Best 8 Devils Food Pound Cake Recipes

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Indulge in the decadent pleasure of the devil's food pound cake, a classic dessert known for its moist, dense crumb and rich chocolate flavor. This luscious cake gets its name from its dark, almost sinful appearance, and it's a favorite among chocolate lovers worldwide. Our collection of devil's food pound cake recipes offers a variety of takes on this timeless treat, from classic to modern, ensuring that every baker can find their perfect match. Whether you prefer a simple, straightforward recipe for everyday indulgence or an elaborate creation for special occasions, we've got you covered. Get ready to embark on a journey of chocolatey goodness with our devil's food pound cake recipes.

Check out the recipes below so you can choose the best recipe for yourself!

DEVIL'S FOOD CAKE



Devil's Food Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 13

15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

Steps:

  • To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
  • To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
  • Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
  • With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
  • Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
  • Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
  • Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
  • Copyright 2001 Television Food Network, GP. All rights reserved

DEVIL'S FOOD POUND CAKE RECIPE - (3.8/5)



Devil's Food Pound Cake Recipe - (3.8/5) image

Provided by hicksofmarvin

Number Of Ingredients 10

CAKE:
1 package Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
1 (3.4-ounce) package chocolate instant pudding and pie filling
4 large eggs
1 1/4 cups water
1/2 cup vegetable oil
ICING:
1/4 cup butter, melted
2 cups powdered sugar, sifted
2 tablespoons vanilla flavored creamer

Steps:

  • Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.

DEVIL'S FOOD POUND CAKE



Devil's Food Pound Cake image

This one is simple, but good. It originally came from the Duncan Hines cake mix box, but I have made some changes - milk for water, butter for oil, and pudding. It makes a nice heavy pound cake with a fine crumb. A Bundt cake pan makes for easy serving. I like serving it with cherry pie filling and whipped cream, but it's also...

Provided by Susan Feliciano

Categories     Cakes

Time 1h10m

Number Of Ingredients 12

CAKE:
1 pkg devil's food cake mix
1 pkg chocolate instant pudding mix (4-serving size)
4 large eggs
1 1/4 c milk (2%)
1/2 c butter, melted
TOPPING:
1 can(s) cherry pie filling
2 c whipped cream or whipped topping
OPTIONAL GLAZE:
1/2 c (or more) creamy home-style frosting, your favorite
1/2 c chopped pecans

Steps:

  • 1. Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan or tube pan.
  • 2. Combine cake mix, pudding mix, eggs, milk, and melted butter in a large mixing bowl. Beat at medium speed for 2 minutes, scraping down sides of bowl once during beating. Pour into pan.
  • 3. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
  • 4. Slice and serve topped with cherry pie filling and whipped cream.
  • 5. For a glaze, heat canned frosting in a small saucepan over medium heat, stirring constantly until thin. OR, microwave on high for 10 to 15 seconds. Do not overheat. Drizzle over cake. Top with chopped nuts if desired.

DEVIL'S FOOD CAKE I



Devil's Food Cake I image

This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.

Provided by Debra Steward

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 10

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  • In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  • Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  • Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  • Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g

DEVIL'S FOOD CAKE



Devil's Food Cake image

Provided by Alton Brown

Time 2h25m

Yield 1 (13 by 9-inch) cake, 15 to 20 servings

Number Of Ingredients 17

Nonstick cooking spray
1 cup boiling water
4 ounces Dutch-process cocoa
10 1/2 ounces dark brown sugar
5 1/2 ounces all-purpose flour
4 ounces cake flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegetable oil
4 1/2 ounces sour cream, at room temperature
2 large whole eggs, at room temperature
2 large egg yolks, at room temperature
5 1/2 ounces unsalted butter, room temperature
1 ounce mayonnaise
3 ounces semi-sweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch kosher salt

Steps:

  • Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
  • Whisk the boiling water and cocoa powder together in a small bowl and set aside.
  • Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
  • Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
  • Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  • Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

DEVIL'S FOOD POUND CAKE WITH CHOCOLATE GLAZE



Devil's Food Pound Cake With Chocolate Glaze image

This recipe was on a box of Duncan Hines Deluxe II Devil's Food Cake Mix and dates back to the late 60's or early 70's. The Deluxe II series is no longer made by Duncan Hines. I assume that the Moist Deluxe series replaces the Deluxe II. I made the recipe several times, and it was very good. I am posting to Zaar so that I can throw away this tiny piece of paper.

Provided by MrsJ492

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package devil's food cake mix (Duncan Hines Moist Deluxe Devil's Food)
1 (3 1/2 ounce) package instant chocolate pudding mix
1/2 cup Crisco cooking oil
1 cup water
4 eggs
2 tablespoons cocoa
1 2/3 tablespoons water
1 tablespoon oil
1 tablespoon corn syrup
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Blend all ingredients in a large bowl.
  • Beat at medium speed for 2 minutes, careful not to overmix.
  • Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
  • Cake will be done when center springs back when touched lightly.
  • Let cool right side up for 25 minutes.
  • Remove from pan.
  • To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
  • Immediately beat in 1 cup confectioners sugar.
  • Drizzle over cake.

Nutrition Facts : Calories 282.9, Fat 14.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 373.2, Carbohydrate 37.9, Fiber 1.1, Sugar 23.3, Protein 3.8

DEVIL'S FOOD POUND CAKE



Devil's Food Pound Cake image

Make and share this Devil's Food Pound Cake recipe from Food.com.

Provided by wyojess

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces devil's food cake mix
5 1/3 ounces instant chocolate pudding mix
4 eggs
1 1/2 cups water
1/2 cup vegetable oil
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Steps:

  • Preheat oven to 350*F.
  • Cake--------------------------------------------------------------------------------------.
  • Grease and flour bundt pan.
  • Combine cake ingredients and beat 2 minute on med. speed.
  • Bake 50-60 min until toothpick comes out clean.
  • Cool until comfortable to touch and invert onto serving plate.
  • Allow to cool completely.
  • Glaze-------------------------------------------------------------------------------------.
  • Mix together glaze ingredients. If too dry, add a few drops of milk. If too runny, add a little powdered sugar.
  • Drizzle glaze over cake.
  • Enjoy!

Nutrition Facts : Calories 375, Fat 17.7, SaturatedFat 3.2, Cholesterol 70.9, Sodium 554.8, Carbohydrate 52.2, Fiber 1.5, Sugar 32.7, Protein 5

DEVIL'S FOOD POUND CAKE



Devil's Food Pound Cake image

Sinful! Improvised scratch recipe vs. cake mix recipe. Chocolate decadence.

Provided by Barb Leger

Categories     Cakes

Time 50m

Number Of Ingredients 13

1 1/2 c water
2 c sugar
3/4 c butter
4 eggs
1 tsp vanilla extract
1/2 c vegetable oil
2 c all-purpose flour
1/2 c cocoa powder
2 tsp baking soda
1/2 tsp salt
1 pkg chocolate instant pudding mix
6 oz semi-sweet chocolate chips (or more)
confectioners' sugar

Steps:

  • 1. Preheat oven to 350. Grease and flour Bundt or tube pan.
  • 2. In large saucepan, bring water to a boil. Remove from heat. Stir in sugar and butter until butter is melted.
  • 3. Add eggs, vegetable oil, and vanilla; mix well.
  • 4. Combine flour, cocoa, baking soda, and salt; add to butter mixture and mix.
  • 5. Add chocolate instant pudding mix and mix with electric mixer on high for about a minute.
  • 6. Stir in chocolate chips.
  • 7. Pour into pan and bake 50-60 minutes or until toothpick in center comes out clean.
  • 8. Cool in pan 25 minutes. Invert onto heat resistant serving plate.
  • 9. Mix a little water into confectioners' sugar and spread over cake.

Tips:

  • Use high-quality ingredients, especially the chocolate, to ensure the best flavor.
  • Make sure the butter and eggs are at room temperature before mixing them together. This will help to create a smooth and creamy batter.
  • Don't overmix the batter. Overmixing can result in a dense and dry cake.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This devil's food pound cake is a classic dessert that is sure to please everyone. It is rich, moist, and chocolatey, with a smooth and creamy frosting. Whether you are making it for a special occasion or just as a treat, this cake is sure to be a hit.

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