DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING
What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
- Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
- Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
- Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
- Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
- Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
- Copyright 2016 Television Food Network, G.P. All rights reserved
DEVIL'S FOOD CAKE WITH BURNT SUGAR FROSTING
My mother, Thelma Neese Gwaltney, made this cake many, many Sundays and served it after a glorious fried chicken dinner. How I would love to go back in time to one of those Sundays. Since I can't do that, I can try my best to duplicate her wonderful cake and frosting. Photo source:...
Provided by Ellen Bales
Categories Chocolate
Time 45m
Number Of Ingredients 16
Steps:
- 1. FOR CAKE: Combine the cocoa with 1/3 cup sugar; pour into the scalded milk gradually, stirring constantly until well blended. Set aside to cool.
- 2. In a large mixing bowl, combine flour, remaining 1 cup sugar, soda, and salt. Add the shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. Continue beating for about 2 minutes, scraping bowl with a spatula occasionally.
- 3. Pour cake batter into a greased 9x13x2" cake pan and bake in a preheated 350-degree oven for 25 to 30 minutes. Let cool and frost.
- 4. FOR FROSTING: mix the brown sugar with 2 Tbsp. milk in a medium saucepan. Over low heat bring to a ROLLING boil. Remove from heat. Add the butter, vanilla, and powdered sugar. Beat until cool and then frost the cake. If frosting is too thick, you can add a little more milk.
CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
BURNT-SUGAR CAKE WITH CARAMEL FROSTING
An old recipe to share with you! I comes from St. Paul's Ladies Aid (Church). One of those loved recipes we take out now and then.
Provided by Scandigirl
Categories Dessert
Time 50m
Yield 1 Cake
Number Of Ingredients 16
Steps:
- Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
- When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
- Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
- Set aside to cool.
- Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
- Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
- Stir in cold caramel syrup.
- Add sifted dry ingredients alternately with milk, beating until smooth.
- Beat egg whites until stiff but not dry.
- Fold into flour mixture.
- Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
- Bake in moderate oven, 375 degrees, for about 20 minutes.
- Let stand for 5 minutes, then turn out on racks to cool.
- Spread Caramel Frosting between layers and on top and sides of cake.
- Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
- Bring to a boil, stirring constantly.
- Remove from heat; add vanilla.
- Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.
Nutrition Facts : Calories 6489.2, Fat 197.9, SaturatedFat 119.9, Cholesterol 952.3, Sodium 5476.2, Carbohydrate 1140.9, Fiber 7, Sugar 796.2, Protein 57.4
DEVIL'S FOOD CAKE WITH FLUFFY FROSTING
The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
- Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
- Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
- In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
- Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.
Nutrition Facts : Calories 560 g, Fat 25 g, Fiber 3 g, Protein 8 g, SaturatedFat 15 g
DEVIL'S FOOD CAKE WITH BROWN SUGAR CREAM CHEESE FROSTING
We had a large neighborhood "birthday" party and I helped make the cakes. This is the recipe we used for the cakes, there was one of these cakes on each table as the center piece. The frosting is unusual with brown sugar! It is very tasty. And sweet. It is a very easy cake to put together. The sides of the cake are not frosted. You can see each cake layer and the frosting layer from the outsides of cake. In the cakes we made, we put 3 or 4 wooden kabob skewers down the center to hold the cakes in place. This is not a necessary step, just one to insure no sliding!!! Keep in fridge. Cooking time is for baking the cakes, making frosting and putting cake together. Cakes need to cool before cutting.
Provided by knobbyknee
Categories Dessert
Time 1h5m
Yield 1 cake, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- Whip cream in a chilled bowl. Beat until stiff peaks, being careful not to make butter!
- In a separate bowl, mix cream cheese, brown sugar, vanilla and salt until combined.
- Fold the whipped cream into the cream cheese mixture. Leaving no streaks of the cream cheese mixture.
- Slice each cake round horizontally making 4 layers.
- Place the bottom layer of cake on a cake stand, put 1/4 of frosting on bottom layer, spreading to the edges. It is ok to have it extend over the edges a bit to show on the outside.
- Place the 2nd layer of cake and apply the next 1/4 of frosting, pushing it out to edges. Repeat until all layers of cake are used. Spread the last 1/4 of frosting on top, making it look nice and swirly.
- If you would like more decoration on the top, take a block of chocolate or a Hershey bar and make chocolate shavings with a vegetable peeler. Sprinkle on top.
Nutrition Facts : Calories 497.4, Fat 34.5, SaturatedFat 15.4, Cholesterol 125.5, Sodium 456.5, Carbohydrate 44.6, Fiber 1, Sugar 28.3, Protein 6.3
More about "devils food cake with burnt sugar frosting recipes"
THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 35Calories 405 per servingCategory Cake, Dessert
- Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
- Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
TRADITIONAL DEVIL'S FOOD CAKE - BROWN EYED BAKER
From browneyedbaker.com
4.2/5 (21)Total Time 1 hr 30 minsCategory DessertCalories 428 per serving
- Preheat oven to 350 degrees F. Grease two 9x2-inch round cake pans, line the bottoms with parchment paper, grease the parchment and flour the pans. Set aside.
- Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, on at a time. Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
DEVIL'S FOOD CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (37)Total Time 1 hr
- Preheat the oven to 350°F. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan., In a large mixing bowl, beat together the butter, sugar, and salt until fluffy and light, beating for at least 5 minutes., In a separate bowl, whisk together the flour, cocoa, and baking powder.
- If lumps remain, sift the mixture., Add the eggs to the butter mixture one at a time, beating well after each addition., Mix together the milk or water and the vanilla., Add one-third of the flour mixture to the batter, then add half the milk, another third of the flour, the remaining milk, and the remaining flour, stirring to combine after each addition.
- Divide the batter evenly between the prepared pans., Bake the cake(s) for 30 to 35 minutes (a bit longer for the 9" x 13" cake), until a cake tester or toothpick inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan., Remove the cake(s) from the oven, cool them for 5 to 10 minutes, then remove them from their pans (leave the 9" x 13" cake in the pan, for easiest serving).
OLD-FASHIONED DEVIL’S FOOD CAKE - BAKER BY NATURE
From bakerbynature.com
DEVIL'S FOOD CAKE RECIPE (WITH CHOCOLATE BUTTERCREAM …
From girlversusdough.com
PAUL HOLLYWOOD’S DEVIL'S FOOD CAKE - THE GREAT BRITISH …
From thegreatbritishbakeoff.co.uk
DEVIL'S FOOD CAKE WITH 7 MINUTE FROSTING - FOOD FOLKS …
From foodfolksandfun.net
HOMEMADE CHOCOLATE DEVIL'S FOOD CAKE - HOUSE OF …
From houseofnasheats.com
DEVIL'S FOOD CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
DEVIL'S FOOD CAKE RECIPE (RICH AND MOIST) | KITCHN
From thekitchn.com
DEVIL'S FOOD CAKE RECIPE - BRADLEY OGDEN
From faws.netlify.app
BURNT SUGAR CAKE AND FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
NIGELLA'S DEVIL’S FOOD CAKE RECIPE - BBC FOOD
From bbc.co.uk
DEVIL'S FOOD CAKE WITH FUDGE FROSTING | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
BEST CLASSIC DEVIL'S FOOD CAKE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
DEVIL'S FOOD CAKE - PREPPY KITCHEN
From preppykitchen.com
BEST DEVILS FOOD CAKE WITH BURNT SUGAR FROSTING RECIPES
From recipert.com
You'll also love