Devils Food White Out Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DEVIL'S FOOD WHITE-OUT CAKE



Devil's Food White-Out Cake image

The cake is three layers of devil's food with a fourth one crumbled over the icing, artfully if your cake is neat, desperately if it's not. Crumb topping is a great mask for many of the aesthetic problems a cake might have.

Provided by Emily Weinstein

Time 2h40m

Number Of Ingredients 19

1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ounce bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling water
4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract

Steps:

  • Center a rack in the oven and preheat to 350 degrees. Butter two 8-by-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
  • To make the cake: Sift together the flour, cocoa, baking soda, baking powder and salt.
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.
  • Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
  • When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.
  • To make the filling and frosting: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
  • Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees on the candy thermometer. While the syrup is cooking, start beating the egg whites.
  • When the syrup is at about 235 degrees, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable - don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it's really better to use it right now.
  • To assemble the cake: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting - it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.
  • Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 146 milligrams, Sugar 32 grams, TransFat 0 grams

DEVIL'S FOOD WHITE-OUT LAYER CAKE



Devil's Food White-Out Layer Cake image

The cover pictuure on Dorie Greenspan's Baking: From My Home to Yours. The white marshmallow filling and frosting is a good contrast for the cake. Sweet and light, it balances the rich tasting chocolate cake. It is very easy to work with, spreading smoothly with very little effort. Chill time is included.

Provided by gailanng

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 19

1 1/3 cups all-purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, melted and cooled
1/2 cup buttermilk, room temperature
1/2 cup water, warm
2/3 cup chocolate chips (regular or mini)
4 large egg whites, room temperature
1 cup sugar
3/4 teaspoon cream of tartar
1/2 cup water
1 tablespoon vanilla extract

Steps:

  • For the Cake: Preheat oven to 350°F.
  • Grease 2 8-inch round cake pans, line the bottoms with circles of parchment paper (or see recipe #452719), and butter the top of the parchment paper (if using wax paper, do NOT butter the top of the paper or it will stick.).
  • In a medium bowl, sift together flour, cocoa powder baking soda, baking powder and salt.
  • In a large bowl, cream together butter and sugars until light. Beat in eggs one at a time, waiting until each is incorporated (1 minute per egg) to add the next, then beat in the vanilla and the melted chocolate.
  • Combine buttermilk and water in a measuring cup. Working in two or three additions, alternate adding buttermilk mixture and flour mixture to the sugar mixture. Scrape sides to ensure batter is even. Stir in chocolate chips and divide batter into prepared pans.
  • Bake for 25-30 minutes, or until a tester comes out clean. Let cakes cool in their pans for 5 minutes, then turn out onto wire racks and peel off parchment paper. Cool completely.
  • Once cakes are cool, slice each in half. Three slices will be used for cake layers. One should be set aside and crumbled to make the topping.
  • For the Frosting: Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby.
  • Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242 degrees F (using a candy thermometer).
  • As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla extract. Beat for about 5 minutes after everything has been incorporated, or until frosting reaches room temperature.
  • To Assemble: Place one layer of the chocolate cake on a cake stand or serving platter.
  • Top with a generous amount of white frosting and spread into an even layer. Repeat with remaining two layers.
  • Spread frosting down the sides of the cake and use a large, offset spatula to keep everything even. When the cake has been completely frosted, take the extra, crumbled cake layer and pat the crumbs into the sides of the cake (one option is up the sides and over the top, but left the center of the top white).
  • Refrigerate for at least one hour and up to overnight before serving.

THE ULTIMATE DEVIL'S FOOD CAKE



The Ultimate Devil's Food Cake image

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

Steps:

  • Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
  • In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
  • Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
  • Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
  • Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
  • Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

DEVIL'S-FOOD CAKE



Devil's-Food Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield Eight to 10 servings

Number Of Ingredients 18

1/4 cup unsweetened cocoa
1 cup, plus 3 tablespoons, sugar
3 tablespoons water
1/2 cup milk
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 eggs, separated
1 cup all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1/2 cup milk
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside.
  • Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
  • Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks.
  • To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 255 milligrams, Sugar 34 grams, TransFat 1 gram

More about "devils food white out cake recipes"

DEVIL’S FOOD CAKE WITH SEVEN MINUTE FROSTING
Nov 1, 2016 This is the best homemade Devil’s Food Cake recipe I’ve ever tried, and it’s covered in fluffy, thick, and glossy 7 Minute Frosting. It makes the perfect dessert any time of the year!
From foodfolksandfun.net


THE BEST DEVIL'S FOOD CAKE RECIPE - THE FLAVOR BENDER
May 21, 2020 A truly, sinfully delicious Devil's Food Cake recipe! Moist, light and just a little fudgy. Perfect for special occasions & easy enough to make whenever!
From theflavorbender.com


CLASSIC DEVIL’S FOOD CAKE - ANNA OLSON
10 to 12. Prep Time: 1 hour. Bake/Cook Time: 30 minutes. Category: Cake. NOTES: I find that using superfine sugar (also called fruit sugar or caster sugar) works well for this cake recipe, …
From annaolson.ca


DEVIL’S FOOD WHITE-OUT CAKE – CRAFTY BAKING
This cake makes three luscious layers of dark chocolate cake filled and frosted with a billowy frosting. One of the layers is crushed and then the crumbs are pressed into the frosting, …
From craftybaking.com


DEVIL'S FOOD CAKE RECIPE - KING ARTHUR BAKING
The most traditional of chocolate cakes, devil's food is marked by its dark color and dense texture. Try finishing the cake with Easy Vanilla Buttercream Frosting. We tinted the frosting this pink color with a few tablespoons of raspberry purée.
From kingarthurbaking.com


DEVIL'S FOOD WHITE-OUT CAKE - EVA BAKES
Jul 12, 2020 Chilling time 1 hr. Total Time 2 hrs 15 mins. Course: Dessert. Cuisine: American.
From eva-bakes.com


DEVIL'S FOOD WHITE OUT CAKE - EVERYDAY ANNIE
Aug 7, 2009 Devil’s Food White Out Cake. 22. Yield 1 large 9-inch, triple layer cake. What is not to love about this phenomenal cake? A delicious, triple chocolate devil’s food cake with chocolate chunks folded in to the batter, …
From everydayannie.com


OLD-FASHIONED DEVIL’S FOOD CAKE - BAKER BY NATURE
Feb 9, 2021 If you love chocolate cake, you have to try this sinfully delicious recipe for Devil's Food Cake! It's an old-fashioned recipe that's intensely rich, moist yet dense, and totally decadent! Exploding with rich chocolate flavor and …
From bakerbynature.com


DEVIL’S FOOD WHITE-OUT CAKE… - MY BAKING ADDICTION
Sep 24, 2008 Put the pans on a baking sheet. To make the cake: Sift together the flour, cocoa, baking soda, baking powder and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a …
From mybakingaddiction.com


DEVIL'S FOOD WHITE-OUT CAKE RECIPE
Devil's Food White-Out Cake. Combine several layers of moist, chocolatey devils food cake with a fluffy, marshmallowy frosting and top with cake crumbles. Easily one of the best cakes we've ever had. Desserts. Prep: 1 hour. Cook: 30 …
From makebetterfood.com


HOMEMADE DEVIL'S FOOD CAKE RECIPE: EASY RECIPE, SO …
Oct 4, 2024 Homemade Devil's Food Cake Recipe: Tons better than anything you could buy! Moist & deeply chocolate-y, with a fluffy marshmallow frosting.
From bakingamoment.com


RECIPE: DEVIL'S FOOD WHITE-OUT CAKE - NPR
Nov 17, 2007 While the layers could be filled and frosted with almost any thick frosting, my favorite is a billowy, sweet marshmallow one. The flavor and texture are perfect, and the cake …
From npr.org


EASY DEVIL’S FOOD CAKE - SIMPLY RECIPES
Jun 3, 2024 It’s a popular East Coast snack cake of two bone-shaped Devil’s food cakes sandwiched with a thick white frosting, like an elongated whoopie pie. It ranked pretty high on …
From simplyrecipes.com


DEVIL’S FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Oct 23, 2019 1. Use those trusty bake-even strips for even cake layers! They help the cakes bake up without a domed top, so you can skip cutting off the domes and wasting extra cake and cutting them all lopsided and such. Been …
From girlversusdough.com


TRADITIONAL DEVIL'S FOOD CAKE - BROWN EYED BAKER
Feb 7, 2018 This traditional devil's food cake recipe is easy and super moist. Filled and frosted with seven minute frosting, it is the ultimate devil's food cake recipe and will quickly become a family favorite!
From browneyedbaker.com


BEST DEVIL'S FOOD CAKE RECIPE: EASY, MOIST & FLUFFY
Jun 14, 2022 A dark fudge frosting, chocolate buttercream, whipped cocoa frosting or ganache would work just as well. What makes this Devil’s Food Cake so good? This devil’s food cake packs a secret ingredient that I love to add to …
From divascancook.com


Related Search