My Favorite Chocolate Cake

I am a lover of all things chocolate.  And chocolate cake is at the top of that list.

This recipe is by Sweetapolita.  I have changed nothing, as it is sheer perfection.


Devil’s Food Layer Cake


3/4 cup unsalted butter, softened

2 cups packed dark brown sugar

2 tsp pure vanilla extract

3 large eggs, at room temperature

1-3/4 cups all-purpose flour

(3/4 cup unsweetened Dutch-processed cocoa powder

1-1/4 tsp baking soda

1 tsp  baking powder

1 tsp  kosher salt

1-1/2 cups buttermilk, at room temperature

1/4 cup mayonnaise (4 tablespoons)


Preheat oven to 350 F.  Grease your pans. (This recipe is enough for three 9″ cake pans.)

With the paddle attachment, beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color and slightly increased in volume, 3 to 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.

Sift the flour, cocoa powder, baking soda, and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently. Fold mayonnaise into batter with a whisk, until just blended.

Divide the batter evenly between the prepared pans. Bake for about 30 minutes, rotating once after 20 minutes.  Try not to over-bake. I tend to under-bake a few moments, so the skewer is a little bit gummy. This works well for a moist chocolate cake (not vanilla). Let pans cool on wire rack for 20 minutes, then invert cakes onto racks. Let cool completely.

NOTE: I freeze my cakes wrapped in plastic wrap and aluminum foil when they are still warm (not hot).  I let them freeze overnight, then thaw completely wrapped on the counter until they are room temperature.  I have found this makes for a very moist cake!

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