Name: Devil’s Food Sheet Cake with Sea Foam Frosting
Yield: Serves 16
Cuisine: American
Ingredients: 1 Tbsp pure vanilla extract; 1 egg; Blue and green sanding sugar for decorating; ¾ cup [60 g] Dutch-process cocoa powder; 1 tsp table salt; 1½ tsp light corn syrup; 2 egg yolks; 1 cup [240 ml] boiling water; 1 tsp pure vanilla extract; Dash of table salt; 1 tsp baking soda; ½ cup [120 ml] vegetable oil; 1 cup [200 g] granulated sugar; 1 cup plus 6 Tbsp [280 g] packed light brown sugar; 1¾ cups [245 g] all-purpose flour; 1¾ tsp baking powder; 1 cup [240 ml] buttermilk, at room temperature; 1 Tbsp espresso powder; 1 cup [200 g] packed dark brown sugar; ½ tsp cream of tartar; 3 egg whites

Preparation info

Serves
16

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

Many of my booklets feature devil’s food cake with sea foam frosting. Popularity aside, I’d have jumped at the chance to make anything topped with sea foam frosting, as the name alone is so enticing. I took the Rich Devil’s Food Cake recipe from 11 Famous Recipes—Hershey’s Cocoa (1959) and turned it into a one-bowl chocolate cake—my favorite and super-easy to make. I used oil instead of shortening for moistness and added espresso powder to amp up the