Directions
Step 1: Preheat the oven
Preheat over to 325°F. Grease and flour a Bundt pan. (Need help? The Taste of Home Test Kitchen demonstrates how to grease a Bundt pan the right way.)
Step 2: Sift dry ingredients
In a large mixing bowl, sift together the flour, cocoa powder, salt, baking soda and baking powder. Set aside.
Step 3: Mix wet ingredients
Next, in the bowl of a stand mixer, fitted with a paddle attachment, combine the sugar, oil, vanilla and eggs and beat until well-combined, about 2-3 minutes.
Step 4: Combine
With your mixer on its lowest setting, gradually add in the dry ingredients and mix until everything is just moistened. Take care not to overmix (that’s one of the most common cake baking mistakes).
Add the milk and coffee and mix until a thin, smooth batter forms.
Step 5: Bake
Transfer the batter to your prepared baking pan and bake until the cake reaches an internal temperature of 210°. You can use an instant-read digital thermometer, like a Thermapen. You can also test the cake’s doneness by inserting a toothpick into the center of the cake. The cake is fully baked when the toothpick comes out clean when removed.
Step 6: Cool
Promptly remove the cake from the oven and let cool for 5 minutes in the pan. Then, turn out the cake onto a wire rack to cool completely.
Step 7: Decorate and serve
Frost and decorate as desired (here are some cake decorating tips). Then slice and serve. ENJOY!
Tips & Tricks for Baking Nana’s Devil’s Food Cake
Nanas Devils Food Cake Overhead
Lauren Habermehl for Taste of Home
What type of pan should I use?
Use whatever pan size and shape you have on hand. Just note that you’ll likely need to adjust the baking times and temperature slightly to make the perfect cake.
