Devil’s Food Cake

Recipe Yields:
One 9-inch layer cake

I am such a lover of yellow cake that I didn’t hunt for a chocolate cake until I started testing out my Gluten-Free Cake Flour. I made this cake for the first time for Christmas dessert at my husband’s aunt and uncle’s house. Even though my brother and I were the only two gluten intolerant folks at Christmas, the cake was devoured. Success to say the least!


  • 2 1/2 cups Deya’s Gluten-Free Cake Flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, room temp.

  • 2 1/4 cup firmly packed dark-brown sugar

  • 3 eggs

  • 3 ounces unsweetened chocolate, melted

  • 1/2 cup buttermilk

  • 1 cup boiling water

  • 2 teaspoons vanilla

  • Icing of choice (I like Vanilla Icing)


  1. Preheat oven to 350ºF.

  2. Grease and lightly flour, with Deya’s Gluten-Free Cake Flour, two 9-inch round cake pans.

  3. In a large bowl, sift Deya’s Gluten-Free Cake Flour, baking soda, and salt.

  4. In another large bowl, cream butter and sugar with an electric mixer.

  5. Add eggs to the sugar mixture one at a time, mixing well after each egg.

  6. Stir the melted chocolate into to the sugar mix.

  7. Add flour mixture and buttermilk alternatively to the sugar mixture in three stages.

  8. Add boiling water and vanilla and mix well but do not over mix.

  9. Pour batter into the prepared pans. The batter will be very thin.

  10. Bake for 30 minutes, or until cake tester comes out clean.

  11. Cool cakes in cake pans for 5 to 10 minutes before removing them from cake pans. Cool completely on wire racks. Do not ice cakes until completely cool otherwise icing will run off.

  12. Ice cake with icing of choice.