National Devil’s Food Cake Day

triple layered devil’s food cake

Since my son is leaving Thursday to Alberta for a  year, I decided to practice May 19th National Devil’s Food Cake Day. Time isn’t permitting the usual detail, perhaps one day in the future I’ll update this.

A Devil’s Food Cake is a rich, chocolate cake that was named to revile angel food cake.

First reference in a cookbook goes back to 1904, The Blue Grass Cook Book
Compiled by Minnie C. Fox and the recipe hasn’t change much since.

As I often do, this recipe is from the Food Network Webpage. n.

Devil’s Food Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 12 tablespoons salted butter, at room temperature
  • 2 cups plus 2 tablespoons sugar
  • 3/4 cup dark cocoa powder
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1 1/4 cups water
  • 1/4 cup milk


Set a rack in the middle of the oven and preheat to 350 degrees F. 325 for dark pans

Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In another bowl, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. Slowly add the eggs, one at a time, beating for 1 minute between each addition.

Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.

With the mixer at low speed, slowly add the flour mixture. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.

Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.

Cool the cakes, in the pans, on a rack for 10 minutes before removing.

I made a triple layer cake, one layer raspberry jam, one layer whipped cream with chocolate icing only on top, I made a simple “rose” decoration with ‘We will miss you” badly piped on top.

triple layer devil's food cake
triple layer devil’s food cake

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