Buttercream Devil’s Food Cake

By Addie

“This ultimate homemade cake is a mouthwatering treat anytime—and the more chocolate buttercream frosting, the better! ”

Ingredients

• CAKE:
• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup strong brewed coffee
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs
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• BUTTERCREAM FROSTING:
• 5 1/3 cups confectioners’ sugar
• 1 cup unsweetened cocoa powder
• 3/4 cup (11/2 sticks) butter, softened
• 1/2 cup milk
• 1 teaspoon vanilla

Preparation

Step 1

TO MAKE THE CAKE:

Preheat oven to 350°F. Grease and flour two 8-inch cake pans.


Combine the granulated sugar, flour, 3/4 cup cocoa, the baking soda, baking powder and salt in a large bowl. Mix well. Add the buttermilk, coffee, oil, 1 teaspoon vanilla and the eggs. Beat with an electric mixer set on medium speed until blended and smooth, about 2 minutes.


Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of a cake comes out clean, 30–35 minutes. Cool in the pans for 10 minutes. Transfer the cakes to wire racks and cool completely.
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TO MAKE THE FROSTING:

Meanwhile, combine the confectioners’ sugar and 1 cup cocoa in a medium bowl. Beat the butter in another medium bowl until creamy. Gradually and alternately add the cocoa mixture, milk and 1 teaspoon vanilla to the butter, beating after each addition, until the frosting is a spreadable consistency.


Place 1 cake layer on a serving plate. Spread with about 1 1/2 cups frosting, spreading all the way to the edge. Top with the second cake layer. Generously frost the top and side of the cake, swirling the frosting. Serve.