Devil’s Food Layer Cake

This traditional chocolate layer cake got its name from the slight red hue cast by the cocoa powder and its sinfully delicious flavor.

Serves: 12Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 2¼ cups cake flour
  • 1 cup cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup butter, softened
  • 2 cups light brown sugar, firmly packed
  • 2 tsp. vanilla extract
  • 3 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • 1 cup boiling water
  • 1 container (16 oz.) chocolate frosting

Directions

  • Preheat the oven to 350°F. Line the bottoms of two layer cake pans (9") with parchment paper. Lightly coat the sides of the pans with butter and cocoa.
  • Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • Cream together the butter and brown sugar, using an electric mixer on a medium-high speed, until light and fluffy. Add the vanilla. Adjust your mixer to a medium speed and add the eggs, one at a time, beating until thoroughly blended. Adjust your mixer to a low speed and alternate blending in the flour mixture and milk until lightly blended. Mix in the hot water just until smooth. The batter will be thin.
  • Pour into the prepared pans and bake for 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Cool at least 20 minutes on wire racks.
  • Frost the top of one layer and set the second layer on top. Finish by frosting the entire cake.

Recipe Information

Serves: 12

Ingredients

  • 2¼ cups cake flour
  • 1 cup cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup butter, softened
  • 2 cups light brown sugar, firmly packed
  • 2 tsp. vanilla extract
  • 3 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • 1 cup boiling water
  • 1 container (16 oz.) chocolate frosting

Directions

  • Preheat the oven to 350°F. Line the bottoms of two layer cake pans (9") with parchment paper. Lightly coat the sides of the pans with butter and cocoa.
  • Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • Cream together the butter and brown sugar, using an electric mixer on a medium-high speed, until light and fluffy. Add the vanilla. Adjust your mixer to a medium speed and add the eggs, one at a time, beating until thoroughly blended. Adjust your mixer to a low speed and alternate blending in the flour mixture and milk until lightly blended. Mix in the hot water just until smooth. The batter will be thin.
  • Pour into the prepared pans and bake for 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Cool at least 20 minutes on wire racks.
  • Frost the top of one layer and set the second layer on top. Finish by frosting the entire cake.

Nutrition Information

Nutrition Information
Amount per serving
Calories560
Total Fat23g
Saturated Fat13g
Cholesterol90mg
Sodium350mg
Total Carbohydrate85g
Dietary Fiber3g
Sugars58g
Protein6g