Martha Washington’s Devil’s Food Cake

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Servings: 1 cups Difficulty: Advanced
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A Rich Vintage Two-Layer Chocolate Cake with Fudge Frosting
Martha Washington's Devil's Food recipe image

Indulge in the deep, velvety richness of this vintage Martha Washington Devil’s Food Cake. This classic dessert features a dense, moist crumb infused with melted unsweetened chocolate and buttermilk, creating a profoundly chocolatey experience. The batter is carefully alternated with a warm chocolate mixture to ensure a tender texture without overmixing. Traditionally served as a two-layer cake, it is crowned with a thick layer of homemade fudge frosting, though it also stands beautifully on its own for those who prefer a lighter touch.

Martha Washington's Devil's Food recipe image
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Martha Washington’s Devil’s Food Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 450

Description

Indulge in the deep, velvety richness of this vintage Martha Washington Devil's Food Cake. This classic dessert features a dense, moist crumb infused with melted unsweetened chocolate and buttermilk, creating a profoundly chocolatey experience. The batter is carefully alternated with a warm chocolate mixture to ensure a tender texture without overmixing. Traditionally served as a two-layer cake, it is crowned with a thick layer of homemade fudge frosting, though it also stands beautifully on its own for those who prefer a lighter touch.

Directions

  1. Melt unsweetened chocolate over boiling water until smooth.
  2. Stir in 1 cup sugar and 1/2 cup buttermilk into the melted chocolate; continue stirring over heat until sugar is fully dissolved.
  3. Remove chocolate mixture from heat and allow to cool to room temperature.
  4. Sift cake flour once, then measure.
  5. Add baking powder, soda, and salt to the measured flour; sift together three times to ensure even distribution and aeration.
  6. In a large bowl, cream butter or shortening thoroughly.
  7. Gradually add 3/4 cup sugar to the butter and beat until light and fluffy.
  8. Add eggs one at a time, beating well after each addition.
  9. Add about 1/4 of the flour mixture to the butter mixture and mix thoroughly.
  10. Blend in the cooled chocolate mixture.
  11. Add remaining flour mixture alternately with the remaining 1 cup buttermilk, adding a small amount at a time.
  12. Beat the batter very thoroughly after each addition to ensure a smooth consistency.
  13. Stir in vanilla extract.
  14. Pour batter into a greased 15x9x2-inch baking pan.
  15. Bake in a moderate oven at 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.
  16. Allow cake to cool completely in the pan before removing.
  17. Trim the edges of the cooled cake for a neat appearance.
  18. Cut the cake in half crosswise to create two layers.
  19. Assemble as a two-layer cake, matching edges carefully.
  20. Spread tops and sides with Martha Washington's Fudge Frosting.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 20gg31%
Saturated Fat 10gg50%
Cholesterol 60mgmg20%
Sodium 300mgmg13%
Total Carbohydrate 65gg22%
Dietary Fiber 4gg16%
Sugars 50gg
Protein 4gg8%

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

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