Devil’s Food Cake
Devil’s Food Cake
Cuisine: AmericanDifficulty: MediumServings
8
servingsPrep time
20
minutesCooking time
40
minutesMakes one 9-inch cake or 12 small cupcakes.
Ingredients
1 cup all-purpose or gluten-free flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup butter or vegetable oil (room temperature)
½ cup cocoa powder
1 cup sugar (or ¾ cup sugar ¼ cup brown sugar or maple syrup)
2 small eggs
½ vanilla
¼ sour cream or plain yogurt
½ cup half and half
½ cup hot strong black tea (or coffee)
Directions
- Preheat the oven to 350° F. Butter and flour or line with parchment, 1 (9-inch) round cake pans, or place paper liners in cupcake tins.
- Sift flour, baking powder, soda and salt in a large bowl.
- Mix butter and sugar with stand mixer or rotary beater until creamy. Sift in cocoa into butter mix and beat until light and fluffy.
- While beating, add eggs one at a time, followed by the vanilla.
- Mix the half and half and sour cream together.
- Remove the bowl from the stand mixer. Add ⅓ of the flour mixture and ⅓ of the half and half/sour cream mixture. Alternate between the flour, and liquid until combined, don’t over-mix. Slowly add the hot tea and carefully mix until combined. Pour the batter into the prepared cake pans or cupcake tins.
- Bake for about 35 minutes for the cake pan and 25 minutes for the cupcake, or until a toothpick inserted into the center comes out clean.
- Let cool and frost with your choice (or a combination of) cream cheese frosting, chocolate butter cream, chocolate ganache, raspberry pie filling, or whipped cream.
Notes
- Adapted from preppykitchen.com
*Use Bob’s Red Mill 1 to 1 baking flour, white rice flour, or Kathy’s gluten-free flour mix.