Devils Food Cake Recipe From Scratch

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THE BEST DEVILS FOOD CAKE



The BEST Devils Food Cake image

A light and fluffy devil's food cake! Easy recipe!

Provided by divas can cook

Categories     cake

Time 50m

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup unsweetened cocoa powder sifted
2 cups granulated sugar
1 cup prepared hot coffee
1 cup canola oil
1 cup buttermilk
2 eggs (room temperature)
1 teaspoon vanilla extract
4 cups confectioners sugar sifted
16 tablespoons unsalted butter, softened (2 sticks)
3 tablespoons heavy whipping cream
1-2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 F. Grease and lightly flour (2) 9-inch round cake pans. Set aside.
  • In a large bowl, whisk together dry ingredients.
  • Stir in coffee, oil, and buttermilk and mix just until combined.
  • Add eggs and vanilla and mix until combined.
  • Pour batter into prepared baking pans.
  • Bake on the middle rack for 30 minutes. (may need more or less time)
  • Let cakes cool in pans until pans are cool enough to touch, and then remove cakes and allow them to cool completely on a wire rack.
  • While cakes are cooling, prepare frosting by creaming the butter with a mixer in a medium bowl.
  • Slowly add powdered sugar until the mixture is thick and combined.
  • Mix in heavy whipping cream and vanilla extract.
  • Mix on medium speed, for 2-3 minutes or until frosting is light and fluffy.
  • Frost cooled cakes using an offset spatula.
  • Store cakes in an airtight cake container.

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

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 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

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.

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.

MOIST DEVIL'S FOOD CAKE



Moist Devil's Food Cake image

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

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

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.

DEVIL'S FOOD SHEET CAKE



Devil's Food Sheet Cake image

I like this cake because it's so moist and rich. It's great for large gatherings because it's so easy to make.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16-20 servings.

Number Of Ingredients 15

1-1/2 cups water
2 cups sugar
3/4 cup butter
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake.

Nutrition Facts : Calories 266 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 285mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)



The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food) image

This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!

Provided by Karen..

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 teaspoon vanilla
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 325°F.
  • In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
  • Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
  • While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
  • In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

RED DEVIL'S FOOD CAKE



Red Devil's Food Cake image

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

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

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

MOIST DEVIL'S FOOD CAKE



Moist Devil's Food Cake image

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

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

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.

RED DEVIL'S FOOD CAKE



Red Devil's Food Cake image

A classic chocolate layer cake frosted with the smoothest vanilla frosting you've ever tasted. Who could resist?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 14

1 2/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1 1/2 cups buttermilk
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs
2 oz unsweetened baking chocolate, melted, cooled
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans, or 13x9-inch pan. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.
  • Bake rounds 30 to 35 minutes, rectangle 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and enough milk until smooth and spreadable. Fill and frost round layers or frost top of rectangle with frosting.

Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg

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2021-12-03 Devil's Food Cake. Print Recipe. Rich, decadent, and chocolate-y without being overly sweet, Devil's food cake is everything a chocolate cake should be. Yield Serves 10. Prep time 30 minutes. Cook time 38 minutes to 44 minutes. Show Nutrition. shellfish-free. fish-free.
From thekitchn.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


THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
2021-05-09 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 …
From sugarspunrun.com


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


TOP 41 DEVILS FOOD CAKE RECIPE FROM SCRATCH RECIPES
Moist Devils Food Cake Recipe From Scratch - Divas … 2 days ago Recipe 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. From: divascancook.com › 4.5/5 (190) › Total Time: 50 mins › Category: Cake 1. Preheat oven to …
From tprecipes.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


DEVIL'S FOOD CAKE RECIPE | MYRECIPES
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. Mix well after each addition. Stir in vanilla. Step 3. Pour batter into 2 greased and floured 9-inch round cake pans.
From myrecipes.com


DEVIL'S FOOD CAKE WITH VANILLA FROSTING RECIPE - THE SPRUCE EATS
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


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 • MY EVIL TWIN'S KITCHEN
2016-06-15 Preheat the oven to 350°F; grease and flour three 8" round cake pans. Hold each pan upside down and knock it gently against the counter a few times to remove any excess flour. Set aside. Sift the flour, cocoa powder, baking soda and baking powder into a large mixing bowl.
From eviltwin.kitchen


DEVILS FOOD CAKE RECIPE - STAYING CLOSE TO HOME
2012-02-23 Stir together flour, cocoa powder, baking powder, baking soda, and salt; set aside. 2.In a large mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1 teaspoon vanilla; beat until well combined. Add eggs, one at a time, beating well after each.
From stayingclosetohome.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


TRADITIONAL DEVILS FOOD CAKE RECIPE - HEALTHY HOME ECONOMIST
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 platter and ice the top with raw butter frosting. Remove the second devils food cake layer and carefully place on top of the frosted cake layer.
From thehealthyhomeeconomist.com


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


DEVILS FOOD CAKE - OLD FASHIONED RECIPES
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


BEST DEVIL'S FOOD CAKE RECIPE - DELISH
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


THIS IS THE RECIPE FOR HOW TO MAKE SUGAR FREE DEVIL'S FOOD CAKE
Sift or whisk together the flour, cocoa powder and baking powder in a bowl. Set this bowl aside. Using a stand mixer (paddle works best), cream together the butter, sugar alternative and the salt. This will need to get creamy so cream it for 5-7 minutes if needed.
From thesugarfreediva.com


DEVIL’S FOOD CAKE WITH CHOCOLATE-BUTTERMILK FROSTING - BAKE FROM …
Instructions. In the bowl of a stand mixer fitted with the whisk attachment, beat butter at medium speed until creamy, 3 to 4 minutes. In a large bowl, sift together confectioners’ sugar, cocoa, and salt. Gradually add confectioners’ sugar mixture to butter, beating until combined. Stir in enough buttermilk until frosting reaches a ...
From bakefromscratch.com


TOP 46 RECIPE FOR DEVILS FOOD CAKE RECIPES
Moist Devils Food Cake Recipe From Scratch - Divas Can Cook 5 days ago Jun 11, 2013 · 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.
From tprecipes.com


CHOCOLATE SOUR CREAM DEVIL'S FOOD CAKE RECIPE - THE SPRUCE EATS
2021-07-02 Ingredients. 2 cups all-purpose flour, stirred or sifted before measuring. 1 teaspoon baking powder. 1/8 teaspoon salt. 1 1/2 cups sugar. 8 tablespoons (1/2 cup) unsalted butter, softened. 2 large eggs. 3/4 cup sour cream. 1 teaspoon baking soda.
From thespruceeats.com


DEVIL'S FOOD CAKE RECIPE | BRAVETART - SERIOUS EATS
2018-02-08 For the Cake: Combine butter and coffee or tea in a 5-quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine.
From seriouseats.com


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