DEVIL'S FOOD CAKE

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Devil's Food Cake image

Categories     Cake     Side     Bake     Spring

Yield makes one 3-layer 8-inch cake, one 2-layer 9-inch cake, or abour 3 dozen cupcakes

Number Of Ingredients 9

3 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
2 cups buttermilk
1 1/3 cups vegetable or canola oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350˚F. Grease three 8-inch round cake pans with butter or nonstick cooking spray and set aside. (Alternatively, you can use two 9-inch round pans, or prepare cupcake pans or other cake pans as directed.)
  • Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl and set aside.
  • Whip the sugar, buttermilk, vegetable oil, eggs, and vanilla in the bowl of a standing mixer fitted with the whisk attachment on medium speed until all the ingredients have blended together, about 30 seconds. (If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)
  • Add approximately half the flour mixture and mix on low speed until combined, about 30 seconds. Repeat with the remaining flour mixture. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
  • Pour the batter evenly into the prepared pans. The batter should come one-third or one-half the way up the sides of the pans.
  • Bake for 40 to 45 minutes, rotating the pans once halfway through.
  • When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans. (You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.) Run an offset spatula or dull knife between the sides of the cakes and the pans and transfer the cakes right side up to a wire rack to bring them to room temperature.
  • Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14). Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 2 days before icing and serving, or frozen for up to 2 weeks. (Trim the layers flat before freezing them. Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)

Darendra Wolfe
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This cake looks delicious. I'm going to have to try it soon.


AKASH BOSS
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I can't wait to try this recipe!


Sewajje Ismah
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This cake is perfect for a special occasion.


Nokuthula Mahlaba
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I love the way this cake looks with the chocolate frosting on top.


Braise mi
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This cake is so rich and chocolatey, it's almost like a brownie.


Joiya Munda
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I've never made a devil's food cake before, but this recipe was easy to follow and the cake turned out great!


Ikram Roshan
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This recipe is a bit too complicated for my taste.


GAMAGE DON NILUKA SANDAMALI
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I'm not sure what I did wrong, but my cake turned out dry and crumbly.


Kyree Smith
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This cake is the perfect balance of sweetness and bitterness.


MD: Aman Ullah Bhuiyan
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I'm not a big fan of chocolate cake, but this one was actually really good.


ASh ES
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This recipe is a keeper! I'll definitely be making this cake again.


MD Ruhan Molla
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This cake is so moist and chocolatey. I love it!


Play Store
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I had some trouble getting the cake to rise properly, but it still tasted good.


Wigdan Nadeem
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This cake is a bit too sweet for my taste, but it's still a good recipe.


TailWhip Exotics
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I love the rich chocolate flavor of this cake. It's the perfect dessert for any occasion.


Adeel Rajpoot 786
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This cake is so easy to make, and it's always a crowd-pleaser.


SQamar Zaman
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I've made this cake several times, and it always turns out perfectly. It's my go-to recipe for chocolate cake.


Ahmad Zakaria
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This devil's food cake was a hit at my party! It was moist and decadent, and the chocolate flavor was rich and intense. I'll definitely be making this again.