Devil’s Food Cake

06 Mar

As per my earlier promise, I am sharing the two Devil’s Food cake recipes that I made for our Parent-Teacher conference meal. The first one did not make it to the meal, as it did not result in very good cupcakes, although I will be making it in a tube pan at some point in the future. The second one is the one that I took to the meal, glazed with the awesome mint glaze that I discovered, and am sharing with you!

This recipe is from The Joy of Cooking. I altered it only slightly, substituting soured milk for buttermilk.

Cocoa Devil’s Food Cake


  • 2 cups sifted cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups sugar, divided into half
  • 1 cup buttermilk (I used soured milk)
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, room temperature
  • 2 large eggs, room temperature

Preheat the over to 350 degrees. Grease and flour two 9-inch round cake pans or one tube pan. In a medium bowl sift together the flour, baking soda and salt. Whisk together 1 cup sugar, milk, cocoa powder, and vanilla in a separate bowl. In a large bowl, beat the butter until creamy. Gradually add 1 cup sugar and beat on high speed until light and fluffy, 3-5 minutes. Beat in one egg at a time. On low speed, add the flour mixture in three parts, alternating with the milk mixture, ending with the flour mixture. Scrape the sides of the bowl with a rubber spatula as necessary. Pour the batter into the prepared pan(s). Bake until a toothpick inserted in the center comes out clean, 30-35 minutes for 2 round pans, 45-55 minutes for a tube pan. Remove from the oven and cool. For round cake pans, cool on a wire rack, then turn upside down onto a plate to frost. For tube pan, invert onto a raised bottle until cool. Run a knife along the edges to remove from pan. 

The second Devil’s Food Cake recipe that I made is from the New Doubleday Cookbook. It made fabulous cupcakes. 

Devil’s Food Cake 2 

  • 2 cups sifted cake flour
  • 2 cups sugar
  • ½ cup cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable shortening
  • 1¼ cups milk
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 teaspoon baking powder

Preheat oven to 350 degrees. Sift flour, sugar, cocoa, baking soda, and salt into a large bowl. Drop in shortening and add ¾ cup milk and the vanilla. Mix at low speed 15 seconds tjust to blend. Beat 2 minutes at medium speed, scraping bowl and beaters once or twice. Add remaining ingredients and beat 2 minutes longer. Sppon into 2 ungreased 9-inch round cake pans lined with waxed paper, or paper lined cupcake tins. Bake 40-45 minutes until cakes shrink slightly from sides of pan and are springy to the touch. For cupcakes bake 20-25 minutes or until a toothpick inserted in the center comes out clean. For cakes, cool upright in pans on a wire rack for 5 minutes, then invert on racks. Remove waxed paper, turn right-side-up and cool completely. For cupcakes, cool in the pan for 5 minutes before removing from pan to cool completely. Frost when cool. 

Here is the link to the frosting recipe that I used. I followed it exactly. I’m so glad that I did. It was amazing! It got many compliments. It was also one of the easiest frostings, toppings, or glazes that I have ever made. Oh, and I followed the dipping technique which was also brilliant. I will definitely be making this glaze again and using this technique again. Many thanks to Sugar Bean Bakers!

Remember, for a great Devil’s Food Cake that is light and fluffy, try the first recipe. The texture was just divine. If you want to make cupcakes or a cake to try the Andes Mint Glaze with, definitely use the second recipe. Oh, and grab some napkins and enjoy!


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Posted by on March 6, 2012 in Uncategorized


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