Striking two-layer devil's food cake with deep cocoa flavor, frosted with silky salted vanilla buttercream and finished with cocoa dust for Halloween drama.
Black cocoa powder delivers deeper color and flavor than standard cocoa; if unavailable, use regular unsweetened cocoa but expect slightly lighter color. Room-temperature eggs and butter emulsify more smoothly, resulting in a more tender crumb.
Cakes cool faster and are easier to frost when completely cooled; refrigerate layers for 30 minutes before assembly for cleaner stacking. Do not overmix the batter after adding dry ingredients; stir just until combined to avoid a dense, tough cake.
Ingredients
Scale
Measurement units
- 1 ¾ cups all-purpose flour
- ¾ cup black cocoa powder (or regular unsweetened cocoa if black cocoa unavailable)
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ lb unsalted butter (for cake batter)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract (1 teaspoon plus 2 teaspoons, divided)
- ¾ cup hot water
- 1 lb unsalted butter (for buttercream frosting)
- 4 cups powdered sugar
- 2 tsp vanilla extract (for buttercream)
- 2 tbsp heavy cream
- ¾ tsp fleur de sel or sea salt (for buttercream)
- 2 tbsp black cocoa powder (for garnish dusting)
Ingredients
Scale
Measurement units
- 1 ¾ cups all-purpose flour
- ¾ cup black cocoa powder (or regular unsweetened cocoa if black cocoa unavailable)
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ lb unsalted butter (for cake batter)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract (1 teaspoon plus 2 teaspoons, divided)
- ¾ cup hot water
- 1 lb unsalted butter (for buttercream frosting)
- 4 cups powdered sugar
- 2 tsp vanilla extract (for buttercream)
- 2 tbsp heavy cream
- ¾ tsp fleur de sel or sea salt (for buttercream)
- 2 tbsp black cocoa powder (for garnish dusting)
Instructions
Preheat oven and prepare pans
Preheat oven to 350°F.
Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
Equipment: two 8-inch round cake pans, parchment paper, cake tester or toothpick, cake leveler or serrated knife, lazy Susan or cake turntable
Mix dry ingredients
In a medium bowl, whisk together all-purpose flour (1 ¾ cup), black cocoa powder (¾ cup), baking soda (1 ½ teaspoon), baking powder (½ teaspoon), and salt (½ teaspoon).
Equipment: whisk, medium mixing bowl, large mixing bowl
Cream butter and sugar
In a large bowl, beat 0.5 lb softened unsalted butter and granulated sugar (1 ½ cup) with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes.
Equipment: electric mixer, medium mixing bowl, large mixing bowl
Incorporate eggs and vanilla
Add 2 room-temperature eggs one at a time, beating well after each addition.
Beat in vanilla extract (1 teaspoon) until combined.
Alternate dry ingredients and water
Add one-third of the dry ingredient mixture to the butter mixture and stir until just combined.
Add half of the hot water (¾ cup) and stir until combined.
Repeat with another third of dry ingredients, then remaining water, then final third of dry ingredients, stirring until just combined after each addition.
Divide batter and bake
Divide batter evenly between prepared pans and smooth the tops with an offset spatula.
Bake for 30–35 minutes, until a cake tester inserted in the center comes out with a few moist crumbs.
Equipment: two 8-inch round cake pans, offset spatula or rubber spatula, cake tester or toothpick, cake leveler or serrated knife, lazy Susan or cake turntable
Cool cakes
Let cakes cool in pans for 15 minutes.
Turn out onto wire cooling racks and cool completely, about 1 hour.
Equipment: wire cooling rack, two 8-inch round cake pans, cake tester or toothpick, cake leveler or serrated knife, lazy Susan or cake turntable
Make salted vanilla buttercream
In a large bowl, beat 1 lb softened unsalted butter with an electric mixer on medium-high speed for 2 minutes until creamy.
Gradually add 4 cups sifted powdered sugar (4 cups), beating on low speed to avoid a sugar cloud, then increase to medium speed.
Beat in vanilla extract (2 teaspoon) and heavy cream (2 tablespoon) until light and fluffy, about 2 minutes.
Stir in 0.75 tsp fleur de sel until evenly distributed.
Equipment: electric mixer, medium mixing bowl, large mixing bowl
Level and assemble cake
If cake layers have domed tops, use a cake leveler or serrated knife to trim them flat.
Place one cake layer on a serving plate or cake board and spread about 0.75 cup of buttercream evenly over the top.
Set second cake layer on top and press gently to level.
Equipment: cake leveler or serrated knife, two 8-inch round cake pans, cake tester or toothpick, lazy Susan or cake turntable
Frost cake
Spread remaining buttercream over the top and sides of the cake with an offset spatula, working smoothly for an even finish.
Equipment: two 8-inch round cake pans, offset spatula or rubber spatula, cake tester or toothpick, cake leveler or serrated knife, lazy Susan or cake turntable
Garnish and finish
Dust the top of the cake with 2 tbsp black cocoa powder using a fine-mesh sieve for a dramatic Halloween effect.
Serve at room temperature or chill until ready to serve.
Equipment: fine-mesh sieve, two 8-inch round cake pans, cake tester or toothpick, cake leveler or serrated knife, lazy Susan or cake turntable
Before you cook
Cook notes
- • Black cocoa powder delivers deeper color and flavor than standard cocoa; if unavailable, use regular unsweetened cocoa but expect slightly lighter color.
- • Room-temperature eggs and butter emulsify more smoothly, resulting in a more tender crumb.
- • Do not overmix the batter after adding dry ingredients; stir just until combined to avoid a dense, tough cake.
- • Cakes cool faster and are easier to frost when completely cooled; refrigerate layers for 30 minutes before assembly for cleaner stacking.
- • Buttercream can be made up to 3 days ahead and refrigerated; bring to room temperature and re-whip for 1–2 minutes before frosting.
- • For a smoother finish, use an offset spatula dipped in warm water and wiped dry between strokes.
- • Cocoa dust garnish can be applied up to 2 hours before serving; apply just before serving for maximum visual impact.
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