Delicious devil’s food cake is the only chocolate cake recipe I ever use. It is moist, decadent and is perfect for birthdays or family gatherings. I love this delicious devil’s food cake paired with fresh Bing cherry filling, creamy chocolate icing and topped with fresh whipped cream (see tips below). There are so many wonderful ways to layer and decorate this classic cake.
I’m a huge fan of chocolate. I especially love rich, creamy milk chocolate. This delicious devil’s food cake has a rich chocolate taste. I have fond childhood memories of this cake as it was a favorite of my dad’s. It was always a special treat when mom would bake this cake. We usually had it topped with the best ever creamy chocolate frosting. It’s also super delish topped with this billowy white cloud frosting. I’ve made this delicious devil’s food cake for all kinds of occasions. I also love using this recipe for cupcakes (note baking times vary).
June is a busy month for our family with two birthdays, father’s day and countless end of school year festivities on the calendar. In honor of father’s day coming up and also in honor of my late dad, I decided to share this all time family favorite recipe. In fact, I’m sort of surprised my mom even let me have this cake recipe as it was most definitely a secret recipe. It was one of those awesome recipes that you’re not sure where they came from exactly, but everyone raves about.
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In addition to having a delicious rich chocolate flavor and moist crumb, one of the best things about this cake is that it is really easy to prepare. You can literally just combine all the ingredients into the mixing bowl and blend until everything is well incorporated and moistened. I scrape down the sides of the bowl at least once. It really doesn’t get any easier.
I’m not big on allot of words. But I am big on allot of flavor. So that’s all I have to say about this cake. I think you’ll love it. So, make sure to save this recipe. Or whip it up today and dig right in! You’ll be glad you did.
Do you have a favorite kind of cake? I’d love to hear your thoughts on this chocolate cake.
Let me know what you think in the comments.
Happy cooking!
Michelle
Chocolate cherry dream cake
As pictured above, with a little patience you can turn this delicious devil’s food chocolate cake recipe into an incredible four layer chocolate cherry dream cake. Layers of chocolate cake, creamy chocolate frosting, Bing cherry filling and whipped cream are a wonderful heavenly combination. If assembling this cake seems difficult, take heart. It’s really not. It just takes a little time. Not to worry though as this cake tastes almost better the second day.
The first step is to bake the chocolate cake as instructed in two 8 inch round cake pans. Allow the cake to cool completely, then split each cake in half and level. Next, spread creamy chocolate frosting in-between each of these cakes. (You’ll be back to two cakes now). Then just before stacking them all to make four layers, fill the middle layer with the Bing cherry filling.
Bing cherry filling
2 cups fresh pitted Bing cherries
Toss the cherries in 1 tbsp corn starch. Then add,
1/4 cup sugar
1 tbsp Kirsch liqueur (optional)
1 tbsp water
In a medium-sized pot bring to a low boil, stirring frequently for about 10 – 12 minutes or until the cherries are glossy and the liquid begins to thicken. Allow it to cool. This is the middle layer.
Fresh whipped cream
Top the whole cake with fresh whipped cream.
3/4 cup heavy cream
1 tbsp confectioner’s sugar
Combine the cream and sugar and whip with an electric mixer until you reach stiff peak stage. Decorate the cake with the whipped cream, cherries and/or chocolate shavings to your taste.
Baking options and times
two 8 inch round cake pans ~ 350 F for 25 – 30 minutes
9 x 13 rectangle cake pan ~ 350 F for 35 – 40 minutes
12 mini cupcakes ~ leave 1/8 of an inch from top of the cupcake tins. Bake at 350 F for 10 – 12 minutes
Baking tips
This cake stays moist as long as it lasts and tastes even better the second day.
Best results when you grease (use butter, not oil) and lightly flour the cake pans.
If your oven has hot spots, you may need to rotate the cake half way through the baking times.
Keep in mind ovens vary as does baking times due to higher altitudes. Use a cake tester or toothpick inserted in the middle. When it comes out clean, it’s done.
Recommended products
(affiliates)
Baker’s Secret 98339 2-Piece Twin Pack Round Cake Pan, 8-Inch Wilton Recipe Right Non-Stick 9 x 13-Inch Pan
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Delicious Devil’s Food Cake
Delicious devil’s food cake is the only chocolate cake recipe you’ll ever need. It is moist, decadent and is perfect for birthdays or family gatherings. Rich, chocolaty heaven!
1 1/2 cups all-purpose flour or Namaste gluten free perfect flour blend
1 1/4 cup sugar
1/2 cup cocoa
1 1/4 tsp baking soda
1 tsp sea salt
1 cup buttermilk
2/3 cup neutral vegetable oil
1 tsp vanilla
2 large eggs
Preheat the oven to 350 F. Grease (with butter, not oil) and lightly flour two 8-inch round cake pans.
Lightly spoon and level off the flour into the measuring cup.
In a large mixing bowl, blend all the ingredients together at a low-speed with the electric mixer until everything is moistened. Then beat for 3 minutes at a medium speed.
Pour the batter evenly into the prepared cake pans. Bake at 350 F for 25 – 30 minutes or until a toothpick or cake tester comes out clean from the center.
Cool 5 minutes and then remove the cake inverted from the pans. Allow the cakes to cool completely before leveling and frosting.
Frost with your favorite frosting.
Baking tips:
This cake stays moist as long as it lasts and tastes even better the second day.
Best results when you grease (use butter, not oil) and lightly flour the cake pans.
If your oven has hot spots, you may need to rotate the cake half way through the baking times.
Keep in mind ovens vary as does baking times due to higher altitudes. Use a cake tester or toothpick inserted in the middle. When it comes out clean, it’s done.
Baking suggestions:
Two 8 inch round cake pans ~ bake at 350 F for 25 – 30 minutes
9 x 13 cake pan ~ bake at 350 F for 30 – 35 minutes
12 mini cupcakes ~ leave 1/8 of an inch from top of the cupcake tins. Bake at 350 F for 10 – 12 minutes.
Suggested frostings:
Best ever creamy chocolate frosting White cloud frosting
Buttermilk substitution: Real buttermilk is best, however, this substitution can be applied if it is not available. Use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes prior to using.
Source: northwestspoon.com
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