Devil’s Food Cake Better Than a Box

The original recipe for this delicious cake can be found here. I converted the ingredients into volume measures for convenience and cut the recipe in half because I really don’t need to eat 24 pieces even if it is my birthday. (Don’t sue me, Alton!) The frosting will taste too sweet on its own (well, it did to me), but it is the perfect complement to the devil’s food cake.

The Cake

Preheat the oven to 325 and spray a 8 X 8 pan.

Heat to boiling:

1/2 c. water

Remove from the heat and stir in:

1/2 c. Dutch process cocoa powder (Regular cocoa does not give as chocolaty of a flavor.)

If you’re wondering why the heck you just did this step, read this article.

Set the cocoa and water mixture aside and mix together in a bowl:

1 c. brown sugar

1 c. cake flour (Remove 2 T. of flour and use 2 T. cornstarch to approximate this.)

1/2 t. baking powder

1/8 t. salt

Mix into the cooled cocoa/water mixture:

1/2 c. oil

1/4 c. sour cream

1 egg

1 egg yolk

Slowly add the liquid ingredients to the dry ingredients and beat on low until smooth. Pour the batter into the pan and bake at 325 for 30-35 minutes. Mine was done at about 32.

The Frosting

While the cake is cooling, make the frosting by beating together:

5 1/2 T. butter

1/2 T. mayo

Then, add and beat:

1/4 c. melted semi-sweet chocolate chips

Add in thirds and beat until fluffy, scraping down the sides as needed:

1 c. powdered sugar

Frost the devil’s food cake when it is completely cool and enjoy the chocolaty goodness.

devil's food cake

Devil’s Food Cake Better Than a Box

The frosting will taste too sweet on its own (well, it did to me), but it is the perfect complement to the devil’s food cake.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 8×8 pan

Ingredients
  

The Cake

  • 1/2 cup water
  • 1/2 cup Dutch process cocoa powder
  • 1 cup brown sugar
  • 1 cup cake flour or 14 T. flour and 2 T. cornstarch
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup oil
  • 1/4 cup sour cream
  • 1 egg
  • 1 egg yolk

The Frosting

  • 5 1/2 tablespoons butter
  • 1/2 tablespoon mayonnaise
  • 1/4 cup semisweet chocolate chips melted
  • 1 cup powdered sugar

Instructions
 

The Cake

  • Preheat the oven to 325 and spray an 8×8 pan.
  • Heat the water to boiling. Remove it from the heat and stir in the cocoa. Set the mixture aside for now.
    1/2 cup water, 1/2 cup Dutch process cocoa powder
  • In a mixing bowl, stir together the dry ingredients.
    1 cup brown sugar, 1 cup cake flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt
  • Mix the other wet ingredients into the cocoa mixture. Slowly add the liquid ingredients to the dry ingredients and beat on low until smooth.
    1/2 cup oil, 1/4 cup sour cream, 1 egg, 1 egg yolk
  • Pour the batter into the prepared pan and bake at 325 for 30-35 minutes. Let the cake cool.

The Frosting

  • Melt the chocolate chips and set them aside to cool. Beat the butter and mayonnaise together until fluffy.
    5 1/2 tablespoons butter, 1/4 cup semisweet chocolate chips, 1/2 tablespoon mayonnaise
  • Add the melted chocolate and beat. Add the powdered sugar by thirds and beat the frosting until fluffy, scraping down the sides as needed. Frost the cake when it's completely cool.
    1 cup powdered sugar
Keyword cakes and pies
Tried this recipe?Let me know how it was!

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