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–+ servings

Devil’s Food Cake with 7-Minute Frosting

thetimelessbaker
A rich, decadent chocolate layer cake that is paired with a perfectly fluffy, old-fashioned 7-Minute Frosting.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 20 servings

Equipment

  • parchment paper
  • two 9" cake pans
  • double boiler
  • hand mixer
  • flat spatula

Ingredients
  

Cake

  • 1/2 cup cocoa powder
  • 2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup butter, unsalted
  • 1/2 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup sour milk or buttermilk *see notes below
  • 1/2 cup boiling water

7 Minute Frosting

  • 2 and 1/4 cups granulated sugar
  • 3 large egg whites, room temperature
  • 1 and 1/2 tbsp light corn syrup
  • 7 and 1/2 tbsp water, room temperature
  • 1 and 1/2 tsp vanilla extract

Instructions
 

For the cake

  • Preheat oven to 350° F and place oven rack in the middle of oven.
  • Cut parchment paper to size of cake pans and place in bottom of cake pans. Grease pans with a baking spray or with softened butter.
  • Sift the cake flour, baking soda, baking powder and salt together in a large bowl.
  • Mix the boiling water and cocoa powder in a bowl or glass measuring cup; stir until combined and no lumps of cocoa remain.
  • In a mixing bowl, beat the butter and sugars on medium-high speed with a mixer until light and fluffy, about 2 - 3 minutes.
  • Add the eggs, one at a time, to the butter mixture. Add in the vanilla extract.  
  • Alternate adding the sifted dry ingredients and the sour milk, in three different batches to the liquid ingredients, beginning and ending with the dry ingredients. Mix only until each addition is combined; do not overmix.   
  • Slowly pour in the boiling water and cocoa mixture on low speed; only mix until combined.
  • Divide batter evenly into prepared cake pans, only filling cake pans 2/3 full. Gently tap pans on counter to remove any air bubbles.
  • Bake 28-30 minutes until toothpick or knife comes out of the center of the cakes clean. Allow cakes to cool in pans for 10 minutes, then invert cakes onto wire rack to cool completely.
  • Remove parchment paper from cakes when completely cool. 
  • Frost cake layers with 7-Minute Frosting, or your other favorite frosting.

For the frosting

  • Using a double boiler, combine all ingredients except for vanilla extract in a heat proof bowl on medium-low heat over simmering water, careful that the bottom of the bowl does not touch the water.
  • Cook meringue mixture about 3 minutes or until sugar is dissolved, stirring occasionally. The mixture should not be grainy if you rub a small amount between your fingers. It if remains grainy after 3 minutes, cook for 1 minute longer or until the sugar has dissolved. 
  • Remove double boiler from heat, but leave the bowl over the hot water. Begin to beat meringue mixture with hand mixer on high speed until fluffy, about 6 minutes.
  • Add vanilla extract and continue to beat 1 minute longer, or until of thick spreading consistency. Use immediately to frost cake, before it sets.

Notes

  • To make sour milk: add 1 tablespoon white vinegar to 1 cup milk.  
  • Storage: Cake can be baked a day ahead of being frosted if stored in an airtight container. Refrigerate cake after frosted, will keep up to 48 hours.
  • If using 7-Minute Frosting, it is best when eaten the day it is made. 
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