Buttermilk Devils Food Cake With Freshly Squeezed Orange Cream Cheese Frosting Recipes

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DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING



Devil's Food Cake with Cream Cheese Frosting image

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

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/4 cup milk
2 cups plus 2 tablespoons granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
Two 8-ounce packages cream cheese, at room temperature
2 sticks (1 cup) unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/4 cup cold heavy cream

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 I



Devil's Food Cake I image

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

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

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

BUTTERMILK DEVIL'S FOOD CAKE WITH FRESHLY SQUEEZED ORANGE CREAM CHEESE FROSTING



Buttermilk Devil's Food Cake With Freshly Squeezed Orange Cream Cheese Frosting image

This is my all-time favorite devils food chocolate cake. Inspired by Anne Byrn the Cake Mix Doctor I have become quite a fan of jazzing up cake mix. I have a host of decadent frostings for all my cakes, but let me entice you here to try this deep rich chocolate cake adorned with freshly squeezed orange cream cheese frosting. You're going to love this super easy cake. This is definitely one of my personal favorites!

Provided by HOUSEMANAGER Charle

Categories     Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

vegetable shortening, for greasing the pans
flour, for dusting the pans
1 (18 1/4 ounce) package pudding enhanced devil's food cake mix
3 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 cups confectioners' sugar, sifted
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange zest

Steps:

  • PREHEAT oven to 350F; Generously grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour, shake out the excess flour; Set aside.
  • COMBINE the cake mix, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; Pour into prepared pans.
  • BAKE the cake until it springs back when lightly pressed with your finger, approximately 35 minutes; Cool cakes in pans on wire rack for 30 minutes more and then slip both cakes out of the pans into your freezer; (Frozen cakes are much easier to frost.) Now you can prepare the frosting.
  • COMBINE cream cheese and butter with your electric mixer on low speed until fluffy, stop the machine; Add the confectioners' sugar; Continue to blend on low until the sugar is well combined; Add the orange juice and zest, Increase the speed and beat until frosting is light and fluffy; Use at once to frost cake.
  • STORE frosted cake in fridge.

Nutrition Facts : Calories 548.9, Fat 31.6, SaturatedFat 11.8, Cholesterol 88.8, Sodium 531.9, Carbohydrate 64.8, Fiber 1.5, Sugar 48.1, Protein 6.5

DEVIL'S FOOD CAKE WITH CHOCOLATE-ORANGE BUTTERCREAM



Devil's Food Cake with Chocolate-Orange Buttercream image

Categories     Cake     Liqueur     Milk/Cream     Mixer     Chocolate     Citrus     Dessert     Bake     Easter     Yogurt     Vanilla     Spring     Birthday     Party     Double Boiler     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 24

Cake
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup whole milk
1/2 cup plain whole-milk yogurt
1 1/2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons dried lavender blossoms,* finely ground in spice mill
4 large eggs
Buttercream frosting
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
7 tablespoons (or more) water
1 1/2 cups (3 sticks) unsalted butter, room temperature
4 cups powdered sugar, divided
1 tablespoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon coarse kosher salt
1 tablespoon Grand Marnier or other orange liqueur
Chocolate curls

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Cool to barely lukewarm.
  • Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans.
  • Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely.
  • For buttercream frosting:
  • Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary. Cool.
  • Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 2/3 cups powdered sugar and beat until frosting is smooth. Mix in Grand Marnier.
  • Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake. Top with second cake layer. Spread remaining frosting over top and sides of cake, swirling decoratively. Mound chocolate curls in center of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before serving.)
  • *Dried lavender blossoms are available at natural foods stores and at some specialty foods stores and farmers' markets.

DEVIL'S FOOD CAKE WITH ORANGE FROSTING



Devil's Food Cake With Orange Frosting image

I love chocolate and orange together.This cake is really moist and yummy, because of the addition of sour cream.

Provided by KittyKitty

Categories     Dessert

Time 55m

Yield 1 9 inch, 2 layer cake, 8-10 serving(s)

Number Of Ingredients 14

1/2 cup unsweetened cocoa powder
3/4 cup butter, at room temp
1 1/2 cups dark brown sugar, firmly packed
3 eggs, at room temp
2 cups all-purpose flour
1 1/2 tablespoons baking soda
1/4 teaspoon baking powder
3/4 cup sour cream
orange rind, strips for decoration
1 1/2 cups sugar
2 egg whites
1/4 cup frozen orange juice concentrate
1 tablespoon fresh lemon juice
1 grated orange, rind of

Steps:

  • Preheat oven to 350°F Line two 9inch cake pans with waxed paper and grease. In a bowl, mix the cocoa and 3/4 cup boiling water until smooth. Set aside.
  • With an electric mixer, cream the butter and sugar until ight and fluffy. Add the eggs, one at a time, beating well.
  • When the cocoa mixture is lukewarm, stir into the butter mixture.
  • Sift together the flour, baking saoda and baking powder twice. Fold into the cocoa mixture in three batches, alternating with the sour cream.
  • Pour into the pans. Bake until the cakes pull away from the pan 30-35 minutes. Let stand for 15 minutes in pans, then remove from pans, cool on wire rack.
  • Thinly slice the orange rind strips. Blanch in boiling water, 1 minute.
  • For the frosting:
  • Place all ingredients in top of a double boiler or bowl set hot water. With electric mixer, beat until mixture holds soft peaks. Remove from heat and beat until thick enough to spread.
  • Sandwich the cake with frosting, then spread over the top and sides. Arrange rind on top.

Nutrition Facts : Calories 671.9, Fat 24.7, SaturatedFat 14.8, Cholesterol 134.6, Sodium 907.9, Carbohydrate 109.1, Fiber 2.7, Sugar 80.9, Protein 8.6

DELIGHTFUL DEVIL'S FOOD CAKE



Delightful Devil's Food Cake image

There's more than chocolate in this luscious layer cake. The creamy ricotta cheese frosting is flavored with orange juice, mini chocolate chips and bits of candied cherries. -Betty Knorr, Chandler, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 21

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract
FILLING:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips
FROSTING:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners' sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined. , Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely., For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half., In a bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 533 calories, Fat 26g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 492mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 9g protein.

ORANGE BUTTERMILK CAKE WITH ORANGE CREAM CHEESE FROSTING RECIPE



Orange Buttermilk Cake with Orange Cream Cheese Frosting Recipe image

Provided by BobLongo

Number Of Ingredients 17

2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs ,at room temperature
1 cup sugar
1 cup buttermilk
1/2 teaspoon vanilla extract
Zest of one orange ,just a little over 1 tablespoon
1/4 cup butter ,melted and cooled to room temperature
For the frosting
4 oz. cream cheese ,softened
4 tablespoons butter ,at room temperature
2 tablespoons orange marmalade
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
2 cups powdered sugar

Steps:

  • Prep Time 25 mins Cook Time 30 minsTotal Time 55 mins Preheat the oven to 350 F. Sift the flour, baking powder and salt in a small bowl. Set aside. In a large bowl, add the sugar and eggs and whisk until combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined. Add the cooled melted butter and whisk to combine. Add the flour and carefully whisk until just combined, being careful not to over-whisk. Prepare a 9x2 inch round baking pan (I use Magic Line), line the bottom with parchment paper or foil and butter the top of the lining and the sides of the pan. Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely. To make the frosting: Combine the first 6 ingredients and beat with a mixer until combined and smooth. Add the powdered sugar and beat until combined and smooth. Cut the cake in half. Spread some orange marmalade on the bottom half. Spread 1/4 of the cream cheese frosting on top of the marmalade. Invert the top half of the cake and place it on top of the bottom layer. Frost the cake with the remaining cream cheese frosting.

HIGH-ALTITUDE BUTTERMILK DEVIL'S FOOD CAKE



High-Altitude Buttermilk Devil's Food Cake image

This recipe was given to me by my great-aunt Julee over 40 years ago and I have had to convert it from SE Oklahoma Mountain area altitude to our altitude. We live in NM between 5000 feet and 7000 feet and I bake this 3-layer cake often for my family. If making a sheet cake, I use an 11 x 15 pan for this recipe.

Provided by rlt11_NMC

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h51m

Yield 16

Number Of Ingredients 16

cooking spray
2 ¾ cups cake flour (such as Pillsbury® Softasilk®)
1 cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 ¾ cups white sugar
1 cup butter, softened to room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2 ¼ cups buttermilk, divided
2 eggs
1 ¼ cups butter, softened to room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
6 tablespoons milk, or more as needed
2 (16 ounce) packages confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat three 9-inch round cake pans generously with cooking spray.
  • Mix cake flour, cocoa powder, baking soda, and salt together in a large bowl.
  • Beat white sugar, 1 cup butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract together in a large bowl with an electric mixer on medium speed until light and fluffy. Pour in half of the buttermilk and mix well. Beat in eggs one at a time.
  • Beat half of the flour mixture into the creamed butter mixture. Add remaining buttermilk; beat well to combine. Add remaining flour mixture and beat until batter is smooth, about 1 minute. Pour batter into prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 26 to 30 minutes. Let cool in pans, about 15 minutes. Invert onto wire racks and cool completely before frosting, about 45 minutes.
  • Beat 1 1/4 cups butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract in a large bowl with an electric mixer on medium speed until creamy. Beat in milk gradually. Add confectioners' sugar, 2 cups at a time, scraping sides of the bowl as needed, until frosting is smooth. Increase speed to high and beat, adding more milk, 1 tablespoon at a time, until frosting is fluffy and spreadable.
  • Spread frosting between cake layers and smooth over top and sides of cake.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 101.9 g, Cholesterol 93.7 mg, Fat 28 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 17.3 g, Sodium 424.1 mg, Sugar 79 g

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DEVIL’S FOOD CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
2018-12-13 Preheat the oven to 350 degrees F. Grease the sides and bottom of two 9 inch cake pans with butter or spray with cooking spray. Line with parchment paper. Set aside. With a mixer, blend the cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes.
From geekycooker.com
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"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM FUDGE FROSTING
2009-12-17 Step 1. Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and ...
From bonappetit.com
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ORANGE BUTTERMILK CAKE - PLAIN CHICKEN
2022-04-21 In a large bowl, add white cake mix, buttermilk, melted butter, eggs, orange juice, orange zest, and vanilla extract. Mix with an electric mixer until smooth. Lightly spray a 9×13-inch cake pan with cooking spray and line with parchment paper. Pour cake batter into the prepared pan, and bake until a toothpick comes out clean.
From plainchicken.com
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BUTTERMILK DEVIL S FOOD CAKE WITH FRESHLY SQUEEZED ORANGE CREAM …
The ingredients are useful to make buttermilk devil s food cake with freshly squeezed orange cream cheese frosting recipe that are vegetable shortening, flour, “devils food cake mix”, unsweetened cocoa powder, buttermilk, vegetable oil, eggs, pure vanilla extract, cream cheese, butter, “confectioners sugar”, orange juice, orange zest .
From webetutorial.com
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ORANGE CAKE WITH CREAM CHEESE FROSTING - OUR HAPPY MESS
2019-05-25 Cake. Preheat the oven to 350 degrees F. Grease and flour 2 8-inch cake pans. In a medium bowl, whisk together the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, cream together the butter, oil and sugar on medium speed until light and fluffy, about 3-4 minutes.
From ourhappymess.com
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DEVIL’S FOOD CUPCAKES WITH CREAM CHEESE FROSTING
2022-02-20 Instructions. Preheat the oven to 350°F/175C°. Place cupcake papers in two cupcake tins. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. In a small bowl, stir the coffee and brandy (I used brandy - use what you have or leave it …
From myrecipereviews.com
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DEVIL'S FOOD CAKE - COUNTRYSIDE CRAVINGS
2020-10-13 Preheat oven to 350°F. Line two 9" cake pans with parchment paper, grease the sides, and set aside. Whisk the flour, cocoa powder, baking soda, baking powder, salt together in a large bowl; set aside. Using a handheld or stand mixer fitted with a whisk attachment beat the eggs on medium just until combined.
From countrysidecravings.com
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HERSHEY'S DEVIL'S FOOD CAKE RECIPE - CAKENATION.NET
2021-12-01 Cream butter, shortening, sugar and vanilla until light and fluffy blend in eggs. Combine baking soda, cocoa, flour, baking powder and salt in bowl add alternately with milk to batter. Blend well. Pour into prepared pans bake at 350° for 30 to 35 minutes or until cake tester inserted in center comes out clean.
From cakenation.net
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Top Asked Questions

What does buttermilk do to a cake?
The buttermilk cuts down on fat while adding a refreshing tang and creating a moist and tender crumb. Two whole tablespoons of fresh orange zest are nestled within the cake and the cream cheese frosting incorporates freshly squeezed orange juice and orange marmalade.
How do you make orange cream cheese frosting?
Squeeze the juice from the orange you zested. To make the orange cream cheese frosting, combine the cream cheese, butter, orange marmalade, orange extract, and orange juice. Beat with an electric mixer until combined and smooth. Add the powdered sugar and continue to beat until combined and smooth.
How do you Frost a cake with marmalade and cream cheese?
Cut the cake in half. Spread some orange marmalade on the bottom half. Spread 1/4 of the cream cheese frosting on top of the marmalade. Invert the top half of the cake and place it on top of the bottom layer. Frost the cake with the remaining cream cheese frosting.
How do you make the Perfect Orange Cake?
Combine the sugar and eggs. Whisk until combined. Sift the flour, baking powder and salt in a separate bowl. Zest an entire orange. Add the zest and vanilla extract to the sugar mixture and whisk until combined. And the buttermilk and whisk to combine. Add the melted butter and whisk to combine.

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