Cherry Jam Devils Food Cake Recipes

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DEVIL'S FOOD CAKE



Devil's Food Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 13

15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

Steps:

  • To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
  • To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
  • Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
  • With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
  • Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
  • Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
  • Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
  • Copyright 2001 Television Food Network, GP. All rights reserved

THE ULTIMATE DEVIL'S FOOD CAKE



The Ultimate Devil's Food Cake image

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

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

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.

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

DEVIL'S FOOD CAKE



Devil's Food Cake image

"THIS is a family favorite that we still enjoy. The 7-minute icing can also be used on other cake recipes, which makes it versatile. What's more, the icing can be tinted different colors to be more festive for different occasions."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-14 servings.

Number Of Ingredients 16

2 cups packed brown sugar
1/2 cup shortening
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
FROSTING:
2 large egg whites
1-1/2 cups sugar
5 tablespoons water
1-1/2 teaspoons light corn syrup
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine brown sugar, shortening and eggs. Add vanilla; beat well. Sift together flour, cocoa, baking powder, soda and salt. Add alternately with buttermilk to the egg mixture. Pour batter into two greased 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine first four ingredients in the top of a double boiler; beat with an electric mixer until thoroughly mixed. Place over rapidly boiling water and continue to beat for 7 minutes or until frosting will hold stiff peaks. Remove from boiling water and add vanilla. Continue to beat frosting until thick enough to spread. Frost cake when completely cooled.

Nutrition Facts :

CHERRY DEVIL'S FOOD CAKE



Cherry Devil's Food Cake image

This is the best devil's food cake you will ever eat, but with a twist!

Provided by LARRYRCTEXAS

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h21m

Yield 12

Number Of Ingredients 8

1 package devil's food cake mix
1 (12 ounce) can cherry pie filling
3 eggs
⅓ cup vegetable oil
1 cup white sugar
5 tablespoons butter
⅓ cup milk
6 ounces chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
  • Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 64 g, Cholesterol 68.3 mg, Fat 22.4 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 9.3 g, Sodium 377.8 mg, Sugar 43.4 g

DEVIL'S FOOD CAKE



Devil's Food Cake image

Categories     Cake     Side     Bake     Spring

Yield makes one 3-layer 8-inch cake, one 2-layer 9-inch cake, or abour 3 dozen cupcakes

Number Of Ingredients 9

3 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
2 cups buttermilk
1 1/3 cups vegetable or canola oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350˚F. Grease three 8-inch round cake pans with butter or nonstick cooking spray and set aside. (Alternatively, you can use two 9-inch round pans, or prepare cupcake pans or other cake pans as directed.)
  • Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl and set aside.
  • Whip the sugar, buttermilk, vegetable oil, eggs, and vanilla in the bowl of a standing mixer fitted with the whisk attachment on medium speed until all the ingredients have blended together, about 30 seconds. (If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)
  • Add approximately half the flour mixture and mix on low speed until combined, about 30 seconds. Repeat with the remaining flour mixture. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
  • Pour the batter evenly into the prepared pans. The batter should come one-third or one-half the way up the sides of the pans.
  • Bake for 40 to 45 minutes, rotating the pans once halfway through.
  • When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans. (You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.) Run an offset spatula or dull knife between the sides of the cakes and the pans and transfer the cakes right side up to a wire rack to bring them to room temperature.
  • Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14). Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 2 days before icing and serving, or frozen for up to 2 weeks. (Trim the layers flat before freezing them. Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)

CHEERWINE DEVIL'S FOOD CAKE



Cheerwine Devil's Food Cake image

Another recipe from 'Taste of the South' that I am posting for safe-keeping. There is a frosting recipe included that I will post with this cake recipe as well. The picture of this cake looks really good, I am anxious to bake it! I believe that Cheerwine is a cherry-cola soft drink, 'Zaar wouldn't recognize the name so I used cherry-cola in its place.

Provided by Chef53Kathy

Categories     Dessert

Time 55m

Yield 1 13x9 cake, 12 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package devil's food cake mix
3 eggs
1/2 cup vegetable oil
1 1/3 cups cherry cola
1 teaspoon almond extract
1/3 cup cherry cola
1/2 cup margarine
1/4 cup unsweetened cocoa
2 1/2 cups powdered sugar
1/4 teaspoon almond extract
1 cup chopped walnuts, toasted

Steps:

  • .Preheat oven to 350*. Grease and flour a 13x9 pan. Mix cake mix, eggs, oil substituting the Cheerwine for the water. Add the almond extract. Pour into the prepared pan and bake as directed on the package. approximately 35-40 minutes.Frost immediately upon removal from the oven.
  • Frosting:
  • Prepare while the cake is baking.
  • In a small saucepan combine the Cheerwine, margarine and cocoa powder. Bring to a boil. Pour the hot mixture over the powdered sugar stirring until smooth. Add the almond extract and chopped nuts, stirring to combine.
  • Cool for approximately 20 minutes or until lukewarm. Pour over the hot cake.

Nutrition Facts : Calories 530, Fat 31.2, SaturatedFat 5, Cholesterol 52.9, Sodium 464.1, Carbohydrate 62.2, Fiber 2.3, Sugar 44.5, Protein 6.1

HOMEMADE DEVIL'S FOOD CAKE



Homemade Devil's Food Cake image

This was my mother's recipe and has been our favorite for many years. My husband and I have been married 47 years and have three children and five grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 9

3/4 cup baking cocoa
2 cups sugar, divided
3 large eggs
1-1/2 cups whole milk, divided
3/4 cup shortening
2 cups cake flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.

Nutrition Facts : Calories 375 calories, Fat 15g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

DEVIL'S-FOOD CAKE



Devil's-Food Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield Eight to 10 servings

Number Of Ingredients 18

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

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

1942 DEVIL'S FOOD CAKE



1942 Devil's Food Cake image

Make and share this 1942 Devil's Food Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

3 ounces unsweetened chocolate
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces
3/4 cup boiling water
1 1/2 cups sugar
6 tablespoons sour cream or 6 tablespoons buttermilk
2 large eggs

Steps:

  • Butter two 9-inch round cake pans; line bottoms with parchment paper or waxed paper.
  • Position a rack in the middle of the oven; preheat to 350°.
  • Melt chocolate in a large heatproof bowl set over hot, but not simmering water; let cool.
  • In a bowl, stir the flour, baking soda, and salt together; mix well.
  • Add the butter to the chocolate, then pour in the boiling water; stir well to mix.
  • Whisk in the sugar and sour cream.
  • Stir in the flour mixture; whisk in the eggs.
  • Pour the batter into the prepared pans; smooth the tops.
  • Bake for about 25-30 minutes or until test done-toothpick comes out clean.
  • Cool in pans on racks for 5 minutes; then unmold onto racks to finish cooling.
  • **Recommend to frost with fluffy white frosting or whipped ganache.

Nutrition Facts : Calories 258.8, Fat 11.7, SaturatedFat 7, Cholesterol 53.2, Sodium 193.5, Carbohydrate 38, Fiber 1.6, Sugar 25.2, Protein 3.6

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2021-08-03 Evenly pour the finished batter into two round baking pans (I use 8″ but include notes in the recipe for different sized pans and even for cupcakes!) and bake.
From thefuturesausage.com


DEVIL'S FOOD CAKE | TOLL HOUSE® - BAKING AND SAVORY RECIPES
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


CHERRY DEVILICIOUS CAKE - RECIPE | COOKS.COM
2010-03-24 Pour into well-greased 10- inch tube pan. Bake in 350 degree oven for 45 minutes or until cake tests done. Cool in pan 10 minutes. Remove to cooling rack. In a mixing bowl beat together the cream cheese, 2 tablespoons sugar and the milk until fluffy. Prepare Dream Whip according to directions; fold into cream cheese mixture and chill.
From cooks.com


DEVIL'S FOOD CAKE | RECIPE | KITCHEN STORIES
large bowl. rubber spatula. cutting board. knife. In the meantime, roughly chop chocolate. Heat heavy cream in a saucepan. Next, combine hot heavy cream, chocolate, and remaining butter in a large bowl. Stir until fully combined and set aside to cool for approx. 8 – 10 min.
From kitchenstories.com


TRADITIONAL DEVIL'S FOOD CAKE - BROWN EYED BAKER
2018-02-07 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. In a small bowl, whisk together the cocoa powder and hot coffee until smooth.
From browneyedbaker.com


DEVIL’S FOOD CAKE RECIPE: HOW TO MAKE DEVIL’S FOOD CAKE
2022-03-29 Written by the MasterClass staff. Last updated: Mar 29, 2022 • 4 min read. MasterClass Video Lessons. Devil’s food cake makes for a striking birthday cake. However, if your calendar is short on birthdays, it’s also an epic weeknight snacking cake.
From masterclass.com


THE BEST DEVIL'S FOOD CAKE RECIPE - THE FLAVOR BENDER
2020-05-21 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


DEVIL'S FOOD CAKE - IMMACULATE BITES
2021-03-01 How To Make Devil’s Food Cake. Preheat the oven to 325 degrees F. Line the bottoms of two 9-inch round cake pans with parchment paper, spray with baking spray, and dust with cocoa powder; set aside. In a large mixing bowl, sift together dry ingredients. In another bowl, add melted butter, coffee, and buttermilk and mix at medium speed for 2 ...
From africanbites.com


EARL GREY DEVIL'S FOOD CAKES WITH CHERRIES RECIPE - FOOD & WINE
Preheat the oven to 375°. Butter and flour 8 muffin cups. In a large bowl, whisk the remaining 3/4 cup of sugar with the flour, cocoa, baking soda and baking powder.
From foodandwine.com


DEVIL'S FOOD CAKE RECIPE | MYRECIPES
Step 1. Cream butter in a large mixing bowl; add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add water; beat well. Advertisement. Step 2. Combine flour, cocoa, soda, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
From myrecipes.com


10 BEST DEVILS FOOD CAKE FILLING RECIPES | YUMMLY
2022-06-19 The BEST Chocolate Mousse Cake Filling Veena Azmanov. cream , egg yolks, cornstarch, sugar, salt, eggs yolks, milk and 15 more.
From yummly.com


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