Absolutely Divine Devil’s Food Cake

devils food cake

This recipe was given to me as a teenager. It’s a very rich and delicious chocolate cake. Don’t be put off by the beets, they just make it more moist. This cake is worth blowing your diet!

Absolutely Divine Devil's Food Cake

Course Dessert
Servings 10
Author Jennifer Grooms


  • 3 ounces unsweetened chocolate
  • 1 (8 1/4) ounce can beets
  • 1/2 cup butter room temperature
  • 2 1/2 cups firmly packed dark brown sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk

Fudge Frosting

  • 2 cups whipping cream
  • 24 ounces (3 cups) semisweet chocolate chips
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350

  2. Grease the bottom and sides of 2 (9-inch-diameter) cake pans and dust with flour.  

  3. Melt Chocolate in double boiler; set aside to cool slightly.

  4. Drain beet juice into small bowl. Chop beets into small, thin pieces, and add to the juice; set aside.

  5. In a medium mixing bowl, stir together flour, baking soda, and salt. Alternately beat flour (in fourths) and buttermilk (in thirds) into the chocolate mixture. Mix until blended. Add beets and juice; mix until blended.

  6. Pour into prepared pans, and bake 30-35 minutes Cool in pans 10 minutes; remove from pans and cool to room temperature, on wire racks.

Instructions For Frosting

  1. Heat cream in sauce over medium heat until just boiling. Reduce heat to low; add chocolate and vanilla and stir until smooth. 

  2. Chill in glass bowl, stirring every 10 minutes, until the consistency of set pudding. Continue to chill, stirring every 5 minutes, until the consistency of fudge.  (This may take a while)

  3. Let stand at room temperature until the desired spreading consistency is achieved. 

  4. Frost and garnish cake; let it stand at room temperature until frosting is set.