New This Month

Devil's Food Cake Batter


You will need three separate batches of this batter to create the Haunted-House Cake. Do not attempt to make a single large batch.

  • Yield: Makes enough for one 9-inch cake and one 11-inch cake

Source: Martha Stewart Living, October 2008


  • 3/4 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 cup plus 2 tablespoons boiling water
  • 3 3/4 cups cake flour (not self-rising), sifted
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon coarse salt
  • 15 ounces (3 3/4 sticks) unsalted butter, softened
  • 2 3/4 cups plus 1 tablespoon sugar
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 5 large eggs, room temperature
  • 1 1/4 cups whole milk


  1. Mix cocoa powder and boiling water in a bowl until smooth. Let cool.

  2. Sift flour, baking soda, and salt into a large bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition and scraping bowl as needed.

  3. Pour milk into cocoa mixture in a slow, steady stream, whisking until smooth. With mixer on low speed, add flour mixture to butter mixture in 3 additions, alternating with cocoa-milk mixture, starting and ending with flour mixture. Use immediately.

Reviews Add a comment

  • FearlessKitchen
    9 JAN, 2009
    We made this on our Big Green Egg grill... it was amazing. The recipe was really easy to follow and tasted great.