Devil's Food Cake Recipe

Devil's food cake baked in a square pan with marshmallow frosting.

5 stars (1 rating)

Homemade Devil's Food Cake Recipe: Tons better than anything you could buy! Moist & deeply chocolate-y, with a fluffy marshmallow frosting.

Prep Time50

Cook Time40

Total Time1 30

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate cake devil's food, devil's food cake, devil's food cake chocolate, devil's food cake recipe, devil's food cake recipe easy, devil's food chocolate cake, Entenmann's devil's food cake, homemade devil's food cake, what is devil's food cake

Servings: squares

Calories: 337kcal

Ingredients

For the Devil's Food Cake

¾ cup granulated sugar
½ cup all-purpose flour
¼ cup cake flour
⅓ cup dark cocoa powder
3 tablespoons natural cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup unsalted butter softened
2 eggs large
½ cup sour cream*
1 teaspoon vanilla extract

For the Marshmallow Frosting

3 egg whites large
¼ teaspoon cream of tartar**
⅛ teaspoon kosher salt
1 cup granulated sugar divided
1 teaspoon vanilla extract
⅓ cup water

US Customary - Metric

Instructions

To Make the Devil's Food Cake

Preheat the oven to 325 degrees F.
Lightly mist a small oven-safe ramekin and an 8x8-inch metal pan with non-stick spray and line it with parchment.
Place the sugar, flour, cake flour, dark cocoa, natural cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
Mix in the butter on low speed, until the mixture resembles damp sand (about 2 minutes).
Stir in the eggs,one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
Add the sour cream and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well combined.
Beat on medium speed for 1 to 1 ½ minutes, to aerate the batter and build the cake’s structure.
Place about 3 tablespoons of batter in the prepared ramekin, and transfer the rest to the prepared square cake pan.
Bake until set and springy in the center (approx. 30 minutes). A toothpick inserted in the thickest part should come out clean or with a few moist crumbs.
Cool completely then top with marshmallow frosting and cake crumbs.

To Make the Marshmallow Frosting

Place the egg whites, vanilla, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
While continuing to whip, add ½ cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).
Once the entire ½ cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
Place the remaining ½ cup of sugar in a small pot, along with the water.
Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.
When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.

Video

Notes

*Unsweetened plain yogurt or buttermilk can be substituted.

**A few drops of lemon juice or distilled white vinegar can be substituted.

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Nutrition