classic devils food cake
Desserts
Classic Devils Food Cake
Absolutely! This devil’s food cake recipe can make 24 cupcakes. Preheat the oven to 350° and line your muffin tins with cupcake liners. Make the batter as directed, then fill the cupcake liners 3/4 full with the batter. Bake the cupcakes until a toothpick inserted into the center of the middle cupcakes comes out clean or with only a few moist crumbs, 15 to 20 minutes.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup canola oil
- 1 cup packed brown sugar
- 1 cup sugar
- 3 large eggs, room temperature, lightly beaten
- 1-1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 2-1/3 cups all-purpose flour
- 3/4 cup dutch-processed cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup brewed coffee
- 2 cups butter, softened
- 3-1/2 cups confectioners' sugar
- 1/2 cup dutch-processed cocoa
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/3 cup whole milk
Directions
- Preheat oven to 350°. Grease and flour two 9-in. round baking pans.
- In a large bowl, cream butter, oil, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and sour cream. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with coffee, beating well after each addition.
- Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
- For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes. Spread buttercream between layers and over top and sides of cake.
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