake, Devil's Food Cake is lighter and more flavorful.
Thanks to the cocoa powder, baking soda, and oil, this cake has a light and airy texture with an intense chocolate taste.
A Devil's Food Cake's extra baking soda raises the baked good's pH level, which causes the baking process to produce more bubbles, making it super light and fluffy.
King Arthur Measure for Measure or Pamela’s Gluten-Free Artisan Blend blend both make light, fluffy gluten-free cakes. If you're making your own blend, use gum free baking binder instead of xanthan or guar gum.
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