Devil’s Food Cake

This recips is easy to do from scratch, and they taste about five times better than the “box” version.

Devil’s Food Cake (This came from Taste of South)

3/4 cup unsalted butter
1 1/4 cups sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups sifted cake flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole buttermilk (I don’t have buttermilk so I poured a cup of milk and used 1Tablespoon of lemon juice into a cup. Let it sit about 5-15 minutes and stir gently. The milk should have begun to curdle. Measure and use in place of the buttermilk.)
1/2 cup boiling water
1 recipe Chocolate Buttercream

1.Preheat oven to 350°. Spray 3 (6-inch) round cake pans with baking spray with flour.  Line pans with parchment rounds, and spray again. 

2.In a large bowl, beat butter and sugar at high speed with an electric mixer until creamy, approximately 5 minutes. Add eggs and vanilla, beating well.

3.In a small bowl, sift together flour, cocoa, baking soda, and salt. Add flour mixture to butter, alternately with buttermilk, beginning and ending with flour. Mix on lowest speed, add 1/2 cup boiling water, being careful. Increase mixer speed slowly, and mix to combine.( I did this by hand as the water started to splash around too much) Divide batter among prepared pans.

4.Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove to wire racks, and let cool completely. I made these into cupcakes which made 39 and baked for 10-13 minutes till center was set and toothpick came out clean)

Chocolate Buttercream Frosting (from Taste of Home)
*wait till cupcakes/cake have cooled completely before frosting*
1 cup butter, softened
7 1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
1/2 cup cocoa powder
1/2 to 3/4 cup milk

In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

Happy Valentines Day !


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