Tasty Tuesday: National Devil’s Food Cake Day

TASTY TUESDAY, MAY 18, 2021 – NATIONAL DEVIL’S FOOD CAKE DAY

National Devil’s Food Cake Day is coming up tomorrow, May 19th! If I have one guilty pleasure in life, it just might be a moist, delicious chocolate cake – and a great Devil’s Food Cake is THE BEST – rich chocolate, moist, sweet and soft frosting! YUM!

This is an easy cake and I’ve made it for just me! Or for an occasion like birthdays or holidays – or just because! If you enjoy good chocolate, I hope you’ll try – and definitely enjoy – this recipe!

DEVIL’S FOOD CAKE

CAKE:

Ingredients

1 cup margarine or butter, softened

2 ¼ cups granulated sugar

3 eggs, room temperature

1 teaspoon vanilla

2/3 cup cocoa

2 Tablespoons instant coffee or espresso powder

2 ½ cups All Purpose flour

1 ½ teaspoons baking soda

½ teaspoon baking powder

1 teaspoon salt

2 cups buttermilk (or see below for alternative)

Instructions

  1. Cream margarine or butter and sugar until light and fluffy.
  2. Add eggs one at a time, and vanilla. Beat well after each egg.
  3. Combine cocoa, coffee or espresso powder, flour, baking soda, baking powder, and salt.
  4. Add to creamed mixture alternately with buttermilk. Begin and end with flour.
  5. Prepare pans – either with shortening/butter dusted with flour, or a baking spray.
  6. Fill pans no more than 2/3 full. For cupcakes add liners. For Bundt pan butter well.  
  7. Bake at 350 degrees F as follows:
    2 9” layers 30-35 minutes or 2-3 8” layers
    1 9x13x2” 55-65 minutes
    Tube or Bundt pan 55-65 minutes
    3 ½ dozen cupcakes 20-25 minutes at 375 deg F

When cool, frost with Chocolate Buttercream frosting.


FROSTING:

Ingredients

½ cup cocoa

1 Tablespoon instant coffee or espresso powder

2 2/3 cups powdered sugar

6 Tablespoons margarine or butter, softened

4-5 Tablespoons milk

1 teaspoon vanilla

Instructions

  1. Combine cocoa, coffee/espresso powder and powdered sugar.
  2. Cream margarine or butter with ½ cup cocoa mixture in a small bowl.
  3. Add remaining mixture alternately with milk beating to spreading consistency.
  4. Blend in vanilla.
  5. Frost cooled cake, ENJOY!

BAKER’S NOTES:

Buttermilk Alternative: If you do not have buttermilk, put 1 Tablespoon vinegar or lemon juice in a 2-cup measuring cup, add milk to 2 cup line. Let set.  It will work equally as well as buttermilk.

Do not use a Dutch cocoa, best to use a darker cocoa for this Devil’s Food Cake.

I know you will enjoy this delicious cake! Nothing better! 😊


Bon Appetite’ with Love,

Granni K

To download this recipe, click here.