Featuring a rich, moist chocolate cake topped with an airy 7 minute frosting, this Devil’s Food Cake is sure to satisfy your sweet tooth!
With Halloween quickly approaching, it just seemed appropriate to bake a Devil’s Food Cake. It’s that time of the year when demons, goblins and little kids dressed as Spiderman fill our streets…and I couldn’t be more excited about it!
Halloween is possibly my favorite holiday of the year. Not only does it kick off the holiday season, but it provides the opportunity to be fun and quirky. My sense of humor is totally quirky (Laura calls it “strange”), so Halloween is perfect for me. Example: As a kid, I thought it was funny to climb up in the tree in our front yard and jump down to scare approaching trick-or-treaters. In hindsight (and as a parent myself now), I’m thinking this isn’t really funny. Perhaps I’ve matured…just a little bit!
Each year around Halloween, I go a bit overboard with the decorations. It all started with a couple spooky Department 56 houses. Now the Halloween decorations have grown to include an over-sized vampire bat, 2 witches and a skeleton hanging from chains. I have fun with it! To be fair, storing all of those decorations in the offseason is a bit of a trick. Anyone who wanders into our basement storage area better be prepared to come face-to-face with Iggity, our talking witch. This year, the plan is to take those decorations to the next level. Yup, I’ve procured a video projector and some spooky scenes. If all goes well, I’ll have skeletons “magically” climbing out of the ground in our front year this weekend. Boo!
Devil’s Food Cake
Ah, but Devil’s Food Cake. I got so excited talking about Halloween that I wandered away from the recipe portion of the post. My bad! Devil’s Food Cake is a classic one. This cake is moist and airy with a deep chocolate flavor…it’s delicious! A generous amount of cocoa powder as well as brewed coffee combine to create a chocolate cake that is packed with flavor. (If you’re not a coffee fan, don’t worry. The coffee accentuates the chocolate flavor without making the cake taste like coffee.)
What is 7 Minute Frosting?
Traditionally, Devil’s Food Cake is topped with chocolate frosting. I decided to go a different direction here, and I frosted this cake with a classic 7-minute frosting. 7 minute frosting is a recipe that’s been around since the early 1900’s. It’s unique. While most frostings involve butter and powdered sugar, a 7 minute frosting uses granulated sugar and egg whites. The frosting is actually cooked over a gently simmering pot of water while you beat the frosting for 7 minutes with an electric mixer. (Yes, 7 minutes!) The result is a light and airy frosting that reminds me a lot of marshmallows. Yum!
Baker’s Tip: 7 minute frosting sets up quickly, so be prepared to frost the cake as soon as you make the frosting.
I chose 7 minute frosting for this Devil’s Food Cake for 2 reasons. First, the frosting is light and airy which pairs quite well with the cake. 7 minute frosting is also stark white in color (unlike buttercream which often has a yellow tint due to the butter.) The bright white frosting coupled with the dark chocolate cake makes for a fun contrast when serving up slices of this cake! Now the only thing we need to make this situation better is a ghost or goblin “magically” appearing out of thin air next to you. Cheers!
Did you make this Devil’s Food Cake at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Happy baking!
Looking for more tasty cakes? Check out these other favorite recipes, too:
Devil's Food Cake
For the Cake
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1½ tsp baking soda
- ¾ tsp baking powder
- ¾ cup hot brewed coffee
- ¾ cup milk
- 2 tsp vanilla extract
- ¾ cup unsalted butter room temperature
- 1¾ cups sugar
- ½ tsp salt
- 4 large eggs
For the Frosting
- 1½ cups sugar
- ⅓ cup cold water
- 2 large egg whites
- ¼ tsp cream of tartar or 2 tsp light corn syrup
- pinch of salt
- 1 tsp vanilla extract
For the Cake
- Preheat oven to 350°F.
- Grease and flour (3) 8” round cake pans. Line bottom of pans with parchment paper; set pans aside.
- Using a medium mixing bowl, add flour, cocoa powder, baking soda and baking powder; stir until well combined. Set dry mixture aside.
- In a separate bowl, add coffee, milk and vanilla extract; stir until well combined. Set wet mixture aside.
- Using an electric mixer, add butter, sugar and salt; cream together on medium speed for 4-5 minutes, or until light and fluffy.
- Add eggs one at a time, mixing fully after each addition.
- Add ⅓ of the dry mixture to the bowl; mix until well combined.
- Add ½ of the liquid mixture; mix until well combined.
- Repeat process, alternating between dry and liquid mixtures; mix well after each addition.
- Divide batter evenly into the prepared cake pans.
- Bake for 24-26 minutes, or until a toothpick inserted into the center of each cake comes out mostly clean.
- Remove cakes from oven; let cool for 10 minutes before transferring to a cooling rack. Let cakes cool completely before frosting. (Tip: If time allows, refrigerating the cakes will make them easier to frost.)
For the Frosting
- Fill a medium saucepan with 2” of water and place over low heat; bring to a light simmer.
- Using a medium heat-proof bowl, add sugar, water, egg whites, cream of tartar and salt; mix with a hand-mixer for 30 seconds.
- Place bowl over the saucepan of simmering water (bottom of the bowl should not touch the water); beat on high speed for 7 minutes, or until frosting is stiff.
- Remove bowl from heat and add vanilla extract; continue beating for 1-2 more minutes. (Note: This frosting will set quickly, so be prepared to frost the cake right away.)