Williams Sonoma Devil's Food Bundt® Cake Mix
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The perfect companion for our Bundt® pan, our Devil's Food mix makes it easy to bake a cake as decadently dark and rich as its name implies. Using only premium ingredients, this special blend begins with America's finest organic pastry flour, sourced from family farms and then custom milled. For intense chocolate flavor, we use a classic combination of dark cocoa and a dash of fine Brazilian coffee. All you need to add are eggs, butter and water. Decorate with a sprinkling of confectioners' sugar or a simple glaze.
- 2 lb.
- Made in USA.
- Sugar, organic wheat flour, cocoa powder, buttermilk powder, cocoa powder (processed with alkali), natural cocoa flavor, baking soda, salt, aluminum-free baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), natural vanilla flavor, organic gum blend (organic guar and locust bean gums), coffee, soy flour.
- Contains wheat/gluten, milk, soy. This product is prepared and packaged using machines that may come in contact with tree nuts.
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Rated 5 out of 5 by homebak3r from Delicious and Not too sweet! This cake came out perfectly! It puffed high but did not overflow - I used a cheap dark bundt pan and an oven that ran on the hot side. The crumb was so delicate and the chocolate the perfect amount of sweetness - reminded me of Sprinkles dark chocolate cupcakes.Date published: 2019-08-05Rated 5 out of 5 by RevCKay from Really nice cake I made this one by mistake. It was package in the red velvet cake box. I used the Red Velvet directions and thought it turned out pretty dark. I did use the large bundt pan not one of my decorative Nordic Ware pans. It was delicious but I did add the buttermilk so not sure what it would be like with the Devilsfood directions.Date published: 2019-04-15Rated 3 out of 5 by Cocoapods from Hot Mess Wish I had read the reviews first. My batter also overflowed and made me an unwilling member of the Oven Scrubbers. I originally thought it was my using a Nordic Ware pan like some other reviewers that did it. However after the cake cooled, it sunk enough to make me think that this could have fit. I think this problem may be due to batches with too much baking powder/soda as I can detect a metallic taste- as usual from cakes heavy on these leavening agents. Plus, my cake is quite light and moist, not denser as some others have noted. I managed to find a cookie sheet to slide underneath after the first few blobs dripped onto my oven bottom. Nice thing about that was being able to sample the cake ahead of time. Since the cake structure was so light, it fell apart while being unmolded.Welp, nothing to do now but go find the Cherry Garcia. I probably won't come back to this mix, but I still have the vanilla bean one that I'm excited to try. I'll have the cookie sheet ready for drips just in case.Date published: 2019-03-11Rated 5 out of 5 by seagull1322 from Awesome cake! Just made this tonight...followed the recipe exactly...used a Wilton 10 cup regular bundt pan..baked for the minimum plus 5 min...cake came out perfectly...sprinkled a little powdered sugar on top.... it is an awesome chocolate cake! Deep flavor, rich, and moist. Will purchase again..Date published: 2019-02-26Rated 5 out of 5 by Jessie A from Great chocolate Bundt cake! I bought this as a last minute cake idea for the weekend. Easy ingredients and instructions. It took 65 minutes cake came out perfect, not dry at all. Dusted with powdered sugarDate published: 2019-01-27Rated 5 out of 5 by Sitges from Great bundt cake!!! I love this cake, I made it twice already with no problem whatsoever. I don't understand the negative reviews, possibly people don't follow the instructions correctly, but for me is a hit. My family and friends love it!Date published: 2018-12-17Rated 5 out of 5 by Bec215 from Best cake I’ve ever made/had The price seems excessive, but this is my holy grail cake: crazy moist, rich, and not too sweet - but sweet enough to not need any icing. I have a 10-cup nordicware bundt pan, and it puffs up over the top in the oven, but settles during the cool down to about 1/4” over the top. First time, i greased the form with butter - big mistake. Second time i used a canola baking spay, heavily sprayed just prior to filling the pan, and it popped it perfectly. The texture is somewhere between a brownie and cake, so just keep in mind this is closer to a pound cake than a regular box mix. If you are not a coffee fan, don’t be put off by the inclusion of the coffee - the flavor is imperceptible in the finished product... it serves here only to deepen and enhance the cocoa flavor.Date published: 2018-12-16Rated 4 out of 5 by EyeGee from Amazing Cake But....... The cake flavor and texture is amazing. My family and friends love it. One problem, if you collect Nordic Ware bunts oans like I do or any of the WS holiday bunny pans beware....the pans are not quite large enough for the entire bowl of batter. Leave some out it your oven will need a cleaning like mine is right now. I e tried several different pans and unless I’m using the traditional binder pan the cake overflows and falls through the racks and my oven is a mess.Date published: 2018-12-08
How long do I bake this cake when using the Nordic bakeware in the small and medium sized like in the photos?Hi KelStew, Every oven is different, and is impacted by humidity, altitude, etc. so we are unable to give you exact baking times. With smaller pans, we recommend reducing the baking time and closely monitor during the baking process. The cakes will be finished when the top / sides are golden brown, and a toothpick can be inserted and removed from the center of the cake cleanly.Date published: 2019-04-28
Can I use this cake mix to make a sheet cake?Hi Hansolo, Yes, you can use this mix to make a sheet cake. Just keep a close eye on it as it will bake a lot faster.Date published: 2019-04-08