Father's Day Cake - Devil's Food Coffee Cake Recipe


  • 1 x 425g Betty Crocker devil’s food cake mix
  • 3 medium eggs
  • 230ml semi skimmed milk
  • 120ml vegetable oil
  • 1 x 400g Betty Crocker Buttercream vanilla icing
  • 1 x 400g Betty Crocker chocolate icing
  • 15g milk chocolate chips
  • 10g dark chocolate, peeled into shavings with a speedy peeler
  • 1 tbsp hundreds and thousands (optional)


Calories columnFat columnSaturates columnSugars columnSalt column
402 per serving
20% %GDA
18g per serving
26% %GDA
7g per serving
35% %GDA
50g per serving
56% %GDA
0.90g per serving
15% %GDA


1. Preheat the oven to 180°C, fan 160°, gas mark 4. Grease and line 3 x 20cm cake tins.

2. Tip the cake mix into a large bowl, add the eggs, milk and vegetable oil.

3. Whisk for 2-3 minutes until totally smooth.

4. Divide evenly between the cake tins and place in the oven to bake for 15-18 minutes until golden brown and risen. To check the cake is baked, press gently in the centre of the cake and it should spring back, or insert a skewer and it should come out cleanly.

5. Remove and allow to cool for 10 minutes before removing from the tin. Transfer to a cake rack to cool totally.

6. Meanwhile, tip the buttercream vanilla icing into a piping bag, and the chocolate icing into a separate piping bag.

7. Layer one cake onto a cake stand and pipe blobs of of icing all over the top, alternating chocolate and vanilla, using about 1/3 of the icing. Layer a second cake on top with another layer of blobs. Repeat with the last layer of sponge and piped blobs.

8. Top with the chocolate chips, shavings and if using, finally a scattering of hundreds and thousands.

9. Cut into wedges to serve.