Devil's Food Sheet Cake

Gobbled up by the family. Didn't even bother making the icing. They have eaten it plain as well warming a piece up in the microwave and serving with vanilla ice cream, whipped cream and homemade hot fudge sauce. This is a keeper. I plan on making another one today.

Great flavor. Super moist. I would definitely make this again, however I would use a smaller pan to get a little bit thicker cake.

This was amazing!! Fun to make and my husband loves this cake!! It fit well into a regular 8 1/2 X 11 pan too!!!

I made cupcakes out of this recipe. The end result was just what I was looking for. The amount of cocoa was perfect though I think next time I could cut back the sugar in the cupcakes and not miss it. I frosted these cupcakes with a Peanut Butter Frosting. The boys thought the combination was wonderful. For me, it was a little too sweet. I'll use this cake recipe again.

I made this once before and it didn't seem to have enough cocoa in it. When I made it yesterday, I put a little extra cocoa and also about a handful of dark chocolate chips (I used Dove Chocolate Discoveries Baking Bits), but otherwise made exactly as directed and it turned out PERFECT! Honestly the best devil's food cake I've had- very moist, very chocolatey. Thank you for the recipe!!! (I don't recommend the extra cocoa but still add the chocolate chips if you don't want super chocolatey)

THIS IS IT!!! It is THE chocolate cake recipe that you want when you just need a shot of chocolate cake. Done, period, no need to look further. The only thing I have done is increase the Cocoa to 3/4cup, then increase Vanilla to 1.5tsp. Sometimes it comes a little too moist, if possible. So I am going to try decreasing the water a smidge. My cupcakes wouldn't come apart of the paper liners, not due to sticky, but moistness; there's a difference. Put in the Fridge for a while & they were better. I will not, however make frostings with Confectioners sugar - TOO sweet, always. So I use another (buttercream) frosting from this site that calls for white sugar. I suppose substitutions could be made for the confectioner's, but I haven't gotten that far. Thanks for sharing. Excellent cake; the be all to end all - Entenmann's, eat your heart out!!

Every time I make this cake, someone tells me it's the best they've ever had. 3/4 of a recipe (12 servings) makes exactly one 2 layer 6" cake. The standard recipe will yield a 6" cake and 12 cupcakes or one 2 layer 8" cake.

Great recipe worked great for carving out a purse cake. Didn't use the frosting recipe. I will use this recipe again in the future. Thank you.

This cake came out with good texture - airy and moist, but the flavor was blahhh. Reading other reviews now, I probably should have used additional cocoa as someone suggested. Perhaps exchanging the water with brewed coffee would be a nice touch as well? I'm not giving it a low rating based upon the icing as I personally don't like uncooked confectioner's sugar icing - but I do recommend using another frosting.

Great moist cake! I made it into cupcakes and they were delicious. Easy to make.

I think this cake by far blows any other Devil's Food cake out of the water! So moist! I followed the directions 100%, only adding a little bit more cocoa. Perfect! I will never use another recipe again!

I changed this to make 24 servings and made it in two nine inch cake pans. It was terrific. Put cream cheese icing on it. Will definitely make again.

HAVE MADE THIS CAKE SEVERAL TIMES, AND HAS COME OUT WONDERFUL EVERY TIME! THE WHOLE ENTIRE FAMILY LOVES IT! THANKS FOR A GREAT RECIPE!

I've made this recipe a few times, as both the sheet cake and cupcakes. It came out great both ways. As other reviews have mentioned I do add extra cocoa, just to make it a little more chocolaty. I've also added about a cup of chocolate chips. It comes out great with or without the chocolate chips though. When making cupcakes I've found that 18 minutes at 350 cooks them perfectly. I usually pair them with a buttercream frosting.

I absoutely love this cake. I'm not a fan of chocolate, but I like devil's food and this cake is amazing. No matter what I've done, it always turns out so moist and perfect. I've made this several times as a cake and as cupcakes with a whip cream frosting, a cream cheese frosting and just tried a mint frosting. I've even served these without frosting. They are always a hit and no matter how many I make, if others are around, there are none left.

I made the cake gluten/dairy free for a birthday by substituting gluten free all-purpose flour, Earth Balance butter, and adding 1 tsp xanthan gum. It turned out beautifully! I also cooked it in 2 8"round pans and put strawberry fruit filling in between the layers.

Wonderful! I didn't even bother with the frosting - it's fabulous as is.

I love cake, I know cake, and this is the best chocolate/devil's food cake I've ever tasted or made. My only suggestion is to give the butter/sugar/water mixture time to cool before adding the egg. This cake deserves way more than five stars!

I made this a few days ago. I followed the recipe almost exactly (I only used 1 cup of water, and I added 2 oz. of dark chocolate). However, I made cupcakes instead of a sheet cake, which I really don't recommend. The cake is so moist that it doesn't hold together out of the cupcake liners. They were very delicious though! Thank you for this recipe.

as i was making this, i didnt think there was gonna be enough choco. taste so i added the following after i followed the original recipe: 1/4 teaspoon of vanilla 1 tablespoon cocoa 1/3 cup of chocolate chips, but measure them before melting and then add once everything else is mixed in. i still dont think there is enough chocolate taste so i would use the frosting(not the one givin, there is a good one on the back of the can of bakers corner baking cocoa 6 tablespoons-butter softened 1/2 cup baking cocoa 2-2/3s confectioner'sugar(powered sugar) 1/3 cup of milk 1 teaspoon vanilla in small bowl cream butter, add cocoa, powered sugar,alternately with milk, beat to spreading consistency(additional milk may need to be added) blend in vanilla

This is by far, the best cake I have ever made! I used EnergG Egg Replacer because of my daughter's allergies, made a 9x13 cake which I cut in half to make a rectangular 2 tiered cake and used the whipped cream cheese frosting recipe for the icing. I brought it to my daughter's daycare for her birthday and everyone loved it.

Made this cake for my husband's birthday. It was fantastic!!!!!!

We loved this cake! The first time I made it I was out of powdered sugar for icing so it went without & was yummy! Very moist & personally think it tastes better even the next day. I baked with less sugar about 1& 1/2cups just b/c I anticipated the icing being very sweet. My new choco cake recipe, THANKS!!!

Great taste, however, it didn't seem to boil down very well.. turned out awful.

Delicious! Super moist cake and super easy to make.

Excellent Devil's food cake. Made batter exactly as written. Made these as cupcakes and decided to make a cream cheese filling for them, I took 8 oz creamcheese, 2 cups sugar, 1 egg and 3 oz chocolate chips and 3 oz white chocolate chips (thats what I had on hand). Mixed the creamcheese, egg and sugar then folded in chocolate chips. Filled cupcake pan 3/4 full then spooned in heaping tablespoon of creamcheese filling. I also used dark cocoa for the frosting because I ran out of regular the dark cocoa was great in the frosting. These came out excellent.

Fantastic cake!! I was making Better Than Anything cake, but didn't have a boxed cake mix so I made this one instead. I'll never go back to the boxed! It turned out perfectly - moist and delicious and easy. This will be my definite go to chocolate cake.

great and simple recipe. I just added lemon juice to the egg/sugar mixture to help the baking soda leaven the cake. stayed moist for days.

I made this cake as directed, but instead made them into cupcakes. The batter was very runny which made me worry. However,they cooked well. The flavor wasn't as chocolate-y as I think devil's food should be. I would suggest a little extra cocoa. Also, the cupcakes were a bit chewy. I did like how moist the cake was.

Very good cake. It works in a 13x9 pan, but make sure to cut the pieces fairly small. A group of ten (including teenage guys) ate the whole thing and felt fairly sick afterwards.

For a chocolate cake it was ok.. but I wanted DEVIL'S FOOD. The kind you bite into and feel like you truly just SINNED. I added 1/4c more cocoa as recommend by many as I love my chocolate. I just iced one with the kind I prefer and bit into it. I was so let down. My hormones today require Devil's Food and this did not deliver. It was really bland and not very sweet. If someone knows what I can change to fix this let me know please! Next time I will try a different recipe.

I'm giving benefit of the doubt that perhaps this doesn't work so well unless used with an actual sheet pan. I only did a test run with one round pan and cut all ingredients in half. It didn't make much batter, barely enough to fill one 9" pan, the batter was runny and did not rise enough. I suspect that it was missing some baking powder. The texture was a little on the dry side; my husband noticed more than I did, though the we both agreed it tasted "ok". My 3 yr old gobbled it up with no complaints at all. I did not use the icing recipe as I needed a white icing for coloring.

Best recipe I've had for any kind of chocolate cake. I made cupcakes and substituted the icing for a chocolate fudge butter cream, but they would have been perfect without any icing. Definitely added to my favorite dessert recipes.

I made this and it stuck in the pan and came out in puzzle pieces. I doubled the recipe and used parchment paper to line the pan and it came out perfect! I made the frosting and it was fudgy and delicious. I am not a cake fan, but everyone at the party said it was great and had seconds. Thanks for this recipe, it made my mom's new husband's birthday a success!

I was searching for a recipe to use for a wedding cake I will be making. This cake was every bit as moist and delicious as promised- we ate it without any icing or anything! Definitely earned a place in my recipe box!

Very nice cake for cutting and shaping. I used it for a fondant cake and cut it in half to fill with frosting. It is lovely and dense, not very crumbly and cuts beautifully. Will definetly be my go to cake from now on. Tastes great too!!

This tasted really good but it was very very thin.

This cake was absolutely delicious! I made it to satisfy an extreme craving for Devil's Food Cake, and it did exactly that. It was very moist. I used light Dutch cocoa powder and it made for quite the wonderful taste. I didn't make the icing though, because other reviews said it was runny, and I made my own lemon icing with sour cream. The lemon icing suited the cake better because it was less harsh than the flavor of the cake.

Five stars for the cake - I bake for my son and daughter's restaurant in the Lake District UK and have been looking for a good chocolate cake recipe for a warm chocolate fudge cake with home-made ice-cream. This cake fits the bill!!! although I will be using a different 'frosting' - a chocolaty one that melts like a sauce when served. yummy!!

Good, moist and rich, but a little heavy on the soda, I think. Not sure if it's the recipe or my oven, but the cake bubbled in 4 diff places, and was a little coarse-textured, I thought. Nice flavor, tho, and whipped cream also makes an excellent frosting. Super easy :)

followed all directions except increased cocoa to 3/4 cup used two round cake pans

This is a fantastic, moist, chocolatey cake - great without frosting and as cupcakes rather than sheet cake.

WOW! I just delved into making cake from scratch. I have now made this recipe two times and don't plan on trying a different chocolate/Devil's Food cake recipe anytime soon! I only make the cake part, not the frosting, and bake it like a regular cake, not a sheet cake. I have also made cake balls with my little machine, and they are little bites of heaven! This is SOO moist and delicious, even after freezing and reheating. If you are looking for a chocolate cake recipe, this is it! Follow the recipe exactly and it will be wonderful! On a side note, I haven't attempted to make my own frosting yet, so I have been putting fluffy white canned frosting on this - delicious!

Followed the instructions but used a heart shaped pan for a kid's birthday party. The cake came out perfect and moist, big hit with the kids. I did not use the frosting, instead I melted 100gr dark chocolate in 1/2 cup whipping cream and poured on cake while hot.

I made this for my son's 10th birthday cake. I used the recipe but split it up in to (2) 8" square cakes (it was about 2 cups of batter in each pan). We put cherry jam and cut up morello cherries in between the two layers and used Pillsbury Whipped Milk Chocolate frosting for the outside. We decorated with whole morello cherries on top. The cake was exactly what we were hoping it would be! Chocolatey and moist and tasted great.

I have made this cake several times, for family and big birthday parties. Everyone always enjoys it! It always stays very moist, and it has excellent flavor. I would definitely recommend this cake!

Such a strange cake, this is. I made it so that I could fondant it, but that was soon down the toilet. The consistency was horribly dry, the crust was as hard as a rock, it took twice the time it says to cook- over an hour - it crumbled terribly, and stuck to the pan. I don't recommend it to be frosted, but perhaps a Bundt cake with a glaze would suffice.

I do not eat chocolate cake so this review is based solely on other's opinions as well as ease of recipe. The recipe was quite easy. (I made 2 9 in round cakes for a layer cake) I was a bit concerned as I poured the batter into the pans because it looked very thin, but it set up very nicely. I received rave reviews about the moistness and the "chocolatey-ness" of this. So I guess all those things considered warrants a 5 star rating!!

I made this recipe just as stated although I did add two squares of semi-sweet baking chocolate as well as an extra tbsp of Cocoa powder as suggested for a more chocolate tasting cake. The cake itself smelled divine and was wonderful. I couldn't have asked for a moister and more chocolatey tasting cake. The frosting however was too sweet and nearly ruined a wonderful cake. I also didn't like the fact that it hardens quickly and makes touching up difficult. My advice make the cake without the frosting or use a different frosting for your cake and you'll certainly be pleased.

Very tender and moist. I had to increase the amount of cocoa by a bit for a more chocolaty flavor. (used 3/4 cup in total)

yummy, my family loved this moist cake! I topped it with chocolate butter cream frosting.. What a hit!!

Cake was dry, and was only OK as far as taster. I threw away the first one, and made another one - same results. Personally, I would not recommend this one.

Yummmyyyy.. Great.The icing is superb.Great with vanilla ice cream.

Fantastic recipe. Easy, moist, great flavor. Perfect amount of chocolate taste, not too sweet. Made them into cupcakes (made about 15) and used our own buttercream creation. A definite keeper!

I made this recipe just as stated although I did add two squares of semi-sweet baking chocolate as well as an extra tbsp of Cocoa powder as suggested for a more chocolate tasting cake. The cake itself smelled divine and was wonderful. I couldn't have asked for a moister and more chocolatey tasting cake. The frosting however was too sweet and nearly ruined a wonderful cake. I also didn't like the fact that it hardens quickly and makes touching up difficult. My advice make the cake without the frosting or use a different frosting for your cake and you'll certainly be pleased.