How To make Quick Mix Devil's Food Cake

The Most Moist Chocolate Delicious Devils Food Cake You Will Ever Have | Chocolate Cake Recipe Easy

#soulfult #chocolatecake #cakerecipe

Here’s the link to my flour

Devil's Food Cake Recipe | Devil's Food Cake With Cream Cheese Frosting | Easy Devil's Food Cake

Ingredients

2 cups of all purpose flour
3/4th tsp of baking powder
1 + 1/4th tsp of baking soda
1/2 tsp of salt
1/2 a cup of softened unsalted butter
2 cups of granulated sugar
3/4 th cup of unsweetened cocoa powder
1 tsp of vanilla extract
2 eggs
1/4th cup of milk

Take a bowl and sift 2 cups of all purpose flour, 3/4th tsp of baking powder, 1 + 1/4th tsp of baking soda and also add 1/2 tsp of salt. Whisk the dry ingredients and keep the bowl aside.

Add 1/2 a cup of softened unsalted butter. Beat it for a minute. Then add 2 cups of granulated sugar. Cream the butter and sugar. Scrape it to the bottom from the sides. Add 3/4 th cup of unsweetened cocoa powder and 1 tsp of vanilla extract. Combine it for a minute on low speed. Then add 1 egg. Beat the egg and add another egg to the bowl and continue to mix it.

Then take a pan and add 1 cup of water and 1/4th cup of milk. Let it boil.

Add 1/2 cup of all purpose flour and 1/4th portion of milk and water. Mix it low speed. Do not overmix and repeat this process 3 times.

Take two 8 inch baking pans lined with greased parchment paper and pour the cake batter it in the cake pans. Gently tap the trays and place it in preheated oven. Bake at 180 degree Celsius for 30 minutes. After that place the cake tin on wired racks and let it cool for 20 minutes before removing it. Apply the cream cheese frosting in two layers.

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Devil's Food Cake

I love Betty Crocker's Cake Mix of all time. so easy to make and eat ????.

I hope some of you love Betty Crocker's cake mix products.

Amazing Devil's Food Cake Recipe - Decadent and Delicious!

Devil's Food Cake Recipe! Incredibly moist chocolate cake recipe!

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Amazing Devil's Food Cake:

240g Milk (1 Cup)
115g Butter ( 1 Stick)
100g Unsweetened Cocoa (1 cup)
180 Sour Cream OR Greek Yogurt ( 3/4 cup)
300 g Sugar ( 1 1/2 cups)
2 Eggs
140 flour ( 1 cup)
1 tsp baking soda
1/4 tsp salt
1-2 tbsp coffee


Devil's Food Fudge Frosting:

80 unsweetened cocoa ( 3/4 cup)
1/2 tsp Salt
400g Powdered Sugar ( 3 1/4 cups )
150 soft butter ( 1 1/4 sticks, cut into small pieces)
120g Heavy Cream ( 1/2 cup)

Don't skip the salt in this frosting! It's a cross between buttercream and ganache. So it really needs the salt to balance out the sweetness.


Website with written recipe:



Enjoy!
♥

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Devil's Food Cake #Shorts

My Devil’s Food Cake recipe is rich, fudgy, and dangerously chocolatey! It’s also simple to make and essentially foolproof!

Recipe:

Ingredients
1 cup unsalted butter (226g)
½ cup whole milk (118ml)
1 cup water (236ml)
¾ cup Dutch-process cocoa powder (75g)
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup sour cream (190g)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract

Instructions
Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
In a medium-sized saucepan, combine butter, milk, water, and cocoa powder.
Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt.
Whisk the chocolate mixture briefly once more to combine then pour into flour mixture. Stir until smooth.
Add sour cream and stir until combined.
Add eggs and vanilla and stir well until batter is smooth.
Evenly divide batter into prepared baking pans and bake on 350F (175C) for 30-35 minutes or a toothpick inserted in the center comes out clean or with fudgy crumbs (preferred, as sometimes a clean toothpick can indicate the cake is overdone).
Allow to cool in the baking pans for 15 minutes then run a knife along the edge to loosen it from the pan and carefully invert onto a cooling rack to cool completely (be careful, the pans will still be hot).
Cool completely before frosting.

Notes:
Baking pans
This recipe may be baked in two 9” pans for 28-30 minutes or it will make 24 cupcakes (bake for 17-18 minutes). I have not made this recipe in a 9x13” pan or a bundt pan but it should be fine in either, though the baking time will vary. Always use the toothpick test to check for doneness: a toothpick inserted in the center should come out clean or with moist, fudgy crumbs (preferable).

Making in advance
You may make the cake up to two days in advance of frosting and serving. Simply bake and cool then wrap tightly in plastic wrap. I store at room temperature. This cake may be prepared, cooled, and frozen for up to a month before thawing and frosting.
After frosting, the cake may be stored in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.

Homemade Devils Food Cake Recipe (Hubby's fav!)

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Moist, fluffy, chocolate devils food cake. This is a family favorite recipe and stays moist and soft for days! I paired this cake with a simple, vanilla buttercream frosting. It's the only devils food cake recipe that I make or that my family will allow me to make : ) Yep it's that good!!

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