Devils Food Cake With Chocolate Sour Cream Frosting Recipes

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DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING



Devil's Food Cake with Chocolate Fudge Frosting image

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.

DEVIL'S FOOD CHOCOLATE CAKE WITH DULCE DE LECHE FROSTING



Devil's Food Chocolate Cake with Dulce De Leche Frosting image

Provided by Food Network

Categories     dessert

Number Of Ingredients 15

1 3/4 cups cake flour
3/4 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
2 cups sugar
3 eggs
2/3 cup semisweet chocolate chips, melted
1 1/4 cups vegetable oil
1 1/4 cups buttermilk
3/4 cup brewed coffee
1 cup heavy whipping cream
One 13.4-oz can dulce de leche
8 oz cream cheese, room temperature
1 tsp pure vanilla extract
Pinch of salt

Steps:

  • For the cake: Preheat oven to 350 degrees F. Grease 2 9-inch cake pans.
  • Sift flour, cocoa powder, baking soda, and salt into a mixing bowl; set aside. In a separate bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk, and coffee and whisk until combined.
  • In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour, or until a wooden toothpick inserted in the center comes out clean. Let cakes cool.
  • For the frosting: Beat cream to soft peaks. Set aside. Beat together dulce de leche, cream cheese, vanilla and salt in a stand mixer fitted with the paddle attachment until well combined. Fold in the whipped cream, cover with plastic wrap and keep room temperature until ready to use.
  • To assemble the cake: Once the cake is completely cool, put one layer on a serving plate and put a healthy dollop of frosting on top. Spread the frosting to the edge then place the other cake layer on top and frost.

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE



Chocolate Frosting for Devil's Food Cake image

Provided by Alton Brown

Time 15m

Yield 2 cups

Number Of Ingredients 5

5 1/2 ounces unsalted butter, room temperature
1 ounce mayonnaise
3 ounces semisweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch kosher salt

Steps:

  • Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  • Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM-FUDGE FROSTING



We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition-and can be enjoyed right now.

Provided by Rochelle Palermo

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Valentine's Day     Kid-Friendly     High Fiber     Potluck     Sour Cream     Buttermilk     Bon Appétit     Wedding     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Cake:
1/4 cup natural unsweetened cocoa powder
1 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/4 cup boiling water
1/4 cup buttermilk
2/3 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (packed) dark brown sugar
1/4 cup sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
Frosting:
8 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
2/3 cup sour cream
4 teaspoons light corn syrup
Organic roses (for garnish)
Special Equipment
2 5-inch-diameter cake pans with 2-inch-high sides

Steps:

  • For cake:
  • Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
  • Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
  • Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
  • For frosting:
  • Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
  • Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
  • Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
  • Arrange roses atop cake and serve.

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 WITH ORANGE FROSTING



Devil's Food Cake With Orange Frosting image

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

Provided by KittyKitty

Categories     Dessert

Time 55m

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

Number Of Ingredients 14

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

Steps:

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

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

ABSOLUTELY DIVINE DEVIL'S FOOD CAKE



Absolutely Divine Devil's Food Cake image

This is one of my favorite chocolate cake recipes. It's got just the right chocolatiness flavor and crumb. The frosting is absolutely "GREAT"!

Provided by ForeverMama

Categories     Dessert

Time 2h25m

Yield 10-12 serving(s)

Number Of Ingredients 13

3 ounces unsweetened chocolate, chopped
1 (8 1/4 ounce) can beets, julienned
1/4 lb unsalted butter, at room temperature (1 stick)
2 1/2 cups firmly packed golden brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups whipping cream
1 lb semisweet chocolate, chopped
2 teaspoons vanilla

Steps:

  • Cake:.
  • Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside.
  • Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.
  • Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.
  • Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
  • NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.
  • Frosting:.
  • Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water.
  • To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set.
  • NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.

Nutrition Facts : Calories 785.8, Fat 56.8, SaturatedFat 34.8, Cholesterol 145.9, Sodium 463.4, Carbohydrate 75.3, Fiber 10.1, Sugar 38.5, Protein 13.3

DEVIL'S FOOD CAKE WITH CREAMY CHOCOLATE FROSTING



Devil's Food Cake with Creamy Chocolate Frosting image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 13

3/4 cup water
1 cup unsweetened cocoa powder
3/4 cup buttermilk
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (packed) golden brown sugar
1/2 cup mayonnaise
1 large egg
1 large egg white
1 teaspoon vanilla extract
Creamy Chocolate Frosting

Steps:

  • Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter pans with 1 3/4-inch-high sides. Dust with flour; discard excess. Bring 3/4 cup water to boil in medium saucepan. Remove from heat. Whisk in cocoa to form paste. Cool slightly. Add buttermilk; whisk until blended.
  • Whisk flour and next 3 ingredients in medium bowl to blend. Using electric mixer, beat sugar and next 4 ingredients in large bowl until light, about 5 minutes. Beat in cocoa mixture. Add dry ingredients and beat just until blended. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool.
  • Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second layer. Spread remaining frosting over entire cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING



Devil's Food Cake with Milk Chocolate Frosting image

This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes

Number Of Ingredients 15

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour, (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
8 ounces bittersweet chocolate
8 ounces milk chocolate
1 1/2 cups heavy cream
2 tablespoons corn syrup
3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
  • In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
  • Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
  • Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
  • In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
  • Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
  • Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
  • For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
  • Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

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.

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.

RED DEVIL'S FOOD CAKE WITH LEMON FROSTING



Red Devil's Food Cake with Lemon Frosting image

This is a yummy chocolate cake that is my go-to cake. I've made it since I was a little girl, learning how to cook. I always double the recipe for the frosting if I make it into a layer cake.

Provided by Marcia Smith Mann

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h31m

Yield 16

Number Of Ingredients 15

½ cup milk
1 tablespoon white vinegar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
5 tablespoons butter
2 eggs
2 ounces chopped chocolate
1 teaspoon vanilla extract
½ cup butter
1 egg yolk
1 cup confectioners' sugar
1 tablespoon lemon juice, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir milk and vinegar together in a small bowl to make sour milk. Sift flour, baking powder, baking soda, and salt together in a separate bowl.
  • Beat white sugar and 5 tablespoons butter together in a large bowl with an electric mixer until light and fluffy. Add 2 eggs; beat until smooth. Beat in portions of sour milk and flour mixture alternately until smooth batter forms.
  • Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 1 to 3 minutes. Stir melted chocolate and vanilla extract into batter. Pour batter into prepared baking dish.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
  • Beat 1/2 cup butter in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolk; gradually beat in confectioners' sugar until light and fluffy. Mix in lemon juice until smooth frosting forms. Frost cake with frosting when cake has completely cooled.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 31.8 g, Cholesterol 61.5 mg, Fat 11.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 6.9 g, Sodium 276.3 mg, Sugar 22.9 g

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From bhg.com


OLD-FASHIONED DEVIL'S FOOD CAKE - BAKER BY NATURE
2021-02-09 Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside. In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt.
From bakerbynature.com


DEVIL’S FOOD CAKE WITH CHOCOLATE-SOUR CREAM FROSTING
2015-08-06 For the cake: Preheat the oven to 350 degrees F. Lightly butter 2 9-inch round cake pans and line the bottoms with parchment. Step 2. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl and set aside. Bring 1 1/4 cups water and the milk to a boil in a small saucepan. Remove from heat and keep warm. Step 3
From recipenet.org


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


DEFINITELY DEVIL’S FOOD CAKE WITH CHOCOLATE SILK FROSTING
2010-03-01 Bake for about 35 minutes. Cake should almost pull away from the edge of the pan and a toothpick inserted into the center should have a few moist crumbs. Cool in pans on a rack for 10 minutes, then invert on a rack sprayed with cooking spray. (top side up) Cool completely before frosting. CHOCOLATE SILK FROSTING
From mystainedapron.com


DEVIL'S FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
2018-07-09 Instructions. Preheat oven to 350˚F. Grease 2 8" straight edge cake pans. Line with parchment paper. Make the cake filling: In a large bowl, cream together butter and sugar with a standing mixer or hand mixer until light and fluffy, about 3 minutes.
From aberdeenskitchen.com


HOMEMADE CHOCOLATE DEVIL'S FOOD CAKE - HOUSE OF NASH …
2021-11-12 In a large bowl, cream the butter for 2 minutes using an electric mixer. Add the powdered sugar and cocoa powder and mix again at the lowest speed until combined. Add the salt, vanilla, and milk or cream and increase the speed to medium, mixing until the chocolate buttercream is light and fluffy, about 3 minutes.
From houseofnasheats.com


CHOCOLATE CHIP DEVIL'S FOOD CAKE - CARAMEL FROSTING
2020-02-16 Mix well with mixer. Fold in chocolate chips and nuts. Spray bundt pan with cooking spray. Add cake mixture to pan. Cook in preheated 350 degree oven for 55 – 60 minutes. Remove from oven and let cool for 10 minutes before removing from pan. Cool completely before adding caramel frosting. One Minute Caramel Frosting.
From thesouthernladycooks.com


CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE - ALTON BROWN
Procedure. Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
From altonbrown.com


DEVIL'S FOOD CAKE RECIPE | SOUTHERN LIVING
Directions. 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 …
From southernliving.com


OLD FASHIONED DEVIL’S FOOD CAKE WITH BOILED ICING
2021-03-05 Preheat oven to 350℉. Grease and flour or line with parchment a 10-inch round cake pan with 3-4 inch sides. Set aside. Sift together flour, soda, and salt. Set aside. In a large mixing bowl cream butter, cocoa, and sugar for 3-4 minutes. Add eggs one at a time and vanilla and beat until smooth and creamy.
From simplysogood.com


DEVIL'S FOOD CAKE RECIPE (WITH CHOCOLATE BUTTERCREAM FROSTING)
2019-10-23 Instructions. 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.
From girlversusdough.com


DEVIL’S FOOD CAKE WITH 7-MINUTE FROSTING - THE TIMELESS BAKER
2021-02-13 For the cake. Preheat oven to 350° F and place oven rack in the middle of oven. Cut parchment paper to size of cake pans and place in bottom of cake pans. Grease pans with a baking spray or with softened butter. Sift the cake flour, baking soda, baking powder and salt together in a large bowl.
From thetimelessbaker.com


DEVIL'S FOOD CAKE WITH BUTTERCREAM ICING - GATHER FOR BREAD
2013-11-25 Preheat oven to 350 degrees. Grease 2 9-inch cake pans with butter and line the bottom with a round of wax paper or parchment. Combine chocolate and cocoa in a medium bowl. Pour the boiling water over and whisk until smooth. Sift together the flours, baking soda and salt in a small bowl. Set aside.
From gatherforbread.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


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


ZOë FRANçOIS'S CHOCOLATE DEVIL'S FOOD CAKE - THE DREW BARRYMORE …
prep. Preheat the oven to 350°F / 175°C. Generously grease a 9 by 4-inch / 23 by 10cm Pullman pan (or two 8-inch / 20cm round cake pans), then line it with greased parchment paper. Set aside. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. In a small bowl, stir together the coffee and ...
From thedrewbarrymoreshow.com


DEVIL'S FOOD CAKE - BAKING ENVY
Grease and line TWO x 20 cm (8 inch) round cake tins with baking paper. In a large mixing bowl, sift together the flour, baking soda, cocoa powder and salt. Stir in sugars. In a separate medium mixing bowl, whisk together boiling water and instant coffee powder until coffee granules dissolve.
From bakingenvy.com


DEVIL'S FOOD SHEET CAKE WITH CHOCOLATE FROSTING - CLOUDY KITCHEN
2021-05-09 Preheat the oven to 350°f / 180°c. Grease and line a 9”x13” (20cmx30cm) baking pan with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. In a small bowl, stir together the coffee and rum (if using).
From cloudykitchen.com


DEVIL'S FOOD CAKE WITH VANILLA FROSTING RECIPE - THE SPRUCE EATS
2021-07-25 While the cake cools, make the frosting. In a mixing bowl with an electric mixer on low speed, combine the confectioners' sugar, butter, and 1 1/2 teaspoons of vanilla. Increase the mixer to medium speed and beat in 1 tablespoon of milk. Add more milk, as needed, to make a creamy, spreadable frosting. The Spruce / Julia Hartbeck.
From thespruceeats.com


DEVIL'S FOOD CAKE WITH SINFUL CHOCOLATE FROSTING - GHIRARDELLI
Remove from the heat and set aside. In a medium bowl, sift together the flour, cocoa, and baking soda. Gently mix in the melted chocolate mixture. Add in the eggs, vanilla, and milk and beat with a spoon until well blended. Divide the mixture evenly between the two prepared pans. Bake for 25 to 29 minutes, until firm to the touch.
From ghirardelli.com


MOIST DEVILS FOOD CAKE RECIPE FROM SCRATCH - DIVAS CAN COOK
2013-06-11 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


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


DEVIL'S FOOD CHOCOLATE BIRTHDAY CAKE - SIMPLY SO GOOD
2018-03-08 Grease and flour two 9-inch cake pans or a 9 x 13-inch baking pan. Set aside. Sift together flour, soda and salt. Set aside. In a large mixing bowl cream butter, cocoa and sugar for approx. 3 minutes. Add eggs and vanilla and beat until smooth and creamy. Add sour cream and mix until smooth.
From simplysogood.com


DEVIL’S FOOD CAKE WITH CHOCOLATE-BUTTERMILK FROSTING
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


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


DEVIL'S FOOD CAKE RECIPE (RICH AND MOIST) | KITCHN
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


CHOCOLATE DEVIL'S FOOD CAKE RECIPE - SWANS DOWN CAKE FLOUR
Sift together flour, salt, baking powder, baking soda, cocoa powder and brown sugar in a large bowl. Add oil and coffee; whisk until combined. Add buttermilk and whisk until smooth. Add eggs and vanilla and mix until well combined. (Batter will be thin.) Pour batter into prepared pan (s) and bake for 18 to 25 minutes for cupcakes (Note: times ...
From swansdown.com


DEVIL'S FOOD CHOCOLATE CAKE - CREOLE CONTESSA
2016-07-07 Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Add cocoa powder to hot water, whisk well, and set aside to cool. Mix flour, salt, and baking soda together in a large bowl and set aside. Cream butter and sugar until light and fluffy in a mixer. Add eggs one at a time to creamed butter and sugar.
From creolecontessa.com


DEVIL'S FOOD CAKE RECIPE WITH SOUR CREAM
Coffee is also a common addition to many devil’s food cake recipes, in addition to or instead of milk or another liquid. Red velvet is known for its tangy flavoring which comes from the added buttermilk and vinegar. Hi dorothy, the chocolate sour cream cake doctored recipe makes 7 cups. Package devil's food cake mix 1 (5.9 ounce) package ...
From clevelandfoodnotbombs.org


"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM FUDGE FROSTING
2009-12-17 Step 1. Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and ...
From bonappetit.com


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