Moms Devils Food Cake Recipes

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MOIST DEVIL'S FOOD CAKE

Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch round layer cake

Number Of Ingredients 11



Moist Devil's Food Cake image

Steps:

  • Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
  • In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
  • Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
  • Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
Mrs. Milman's Chocolate Frosting

DEVIL'S FOOD CAKE I

This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.

Provided by Debra Steward

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 10



Devil's Food Cake I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  • In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  • Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  • Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  • Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

THE ULTIMATE DEVIL'S FOOD CAKE

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13



The Ultimate Devil's Food Cake image

Steps:

  • Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
  • In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
  • Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
  • Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
  • Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
  • Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

MOIST DEVIL'S FOOD CAKE

Make and share this Moist Devil's Food Cake recipe from Food.com.

Provided by Steve_G

Categories     Dessert

Time 45m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 12



Moist Devil's Food Cake image

Steps:

  • Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees.
  • Grease three 8-inch pans, line bottom of each pan with parchment paper round, grease agin and flour.
  • Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth.
  • Sift together flours, baking soda, and salt onto large bowl and set aside.
  • Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute.
  • Add brown sugar and beat on high until light and fluffy, about 3 minutes.
  • Stop mixer and scrape down bowl.
  • Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition.
  • Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds.
  • Stop mixer and scrape down bowl.
  • With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture.
  • Repeat, ending with flour mixture; beat until just combined, about 15 seconds.
  • Do not overbeat.
  • Remove bowl from mixer; scrape bottom and sides of bowl and mix gently to be certain all ingredients are combined.
  • Divide batter evenly among cake pans, smooth batter to edges of pan with angled spatula.
  • If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack.
  • Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes.
  • Cool on wire rack 15 to 20 minutes.
  • Run knife around pan perimeter to loosen.
  • Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack.
  • Cool completely before frosting.

4 ounces unsweetened chocolate, chopped
1/4 cup Dutch-processed cocoa powder
1 1/4 cups boiling water
3/4 cup all-purpose flour
3/4 cup cake flour
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces unsalted butter, softened
1 1/2 cups packed dark brown sugar
3 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract

TAMMY RAO'S DEVIL'S FOOD CAKE

The recipe for this moist, delicious chocolate cake comes from Tammy Rao of Halifax, Nova Scotia.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 50m

Number Of Ingredients 9



Tammy Rao's Devil's Food Cake image

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with wax or parchment paper; butter paper.
  • Whisk together dry ingredients in a mixing bowl. Add remaining ingredients; with an electric mixer, beat on low speed until moist. Raise speed to medium; beat until smooth, about 3 minutes more.
  • Pour into prepared pan; bake until a toothpick inserted in center comes out clean with a few moist crumbs, 25 to 30 minutes. Cool in pan 10 minutes; invert onto a wire rack. Remove paper; reinvert to cool completely. Dust with confectioners' sugar, if desired.

1 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1 cup low-fat buttermilk
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
1/2 cup unsweetened cocoa powder
2/3 cup melted butter plus more for pan

MOM'S BANANA DEVIL'S FOOD CAKE

Make and share this Mom's Banana Devil's Food Cake recipe from Food.com.

Provided by Sam 3

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11



Mom's Banana Devil's Food Cake image

Steps:

  • Sift together flour, salt, baking soda and baking powder.
  • Cram shortening, add sugar and cream together until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add banana pulp, then melted chocolate.
  • Combine milk and vanilla.
  • Add dry ingredients alternatly with milk mixture to the creamed mixture, beat well.
  • Pour into a greased 9x13 pan, bake at 350F for 45 minutes.

2 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup shortening or 1/2 cup lard
1 1/2 cups brown sugar
2 eggs
1/3 cup mashed ripe banana
2 ounces baking chocolate, melted and cooled
3/4 cup buttermilk
1 teaspoon vanilla

RED DEVIL'S FOOD CAKE

This recipe was my great grandmother's and I request it for my birthday every year. So much better than a box mix.

Provided by jlsramek821

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10



Red Devil's Food Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Beat sugar, cocoa powder, and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in 1 egg at a time until smooth. Sift 2 cups flour, baking soda, and salt together in a separate bowl. Add portions of flour mixture and milk alternately, beating well after each addition. Stir in boiling water and vanilla extract to form a thin batter. Pour batter into prepared baking dish.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 43.9 g, Cholesterol 32.6 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 328.5 mg, Sugar 26.2 g

1 ½ cups white sugar
½ cup cocoa powder
½ cup shortening
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup milk
1 cup boiling water
1 teaspoon vanilla extract

MOIST DEVIL'S FOOD CAKE WITH MRS. MILMAN'S CHOCOLATE FROSTING

This is the best birthday cake a chocolate lover could have, courtesy of former crafts and editorial director Hannah Milman's mother. The frosting requires constant stirring for about thirty minutes, but the result is such chocolaty goodness, you'll know every swipe of the spoon was worth it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11



Moist Devil's Food Cake with Mrs. Milman's Chocolate Frosting image

Steps:

  • Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
  • Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
  • Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
  • Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn our cakes onto racks; remove parchment, and reinvert. Let cool completely.
  • Place 1 cake layer on a serving platter or cake stand. Spread 1 1/2 cups frosting over top. Add second cake layer, and spread 1 1/2 cups frosting over top. Top with third cake layer. Spread remaining 3 cups frosting over top and sides of assembled cake. Cake can be covered with a cake dome or plastic wrap, and stored at room temperature up to 3 days.

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup whole milk
Mrs. Milman's Chocolate Frosting

DEVIL'S-FOOD CAKE

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield Eight to 10 servings

Number Of Ingredients 18



Devil's-Food Cake image

Steps:

  • To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside.
  • Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
  • Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks.
  • To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 255 milligrams, Sugar 34 grams, TransFat 1 gram

1/4 cup unsweetened cocoa
1 cup, plus 3 tablespoons, sugar
3 tablespoons water
1/2 cup milk
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 eggs, separated
1 cup all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1/2 cup milk
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract

DEVIL'S FOOD CAKE II

A dark chocolate cake made with shortening and cake flour.

Provided by LeAnne

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 9



Devil's Food Cake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Sift together the flour, sugar, baking soda and salt. Set aside.
  • In a large bowl, beat shortening until smooth. Add flour mixture, 1 cup of the milk and vanilla. Mix on low speed until flour is dampened, then beat on medium speed for 2 minutes. Add eggs, remaining 1/3 cup milk and melted chocolate. Beat on medium speed for 1 minute. Pour batter into prepared pans.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 55.9 g, Cholesterol 33.2 mg, Fat 16.7 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 402.4 mg, Sugar 30.7 g

3 (1 ounce) squares unsweetened chocolate, chopped
2 ½ cups sifted cake flour
1 ¾ cups white sugar
1 ¾ teaspoons baking soda
1 teaspoon salt
⅔ cup shortening
1 ⅓ cups milk
1 teaspoon vanilla extract
2 eggs

SPICED DEVIL'S FOOD CAKE

One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! -Linda Yeamans, Ashland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 19



Spiced Devil's Food Cake image

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. , Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans., In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.

Nutrition Facts : Calories 543 calories, Fat 23g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.

1 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 to 1 teaspoon ground nutmeg
1/4 to 1/2 teaspoon ground cloves
1 cup buttermilk
MOCHA ICING:
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
6 tablespoons strong brewed coffee
6 tablespoons butter, melted
1 teaspoon vanilla extract
Toasted whole or chopped almonds, optional

DECADENT DEVIL'S FOOD CAKE

This Devil's Food Cake recipe, from Mrs. Fields, is the ultimate in chocolate cakes. The extreme moistness of this fudgey chocolate cakes makes it a real winner. It works beautifully for frosting or decorating due to the fact that it is very sturdy. A family favorite!

Provided by Jessa M

Categories     Dessert

Time 1h20m

Yield 9 inch round layer cake, 12-15 serving(s)

Number Of Ingredients 17



Decadent Devil's Food Cake image

Steps:

  • Cake:
  • Preheat the oven to 350 degrees F. Line the bottoms of two 9-inch cake pans with circles of was paper and then grease the pans with cooking spray.
  • In a medium bowl, pour the boiling water over the 6 oz. of semisweet chocolate. Set aside for a few minutes. Once the chocolate is thoroughly melted, add the cocoa and stir until smooth. Set aside to cool to room temperature.
  • In a small bowl, whisk together the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and brown sugar. Add eggs one at a time beating well after each addition. Beat in the vanilla. Add the flour mixture and half of the chocolate mixture. Beat on low speed to combine, and then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat till combined.
  • Pour the batter into the prepared cake pans and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pans for 20 minutes before removing (or they will fall apart). Invert the cakes onto wire racks to cool completely before assembling and frosting.
  • Frosting:
  • In a large bowl with an electric mixer, cream the butter. In a medium bowl, whisk together the sugar and cocoa. Beat 1/3 of the sugar-cocoa mixture into the butter. Mix in the vanilla. Add the rest of the sugar-cocoa mixture alternately with the milk and beat until frosting is smooth. Assemble the cake.

Nutrition Facts : Calories 871.6, Fat 51.4, SaturatedFat 13.4, Cholesterol 71.6, Sodium 772.5, Carbohydrate 107, Fiber 7.5, Sugar 75.7, Protein 9.3

1 3/4 cups boiling water
6 ounces semisweet chocolate
1 cup unsweetened cocoa powder
2 cups sifted cake flour (if you don't have cake flour, you can use all-purpose flour by removing 2 tbsp. per cup of flour you)
2 teaspoons baking soda
1/4 teaspoon salt
10 ounces margarine
1 3/4 cups dark brown sugar (packed)
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups margarine, plus
2 tablespoons margarine
4 1/2 cups confectioners' sugar
1 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/4 cup milk, plus
2 tablespoons milk

MRS. MILMAN'S MOIST DEVIL'S FOOD CAKE

This recipe has appeared in Martha Stewart Living and Mrs. Milman made her famous cake on Martha's show recently. Very decadent. I have also posted the recipe for Mrs. Milman's Chocolate Frosting.

Provided by dojemi

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 12



Mrs. Milman's Moist Devil's Food Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
  • Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
  • Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
  • Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
  • Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.

Nutrition Facts : Calories 629.9, Fat 31.6, SaturatedFat 19.1, Cholesterol 160.2, Sodium 286.2, Carbohydrate 82.1, Fiber 2.9, Sugar 46.8, Protein 8.2

1 1/2 cups unsalted butter, softened, plus more
butter, for pans
3/4 cup unsweetened dutch cocoa, plus more
unsweetened dutch cocoa, for pans
1/2 cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup whole milk

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From marthastewart.com


MOIST DEVIL'S FOOD CAKE WITH MRS. MILMAN'S CHOCOLATE FROSTING
Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove ...
From delish.com


HOW TO MAKE THE FAMOUS NANA’S DEVIL’S FOOD CAKE
Transfer the batter to your prepared baking pan and bake until the cake reaches an internal temperature of 210°. You can use an instant-read digital thermometer, like a Thermapen. You can also test the cake’s doneness by inserting a toothpick into the center of the cake. The cake is fully baked when the toothpick comes out clean when removed.
From tasteofhome.com


AUNT MARGERY'S DEVIL'S FOOD CAKE - THE CULINARY CELLAR
Instructions. Heat oven to 375 degrees. Grease and flour two 8-inch round cake pans, set aside.*. Sift the dry ingredients together into large bowl of electric mixer. Add all remaining ingredients and beat until well blended. Mixture will be on the thin side. Pour into prepared pans.
From theculinarycellar.com


MOM'S RED DEVILS' FOOD CAKE RECIPE - FOOD.COM
Mom's Red Devils' Food Cake. 2. Recipe by Pa. Hiker. 2 People talking Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO. Save Recipe This is a super-moist chocolate cake that will keep for days (if it lasts that long). My mother always made this from a hand-written recipe, no idea where she got it. Ready In: 2hrs. Serves: 8 Units: US PRINT RECIPE. 2 People talking Join In …
From food.com


DEVIL'S FOOD CAKE | TOLL HOUSE®
Pour batter into prepared pans. Step 3. Bake for 25 to 30 minutes or until wooden pick inserted in centers come out clean. Cool in pans for 15 minutes; invert onto wire racks to cool completely. Step 4. Bring cream, butter and remaining 3 tablespoons sugar to a simmer in medium, heavy-duty saucepan, stirring until butter melts.
From verybestbaking.com


DEVIL'S FOOD CAKE RECIPE - BRADLEY OGDEN | FOOD & WINE
Step 2. Preheat the oven to 350°. Butter four 9-inch cake pans and line the bottoms with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder ...
From foodandwine.com


WHAT IS DEVIL'S FOOD CAKE? | ALLRECIPES
Devil's food cake is a rich chocolate cake that became popular in the early 20th century. It's believed the first recipe for Devil's food cake was published in Mrs. Rorer's New Cook Book by Sarah Tyson Rorer in 1902. In that recipe, the cake is three or four layers and is held together by a "soft icing," which is most likely a buttercream, with ...
From allrecipes.com


MARTHA STEWART MAKES DEVIL'S FOOD CAKE 3 WAYS - YOUTUBE
In this episode, Martha tempts viewers with her Devil’s Food Cake, teaching viewers how to master this devilishly delicious recipe and transform it into hi-h...
From youtube.com


DEVIL'S FOOD CAKE | BETTER HOMES & GARDENS
Directions. Step 1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan; set pan (s) aside. In a medium bowl stir together flour, the 1/2 cup cocoa powder, the baking powder, baking soda, cinnamon, and salt; set aside. Step 2.
From bhg.com


CLASSIC DEVILS FOOD CAKE - VINTAGE RECIPE - ANDIANNE
Add in other ingredients according to the recipe below. Melt chocolate and hot water together. Stir into cake batter and bake for 25 minutes. Let the cakes cool. Now make the frosting by heating sugar, water and chocolate on the stove. Cream powdered sugar with melted chocolate, milk and butter with hand mixer.
From andianne.com


HISTORY OF DEVIL’S FOOD CAKE | SCRUMPTIOUS BITES
Last fall, a classic old school recipe titled “Nana’s Devil’s Food Cake” took Reddit and other social media sites by storm. The 80-year-old recipe combines cake essentials, including flour, eggs, milk, and oil, with cocoa and coffee. Like the COVID/sourdough craze before it, “Nana’s” recipe had people across the country baking up ...
From cheryls.com


DEVIL'S FOOD CAKE - GRANDMA'S MOLASSES®
Heat oven to 375F. Mix first five ingredients. Stir in molasses. Melt chocolate over hot water; add shortening-sugar mixture. Beat in eggs. Add sour milk alternately with flour (about 1/3 of each at a time). Bake 25 minutes or until done in 2 well-greased, lightly floured, round 8 …
From grandmasmolasses.com


MOM RHODA'S DEVILS FOOD CAKE - RECIPE | COOKS.COM
Combine all dry ingredients in large mixing bowl; add butter, vanilla, butter and sour milk; mix well; add boiling water; mix well. Pour cake mixture into greased and floured 9 inch cake pans.
From cooks.com


DEVIL'S FOOD CAKE - BAKING ENVY
Grease and line TWO x 20 cm (8 inch) round cake tins with baking paper. In a large mixing bowl, sift together the flour, baking soda, cocoa powder and salt. Stir in sugars. In a separate medium mixing bowl, whisk together boiling water and instant coffee powder until coffee granules dissolve.
From bakingenvy.com


THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients. In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt. Whisk the chocolate mixture briefly once more to combine then Pour into flour mixture. Stir until smooth.
From sugarspunrun.com


MOM'S DEVIL'S FOOD CAKE | THE FRESH LOAF
Mom's Devil's Food Cake---circa 1917-1920. 7 oz. cake flour (199g) 2 oz. Dutch-processed cocoa (57g) 1 teaspoon baking powder. The above three ingredients should be sifted together at least twice for best results..I use a small wire whisk to stir the ingredients around to more evenly mix them before sifting the second time..This usually eliminates the need to sift a third time.. 4 oz. butter ...
From thefreshloaf.com


THE PERFECT DEVIL'S FOOD CAKE | CAFE JOHNSONIA
Preheat oven to 350 degrees F. Grease and flour three, 8″ or 9″ round cake pans. Line the bottom of each pan with waxed or parchment paper and grease the paper.
From cafejohnsonia.com


GLUTEN-FREE DEVIL'S FOOD CAKE OR CHOCOLATE CUPCAKE MIX - MOM'S …
This melt in your mouth gluten-free chocolate cake is truly decadent, and now you can make as cupcakes! Makes a double layer 8 inch or 9x13 inch cake, top it with Chocolate frosting for a family treat. Or makes 24 cupcakes, top them with any flavor of frosting for a family treat, or for birthdays! This one is our choice for all of the birthdays ...
From momsplaceglutenfree.com


CLASSIC DEVIL’S FOOD CAKE - FOOD NETWORK CANADA
Directions. Step 1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour. Step 2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the ...
From foodnetwork.ca


MOTHER’S DAY DEVIL’S FOOD CAKE FROM TENDER AT THE BONE
Devil’s Food Cake with Seven-Minute Frosting adapted from Ruth Reichl. NB: Measurements in US cups, sorry, I’m half American and so is my baking equipment. For the cake: 2 cups sifted plain flour. 1 ½ tsp baking soda/ 2tsp if vegan recipe. ½ tsp salt. 1 cup milk/ plant milk. ¾ cup cocoa. 1/3 cup granulated sugar . 1 cup unsalted butter/ vegan butter or margarine. 1 cup brown …
From citygirlnetwork.com


THE BEST DEVIL'S FOOD CAKE RECIPE - THE FLAVOR BENDER
When the batter is ready, divide it into cake pans. Prep your 8 inch cake pans by lightly buttering the sides of the pans, and a little on the bottom as well. Line the bottom with parchment paper, using the butter to keep it in place. Next, dust the sides with cocoa powder.
From theflavorbender.com


MAMA G'S DEVILS FOOD CAKE - RECIPE | COOKS.COM
1 c. butter 2 c. sugar 3 1/2 sqs. chocolate (dissolve in 2-3 tbsp. water in a double boiler) 5 eggs, separated 1 c. buttermilk 2 1/2 c. flour, sifted
From cooks.com


DEVIL'S FOOD CAKE | KING ARTHUR BAKING
Instructions. 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 …
From kingarthurbaking.com


DEVIL’S FOOD CAKE - PASTRY MAESTRA
Directions. To make the cake batter place sifted cocoa powder into a bowl, add hot coffee and stir with a whisk until the mixture becomes uniform. Then add sour cream and stir well to combine. Put sifted flour into another bowl, add baking powder, baking soda, salt, and vanilla powder and stir well with a whisk.
From pastrymaestra.com


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