Best 2 White Devil Cake Recipes
Indulge in the decadence of the White Devil's Food Cake, an exquisite dessert that captivates taste buds with its moist, velvety texture and rich, chocolatey flavor. This culinary masterpiece is elevated by the addition of fluffy vanilla frosting, creating a harmonious balance of sweet and sinful. If you're seeking a more indulgent experience, dive into the sinful chocolate ganache variation, where a luscious chocolate sauce cascades over the cake, amplifying the chocolatey symphony. For those with a penchant for nutty flavors, the white chocolate chip walnut cake offers a delightful symphony of textures and flavors, sure to leave you craving more. Whichever variation you choose, prepare to embark on a journey of pure chocolate bliss.
Check out the recipes below so you can choose the best recipe for yourself!
DEVIL'S FOOD WHITE-OUT LAYER CAKE
The cover pictuure on Dorie Greenspan's Baking: From My Home to Yours. The white marshmallow filling and frosting is a good contrast for the cake. Sweet and light, it balances the rich tasting chocolate cake. It is very easy to work with, spreading smoothly with very little effort. Chill time is included.
Provided by gailanng
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- For the Cake: Preheat oven to 350°F.
- Grease 2 8-inch round cake pans, line the bottoms with circles of parchment paper (or see recipe #452719), and butter the top of the parchment paper (if using wax paper, do NOT butter the top of the paper or it will stick.).
- In a medium bowl, sift together flour, cocoa powder baking soda, baking powder and salt.
- In a large bowl, cream together butter and sugars until light. Beat in eggs one at a time, waiting until each is incorporated (1 minute per egg) to add the next, then beat in the vanilla and the melted chocolate.
- Combine buttermilk and water in a measuring cup. Working in two or three additions, alternate adding buttermilk mixture and flour mixture to the sugar mixture. Scrape sides to ensure batter is even. Stir in chocolate chips and divide batter into prepared pans.
- Bake for 25-30 minutes, or until a tester comes out clean. Let cakes cool in their pans for 5 minutes, then turn out onto wire racks and peel off parchment paper. Cool completely.
- Once cakes are cool, slice each in half. Three slices will be used for cake layers. One should be set aside and crumbled to make the topping.
- For the Frosting: Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby.
- Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242 degrees F (using a candy thermometer).
- As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla extract. Beat for about 5 minutes after everything has been incorporated, or until frosting reaches room temperature.
- To Assemble: Place one layer of the chocolate cake on a cake stand or serving platter.
- Top with a generous amount of white frosting and spread into an even layer. Repeat with remaining two layers.
- Spread frosting down the sides of the cake and use a large, offset spatula to keep everything even. When the cake has been completely frosted, take the extra, crumbled cake layer and pat the crumbs into the sides of the cake (one option is up the sides and over the top, but left the center of the top white).
- Refrigerate for at least one hour and up to overnight before serving.
WHITE DEVIL CAKE
You won't believe how good a cake mix and store bought frosting can really taste. This cake is very moist and is full of flavour.
Provided by Baby Kato
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease 2 (9") pans and line with wax paper.
- Combine cake mix, sour cream, milk, eggs and oil, beat 3 minutes on medium speed till light and fluffy.
- Add orange zest to cake batter and mix lightly.
- Pour batter into both prepared pans and bake in 350 degree oven for 25- 28 minutes.
- Place on racks for 15 minutes before removing pans, leave on racks until completely cooled.
- Stir remaining orange zest into whipped vanilla frosting and frost cake. Let sit for at least 2 hrs before serving.
Tips:
- Use cake flour for a lighter, fluffier cake.
- Make sure all of your ingredients are at room temperature before you start baking.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and beating until just combined.
- Do not overmix the batter.
- Bake the cake in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
Conclusion:
White devil's food cake is a classic dessert that is perfect for any occasion. It is a moist, delicious cake with a rich, chocolatey flavor. The tips above will help you make the perfect white devil's food cake every time.
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