Martha Washington’S Devil’S Food

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Servings: 12 Difficulty: Advanced
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A rich, historic two-layer chocolate cake with fudge frosting
Martha Washington's Devil's Food :::Gwhp32 A recipe image

This classic Devil’s Food cake delivers an intensely moist and tender crumb with deep chocolate flavor. The batter combines melted unsweetened chocolate with cake flour and buttermilk for a delicate texture that sets it apart from standard chocolate cakes. Baked in a sheet pan and split into two layers, it is traditionally finished with a rich fudge frosting. This elegant yet approachable dessert is perfect for birthdays, holidays, or any special occasion where a luxurious homemade treat is desired. It pairs beautifully with coffee or tea.

Martha Washington's Devil's Food :::Gwhp32 A recipe image
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Martha Washington’S Devil’S Food

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 1435.9

Description

This classic Devil's Food cake delivers an intensely moist and tender crumb with deep chocolate flavor. The batter combines melted unsweetened chocolate with cake flour and buttermilk for a delicate texture that sets it apart from standard chocolate cakes. Baked in a sheet pan and split into two layers, it is traditionally finished with a rich fudge frosting. This elegant yet approachable dessert is perfect for birthdays, holidays, or any special occasion where a luxurious homemade treat is desired. It pairs beautifully with coffee or tea.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 15x9x2-inch baking pan.
  2. Melt the unsweetened chocolate over a bowl of boiling water (double boiler method).
  3. Add 1 cup sugar and 1/2 cup buttermilk to the melted chocolate. Stir over the heat until the sugar is completely dissolved. Remove from heat and allow to cool.
  4. In a separate bowl, sift the cake flour once. Add baking powder, baking soda, and salt, then sift the mixture together three times.
  5. In a large mixing bowl, cream the softened butter thoroughly. Gradually add 3/4 cup sugar and beat until light and fluffy.
  6. Add the beaten eggs to the butter mixture and beat well.
  7. Add about 1/4 of the flour mixture to the butter mixture and mix thoroughly.
  8. Add the cooled chocolate mixture and blend until combined.
  9. Add the remaining flour mixture alternately with the remaining 1 cup of buttermilk, a small amount at a time. Beat very thoroughly after each addition.
  10. Stir in the vanilla extract.
  11. Pour batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  12. Allow the cake to cool completely in the pan.
  13. Trim the edges of the cake. Cut the cake in half crosswise to create two layers.
  14. Assemble as a two-layer cake, matching edges carefully.
  15. Spread tops and sides with Martha Washington's Fudge Frosting.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1435.9kcal
% Daily Value *
Total Fat 63.7g99%
Saturated Fat 36.3g182%
Cholesterol 346.1mg116%
Sodium 3065.0mg128%
Total Carbohydrate 196.3g66%
Dietary Fiber 11.9g48%
Sugars 157.9g
Protein 20.8g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate cake, devils food, buttermilk, cake flour, homemade, dessert, baking, layer cake, fudge frosting, vintage recipe, chocolate dessert, birthday cake
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