Best Devils Food Quickn Easy Super Moist Aunt Virginia Used To Make Recipes

The BEST Devils Food Cake image

Provided by divas can cook

Categories cake

Time 50m

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup unsweetened cocoa powder sifted
2 cups granulated sugar
1 cup prepared hot coffee
1 cup canola oil
1 cup buttermilk
2 eggs (room temperature)
1 teaspoon vanilla extract
4 cups confectioners sugar sifted
16 tablespoons unsalted butter, softened (2 sticks)
3 tablespoons heavy whipping cream
1-2 teaspoons vanilla extract

Steps:

Preheat oven to 325 F. Grease and lightly flour (2) 9-inch round cake pans. Set aside.
In a large bowl, whisk together dry ingredients.
Stir in coffee, oil, and buttermilk and mix just until combined.
Add eggs and vanilla and mix until combined.
Pour batter into prepared baking pans.
Bake on the middle rack for 30 minutes. (may need more or less time)
Let cakes cool in pans until pans are cool enough to touch, and then remove cakes and allow them to cool completely on a wire rack.
While cakes are cooling, prepare frosting by creaming the butter with a mixer in a medium bowl.
Slowly add powdered sugar until the mixture is thick and combined.
Mix in heavy whipping cream and vanilla extract.
Mix on medium speed, for 2-3 minutes or until frosting is light and fluffy.
Frost cooled cakes using an offset spatula.
Store cakes in an airtight cake container.

The Ultimate Devil's Food Cake image

Provided by Martha Stewart

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

Steps:

Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

Devil's Food Quick'n Easy - Super Moist - Aunt Virginia Used to Make image

Provided by Linda McCormick

Time 40m

Number Of Ingredients 10

4 c all purpose flour
3 c granulated sugar
9 Tbsp cocoa - not dutch cocoa
3 tsp soda
1 1/2 tsp salt
MIX ALL DRY INGREDIENTS TOGETHER. CREATE 3 HOLES AND ADD 1 INGREDIENTTO EACH:
1 c salad oil
3 Tbsp vinegar
3 Tbsp vanilla
POUR 3 C. WATER OVER ALL OF THE MIXTURE AND STIR OR MIX UNTIL LUMPS ARE GONE.

Steps:

1. Grease and flour desired pans: 2 x 10" cake or 1 large jelly roll or sheet cake pan 13" x 18".
2. The recipe passed down states bake at 350 degrees. There is no time stated but I have found the time varies from 25-30 minutes. The toothpick test is always needed to be absolutely sure.
3. Cool on wire rack. Serve as desired whether frosted, as an ice cream cake roll or slightly warm and plain - Enjoy!
4. COOL WHIP TOPPING: 2 boxes (3.5 oz) instant pudding 3 cups milk 16 oz. Whipped Topping Mix puddings with milk and fold thawed whipped topping into the pudding. Frost your sheet cake and keep refrigerated including any leftovers. Best if made in advance of serving.