Best 8 Devils Food Cake With Black Pepper Buttercream Recipes

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

In the realm of culinary adventures, there lies a dark and decadent delight that tantalizes the taste buds and evokes a sense of intrigue. It is the devil's food cake with black pepper buttercream, a sinful symphony of flavors that dances on the palate with its rich, moist chocolate cake and its unexpected yet harmonious pairing with a luscious black pepper buttercream frosting. This unlikely combination creates a culinary masterpiece that is both alluring and satisfying, leaving you questioning how something so seemingly contradictory can be so utterly delicious.

Check out the recipes below so you can choose the best recipe for yourself!

DEVIL'S FOOD CAKE WITH BLACK PEPPER BUTTERCREAM



Devil's Food Cake With Black Pepper Buttercream image

Like all the best devil's food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture. In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides. With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress. And you can make it in stages. The frostings can be made up to a week ahead and stored in the refrigerator. Bring them to room temperature and briefly beat with an electric mixer before assembling the cake. The cake layers themselves can be baked a day ahead. Store them, well-wrapped, at room temperature.

Provided by Melissa Clark

Categories     project, dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 22

10 tablespoons/140 grams unsalted butter, softened, more for greasing pans
2/3 cup/70 grams unsweetened natural (not Dutch-processed) cocoa powder, more for pans
3/4 cup/180 milliliters whole milk
2 cups/200 grams cake flour
1 1/2 teaspoons/10 grams baking soda
1/2 teaspoon/3 grams baking powder
1/2 teaspoon/3 grams kosher salt, more as needed
1 3/4 cups/350 grams granulated sugar
3 large eggs
2 teaspoons/10 milliliters vanilla extract
5 large egg whites
1 cup/200 grams granulated sugar
Large pinch kosher salt
3 sticks plus 2 tablespoons/365 grams unsalted butter, softened
1 vanilla bean pod, split lengthwise, seeds scraped
1 teaspoon/5 grams coarsely ground black pepper
1 1/2 cups/300 grams granulated sugar
1 cup/240 milliliters heavy cream
Pinch kosher salt
6 ounces/170 grams unsweetened chocolate, coarsely chopped
8 tablespoons/112 grams unsalted butter, diced
2 teaspoons/10 milliliters vanilla extract

Steps:

  • Make the cake: Heat oven to 350 degrees. Grease 3 8-inch round baking pans, line the bottoms of each with a round of parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, rotating pans so the cocoa comes up the sides, then tap out excess.
  • In a small bowl, whisk together cocoa powder and 2/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.
  • In a large mixing bowl fitted with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time, until incorporated. Beat in vanilla. With the mixer running on low speed, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.
  • Divide batter evenly among prepared pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes in their pans on a wire rack for 10 minutes; turn them out onto the rack to cool completely. (Peel off parchment paper if it sticks to the cakes.)
  • Make the buttercream: Fill a medium pot halfway with water (or use a double-boiler) and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.
  • Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.
  • Using a serrated knife, slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, alternating between cake and frosting, ending with a layer of cake. Cover cake loosely with plastic wrap and refrigerate while you prepare fudge frosting. (Cake can rest in the refrigerator for up to 1 day.)
  • Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting over the top and sides of the cake.

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

HEALTHY - BLACK DEVILS FOOD CAKE



Healthy - Black Devils Food Cake image

Make and share this Healthy - Black Devils Food Cake recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Dessert

Time 45m

Yield 20 serving(s)

Number Of Ingredients 10

vegetable oil cooking spray, 20 sprays
2 cups all-purpose flour, plus
flour, for dusting pan
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
2/3 cup unsweetened applesauce
1 cup fat-free buttermilk or 1 cup low-fat buttermilk
2 tablespoons vegetable oil
1 cup strong coffee

Steps:

  • Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in applesauce, buttermilk and vegetable oil.
  • In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter.
  • Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely.
  • Servings: 20.

GHIRARDELLI DEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM FROSTING



Ghirardelli Devil's Food Cake With Mocha Buttercream Frosting image

I found this on Ghirardelli's website. It is my families most favorite chocolate cake of all time. When I make this for my husband I can have anything I want!! This sends him into chocolate euphoria. Eat at your own risk! ;)

Provided by Molidol

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 cups ghirardelli's ground sweet chocolate, and cocoa
2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt (optional)
1 1/2 cups buttermilk
1 cup butter, softened
4 eggs
1 teaspoon pure vanilla extract
4 ounces unsweetened chocolate, baking bar (Ghirardelli's 100% Cacao)
2 teaspoons instant coffee granules
2 tablespoons boiling water
2/3 cup butter, softened
2 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1/3 cup milk (I use 2% milk)

Steps:

  • CAKE:.
  • Preheat oven to 350°F.
  • Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper. I've also been "lazy" and used one 9x13 cake pan.
  • In a large mixing bowl, combine the four, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
  • Add 1 cup of the buttermilk and 1 cup of butter.
  • Beat on medium speed for 2 minutes.
  • Add the remaining ½ cup of buttermilk, the eggs, and 1 teaspoon of vanilla extract.
  • Divide the batter between the prepared cake pans.
  • Bake for 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.
  • Cool on a wire rack for 10 to 15 minutes.
  • Remove cakes from the pans, discard the parchment paper, and transfer them to the wire rack to cool completely.
  • FROSTING:.
  • Melt the chocolate (broken into pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is melted and smooth.
  • Dissolve the instant coffee granules in the boiling water.
  • Stir coffee mixture into the chocolate then remove from heat and set aside. NOTE: this mixture does have a tendency to seize up, but don't worry, when it's added to the rest of the frosting and mixed in, it comes out just fine.
  • In a large mixing bowl, beat the 2/3 cup butter until fluffy.
  • Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth.
  • Add the melted chocolate and mix until well combined.
  • Frost your cake.
  • Induce chocolate nirvana!

Nutrition Facts : Calories 1072.5, Fat 65.8, SaturatedFat 40.3, Cholesterol 280.9, Sodium 697, Carbohydrate 115.1, Fiber 4.3, Sugar 76.2, Protein 14

HIGH-ALTITUDE BUTTERMILK DEVIL'S FOOD CAKE



High-Altitude Buttermilk Devil's Food Cake image

This recipe was given to me by my great-aunt Julee over 40 years ago and I have had to convert it from SE Oklahoma Mountain area altitude to our altitude. We live in NM between 5000 feet and 7000 feet and I bake this 3-layer cake often for my family. If making a sheet cake, I use an 11 x 15 pan for this recipe.

Provided by rlt11_NMC

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h51m

Yield 16

Number Of Ingredients 16

cooking spray
2 ¾ cups cake flour (such as Pillsbury® Softasilk®)
1 cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 ¾ cups white sugar
1 cup butter, softened to room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2 ¼ cups buttermilk, divided
2 eggs
1 ¼ cups butter, softened to room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
6 tablespoons milk, or more as needed
2 (16 ounce) packages confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat three 9-inch round cake pans generously with cooking spray.
  • Mix cake flour, cocoa powder, baking soda, and salt together in a large bowl.
  • Beat white sugar, 1 cup butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract together in a large bowl with an electric mixer on medium speed until light and fluffy. Pour in half of the buttermilk and mix well. Beat in eggs one at a time.
  • Beat half of the flour mixture into the creamed butter mixture. Add remaining buttermilk; beat well to combine. Add remaining flour mixture and beat until batter is smooth, about 1 minute. Pour batter into prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 26 to 30 minutes. Let cool in pans, about 15 minutes. Invert onto wire racks and cool completely before frosting, about 45 minutes.
  • Beat 1 1/4 cups butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract in a large bowl with an electric mixer on medium speed until creamy. Beat in milk gradually. Add confectioners' sugar, 2 cups at a time, scraping sides of the bowl as needed, until frosting is smooth. Increase speed to high and beat, adding more milk, 1 tablespoon at a time, until frosting is fluffy and spreadable.
  • Spread frosting between cake layers and smooth over top and sides of cake.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 101.9 g, Cholesterol 93.7 mg, Fat 28 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 17.3 g, Sodium 424.1 mg, Sugar 79 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 WITH BROWN SUGAR BUTTERCREAM



Devil's Food Cake with Brown Sugar Buttercream image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Wedding     Winter     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 13

1 cup boiling water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
Brown sugar buttercream or chocolate sour cream frosting
Garnish: chocolate curls tipped with gold leaf

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.

DEVIL'S FOOD CAKE WITH BLACK PEPPER BOILED ICING



Devil's Food Cake with Black Pepper Boiled Icing image

Crunchy roasted cocoa nibs give this cake an unforgettable texture; pepper-flecked icing adds a slightly punchy finish. The recipe comes from chef Kierin Baldwin of New York's The Dutch restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch round layer cake

Number Of Ingredients 24

Nonstick cooking spray
3/4 cup unsweetened cocoa powder
1 large egg
1 large egg white
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup plus 1 tablespoon cake flour (not self-rising)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 cups packed dark-brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 teaspoon vanilla paste or pure vanilla extract
1/4 teaspoon coarse salt
1/4 cup plus 2 tablespoons buttermilk
2 tablespoons cocoa nibs
1 tablespoon finely ground espresso beans
Chocolate Crumb Base
Black Pepper Icing
3 1/4 ounces bittersweet chocolate (60 to 64 percent cacao), chopped
1/4 teaspoon coarse salt
1 cup heavy cream, divided
1 teaspoon unflavored gelatin
2 tablespoons sugar, divided
3 large egg yolks
1/4 cup creme fraiche

Steps:

  • Make the filling: In the bowl of an electric mixer, combine chocolate and salt; set aside. Place 1 tablespoon heavy cream in a small bowl; sprinkle gelatin over cream and let stand until softened, about 10 minutes.
  • Meanwhile, place remaining 3/4 cup plus 3 tablespoons heavy cream and 1 tablespoon sugar in a small saucepan and bring to a simmer over medium heat, stirring, until sugar has dissolved. In a medium bowl, whisk together egg yolks and remaining tablespoon sugar. Gradually whisk hot cream mixture into egg mixture. Return cream mixture to saucepan and place over medium heat; cook, whisking constantly, until mixture is thickened and coats the back of a spoon, about 3 minutes. Remove from heat.
  • Stir gelatin mixture into cream mixture. Strain gelatin mixture into bowl with chocolate mixture; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in creme fraiche. Attach bowl to electric mixer fitted with the whisk attachment and beat filling until well combined, about 2 minutes. Cover with plastic wrap, pressing down on the surface of the filling to prevent a skin from forming. Transfer to refrigerator and let chill overnight.
  • Make the cake: Preheat oven to 350 degrees. Spray the bottom and sides of three 9-inch round cake pans with cooking spray. Line bottom of pans with parchment-paper rounds; set aside.
  • Sift cocoa powder into a medium bowl; whisk in egg and egg white. Gradually whisk in 1/4 cup plus 2 tablespoons lukewarm water; continue whisking until smooth. Set aside. In another medium bowl, whisk together both flours, baking soda and baking powder; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together brown sugar, butter, vanilla, and salt, until smooth, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually beat cocoa mixture into butter mixture. Add flour mixture in three additions, alternating with buttermilk, and mixing well after each addition. Fold in cocoa nibs and ground espresso.
  • Divide batter evenly among prepared cake pans; smooth tops. Transfer to oven and bake until a cake tester inserted into the center of each comes out clean, about 17 minutes. Transfer pans to wire rack and let cool completely before inverting cakes onto wire racks. At this point, cakes can be wrapped individually in plastic wrap and kept at room temperature for up to 1 day. Transfer cake layers to freezer; freeze until firm before frosting.
  • Assemble: Place Chocolate Crumb Base on a cake plate; using an adjustable cake ring as a guide, top with 1 layer of cake. Stir filling to loosen and spread half (about 1 cup) over layer; top with a second layer, followed by remaining filling. Top with remaining layer of cake. Transfer to refrigerator and let chill for 1 hour.
  • Spoon icing over top of cake; smooth over top and sides, swirling decoratively. If desired, use a kitchen torch to brulee frosting in several spots. Cake can be served immediately or covered with a cake dome and kept chilled for up to 1 day; let stand at room temperature for 1 hour before serving.

Tips:

  • Use high-quality ingredients for the best flavor. Organic and locally-sourced ingredients are always a good choice.
  • Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more evenly and create a smoother batter.
  • Don't overmix the batter. Overmixing can make the cake tough and dense. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven. This will help the cake rise evenly and prevent it from sinking in the middle.
  • Let the cake cool completely before frosting it. This will help the frosting set properly and prevent it from melting.

Conclusion:

This devil's food cake with black pepper buttercream is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and chocolatey, and the frosting is smooth and creamy with a hint of spice. The black pepper adds a unique and unexpected flavor that takes this cake to the next level. If you are looking for a showstopping dessert that is sure to impress your guests, this is the recipe for you.

Related Topics