Overall the cake turned out bland and uninspiring. I made a few of compromises and screwed up some there, so that might be my fault. I substituted melted butter for the oil and had to half the recipe because I didn't have two pans. Then accidentally chose a pan that was too large, making the cake super thin. The cake turned out a bit heavy and completely flavorless. The saving grace: the frosting. It is amazing. Just the right amount of tang from the sour cream, but not so heavy that it leaves your stomach hurting. That one's going in my recipe book.
Also worked on frosting the cake so it looked good, did a so-so job. It's hard to get it smooth. Note to Self: I need a real frosting spatula.
I declare day one of cooking a success, not because this is a particularly good cake, but because I learned some things about what not to do. Sorry about the picture quality, need a better camera.
Easy Devil's Food Cake
Food cake
- 1 1/4 cups sugar
- 1 cup buttermilk
- 2/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
Frosting
- 1/2 cup (1 stick) unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons vanilla
- 2 cups powdered sugar
- 2/3 cup (about) sour cream
For food cake:
Preheat oven to 350°F. Grease and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap cakes separately in plastic wrap and store at room temperature.)
Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with second cake layer. Spread top and sides of cake with remaining frosting. (Can be prepared up to 8 hours ahead. Cover with cake dome and let stand at room temperature.)
For Frosting:
Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.
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