This traditional devil’s food cake recipe is easy and super moist. Filled and covered with seven minute frosting, it will quickly become a family favorite!
Hello there, one of the most delicious chocolate cakes I’ve ever baked.
Yesterday when we talked about 7 minute frosting, I told you that I had a fantastic devil’s food cake recipe waiting for you today, and here it is! Truth be told, the only time I had ever made devil’s food cake previously was from a box mix when a recipe (like ho ho cake) called for a box of devil’s food cake mix.
However, once I saw it gracing the cover of Ina Garten’s new book, Cooking for Jeffrey, I couldn’t wait to give a homemade version a try. Always and forever an Ina fan, there was no question that this would be a fantastic cake, and that is a serious understatement.
This is one of the best chocolate cakes I’ve ever had. Period.
I’ve always sort of thought of devil’s food cake as the less-rich, slightly-drier, black-sheep-cousin of REAL chocolate cake.
Ummm… I could not have possibly been more wrong. This devil’s food cake is fan-freaking-tastic.
It has an unbelievably rich chocolate flavor and is supremely moist and fluffy. I could have eaten the better part of this cake on my own if I wasn’t already committed to sharing it, which, ultimately, was a good thing, HA.
Ina pairs this cake with a coffee meringue buttercream in her book, but I nix caffeine during pregnancy, so espresso was definitely out. After doing some searching on traditional frostings used on devil’s food cake, I found that 7 minute frosting was a far and away winner, so I went that route. The super light, melt-in-your-mouth frosting that’s a cross between meringue and marshmallows was a perfect companion for this cake.
So, what makes devil’s food cake different than traditional chocolate cake?
Apparently the differences used to be more clear-cut, but as ingredients and availability have changed over the years, the waters have muddled and there are more similarities between the different varieties of chocolate-based cakes. However, there are a few primary differences in ingredients and how the cake is prepared…
Most devil’s food cakes have a hint of reddish color, so what gives?
The answer is that most devil’s food cake recipes include additional baking soda, which raises the pH level and gives the cake a deep mahogany color. So pretty, right?!
I love how grand this cake looks split into four layers, but you could totally just leave it in two layers, with one layer of filling in the middle. Likewise, feel free to use whatever your favorite frosting is (if you want to use Ina’s coffee meringue buttercream, you can find the full recipe here)!
If you ever found yourself under the same misconception that devil’s food cake was inferior to more traditional chocolate cakes, please, please, PLEASE make this cake! You will be so thrilled, I promise.
This traditional devil’s food cake recipe is easy and super moist. Filled and frosted with seven minute frosting, it will quickly become a family favorite!