Devil's Food Cake

By MarieR

Note: Devil's Food Cake can also be baked in 2 (8-inch) round cake pans. Increase baking time by 10 minutes.

Ingredients

• Yield: 1 (3-layer) 6-inch cake
• 3/4 cup unsalted butter
• 1 1/4 cups sugar
• 2 large eggs
• 11/2 teaspoons vanilla extract
• 2 cups sifted cake flour
• 1/2 cup natural unsweetened
• cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole buttermilk
• 1/2 cup boiling water
• 1 recipe Chocolate Buttercream

Details

Servings 1
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. Preheat oven to 350°. Spray 3 (6-inch) round cake pans with baking spray with flour. Line pans with parchment rounds, and spray again. Set aside.
2. In a large bowl, beat butter and sugar at high speed with an electric mixer until creamy, approximately
5 minutes. Add eggs and vanilla, beating well.
3. In a small bowl, sift together flour, cocoa, baking soda, and salt. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour. With mixer on lowest speed, add 1/2 cup boiling water, being careful to not let boiling water splash out of bowl. Increase mixer speed slowly, and mix to combine. Divide batter evenly among prepared pans.
4. Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove to wire racks, and let cool completely.
5. Spread Chocolate Buttercream between layers and on top and sides of cake.