Devils Food Cake With Burnt Sugar Frosting Recipes

DEVIL'S FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F. Grease and flour (or spray with baking spray) bottom and sides of three 8-inch round cake pans.
• 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 cocoa powder and baking powder until very well mixed and no lumps remain.
• Beat eggs (on medium speed) one at a time into butter mixture, beating well after each addition. Add one-third of flour mixture to batter, then add 3/4 cup milk, another third of the flour mixture, the remaining 3/4 cup milk and the 2 teaspoons vanilla, and the remaining flour mixture, stirring to combine after each addition and scraping sides and bottom of bowl occasionally with a spatula. Divide batter evenly between prepared pans.
• Bake cakes 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans on a cooling rack 10 minutes, then remove from cake pans and cool completely on cooling racks.
• Meanwhile, make the frosting: In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat 1 cup butter on high speed 4 full minutes until pale, smooth and very creamy. Whisk or sift together powdered sugar and 3/4 cup cocoa powder until very well mixed. On low speed, gradually beat in sugar-cocoa mixture, then 1/2 cup milk, 2 teaspoons vanilla and pinch of salt. Beat on low speed 1 minute, then increase to medium-high speed and beat for a full 3 to 4 minutes until frosting is smooth, light, fluffy and creamy. Add more milk or powdered sugar to thin or thicken frosting as desired.
• Place one fully cooled cake layer on a cake stand or serving plate. Top with approximately 1 cup of frosting, in dollops; gently spread to cover entire top of cake layer. Top with second cake layer. Repeat process, topping and spreading with another approximately 1 cup frosting. Top with third cake layer. Frost top and sides of cake with remaining frosting. Cover with a cake dome or upside-down plate until ready to serve.

DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING

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.
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DEVIL'S FOOD CAKE

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.

THE ULTIMATE DEVIL'S FOOD CAKE

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

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!

DEVIL'S FOOD CAKE WITH BROWN SUGAR CREAM CHEESE FROSTING

Steps:

• Whip cream in a chilled bowl. Beat until stiff peaks, being careful not to make butter!
• In a separate bowl, mix cream cheese, brown sugar, vanilla and salt until combined.
• Fold the whipped cream into the cream cheese mixture. Leaving no streaks of the cream cheese mixture.
• Slice each cake round horizontally making 4 layers.
• Place the bottom layer of cake on a cake stand, put 1/4 of frosting on bottom layer, spreading to the edges. It is ok to have it extend over the edges a bit to show on the outside.
• Place the 2nd layer of cake and apply the next 1/4 of frosting, pushing it out to edges. Repeat until all layers of cake are used. Spread the last 1/4 of frosting on top, making it look nice and swirly.
• If you would like more decoration on the top, take a block of chocolate or a Hershey bar and make chocolate shavings with a vegetable peeler. Sprinkle on top.

OLD-FASHIONED DEVIL'S FOOD CAKE

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.

BEST EVER HEALTHY DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees F. On a double boiler melt 1 cup of buttermilk and chocolate chips. Let it cool.
• Mix eggs, applesauce, sugar, remaining buttermilk, and vanilla. Beat until combined.
• Sift flours, cocoa powder, baking soda, and cream of tartar into a bowl. Gradually add dry ingredients to wet ones and combine.
• Add melted chocolate stirring at the same time as you incorporate the melted chocolate into the bowl.
• Grease and flour a 9 inch spring from pan and add cake butter into the pan.
• Bake for 40 to 50 minutes depending on the oven. Cool in pan before frosting.
• For the frosting, combine cream cheese and sugar with electric mixer. Fold whip cream and frost cake. Decorate as desired.

DEVIL'S FOOD CAKE II

Steps:

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

DEVIL'S FOOD CAKE WITH BROWN SUGAR BUTTERCREAM

Steps:

• Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
• Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
• Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
• Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

EASY DEVIL'S FOOD CAKE

Steps:

• For food cake:
• Preheat oven to 350°F. Grease and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap cakes separately in plastic wrap and store at room temperature.)
• Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with second cake layer. Spread top and sides of cake with remaining frosting. (Can be prepared up to 8 hours ahead. Cover with cake dome and let stand at room temperature.)
• For Frosting:
• Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.

HOMEMADE DEVIL'S FOOD CAKE

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.