Homemade cakes have about 5 basic ingredients. Did you know devil’s food cake in a box has over 20!
Box cakes contain things like Sugar AND Corn Syrup, Leaveniers (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), and usually cottonseed oil – which in untreated forms is used as an insecticide!
Even store-bought cakes from the grocery store have usually been freeze-dried for several weeks before they are put out and decorated (with frosting that is usually filled with saturated fats and high fructose corn syrup). I guarantee you have everything in your kitchen right now to make this delicious cake! Give it a try!
Oven: 350 degrees
Tools of the Trade:
- 2, 9-inch round pans
- 2 medium mixing bowls (cake)
- Kitchen-aid mixer with paddle attachment (or regular hand mixer)
- Parchment Paper
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
- 3/4 cup hot water
- 3/4 cup sour cream
- 3 cups cake flour, (not self-rising), sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
Kitchen Tip: Butter really does have to be at room-temperature. Here’s a tip from mybakingaddiction.com to get butter at room temperature:
Place stick(s) of butter on a microwave safe plate. Leave the paper wrapper on. Place the plate into the microwave and heat on high power for 5 seconds. Open microwave give the stick 1/4 turn (meaning, pick it up and flip it over onto its side) and heat again for 5 seconds.”
- Preheat oven to 350 degrees.
- Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk 3/4 cup Dutch-process cocoa with 3/4 cup hot water until smooth. Whisk in 3/4 cup sour cream; set mixture aside to cool.
- Into a medium bowl, sift together 3 cups cake flour, flour, 1 teaspoon baking soda, 1/2 teaspoon salt
and set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment if using your Kitchen-aid, beat 1 1/2 cups (3 sticks) and 2 1/4 cups sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Next, add eggs (4 total) one at a time on medium speed, beating to combine after each; scrape down sides of bowl as needed. Beat in 1 tablespoon pure vanilla extract.
- With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour. Remember, don’t over-beat here, best until combine
- Divide batter between prepared pans and smooth with an offset spatula.
- Bake for 45 to 50 minutes, or until a cake tester inserted in center comes out clean.
- When cakes are done, place on wire rack to cool 15 minutes.
- After cooling, Invert cakes onto rack; peel off parchment.Re-invert cakes; let cool completely, top sides up. Usually 1-2 hours.
Chocolate Meringue Buttercream
Makes: 6 1/4 cups (enough to frost one 9-inch layer cake)
- 1 1/4 cups sugar
- 5 large egg whites
- 3 sticks unsalted butter, room temperature
- 9 ounces bittersweet chocolate, melted and cooled
- Whisk together sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water; whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Remove from heat.
- With an electric mixer, whisk on high speed until cool (test by touching bottom of bowl), 7 to 10 minutes.
- Change to the paddle attachment. With mixer on medium-high speed, add butter, 2 tablespoons at a time, until combined.
- Beat in chocolate.
- To frost the cakes, use a serrated knife to cute each cake in half. Then, frost! Click this link for a great you tube video on how to frost cakes!