Devil’s Food Cake with Chocolate-Buttermilk Frosting
 
Makes 1 (8-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3¼ cups (325 grams) cake flour
  • ⅓ cup (25 grams) unsweetened cocoa powder
  • 1½ teaspoons (7.5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup whole buttermilk
  • ¾ cup boiling water
  • Chocolate-Buttermilk Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°F. Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, sift together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Carefully add ¾ cup boiling water; beat just until combined. Divide batter among prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Chocolate-Buttermilk Frosting between layers and on top and sides of cake.
Recipe by Bake from Scratch at https://bakefromscratch.com/devils-food-cake-with-chocolate-buttermilk-frosting/