Devil'S Food Cake Recipe

Name: Devil'S Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2/3 cup unsweetened cocoa powder plus more for dusting pans; ½ tablespoons (1 1/2 sticks) unsalted butter, softened; 1 1/2 cups sugar; 3 large eggs, at room temperature, separated; 1/2 teaspoon baking soda; 1 cup milk; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; Frosting:; 3 cups sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 8 tablespoons (1 stick) unsalted butter; 1 cup milk; 1 teaspoon vanilla extract

Servings: persons

Cake:
2/3 cup unsweetened cocoa powder plus more for dusting pans
½ tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature, separated
1/2 teaspoon baking soda
1 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Frosting:
3 cups sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup milk
1 teaspoon vanilla extract

1
Make cake: Preheat oven to 350u00b0F. Butter 2 9-inch round cake pans and line with parchment. Butter paper and dust pans well with cocoa powder.
2
Place cocoa in a small bowl. Pour in 1/2 cup boiling water; stir until smooth. With an electric mixer, beat butter until light and fluffy. Add sugar; beat until well blended. Add yolks one at a time, beating well after each addition. Beat in cocoa mixture. Stir baking soda into milk.
3
Sift flour, baking powder and salt onto a sheet of parchment. Add dry ingredients to butter mixture in 3 additions, alternating with milk. Blend in vanilla. In a separate bowl, beat egg whites until they form soft peaks. Gently fold into batter. Divide batter between cake pans; bake until a toothpick inserted into center comes out clean, 35 to 40 minutes. Cool in pans on a wire rack for 10 minutes, then turn out onto rack to cool.
4
Make frosting: Mix sugar, cocoa, salt and butter in a small pan. Stir in milk. Bring to a boil over high heat. Reduce heat to medium; simmer until dark and thickened, 5 minutes. Stir in vanilla. Transfer to a large bowl and cool.
5
Beat frosting with an electric mixer on high speed until thick and spreadable. Frosting should form thick swirls when beater is lifted.
6
Arrange one cake layer on a serving platter. Spread top evenly with about 1/2 cup frosting. Set second cake layer on top. Spread top and sides with remaining frosting.

1551

kcal

Calories

Fat

294

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake:, 2/3 cup unsweetened cocoa powder plus more for dusting pans, ½ tablespoons (1 1/2 sticks) unsalted butter, softened, 1 1/2 cups sugar, and more.

Yes, Devil'S Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Devil'S Food Cake

How did you like this recipe?

Frequently Asked Questions