Delightful Devils Food Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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.

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.

OLD-FASHIONED DEVIL'S FOOD CAKE



Old-Fashioned Devil's Food Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 15

2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2 1/2 cups dark brown sugar
3 1/2 ounces unsweetened chocolate, melted and cooled
3 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1 cup boiling water
3 large egg whites
1 cup sugar
1/3 cup light corn syrup
Pinch salt
1 (10-inch) springform pan, buttered and the bottom lined with parchment or waxed paper

Steps:

  • Set a rack at the middle level of the oven and preheat to 350 degrees.
  • Sift flour, baking soda and salt, once then set aside. With an electric mixer set at medium speed, beat butter until soft and light. Add sugar and continue beating until very light, about 5 minutes. Beat in chocolate, then eggs, 1 at a time. Continue beating until light and smooth.
  • Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s). Repeat with remaining sour cream and flour mixture, scraping again. Combine vanilla and boiling water and gently beat into batter. Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen. Cool in pan on rack for 5 minutes, then unmold and cool on a rack. For the frosting, combine all ingredients in bowl of mixer. Whisk to combine then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved. Use electric mixer on medium speed to beat until cooled, but not dry. To finish, cover top and side of cake with frosting, swirling it from the center outward.

DECADENT DEVIL'S FOOD CAKE



Decadent Devil's Food Cake image

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

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

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

DEVIL'S DELIGHT CAKE



Devil's Delight Cake image

Provided by My Food and Family

Categories     Recipes

Time 2h45m

Number Of Ingredients 4

1 box Duncan Hines devil's food cake mix
1 can cream of coconut
1 can Eagle brand milk
1 small bag Bakers Coconut

Steps:

  • Prepare cake as is on box. Bake at 350 degrees F for the time that's mentioned on the box.
  • When done, pour the cream of coconut on the cake evenly, then pour the can of Eagle brand milk over the cream of coconut, then layer with Bakers coconut.
  • Let set in refrigerator for at least 2 hours.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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 DELIGHT CAKE



Devil's Delight Cake image

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

Provided by BekW8670

Categories     Dessert

Time 45m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 11

18 1/4 ounces devil's food cake mix with pudding
4 eggs
1 cup water
1/2 cup vegetable oil
1 cup miniature marshmallow
1 cup semi-sweet chocolate chips
6 tablespoons butter, softened
1/2 cup cocoa
2 2/3 cups confectioners' sugar
4 -6 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F Grease and flour 13x9 pan.
  • In a large bowl, combine cake mix, eggs, oil, and water. Beat on low just until blended. Increase speed to medium; beat 2 minutes.
  • Stir in marshmallows and chocolate chips.
  • Pour batter into prepared pan. Bake until toothpick comes out clean: 35 minutes for 9x13, 45 minutes for Bundt pan, 15 minutes for cupcakes, 30 minutes for 2x9" round pans.
  • Cool 10 minutes before removing from pan.
  • In a small bowl, combine all ingredients for frosting. Beat to spreading consistency.
  • Cool completely and frost with Easy Cocoa Frosting.

Nutrition Facts : Calories 313.8, Fat 15.2, SaturatedFat 5.4, Cholesterol 51.9, Sodium 274.8, Carbohydrate 45, Fiber 2.1, Sugar 33.7, Protein 3.4

DEVIL'S FOOD CAKE WITH FLUFFY FROSTING



Devil's Food Cake with Fluffy Frosting image

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

3 sticks unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
3/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
3 3/4 cups sugar, divided
4 large eggs, plus 5 large egg whites, room temperature, divided
5 teaspoons pure vanilla extract, divided
1 tablespoon corn syrup

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

More about "delightful devils food cake recipes"

13 SINFUL DEVIL'S FOOD CAKE RECIPES THAT ARE WORTH THE …
13-sinful-devils-food-cake-recipes-that-are-worth-the image
2015-05-20 1 of 13. Seven Sins Chocolate Cake. The only way you can sin when eating this heavenly chocolate devil's food cake is if you don't slice …
From delish.com
Author Maggie Sheehan
Estimated Reading Time 3 mins


RECIPE: INA GARTEN’S DEVIL’S FOOD CAKE | KITCHN
2019-05-01 Preheat the oven to 350°F. Grease two 9×2-inch round cake pans, line them with parchment paper, then grease and flour the pans. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 …
From thekitchn.com


DEVIL'S FOOD CAKE | BETTER HOMES & GARDENS
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. Advertisement.
From bhg.com


EASY HOMEMADE DEVIL'S FOOD CAKE RECIPE - LIVING ON A DIME
Easy Homemade Devil’s Food Cake Recipe. 1/3 cup cocoa, packed 1/2 cup plus 2 Tbsp. shortening 1 cup boiling water 2 cups flour 2 cups sugar 2 eggs, beaten 1/2 cup sour milk or buttermilk 1 1/2 tsp. baking soda 1/2 tsp. salt. Dissolve cocoa and shortening in boiling water. Mix all ingredients. Beat for 2 minutes. Pour into well greased and floured 9×13 inch or two 9 inch …
From livingonadime.com


DEVIL'S FOOD CAKE WITH VANILLA FROSTING RECIPE
2021-07-25 In mixing bowl, blend the sugar and cocoa with melted shortening. Add beaten eggs; stir to mix well. Blend in hot coffee and food coloring. Combine the flour, salt, baking soda, and baking powder; blend well. In a cup, combine buttermilk or the buttermilk substitute and 1 teaspoon of vanilla.
From thespruceeats.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 flour, cocoa, and baking powder.
From kingarthurbaking.com


DELIGHTFUL DEVIL'S FOOD CAKE RECIPE: HOW TO MAKE IT ...
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
From stage.tasteofhome.com


TRADITIONAL DEVILS FOOD CAKE RECIPE - HEALTHY HOME ECONOMIST
Pour the devils food cake batter into 2 - 9x13 glass baking pans greased with expeller coconut oil dividing the batter equally between the 2 pans. Bake at 350F/177 C for about 30 minutes or until a knife or toothpick inserted in the center comes out clean. Cool devils food cake completely and then remove one cake layer onto the cake serving ...
From thehealthyhomeeconomist.com


DEVIL'S FOOD CAKE RECIPE | SOUTHERN LIVING
Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray; dust with flour. Beat butter with a hand mixer on medium-high speed until smooth and creamy, about 1 minute. Add sugar, beating until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.
From southernliving.com


10 BEST DEVILS FOOD CAKE DUNCAN HINES CAKE MIX RECIPES ...
2022-04-27 Devils Food Cake With Raspberry Buttercream Frosting ~ From King Arthur Sift Well Floured. eggs, sugar, baking soda, flour, natural cocoa powder, butter and 10 more.
From yummly.com


DEVIL'S FOOD CAKE MIX DOCTORED UP - JOYFUL HOMEMAKING
2013-08-22 Instructions. Mix first 6 ingredients with a mixer till well blended, then stir in chocolate chips by hand. Pour into a greased and floured 10 inch tube pan. Bake in a preheated 350 degree oven for 50 to 60 minutes. (If you use a different pan, see the back of the box picture for cooking times).
From joyfulhomemaking.com


DEVIL'S FOOD CAKE | RICARDO
Cake. With the rack in the middle position, preheat the oven to 180 °C (350 °F). With the softened butter, generously butter a 2.5 litres (10 cups) Bundt or novelty-shaped pan. Sprinkle with a mixture of equal parts sugar and cocoa powder. In a bowl, combine the dry ingredients. Set aside.
From ricardocuisine.com


DEVIL'S FOOD CAKE RECIPE (WITH CHOCOLATE BUTTERCREAM FROSTING)
2019-10-23 Heat oven to 350°F. Grease and flour (or spray with baking spray) bottom and sides of three 8-inch round cake pans. First, make the cake: In a large mixing bowl using an electric hand mixer, beat 3/4 cup butter, sugar and 1/2 teaspoon salt a good 5 minutes on medium speed until very fluffy and light. In a separate bowl, whisk or sift together flour, 3/4 cup Dutch-process …
From girlversusdough.com


DEVIL'S FOOD CAKE - DEVIL'S FOOD KITCHEN
2016-04-03 Bake: convection oven; 160C/330F; 10min, rotate, 18min. Chocolate Ganache. Combine the heavy cream and glucose and bring to a simmer over medium heat. Pour the cream mixture, while hot, over the chocolate and let sit for 5min. Add the butter and salt and whisk or hand blend the mixture together until fully emulsified.
From devilsfoodkitchen.com


THE BEST DEVIL'S FOOD CAKE RECIPE - GRANDBABY CAKES
2020-05-06 Instructions. 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. In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
From grandbaby-cakes.com


CHOCOLATE DEVIL’S FOOD CAKE RECIPE RECIPE | BETTER HOMES ...
2022-02-22 Line the bases with baking paper. Put cocoa and dark brown sugar in a medium bowl. Add water and whisk until smooth. Set aside. Put butter and caster sugar in a large bowl and beat with electric beaters until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift flour, baking powder and bicarb over mixture, then ...
From bhg.com.au


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


BEST DEVIL'S FOOD CAKE RECIPE - HOW TO MAKE DEVIL'S FOOD CAKE
2020-07-17 Directions. Preheat the oven to 350° and line two 8" round baking pans with parchment paper. Spray pans with cooking spray around the bottom and rim for good measure. In a large bowl: whisk ...
From delish.com


MOIST AND TENDER DEVIL'S FOOD CAKE | COOK'S ILLUSTRATED
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


DEVIL’S FOOD CAKE RECIPE
2008-05-21 Preparation. 1 Have all the ingredients at room temperature.; 2 Position a rack in the lower third of an oven and preheat to 325°F. Grease the bottom and sides of a decorative heart cake pan (available at "Williams Sonoma" stores) and dust with cocoa powder. 3 In a small saucepan over high heat, bring the water to a boil. Pour into a small heatproof bowl and whisk …
From foodchannel.com


DEVIL'S FOOD CAKE RECIPE - DAVID LEBOVITZ
2007-08-07 To make the cake layers. Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated.
From davidlebovitz.com


MOIST DEVILS FOOD CAKE RECIPE FROM SCRATCH
2013-06-11 Instructions. Preheat oven to 325 F. In a large bowl whisk together dry ingredients. Add coffee, oil, and buttermilk and mix until combined. Add eggs and vanilla and mix for another 2 minutes. Pour batter into two greased and floured 9-inch round baking pans. Bake for 30 minutes.
From divascancook.com


I TRIED THE REDDIT-FAMOUS NANA'S DEVIL'S FOOD CAKE | KITCHN
2020-10-24 Nana’s Devil’s Food Cake is an absolute delight of a cake that I found on the subreddit Old_Recipes.After having great success with u/JustHood’s Grandma’s Lemon Bars last year (another extremely popular recipe from the same subreddit), I often check in to see what’s trending. It didn’t take long to see a pattern — more than 15 users have shared photos of their …
From thekitchn.com


THE ULTIMATE DEVIL'S FOOD CAKE RECIPE - ERREN'S KITCHEN
2014-01-17 Add the melted butter, oil, and vanilla extract, eggs, and coffee. Beat until smooth. Divide the batter evenly between the two greased 8-inch round pans. To get rid of air bubbles in the batter, run a knife through the batter in a zig-zag pattern. bake for about 25-30 minutes, or until a cake tester comes out clean.
From errenskitchen.com


DEVILS' DELIGHT CAKE RECIPE | RECIPELAND
Sift flour, salt, and baking soda 3 times, and add to creamed mixture alternately with ½ cup milk, beating thoroughly. Add chocolate mixture and vanilla, and beat. Beat egg whites until foamy; gradually add ½ cup brown sugar and beat until stiff. Fold into batter. Pour into 2 buttered and floured 9 inch round cake pans.
From recipeland.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


DEVIL'S FOOD CAKE |A TIPSY GIRAFFE
2014-03-30 This cake is so rich and fudgy and just delightful, everything a devil’s food cake should be! I said above that I didn’t change anything in this recipe and there’s good reason for that. Every single ingredient is perfectly matched with what you want this cake to come out like. The oil makes it lovely and moist, butter would only distract ...
From atipsygiraffe.com


DEVILS FOOD CAKE RECIPE, EXTRA MOIST HOMEMADE CHOCOLATE ...
2019-04-15 3/4 cup boiling water with 2 tsp baking soda mixed in. Directions: Beat shortening, sugar and eggs until light and fluffy. Add salt, milk, flour and cocoa and mix well. Combine boiling water and baking soda. add one teaspoon at a time …
From busycreatingmemories.com


DEVIL'S FOOD CAKE - PREPPY KITCHEN
2022-03-31 1 In a large bowl, sift together the flour, baking soda, salt, and baking powder. 2. Whisk together the cocoa powder and oil in a medium bowl. 3. Cream the butter in the bowl of a stand mixer with the paddle attachment. Add the cocoa …
From preppykitchen.com


DEVIL'S FOOD CAKE RECIPE | HOW TO MAKE DEVIL'S FOOD CAKE ...
Grease and base line 2 x 20 cm (8 inch) sandwich tins with non-stick baking paper. Preheat the oven to 190°C (fan 170°C/gas mark 5).
From bakingmad.com


DEVIL'S FOOD CAKE RECIPE | MYRECIPES
Pour batter into 2 greased and floured 8-inch round cake pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely. Spread frosting between layers and on top and sides of cake.
From myrecipes.com


96 DEVILS FOOD CAKE IDEAS | FOOD, DESSERTS, DELICIOUS DESSERTS
Apr 27, 2021 - Explore joy luft's board "devils food cake" on Pinterest. See more ideas about food, desserts, delicious desserts.
From pinterest.ca


DEVIL'S FOOD CAKE | VERY BEST BAKING
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


DEVILS FOOD CAKE - OLD-FASHION-RECIPE.COM
Stir in vanilla. Add flour and buttermilk alternately, beginning with flour and ending with flour. If using electric mixer, set on medium speed. Mix in hot or boiling water. This makes a thin batter. Pour immediately into three greased and floured 8" or 9" baking pans. Bake about 30 minutes in a preheated 350F oven.
From old-fashion-recipe.com


THE BEST DEVIL’S FOOD CAKE RECIPE - SUGAR AND CHARM
2018-09-17 It’s easy to burn, so watch closely. Remove from heat and set aside. Sift together the dry ingredients (flour, salt, baking soda, sugar) in a mixing bowl. Add liquid ingredients (eggs, oil, buttermilk) into a separate bowl. I add them in a liquid measuring cup. Add the wet ingredients to the dry while mixer is on medium.
From sugarandcharm.com


Related Search