This rich, quadruple layered Devil’s Food Cake was an enormous hit with my family. We were practically wrestling each other for the last slice!
Devil’s Food Cake for an early Birthday Celebration!
I was planning to make a beef tenderloin for yesterday’s Beef Checkoff post, so decided to invite Tom, our oldest, over for dinner and celebrate his birthday 20 days early. A fabulous cake was definitely in order. Chocolate of course. And being the wise guy that he is, Tom posted a photo of said cake to Instagram with this comment: My birthday cake 20 days early because my parents are bad at calendars. Or maybe it’s for Pearl Harbor day, I dunno. The best response: You can be bad at calendars when you’re that fabulous at baking. Tom does have nice friends. But there was definitely a rational reason for the premature b-day bash. We will be boarding an early flight (yawn) to LA on the morning of his birthday…and most likely eating Christmas leftovers on the day before, so if he wanted a day all about him, this was the best I could do! I don’t think he had a single complaint.
What Exactly IS Devil’s Food?
According to The Food Lover’s Companion, it’s a dark, dense baked chocolate item. On the opposite end of the spectrum is the airy, white angel food cake. This cake sure fit the bill! I baked up two layers, sliced them in half, then topped each with a rich chocolate buttercream frosting. I normally can leave sweets alone…but this cake was probably one of the best chocolate cakes I’ve made. Even Katie ate her fair share.When the whole family loves one dish, especially one dessert, it’s noteworthy. This cake needs a pedestal…it’s earned it.
- For the cake:
- ⅔ cup butter, at room temperature
- 1¾ cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1-1/2 cups buttermilk
- For the frosting:
- ½ cup shortening
- ½ cup butter, at room temperature
- ½ cup unsweetened cocoa powder, sifted
- 4 cups powdered sugar
- 3-4 tablespoons milk
- Preheat oven to 350°. Grease and flour two 9 inch cake pans.
- In a stand mixer fit with the whisk attachment, beat butter, sugar, eggs and vanilla until fluffy. In a mixing bowl, whisk together flour, cocoa, baking powder, baking soda and salt. Add flour mixture alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Then slice each piece in half horizontally if you plan to make a 4 layer cake.
- When cake is cool, make frosting in stand mixer. Cream butter and shortening with paddle attachment till well combined. Add cocoa and vanilla and mix. Add powdered sugar one cup at a time, then add 3 tablespoons of milk and beat till light and fluffy. Add up to another tablespoon of milk if needed. Use immediately or cover and store in the refrigerator.