Devils Food Cake With Orange Frosting Recipes

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MOIST DEVIL'S FOOD CAKE



Moist Devil's Food Cake image

Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch round layer cake

Number Of Ingredients 11

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
Mrs. Milman's Chocolate Frosting

Steps:

  • Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
  • In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
  • Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
  • Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING



Devil's Food Cake with Chocolate Fudge Frosting image

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.

THE BEST DEVILS FOOD CAKE



The BEST Devils Food Cake image

A light and fluffy devil's food cake! Easy recipe!

Provided by divas can cook

Categories     cake

Time 50m

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup unsweetened cocoa powder sifted
2 cups granulated sugar
1 cup prepared hot coffee
1 cup canola oil
1 cup buttermilk
2 eggs (room temperature)
1 teaspoon vanilla extract
4 cups confectioners sugar sifted
16 tablespoons unsalted butter, softened (2 sticks)
3 tablespoons heavy whipping cream
1-2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 F. Grease and lightly flour (2) 9-inch round cake pans. Set aside.
  • In a large bowl, whisk together dry ingredients.
  • Stir in coffee, oil, and buttermilk and mix just until combined.
  • Add eggs and vanilla and mix until combined.
  • Pour batter into prepared baking pans.
  • Bake on the middle rack for 30 minutes. (may need more or less time)
  • Let cakes cool in pans until pans are cool enough to touch, and then remove cakes and allow them to cool completely on a wire rack.
  • While cakes are cooling, prepare frosting by creaming the butter with a mixer in a medium bowl.
  • Slowly add powdered sugar until the mixture is thick and combined.
  • Mix in heavy whipping cream and vanilla extract.
  • Mix on medium speed, for 2-3 minutes or until frosting is light and fluffy.
  • Frost cooled cakes using an offset spatula.
  • Store cakes in an airtight cake container.

DELIGHTFUL DEVIL'S FOOD CAKE



Delightful Devil's Food Cake image

There's more than chocolate in this luscious layer cake. The creamy ricotta cheese frosting is flavored with orange juice, mini chocolate chips and bits of candied cherries. -Betty Knorr, Chandler, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 21

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract
FILLING:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips
FROSTING:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners' sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined. , Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely., For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half., In a bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 533 calories, Fat 26g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 492mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 9g protein.

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE



Chocolate Frosting for Devil's Food Cake image

Provided by Alton Brown

Time 15m

Yield 2 cups

Number Of Ingredients 5

5 1/2 ounces unsalted butter, room temperature
1 ounce mayonnaise
3 ounces semisweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch kosher salt

Steps:

  • Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  • Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

DEVIL'S FOOD CAKE WITH FLUFFY FROSTING



Devil's Food Cake with Fluffy Frosting image

The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 12

3 sticks unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
3/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
3 3/4 cups sugar, divided
4 large eggs, plus 5 large egg whites, room temperature, divided
5 teaspoons pure vanilla extract, divided
1 tablespoon corn syrup

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
  • Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  • In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
  • Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
  • In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
  • Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.

Nutrition Facts : Calories 560 g, Fat 25 g, Fiber 3 g, Protein 8 g, SaturatedFat 15 g

DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING



Devil's Food Cake with Cream Cheese Frosting image

What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/4 cup milk
2 cups plus 2 tablespoons granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
Two 8-ounce packages cream cheese, at room temperature
2 sticks (1 cup) unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/4 cup cold heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
  • Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
  • Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
  • Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
  • Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
  • Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

BUTTERMILK DEVIL'S FOOD CAKE WITH FRESHLY SQUEEZED ORANGE CREAM CHEESE FROSTING



Buttermilk Devil's Food Cake With Freshly Squeezed Orange Cream Cheese Frosting image

This is my all-time favorite devils food chocolate cake. Inspired by Anne Byrn the Cake Mix Doctor I have become quite a fan of jazzing up cake mix. I have a host of decadent frostings for all my cakes, but let me entice you here to try this deep rich chocolate cake adorned with freshly squeezed orange cream cheese frosting. You're going to love this super easy cake. This is definitely one of my personal favorites!

Provided by HOUSEMANAGER Charle

Categories     Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

vegetable shortening, for greasing the pans
flour, for dusting the pans
1 (18 1/4 ounce) package pudding enhanced devil's food cake mix
3 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 cups confectioners' sugar, sifted
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange zest

Steps:

  • PREHEAT oven to 350F; Generously grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour, shake out the excess flour; Set aside.
  • COMBINE the cake mix, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; Pour into prepared pans.
  • BAKE the cake until it springs back when lightly pressed with your finger, approximately 35 minutes; Cool cakes in pans on wire rack for 30 minutes more and then slip both cakes out of the pans into your freezer; (Frozen cakes are much easier to frost.) Now you can prepare the frosting.
  • COMBINE cream cheese and butter with your electric mixer on low speed until fluffy, stop the machine; Add the confectioners' sugar; Continue to blend on low until the sugar is well combined; Add the orange juice and zest, Increase the speed and beat until frosting is light and fluffy; Use at once to frost cake.
  • STORE frosted cake in fridge.

Nutrition Facts : Calories 548.9, Fat 31.6, SaturatedFat 11.8, Cholesterol 88.8, Sodium 531.9, Carbohydrate 64.8, Fiber 1.5, Sugar 48.1, Protein 6.5

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