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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.



For the Cake

For the Frosting


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)

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How would you rate this recipe?
  • kc2artist
    28 JUL, 2019
    This cake was very dry, not worthy of being called devils food, which should be super moist. Try divas can
  • jmullner7980401
    14 MAY, 2018
    can you clarify if the flour is 100 grams per cup of sifted flour that is then measured, or if you should spoon and level which should give you 114 grams per cup?
  • coollala2
    22 AUG, 2017
    substituted the baking soda with baking powder (so i removed the sour cream) turned out to be very dry and crumbly... and i only baked it for 30 min.
  • cakengiftsini
    30 MAY, 2017
    After looking this awesome cake, I could not stop to myself from making it. So i prepared it. It was very yummy!!!! Thanking You!!!!!! I saw such beautiful Cakes on the sites : 2
  • ALR12267465DW
    10 FEB, 2016
    I made this last night for a co-worker's birthday. Very good -- I went with the "extra fudgy" option and the cake came out dense but done all the way through. One note: The recipe directions could use another enumerated point for those who get ahead of ourselves. Point #2 has you both mixing your cocoa/wet and sifting your flour, but not together. Yes, I should read all the instructions first, but I've made a LOT of chocolate cakes and now have a bag of sifted cake flour and dutch cocoa.
  • Tanya Baker
    17 FEB, 2014
    I, too, thought the cake was very dry, not moist like devil's food should be. Wondering if I over baked? The chocolate flavor wasn't great and I bought good Dutch-process cocoa especially for the cake. Disappointed!
  • Kimar
    19 SEP, 2013
    I love this cake and have baked it as cupcakes too. I didn't have any problem with dryness. The cake is quite mild in flavour, more of a "crowd pleaser chocolate" than a "death by chocolate" experience. The frosting is silky, glossy and delicious. I usually add a raspberry preserve or coffee cream to the centre filling along with the frosting which is really a "milk chocolate ganache". I'm from Australia and this cake is large by our standards and could easily be halved, then split to fill.
  • carlatory
    18 SEP, 2013
    In my opinion, this cake is good, but not great and I won't be making it again. I followed the recipe exactly and tested it often with a cake tester as the time neared. I felt it had a weak chocolate flavor even though I used high quality, organic, dutch process cocoa powder. The texture was different from how I expected a devil's food cake to turn out. It had a dry quality to it. I didn't make the frosting, so I can't comment on that. Again, it was so-so.
  • NicoleC98
    22 APR, 2013
    This cake turned our very dry and i baked it 7 minutes less than suggested in recipe. My gas oven is only a year old and bakes pretty accurately. I was very disappointed, this cake took time and it was not good. What a bummer. I suggest baking for 30 minutes and check it every couple of minutes from there. 45-50 minutes was waaaaaay too long of a baking time. I baked mine for 38 minutes and it was already over done :( big disappointment.
  • Maria Clemencia Reyes Gomez
    31 MAR, 2013
    Its very good

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