This Martha Stewart Devil’s Food Cake is a rich and decadent recipe, which includes Dutch-process cocoa powder and a silky two-chocolate frosting. It’s a classic, foolproof recipe, perfect for celebrations.
Martha Stewart Devil’s Food Cake Ingredients
For the Cake:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
- 3/4 cup hot water
- 3/4 cup sour cream
- 3 cups cake flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
For the Frosting:
- 8 ounces bittersweet chocolate
- 8 ounces milk chocolate
- 1 1/2 cups heavy cream
- 2 tablespoons corn syrup
- 3 sticks unsalted butter, soft but cool, cut into 1-inch pieces
How To Make Martha Stewart Devil’s Food Cake
- Prep the pans: Preheat oven to 350°F. Butter two 9-by-2-inch round cake pans. Line with parchment paper, butter again, and dust with cocoa powder.
- Mix cocoa base: Whisk cocoa and hot water until smooth. Add sour cream and whisk. Let cool.
- Combine dry ingredients: Sift together cake flour, baking soda, and salt in a bowl. Set aside.
- Cream butter and sugar: In a stand mixer with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
- Add eggs and vanilla: Add eggs one at a time, mixing well after each. Scrape bowl as needed. Beat in vanilla.
- Mix batter: With mixer on low, alternate adding flour mixture and cocoa mixture in two batches, beginning and ending with the flour.
- Bake the cakes: Divide batter between prepared pans. Smooth tops and bake 45–50 minutes, or until a tester comes out clean.
- Cool the cakes: Let cakes cool in pans for 15 minutes. Invert onto wire racks, remove parchment, and cool completely.
- Make the frosting: Chop chocolates and place in a bowl. Heat cream and corn syrup to a boil. Pour over chocolate and let sit 2–3 minutes. Whisk from the center out until smooth. Let cool.
- Whip the frosting: Using a stand mixer with whisk attachment, beat ganache while gradually adding butter. Mix until silky and spreadable.
- Assemble the cake: Trim cake tops to level. Place one layer on a platter and spread with 3/4 cup frosting. Top with second layer.
- Crumb coat and chill: Apply a thin coat of frosting around the cake. Chill for at least 30 minutes.
- Finish frosting: Use remaining frosting to fully coat the cake in decorative swirls. Serve immediately or chill, covered. Bring to room temperature before serving.
Recipe Tips
- Why use sour cream? It adds moisture and richness to the cake.
- Can I make this as cupcakes? Yes, bake for 18–20 minutes.
- How to get smooth frosting? Let the ganache cool slightly before beating in butter.
- Can I use just one type of chocolate? Yes, but a mix of bittersweet and milk gives balanced flavor.
- Why chill after crumb coat? It helps set the frosting and prevents crumbs in the final layer.
What To Serve With Devil’s Food Cake
Pair this indulgent cake with:
- Fresh strawberries or raspberries
- Whipped cream
- Vanilla bean ice cream
- A glass of milk or espresso
- A dusting of cocoa or chocolate curls
How To Store Devil’s Food Cake
Room Temperature: Store under a cake dome for 1 day.
Refrigerate: Cover and refrigerate for up to 5 days. Bring to room temp before serving.
Freeze: Wrap unfrosted cake layers tightly and freeze up to 2 months. Thaw and frost before serving.
Devil’s Food Cake Nutrition Facts
- Calories: 610
- Total Fat: 42g
- Saturated Fat: 25g
- Cholesterol: 145mg
- Sodium: 270mg
- Carbohydrates: 55g
- Sugar: 40g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use natural cocoa instead of Dutch-process?
Dutch-process is preferred for color and flavor, but natural cocoa works if needed.
How far ahead can I make the cake?
Cake layers can be baked and stored a day or two in advance.
What’s the best way to frost the cake evenly?
Use a turntable and offset spatula for smooth layers.
Can I use buttermilk instead of sour cream?
It’s not recommended, as the batter may be too thin.
How do I get clean cake slices?
Use a warm serrated knife and wipe between each cut.
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Martha Stewart Devil’s Food Cake
Description
A moist, ultra-chocolatey layer cake with Dutch cocoa and a rich two-chocolate frosting.
Ingredients
Cake:
Frosting:
Instructions
- Preheat oven to 350°F. Butter and line two 9-inch cake pans. Dust with cocoa.
- Whisk cocoa and hot water. Stir in sour cream.
- Sift flour, baking soda, and salt.
- Cream butter and sugar. Add eggs and vanilla.
- Alternate adding dry ingredients and cocoa mixture.
- Divide into pans and bake 45–50 minutes. Cool completely.
- Make frosting: pour hot cream and syrup over chopped chocolate. Let sit, whisk, then cool.
- Whip ganache, add butter gradually until smooth.
- Level cakes. Fill and frost. Chill after crumb coat, then finish frosting.