Another winner out of the old McCall’s Cookbook I have been making since about 1980 that I learned from my mother. It is so perfect a cake, I have never had to make another recipe for devil’s food. Devil’s food cake is a moist, airy, rich chocolate layer cake and is considered a counterpart to the trinity of basic white and yellow layer cakes. I have used the recipe for wedding cakes as well as birthday layer cakes, so it is well tested. It also makes great cupcakes. The first known recipe for Devil’s Food Cake in the U.S. dates back to 1905, and it’s called Devil’s Food Cake not only because of the inclusion of real chocolate in the recipe, but because the baking soda causes the chocolate to raise the pH level of the batter and makes the cake a deeper and darker, almost mahogany color. The use of hot, or boiling water as the cake’s main liquid, rather than milk, is also a common difference from a regular chocolate cake. The cake is usually paired with a rich chocolate frosting and considered “sinful” before the anti carb/sugar revolution this last decade. This rather sweet frosting is a rave from home cooks as well as professional bakers since it comes together so fast, but you can use any favorite frosting. The frosting needs to be used immediately, so do not make it until the cake layers have completely cooled.
Makes two 8- or 9-inch layers, 8 to 10 servings.
Ingredients
- 3 1-ounce squares unsweetened chocolate
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2 cups packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1 cup boiling water
Instant Fluffy Chocolate Buttercream Frosting
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 7-ounce jar Marshmallow Fluff or other marshmallow creme
- 1/2 teaspoon vanilla extract
- 4 1-ounce squares unsweetened chocolate, melted in the top of a double boiler and cooled
Instructions
Line two 8- or 9-inch round cake pans with parchment, spray with butter-flavored vegetable cooking spray, and dust with flour. Preheat the oven to 350º.
Place the chocolate in the top of a double boiler over simmering water. Melt and then set aside to cool.
Combine the flour, baking soda, and salt in a bowl. In the work bowl of an electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time until smooth. On low speed, add the flour mixture alternately in three additions with the vanilla, buttermilk, and chocolate; beat 30 seconds until smooth. On low speed beat in the boiling water; batter will be thin.
Divide the batter between the 2 cake pans and bake 30 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool in the pans 10 minutes, then invert onto a rack and cool completely before frosting.
To make the frosting, beat the butter on high speed with an electric mixer until smooth, 1 minute. On low speed, beat in the marshmallow creme in three additions. Beat in the vanilla and cooled melted chocolate. Frost immediately. Makes about 3 1/2 cups, enough for 1 layer cake.
To assemble, place a dab of frosting in the center of a cake plate to steady the cake. Place one layer, flat side up, on the cake platter. With a metal spatula, spread with 1/2 cup frosting. Arrange the second layer on top, rounded side up. Ice the tops and sides of the cake with all of the remaining frosting. Store at room temperature under a cake dome for the day, after that in the refrigerator.
I just baked this cake. The frosting was great and so easy! I much prefer it over any confectioners sugar frosting. Thanks for sharing.
There are never enough alternatives to the old confectioners sugar frosting…enjoy! Beth.