This classic Devil’s Food cake delivers an intensely chocolate experience with a tender, moist crumb that melts in your mouth. Made with melted unsweetened chocolate and buttermilk, the batter develops a deep, complex flavor profile that is both indulgent and comforting. The cake is baked in a single pan, then sliced horizontally to create two layers, allowing for a generous application of fudge frosting between the layers and on the outside. It is a timeless dessert perfect for birthdays, holidays, or any occasion calling for a show-stopping sweet treat. The combination of cake flour and butter ensures a light yet substantial texture, while the vanilla adds a subtle aromatic lift. Serve with a glass of milk or coffee for a traditional finish.
Martha Washington’S Devil’S Food
Description
This classic Devil's Food cake delivers an intensely chocolate experience with a tender, moist crumb that melts in your mouth. Made with melted unsweetened chocolate and buttermilk, the batter develops a deep, complex flavor profile that is both indulgent and comforting. The cake is baked in a single pan, then sliced horizontally to create two layers, allowing for a generous application of fudge frosting between the layers and on the outside. It is a timeless dessert perfect for birthdays, holidays, or any occasion calling for a show-stopping sweet treat. The combination of cake flour and butter ensures a light yet substantial texture, while the vanilla adds a subtle aromatic lift. Serve with a glass of milk or coffee for a traditional finish.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 15x9x2-inch baking pan.
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Melt unsweetened chocolate over a double boiler of simmering water.
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Add 1 cup sugar and 1/2 cup buttermilk to the melted chocolate.
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Stir over heat until sugar is completely dissolved, then remove from heat and let cool.
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In a separate bowl, sift cake flour, baking powder, soda, and salt together three times.
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In a large mixing bowl, cream softened butter and 3/4 cup sugar until light and fluffy.
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Add beaten eggs to the butter mixture and beat well until combined.
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Add about 1/4 of the sifted flour mixture to the butter mixture and mix thoroughly.
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Stir in the cooled chocolate mixture and blend until smooth.
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Gradually add the remaining flour mixture, alternating with the remaining 1 cup of buttermilk, a small amount at a time.
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Beat the batter very thoroughly after each addition.
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Stir in vanilla extract.
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Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
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Allow cake to cool completely in the pan, then remove from pan.
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Trim edges if necessary, then cut the cake in half horizontally to create two layers.
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Spread fudge frosting between the layers and over the top and sides of the cake.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1319.6kcal
- % Daily Value *
- Total Fat 55.4g86%
- Saturated Fat 33.9g170%
- Cholesterol 66.3mg23%
- Sodium 2972.0mg124%
- Total Carbohydrate 195.5g66%
- Dietary Fiber 11.9g48%
- Sugars 157.1g
- Protein 11.1g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it stand for 5 minutes.
Ensure the chocolate mixture is cooled before adding it to the butter and egg mixture to prevent the eggs from curdling.
For the frosting, refer to a standard Martha Washington Fudge Frosting recipe. You may also fold chopped nuts into the frosting for added texture.
Store the frosted cake in the refrigerator to keep the frosting firm. Bring to room temperature before serving for the best flavor.
