devil's food cake
Ingredients
- 1¾ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- ¾ cup unsweetened cocoa powder
- ½ tsp salt
- ½ cup buttermilk
- ½ cup hot brewed coffee
- 1 tsp vanilla extract
- 12 tbsp unsalted butter, softened
- 1¾ cups granulated sugar
- 3 large eggs, room temperature
- 2 tbsp red food coloring
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out excess flour. Sift together flour, baking soda, baking powder, cocoa powder, and salt into a medium bowl; set aside.
- Whisk buttermilk, hot coffee, vanilla extract, and red food coloring together in a liquid measuring cup until fully combined and deep burgundy in color.
- Using an electric mixer on medium speed, cream softened butter and granulated sugar for 3-4 minutes until light and fluffy, scraping bowl halfway through. Add eggs one at a time, beating 30 seconds after each addition until fully incorporated.
- On low speed, alternate adding the dry ingredients and buttermilk mixture in three additions, beginning and ending with dry ingredients. Mix until just combined after each addition—do not overmix. The batter should be smooth and glossy.
- Divide batter evenly between prepared pans and smooth the tops with an offset spatula. Bake for 32-36 minutes until a toothpick inserted in the center comes out with a few moist crumbs. The cakes should spring back when lightly touched on top.
- Cool cakes in pans for 15 minutes, then turn out onto wire racks. Cool completely to room temperature before frosting, approximately 1 hour.
Inspired by Katherine Clapner’s winning devil's food cake. This is a plausible recreation, not the chef’s original recipe.