Name: Devil’s Food Cake
Yield: Makes one 9-x-13-inch cake
Cuisine: United States
Ingredients: ½ cup (50 grams) unsifted cocoa powder; 1 cup (200 grams) granulated sugar; ½ cup (4 ounces) lukewarm water; ½ cup (4 ounces) buttermilk, room temperature; 1 cup (200 grams) light brown sugar, packed; 4 ounces (1 stick) unsalted butter, room temperature; 2 large eggs, room temperature; 2 teaspoons vanilla; 1 teaspoon baking soda; ½ cup (4 ounces) water; 2 cups (200 grams) sifted cake flour; ¼ teaspoon salt

Preparation info

Makes
one
9-x-13 inch cake

Difficulty
Easy

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

This light, moist, flavorful classic American chocolate cake will be welcome at any dessert table. Though the cake is not as sweet or dense as other varieties of chocolate cakes, the brown sugar blends with the cocoa powder to provide a rich dimension.

This has been a favorite of mine since childhood. Serve it plain with whipped cream and fresh raspberries or with your favorite ice cream, or frost it with Bittersweet Chocolate Frosting and coat it