This Devil’s Food Cake offers a lighter take on a classic favorite, using egg whites and skim milk to create a tender, airy crumb without sacrificing chocolate intensity. The batter is infused with unsweetened cocoa powder for that signature dark, moody flavor. Topped with a homemade chocolate frosting made from margarine and powdered sugar, it strikes the perfect balance between indulgence and simplicity. Ideal for birthday celebrations, holiday gatherings, or a sweet weekend treat, this cake delivers moist layers that hold up beautifully to frosting. It’s a crowd-pleasing dessert that feels special yet remains approachable for home bakers.
Devil’S Food Cake With Chocolate Frosting
Description
This Devil's Food Cake offers a lighter take on a classic favorite, using egg whites and skim milk to create a tender, airy crumb without sacrificing chocolate intensity. The batter is infused with unsweetened cocoa powder for that signature dark, moody flavor. Topped with a homemade chocolate frosting made from margarine and powdered sugar, it strikes the perfect balance between indulgence and simplicity. Ideal for birthday celebrations, holiday gatherings, or a sweet weekend treat, this cake delivers moist layers that hold up beautifully to frosting. It&# 226;ÂÂs a crowd-pleasing dessert that feels special yet remains approachable for home bakers.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Spray two 9-inch round cake pans with nonstick cooking spray and dust lightly with flour, tapping out excess.
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In a large bowl, whisk together the flour, 1 3/4 cups sugar, cocoa powder, and baking soda until no lumps remain.
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Add the skim milk, softened margarine, and vanilla extract to the dry ingredients. Beat with an electric mixer on low speed for 30 seconds until combined.
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Increase mixer speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl once, until the batter is smooth.
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Wash and dry the mixer beaters thoroughly to ensure no fat remains.
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In a clean, grease-free bowl, beat the egg whites on medium speed until soft peaks form (tips should curl over).
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Gradually add the remaining 1/4 cup sugar to the egg whites while beating on high speed until stiff, glossy peaks form (tips stand straight).
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Gently fold one-third of the beaten egg whites into the chocolate batter to lighten it.
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Carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
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Divide the batter evenly between the prepared pans.
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Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans on a wire rack for 10 minutes.
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Run a knife around the edges, then invert the cakes onto the wire racks to cool completely.
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For the frosting: In a medium bowl, beat 2 tablespoons softened margarine and 1/4 cup cocoa powder until smooth.
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Gradually add 1 1/2 cups sifted powdered sugar, beating well until combined.
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Slowly beat in 3 tablespoons skim milk and 1 teaspoon vanilla until the frosting reaches a spreadable consistency. Add more milk if needed.
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Place one cake layer on a serving plate and spread half the frosting over the top.
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Place the second cake layer on top and frost the remaining top and sides of the cake.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 4721.2kcal
- % Daily Value *
- Total Fat 99.2g153%
- Saturated Fat 33.3g167%
- Cholesterol 0.0mg0%
- Sodium 1578.8mg66%
- Total Carbohydrate 914.1g305%
- Dietary Fiber 41.0g164%
- Sugars 502.3g
- Protein 88.3g177%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
