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Devil's Food Cake with Brown Sugar Buttercream Recipe

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Devil's Food Cake with Brown Sugar Buttercream
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Ingredients
13
Count
Nutrition
523
Calories
Total time
120
Minutes
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Ingredients:

  • 1/2 cup whole milk
  • 1 tsp vanilla
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 1/4 cups packed dark brown sugar
  • 4 large eggs
  • brown sugar buttercream or chocolate sour cream frosting
  • garnish: chocolate curls tipped with gold leaf

Directions:

  1. Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
  2. Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
  3. Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
  4. Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
  5. Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.
  6. Cooks' notes: • Cake layers may be made 2 days ahead of assembling and kept, wrapped well in plastic wrap, at room temperature or frozen up to 1 week.
  7. • Cake may be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.
  8. • This batter can be baked in 2 (9- by 1-inch) round cake pans 25 to 30 minutes; in a 13- by 9- by 2-inch pan 35 to 40 minutes; in a 12-cup bundt pan 35 to 40 minutes; or in 24 (1/2-cup) muffin cups 20 to 25 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 523.25 Kcal (2191 kJ)
Calories from fat 359.34 Kcal
% Daily Value*
Total Fat 39.93g 61%
Cholesterol 172.26mg 57%
Sodium 314.65mg 13%
Potassium 183.6mg 4%
Total Carbs 38.61g 13%
Sugars 15.8g 63%
Dietary Fiber 2.88g 12%
Protein 7.21g 14%
Vitamin A 0.5mg 15%
Iron 1.6mg 9%
Calcium 51.7mg 5%
Amount Per 100 g
Calories 350.95 Kcal (1469 kJ)
Calories from fat 241.02 Kcal
% Daily Value*
Total Fat 26.78g 61%
Cholesterol 115.53mg 57%
Sodium 211.04mg 13%
Potassium 123.14mg 4%
Total Carbs 25.89g 13%
Sugars 10.59g 63%
Dietary Fiber 1.93g 12%
Protein 4.84g 14%
Vitamin A 0.3mg 15%
Iron 1mg 9%
Calcium 34.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

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