This devil’s food cake is sinfully delicious and devilishly easy to make. In fact, it’s probably the easiest homemade cake you’ll ever mix up. Winner!However, despite the ease in baking, the finished product is very impressive! It’s a BIG cake with a BIG CHOCOLATE taste. Here’s a link to another version of Chocolate Cake
If you want/need less cake, just cut the recipe in half, and it’s the perfect size for a 13 x 9 inch pan. Also winner!And … if you like chocolate-covered strawberries, then try strawberry-covered chocolate cake. It will change your life!
Devilishly Delicious Devil's Food Cake with Rich Chocolate Frosting
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 ½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 4 large eggs, room temperature
- 1 ½ cups buttermilk
- 1 ½ cups warm water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 ½ cups butter (3 sticks), softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- ½ cup milk or cream, warmed to room temperature
- 1 tablespoon vanilla extract
- Grease 3 (9-inch) round cake pans with non-stick spray for baking, and preheat oven to 350 degrees F.
- In large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, warm water, oil, and vanilla, and beat on medium speed for 2 minutes or until completely smooth.
- Divide batter between 3 pans. It takes between 3 ½ and 4 cups per pan. Bake for 35 minutes or until a pick inserted into the center comes out clean.
- Cool in pans for 15 minutes, then remove to racks and allow to cool completely.
- In a large mixing bowl combine powdered sugar, cocoa powder, butter, cream cheese, milk (or cream), and vanilla, and beat for 2-3 minutes until smooth and creamy.
- Frost each layer of cake, then the sides, and lastly the top.
- Refrigerate overnight.
- For a 13 x 9 inch pan, cut recipe in half, and bake for 30-35 minutes.
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Start by greasing 3 (9-inch) round cake pans with non-stick spray for baking, and preheat oven to 350 degrees F.
(If you’re cutting the recipe in half, then grease a 13 x 9 inch pan.)
In large mixing bowl, whisk together
3 cups all-purpose flour
3 cups granulated sugar
1 ½ cups unsweetened cocoa powder
1 tablespoon baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons salt
4 large eggs, room temperature
1 ½ cups buttermilk
1 ½ cups warm water
½ cup vegetable oil
2 teaspoons vanilla extract
Beat on medium speed for 2 minutes or just until completely smooth. Don’t over-mix.
(It will immediately start to bubble.)
Divide batter between 3 pans. It takes between 3 ½ and 4 cups per pan. Bake for 35 minutes …
… or until a pick inserted into the center comes out clean.
Cool in pans for 15 minutes, then …
… remove to racks and allow to cool completely.
When they’re cool, make the frosting.
In a large mixing bowl combine
4 cups powdered sugar
1 cup unsweetened cocoa powder
1 ½ cups butter (3 sticks), softened to room temperature
4 ounces cream cheese, softened to room temperature
½ cup milk or cream, warmed to room temperature
1 tablespoon vanilla extract
Beat until smooth and creamy.
If you cut the recipe in half (be sure to cut the frosting recipe in half too) then all you need to do is slap the frosting on top of the cool cake. However, if you’re making the bigger layer cake fo the following.
Place 3 strips of waxed paper along edges of cake plate, making sure that they overlap .
Place one layer of the cake in the center of the plate, on top of the wax paper. Make sure that none of the plate is exposed. Scoop ¾ cup of frosting in center of the first layer, and spread evenly to edges.
Place second cake layer directly on top, scoop another ¾ cup of frosting, and spread to edges.
Place last layer of cake on top, and spread frosting around sides.
You can see that some of the frosting got on the wax paper, but that’s about to go away.
Simply, but gently slide them out. It helps if you pull from opposite sides of the cake at the same time because then the cake doesn’t move. 🙂
There you have it: a gorgeous cake on a spotless plate! Simple, and …
… so impressive!
Refrigerate overnight to allow the frosting to set and the flavors to blend. It’s hard to wait, but trust me, it’s SO worth it!
Then, slice, …
To take it to the next level of wonderful, top with fresh strawberries.