Yield: Yields two 8-inch round cakes or 2 dozen cupcakes
Devil’s food cake is a great go-to recipe for birthday cakes and cupcakes, and the flavor appeals to adults and kids alike. Pair it with vanilla buttercream for a classic chocolate/vanilla combination, or layer in a salted caramel filling or blackberry cabernet buttercream for a more sophisticated flavor profile. This recipe scales well to produce multi-tiered cakes: to make a 6-inch tier, halve the recipe and bake it in two 6-inch pans. To make a 10-inch tier, scale the recipe up to 1-1/2 times the batter, and bake it in two 10-inch pans.
Make Ahead Tips
Once cool, the unfrosted cakes can be wrapped in plastic wrap and refrigerated for up to 2 days. Cupcakes are best when frosted and served the day they’re baked.
The key ingredient is obviously the cocoa powder, so be sure to use the best quality you can find. Dutch-processed cocoa will yield the best results.
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I have to agree with the previous reviewer that felt this cake was too large for the required pans. Having read their review I used 3" deep, 8" rounds and the cake was fine for that size. However, following that I made the Vanilla Chiffon and, following the directions I halved the recipe to fit two 3" deep, 6" rounds. The batter for the vanilla cake was about half the amount that was really needed for the pans and I have ended up with what will be a VERY small top tier! We haven't eaten the cakes yet, so I can't comment on their texture. However, I would strongly suggest that a parchment liner for the pans be used.
There is no way that this recipe was tested for a home cook. The batter nearly overflowed my Kitchen Aid mixer, coming to within 1/2" of the top, and barely fit in two 9" (not 8" as the recipe calls for) cake pans. It overflowed and made a huge mess in my oven.I count on Fine Cooking recipes to work, and am very disappointed that my son's 21st b-day cake is such a mess. When I saw the list of ingredients, I should have used my good common sense (8 eggs for two 8" layers??) but sadly I did not.This cake would have worked well if baked in four 8" pans - if only I'd had them!Added 12/20: Erin Gardner was kind enough to respond to my email. She says that the cake needs to be made using tall 8" pans so that each cake can be made into two layers. She tested the cake today and confirmed it works. I'll revise my 2* rating once I've purchased new cake pans!
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