Martha Stewart Devil’s Food Bundt Cake

This Martha Stewart Devil’s Food Bundt Cake is a moist and chocolatey recipe, which uses black coffee and unsweetened cocoa powder. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes and serves 12.

Martha Stewart Devil’s Food Bundt Cake Ingredients

Cake:

• Vegetable shortening for greasing the pan
• 3/4 cup unsweetened cocoa powder, plus more for dusting pan
• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup hot black coffee

Ganache (optional):

• 1 cup semi-sweet chocolate chips
• 3/4 cup heavy cream
• 1/8 teaspoon salt
• 1/4 cup powdered sugar
• Sprinkles (optional)

How To Make Martha Stewart Devil’s Food Bundt Cake

1. Prep oven and pan: Preheat oven to 350°F. Grease a 12-cup bundt pan with shortening and dust with cocoa powder. If using nonstick spray, skip the cocoa powder.
2. Mix dry ingredients: Sift together flour, 3/4 cup cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to evenly combine.
3. Mix wet ingredients: In a large bowl or stand mixer, beat eggs. Add sugar, oil, milk, and vanilla; mix well. Add hot coffee and mix again.
4. Combine wet and dry: Add dry ingredients to wet mixture in three additions, mixing on low between each addition until the batter is smooth. Batter will be thin.
5. Bake the cake: Pour into the prepared bundt pan. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cake: Let the cake cool in the pan for 20–30 minutes. Use a rubber spatula to loosen edges, then invert onto a wire rack to cool completely.
7. Make ganache (optional): Combine chocolate chips, cream, and salt in a microwave-safe bowl. Microwave for 1 minute, whisk, then microwave another minute. Stir in powdered sugar until smooth. Let sit 30 minutes to thicken.
8. Frost and decorate: Spread ganache over the cooled cake. Add sprinkles if desired.

Recipe Tips

• Why add hot coffee? It enhances the chocolate flavor and helps bloom the cocoa.
• Can I skip the ganache? Yes, the cake is delicious on its own or with a dusting of powdered sugar.
• What if I don’t have a bundt pan? Use a 9×13 pan or two 9-inch rounds, adjusting baking time.
• Can I use Dutch-processed cocoa? Yes, either unsweetened or Dutch-processed works.
• How do I prevent sticking? Grease thoroughly and dust with cocoa if not using nonstick spray.

What To Serve With Devil’s Food Bundt Cake

This decadent chocolate cake is best enjoyed with:

• A scoop of vanilla or coffee ice cream
• Fresh raspberries or strawberries
• Whipped cream
• A glass of cold milk or espresso
• A drizzle of caramel or extra ganache

How To Store Devil’s Food Bundt Cake

Room Temperature: Cover and store for up to 3 days.

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Wrap cake without ganache and freeze for up to 2 months. Thaw and frost before serving.

Devil’s Food Bundt Cake Nutrition Facts

• Calories: 537
• Carbohydrates: 62g
• Protein: 6g
• Fat: 32g
• Saturated Fat: 23g
• Cholesterol: 51mg
• Sodium: 429mg
• Fiber: 4g
• Sugar: 40g
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use instant coffee instead of brewed?
Yes, dissolve 1 tablespoon instant coffee in 1 cup hot water.

Why is the batter so thin?
That’s normal for devil’s food cake—it results in a moist, soft crumb.

Can I make this cake ahead?
Yes, it can be baked a day ahead. Add ganache just before serving.

Can I add chocolate chips to the batter?
Yes, stir in 1/2 cup for extra richness.

How do I get clean bundt cake edges?
Let the cake cool slightly, loosen edges with a spatula, and invert gently.

Try More Recipes:

• Martha Stewart Date Cake
• Martha Stewart Dark Chocolate Cake
• Martha Stewart Crumb Cake