devils food cake

Fun and insanely delcious spider web cupcakes

Spider Web Cupcakes

butter

vegetable oil

coffee

Dutch processed cocoa

chocolate

dark brown sugar

vanilla

salt

eggs (room temperature)

all-purpose flour

baking soda

unsalted butter (room temperature)

sugar

cocoa powder

heavy cream (or as needed)

black food coloring

marshmallows

Preheat the oven to 350 degrees F. Line a cupcake tin with liners.

Set up a double boiler by filling a small saucepan with an inch or two of water.

Place a heatproof bowl that is bitter than the saucepan on top.

Heat the saucepan on medium-high until the water starts to boil, then turn off the heat.

Add the butter, oil, coffee, cocoa, chocolate, and sugar together.

Stir well and keep mixing until the butter and chocolate are melted and well-combined. Remove the bowl away from the saucepan.

Add in the vanilla, salt, and eggs and beat vigorously.

Stir in the flour and baking soda. Mix until just combined.

Evenly divide the batter among the cupcake liners and bake for 16 - 18 minutes, or until a toothpick comes out with a few crumbs attached.

Allow to cool completely. While the cupcakes are cooling, make the frosting.

Cream the butter and then add the powdered sugar and cocoa one cup at a time. Sprinkle in the salt and add in the food coloring.

Mix in the heavy cream a tablespoon at a time until you reach the desired consistency. The frosting may not look completely black yet, but the color develops over time.

Fill a piping bag with the frosting and pipe on top of the cupcakes.

Heat one marshmallow at a time for about 10 seconds. Make strings with the marshmallow by pinching some and stretching it over the frosting. If the marshmallow gets too stiff for you to stretch, pop in the microwave for another 5 seconds. Repeat using as many marshmallows as required to cover all the cupcakes.

Rich, soft, and moist, this Devil&#039;s Food Cake is a decadent dessert. Perfect for any occasion, this fudgy chocolate cake will melt in your mouth.

Devil’s Food Cake

all-purpose flour ((240 grams))

baking powder

unsalted butter (room temperature (113 grams))

Dutch-processed cocoa powder (sifted (100 grams))

vegetable oil ((120 milliliters))

sugar ((300 grams))

light brown sugar ((110 grams))

vanilla extract

sour cream (room temperature (120 grams))

milk (room temperature (120 milliliters))

hot coffee ((240 milliliters))

chocolate buttercream frosting

Preheat the oven to 350F. Butter and flour 2 (9-inch) round cake pans, or lightly spray with baking spray, and line the bottoms with parchment paper.

In a large bowl, sift together the flour, baking soda, salt, and baking powder.

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, add the butter. Beat on medium speed until creamy. In a medium bowl, whisk together the cocoa powder and oil. Add to the butter along with the sugars. Beat on medium speed until very light and fluffy, about 5 minutes, stopping to scrape down the bowl a few times during mixing.

With the mixer running, add the eggs, one at a time, beating well after each addition. Stop to scrape down the bowl as needed throughout mixing. Beat in vanilla.

With the mixer on low speed, add a third of the flour mixture followed by half of the milk and half of the sour cream. Continue alternating between the flour, milk, and sour cream until combined. Scrape down the bowl. Add the hot coffee and carefully whisk together until well combined. Pour the batter into the prepared cake pans.

Bake for 40 to 45 minutes or until the cakes are starting to pull away from the sides of the pans and the center springs back when gently pressed. Let the cakes cool completely in the pans. Carefully invert the cakes and remove the parchment paper. (The cakes are very tender and delicate so be gentle.)

If desired, cut each cake layer in half horizontally, creating 4 thin rounds. Place a cake layer on a cake stand, spread about 3/4 cup of frosting over the top. Repeat with the remaining cake layers. Spread the remaining frosting all over the outside of the cake. The assembled cake can be covered and stored at room temperature for up to 5 days.

For the Assembly:

https://www.youtube.com/watch?v=4j2PUwO_puQ

If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration! 

RECIPE: https://preppykitchen.com/devils-food-cake/

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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!

A delicious moist cake made easy with boxed cake mix. The flavors are scrumptious, decadent, rich and you probably can&#39;t eat just one piece. Simple to put together.

Snickers Cake

(15.25 ounces) box devils food cake dry mix

ingredients listed on back of cake mix box

(14 ounces) can sweetened condensed milk

(12 ounces) jar caramel topping (DIVIDED)

container cool whip, thawed

regular size original snickers bars

peanuts

fudge topping

heavy whipping cream

tsp vanilla extract

Bake cake per instructions on back of cake mix box. Use toothpick to test for doneness in center of cake.NOTE: I like to switch out milk for the water and switch out butter for the oil. It makes it more of a bakery style cake and adds flavor &amp; moistness.

While cake is hot out of the oven, use a straw or other utensil to poke holes all through out the cake. NOTE: fork tines will be too small. use other utensil big enough to poke holes that a thick filling will pour into.

In a small bowl whisk together sweetened condensed &amp; only 7 ounces of caramel topping. Pour onto cake aiming and filling the holes. Then spread what&#39;s left evenly on cake. Allow to cool completely on the counter top or place in refrigerator.

Once cake is cooled, spread thawed cool whip over entire cake.NOTE: you can make your own whipped topping by beating 2 cups heavy whipping cream, 1/4 cup powered sugar and 1 tsp vanilla until soft peaks form.

Chop up snickers bars and place on cake in a single layer. Top with peanuts. Drizzle cake with rest of caramel topping. Heat fudge in microwave safe bowl for 10 seconds at a time until you get a smooth consistency. Drizzle fudge over cake.

Refrigerate cake for 1 hour to set up and enjoy. Any leftovers will need to be stored in refrigerator.

Better Than Anything Cake: The G-rated title for the popular cake made with devil&#39;s food chocolate cake, infused with sweetened condensed milk and caramel sauce, topped with Cool Whip and Heath toffee bits.

Better Than Sex Cake Recipe

box devil's food cake mix

chocolate chips (milk

can sweetened condensed milk

caramel sauce

Cool Whip

Heath bars (crushed)

Prepare the cake according to the directions on the box for a 9x13-inch pan. Bake for 10 minutes and then sprinkle the surface with the chocolate chips. Continue baking until the cake tests done.

Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.

Pour the sweetened condensed milk slowly over the top of the cake. Chill for 1 hour or until cool. Spread the caramel sauce over the cake.

Spread the Cool Whip over the top of the caramel sauce, top with the crushed Heath bars, and refrigerate again for at least 1 hour. Serve cold and refrigerate any leftovers.

Made this 2 weeks ago and it was a hit! Very decadent. The family loved it.

Made this for Christmas and it was not great. Way too sweet and ‘wet’ 

I made this recipe and ALL of my family loved it! I followed the recipe and substituted the Chocolate Cake Mix with German Chocolate Cake mix!

I made a homemade cake and homemade caramel but instead of chocolate cake I made vanilla cake and made according to directions. It’s was amazing. 

To all the people complaining… make it your own you don’t have to follow the recipe exactly the way it’s written. 

way-way to sweet.sodium a little to high.won't be making again.plus very rare I use cake mixes,mostly due to sodium.

This cake is delicious and can be modified so many ways based on preferences. I.e. I sprinkled malted milk powder over the cake after I drizzled the milk/caramel sauce, and I used chopped up Heath bars and malted milk balls to sprinkle over the top of the whipping cream layer. Yum! This is my son's favorite cake, and I've been making it for him for about 20 years. My hubby, daughters and mother in law also love it. We call it "Cavity Cake" since it did feel weird calling it by the "original" name back when my kids were young. The name has stuck. :o)

Top 4 devils food cake recipes from across the web

The most viewed devils food cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spider Web Cupcakes

Devil’s Food Cake

Snickers Cake

Better Than Sex Cake Recipe

Top 4 devils food cake recipes from across the web

The most viewed devils food cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spider Web Cupcakes

Devil’s Food Cake

Snickers Cake

Better Than Sex Cake Recipe

The most viewed devils food cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine