Devils Food Cake with Fluffy White Icing

Preparation info
  • Makes one 9 inch 23 cm ) 2-layer cake, about


    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

This is an American classic, and this is about the best recipe I’ve ever come up with for it. A devil’s food cake should be very chocolatey and also very moist, two qualities that don’t often coincide in this type of cake. Using brown sugar here makes all the difference—it makes the cake super moist and also boosts the chocolate flavor. The icing is easy to make as I’ve simplified the method. In the past, it was prepared like a cooked meringue, in which the egg whites are whipped and a hot