Chocolate Cake of the Month: Little Ricky’s Devils Food Layer Cake

Sunday May 7, 2017

If you bake, you want to have a repretoire of layer cakes. Once you know how to mix a cake, you have many choices what to make since they all use the same techniques. Rick Rodgers, affectionately aka Little Ricky, writes cookbooks and is a well sought after ghost writer for restaurant cookbooks and celebrities (such as Tommy Bahama in Hawaii, Patti LaBelle, and Frankie Avalon’s Family Cookbook). He is also a spectacular pasty baker of cakes, cookies, puddings. Here is his devils food cake. He has a frosting but you can mix cocoa and sugar with heavy cream and whip it up to use as a frosting as well. Use a good tasting unsweetened cocoa powder such as Hershey’s, Valhrona, or Sharffen Berger. While this recipe makes two 9-inch layers, you can make as two 8-inch or 10-inch rounds and split the layers into four thinner. You can also make in 7 or 6 inch rounds and make a more of a cylinder layer cake. Worried about decorating? Top with some edible flowers or a few whole strawberries.


For the cake:

1 cup boiling water
3/4 cup unsweetened natural cocoa powder
1 3/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. fine sea salt
2 cups granulated sugar
10 Tbs. (1 1/4 sticks) unsalted butter, at room temperature
3 eggs
1 tsp. vanilla extract
1 1/4 cups buttermilk

For the chocolate frosting:

3 3/4 cups confectioners’ sugar
1 cup unsweetened natural cocoa powder
8 Tbs. (1 stick) unsalted butter, at room temperature
1 tsp. vanilla extract
1 cup heavy cream, or as needed


To make the cake, preheat an oven to 350°F. Lightly butter two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper. Dust the pans with flour, tapping out the excess.

In a small heatproof bowl, whisk together the boiling water and cocoa powder until smooth. Let cool completely.

In a bowl, sift together the flour, baking soda and salt. Set aside.

In a large bowl, using a handheld mixer, beat together the granulated sugar and butter on medium-high speed until the mixture is light in color and texture, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the cooled cocoa mixture.

Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour mixture. Beat until smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Divide the batter evenly between the prepared pans and smooth the tops.

Bake the cakes until they begin to pull away from the sides of the pans, 35 to 40 minutes. Transfer the pans to wire racks and let cool for 15 minutes. Run a knife around the inside of each pan to release the cake. Invert the pans onto the racks, lift off the pans and peel the parchment paper off the cakes. Turn the cakes right side up and let cool completely.

Meanwhile, make the chocolate frosting: In a bowl, sift together the confectioners’ sugar and cocoa powder. Using the mixer, beat in the butter on low speed until it is crumbly. Beat in the vanilla, then gradually beat in enough of the cream to make a spreadable frosting.

Place 1 cake layer, bottom side up, on a cake plate. Using an icing spatula, spread the top of the layer with a generous 1/2 cup of the frosting. Place the second layer, top side down, on top of the first layer. Frost the top and then the sides with the remaining frosting. Slice the cake into thick wedges and serve. Serves 10. Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

For chocolate cupcakes, line 24 muffin cups with paper liners. Spoon the batter into the prepared cups. Bake until the tops spring back when pressed in the center, 20 to 25 minutes. Let the cupcakes cool before frosting.

my sister's chocolate layer cake for valentine's day

Recipe copyright Rick Rodgers/Williams Sonoma

Text copyright Beth Hensperger 2017

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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