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Devil's Food Cake with Fluffy Frosting

The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.

Source: Everyday Food, June 2012
Total Time Prep Servings



Cook's Notes

The cake layers can be made up to two days ahead; wrap cooled cakes tightly in plastic and keep at room temperature. Frost the cake up to three hours before serving.

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How would you rate this recipe?
  • CathyKirchner
    27 JUL, 2014
    Loved the flavor, had fun making it, but the texture is really dry for some reason. Not sure what I did. Will try again, though.
    • marika.crump
      28 NOV, 2015
      I had the same experience as CathyKirchner...bakers beware, this cake is DRY! MarthaStewart staff, I followed your directions precisely & would give this recipe another shot if I could correct the ingredients/instructions to make a moist cake. Your feedback would be appreciated here, please let me know!
  • nkpetajaearthl
    8 NOV, 2015
    I was confused by the recipe. I have never seen one where the ingredients for the cake and the frosting are combined. Unfortunately I didn't notice it until too late. I suggest you separate them in future.
  • davidinalabama
    25 JUL, 2014
    This is a cake my grandmother made when I was a child. It is so good it will make you crazy. I will be making this soon.
  • AMJB
    25 MAY, 2014
    This is one of the most difficult cakes I have ever made. And it makes too much batter for two 8 inch pans. It overflowed and made a huge mess in the oven. Once I transferred it to nine inch pans and finished baking it, it crumbled coming out of the pans. Plus the frosting never peaked. It was soupy. Horrible cake. I would not recommend it!
  • kilstar
    2 JAN, 2013
    this cake is like softly.

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