DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING
What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved
DEVIL'S FOOD CAKE WITH CHOCOLATE-SOUR CREAM FROSTING
Beat sour cream and a splash of coffee into melted chocolate for an outrageous frosting for rich chocolate cake.
Provided by Food Network Kitchen
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly butter 2 9-inch round cake pans and line the bottoms with parchment.
- 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.
- Beat the butter in a large bowl with an electric mixer on medium speed until smooth. Add the sugar, increase the speed to medium-high and beat until light and fluffy, stop to scrape down the sides of the bowl occasionally, about 4 minutes. Add the cocoa and vanilla, and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, one at a time, and beat for 1 minute between each addition. Reduce the mixer to low and beat in the flour in four additions. Carefully pour the hot milk mixture into the batter. Use a rubber spatula to stir until smooth. Evenly divide 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 pan and the centers spring back to the touch, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely.
- For the frosting: Bring about 1-inch of water to a simmer in a medium saucepan. Put the milk and semisweet chocolates in a heatproof bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate completely melts and is smooth. Let cool slightly and then stir in the sour cream, coffee and vanilla until smooth. Beat with an electric mixer on medium speed until the frosting is silky and fluffy. (Use the frosting right away as it will become firm as it sits.)
- Put one cake layer on a serving plate or platter spread about one-third of the frosting all the way to the edge of the cake. Put the second cake layer on top. Frost the top and sides with the remaining frosting.
DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING
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
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.
SOUR CREAM DEVIL'S FOOD CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/180 C/Gas Mark 4.
- Grease and flour two 9-inch cake pans.
- In a bowl, combine the flour, baking powder, and salt. Mix to blend thoroughly.
- In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Stir the baking soda into the sour cream or buttermilk.
- Add the dry ingredients to the butter and sugar mixture alternating with the sour cream mixture; beat well after each addition.
- In a cup or small bowl, combine the cocoa powder with the hot water; mix until smooth.
- Add the cocoa and hot water mixture to the batter along with the vanilla; beat until smooth.
- Spread the batter in the prepared cake pans.
- Bake for 30 to 40 minutes, or until the cake springs back when touched lightly with a finger.
- Cool in the pans on racks for 10 minutes. Carefully remove the cakes and cool completely on the racks.
- Frost with chocolate or fluffy white frosting, or your favorite icing.
- Serve and enjoy!
Nutrition Facts : Calories 444 kcal, Carbohydrate 66 g, Cholesterol 90 mg, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, Sodium 278 mg, Sugar 38 g, Fat 18 g, ServingSize 8 servings, UnsaturatedFat 0 g
DEVIL'S FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
A decadently fudgy chocolate cake with a smooth, deep chocolaty buttercream frosting. Every bite of this Devil's Food Cake is sinfully delicious!
Provided by Stephanie
Categories Dessert
Time 1h10m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 slice, Calories 588 calories, Sugar 79.9 g, Sodium 128.2 mg, Fat 22.6 g, SaturatedFat 13.6 g, TransFat 0 g, Carbohydrate 97 g, Fiber 3.4 g, Protein 6 g, Cholesterol 100.5 mg
FUDGY DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE FROSTING
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
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 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream; let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
- 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 addition; 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 muffin tins lined with paper liners); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (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.
- Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
- Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate; let sit at room temperature for 20 minutes before serving.
DEVIL'S FOOD CAKE
You just can't beat a delicious chocolate cake, and this Devils Food Cake is guaranteed to disappear as soon as you slice it!
Provided by Erren Hart
Categories cake
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F/180 C.
- In a mixing bowl whisk together the cocoa powder, instant coffee, and hot water. Set aside.
- In a large bowl, mix the flour, sugar, brown sugar, salt, baking powder, and baking soda together.
- Add the butter, oil and the vanilla extract, eggs and coffee mixture and beat on medium speed for 2 minutes or until smooth.
- Divide the batter evenly between the two greased 8-inch/20cm round pans and bake for about 25-30 minutes, or until a cake tester comes out clean.
- Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
Nutrition Facts : Calories 612 kcal, Carbohydrate 60 g, Protein 6 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 95 mg, Sodium 287 mg, Fiber 5 g, Sugar 36 g, ServingSize 1 serving
WHITE DEVIL CAKE
You won't believe how good a cake mix and store bought frosting can really taste. This cake is very moist and is full of flavour.
Provided by Baby Kato
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease 2 (9") pans and line with wax paper.
- Combine cake mix, sour cream, milk, eggs and oil, beat 3 minutes on medium speed till light and fluffy.
- Add orange zest to cake batter and mix lightly.
- Pour batter into both prepared pans and bake in 350 degree oven for 25- 28 minutes.
- Place on racks for 15 minutes before removing pans, leave on racks until completely cooled.
- Stir remaining orange zest into whipped vanilla frosting and frost cake. Let sit for at least 2 hrs before serving.
RED DEVIL'S FOOD CAKE WITH VANILLA FROSTING
Steps:
- Gather the ingredients.
- Heat the oven to 350 F/180 C. Grease and flour two 8-inch round cake pans.
- Sift together granulated sugar and cocoa powder.
- 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.
- Add the flour mixture to the first mixture, alternating with the buttermilk (or its substitute) and vanilla.
- Spoon the batter into the prepared cake pans and spread evenly. Bake for 25 to 30 minutes or until a wooden pick or cake tester inserted in center comes out clean.
- Cool the cakes in the pan on a rack for 10 minutes. Remove the cakes to racks to cool completely.
- 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.
- Spread some frosting on one of the rounds.
- Place the other round on top of the first round and then frost the top and sides of the cake.
Nutrition Facts : Calories 322 kcal, Carbohydrate 53 g, Cholesterol 38 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 312 mg, Sugar 40 g, Fat 11 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
DEVIL'S FOOD CAKE WITH CHOCOLATE CREAM CHEESE FROSTING RECIPE - (4.3/5)
Provided by á-1050
Number Of Ingredients 20
Steps:
- Devil's Food Cake: Preheat oven to 350 degrees. Grease and lightly flour two 9 x 1 1/2-inch round cake pans or one 13x9x2-inch baking pan and set aside. Stir together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add the dry mixture and water alternately to beaten mixture, beating on low speed after each addition just until well combined. Spoon batter into prepared baking pans. Bake for 30 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool the cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Chocolate Cream Cheese Frosting: Beat together the cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar and cocoa powder beating well. Gradually beat in remaining powdered sugar until smooth. Beat in milk if needed to reach spreading consistency. Makes about 3 1/2 cups frosting.
LUCIA'S DEVIL'S FOOD CAKE WITH MILK-CHOCOLATE SOUR CREAM FROSTING
Categories Cake Chocolate Dessert Bake Valentine's Day
Yield 2 (8-in.) layer cakes
Number Of Ingredients 18
Steps:
- To make the cake: Preheat oven to 350 degrees. Mix together the cocoa powder and water and set aside to cool. Sift together the flour, baking soda, baking powder and salt, and set aside. In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs and vanilla and continue beating until smooth. Add the dry ingredients alternately with the cocoa mixture and buttermilk, and beat until smooth. Pour the batter into two 8-inch greased and floured pans and bake for about 25 to 30 minutes or until the cakes spring back when gently touched with a finger. Take the cakes from the oven and cool on a wire rack about 10 minutes before removing the pan. To make the icing: Melt the chocolate on the stove or in the microwave (following instructions given in the accompanying story). Set aside to cool. In a medium bowl, beat the chocolate with the 1/2 stick butter, 1 tablespoon brown sugar, 1 teaspoon vanilla and sour cream until fluffy. Spread some of the icing over one layer for a filling. Place the other layer over the filling and spread the rest of the icing over the top of the cake and sides.
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- CAKE Adjust oven rack to lower-middle position and preheat the oven to 350˚f / 180˚c. Line three 8 inch cake pans with parchment paper, and spray with baking spray. (If you don't have three pans, the batter can be kept at room temp for 90 mins)
- Combine butter and coffee in a 5 quart pot, and set over low heat. Once the butter is melted , remove from the heat and whisk in the cocoa and chocolate, followed by the brown sugar, vanilla, and salt. Mix in the eggs and yolks. Sift in the flour and baking soda. Whisk thoroughly to combine, then divide the mixture between the 3 pans (it should yield approx 23 ounces in each) Bake until the cakes are firm, about 30 minutes, or until they register 210˚f on a thermometer. A toothpick inserted in the centre will emerge with a few crumbs left on it. Cool until no trace of warmth remains, at least 90 minutes.
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- ASSEMBLY Invert each pan onto a wire rack, and peel off the parchment. Trim the tops of the cake using a serrated knife. Place one layer cut side up on a serving plate or turntable. Cover with a cup of the frosting spreading evenly with the back of a spoon or offset spatula. Repeat with the second and third layers, cut side down. Finish the top and sides of the cake with the remaining frosting, and the decorations of your choice (I piped a little leftover on as blobs around the top of the cake, and then added some chocolate balls). The frosted cake will keep under a dome or pot for 24 hours. Once cut, wrap slices individually and store at room temp for up to 4 days.
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- Prepare 3 pans of 6 inch (15 cm) diameter. Butter, line and flour them. Place cake strips around the pans and set aside.
- Chop chocolate into small pieces and add into a bowl together with butter and salt. Mix instant coffee with hot water until coffee is dissolved and add it into the bowl also.
- Optional: I slice off the top of the cakes a bit to discard the crusty part. You don't need to do this if you don't want to.
- This cake is rich and decadent. A small slice is more than enough. I love to serve it the next day as I feel it taste better.
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Reviews 2Total Time 2 hrsEstimated Reading Time 5 mins
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- 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.
- Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, on at a time. Add the oil and vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
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5/5 (5)Total Time 45 minsCategory DessertCalories 313 per serving
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- In a mixing bowl, blend butter. Add cocoa, 3 cups of powdered sugar, salt and 4 tablespoons of milk. Mix until smooth. Scrape down the sides of the bowl and add vanilla. At this point check for consistency. If you would like your frosting thicker add the extra powdered sugar. If it needs to be thinner add more milk. Spread over cooled cake. Sprinkle with chopped walnuts.
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Estimated Reading Time 3 mins
- 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.
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