Devil's Food Cake with Milk Chocolate Frosting
This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.
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Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Cook's Notes
For a more dense and fudgy cake, make the following adjustments:
-Add 4 ounces 61 percent cacao chocolate, melted and cooled, to the cocoa-sour cream mixture.
-Reduce cake flour to 2 cups
-Increase butter to 3 1/2 sticks (1 3/4 cups)