devils food cake with raspberry buttercream frosting

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I’m not much of a cake person,

and I am definitely not a cake baker at all,

but when I saw this devils food cake in the King Arthur magazine Sift, I knew it had to be made


devils food cake with raspberry buttercream frosting


it was probably that gorgeous light pink raspberry buttercream  frosting

it blinded me to the fact that I really do not bake cakes well at all (never been one on this here blog for a reason)

cakes and pie crust, I just can’t seem to get them right

but the pink was too pretty, so I made a cake,

and it was GOOD

like I shocked myself by how good, and I do not like cake

it even turned out pretty, and that shocked me most of all

you see, I can make a pie crust or a cake, and they will taste good, but the look…not so nice

that may have something to do with the fact that I’m usually doing three things at once

this time I made sure to have plenty of time and no distractions; this may be the key to baking, at least for me – note to self always bake a cake when the kids are out of the house


devils food cake with raspberry buttercream froting


in cooking you can be a bit more creative,using what you have on had at the time  but baking is a science, and needs to be more precise

make sure that your butter, eggs, and milk are at room temperature, measure the dry ingredients properly, and frosting a cake that has been in the freezer makes it SO much easier to work with – this is something I will be doing all the time now. the cakes are less likely to break (and I almost always have a layer crack) and the buttercream spreads like a dream

it takes more time and planning, but if I can make a cake that actually looks nice, then it is worth it


devils food cake with raspberry buttercream frosting


devils food cake with raspberry buttercream frosting ~ from King Arthur Sift


  • for the cake - 3/4 cup butter, softened
  • 1 3/4 cups superfine (bakers) sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 tsp vanilla
  • 2 cup flour
  • 3/4 cup natural cocoa powder (not dutch process)
  • 4 eggs, at room temperature
  • 1 1/2 cups milk, at room temperature
  • for the raspberry buttercream -
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1/2 cup water, boiling
  • 1/4 cup meringue powder
  • 1 Tbsp vanilla
  • 4 cups confectioners sugar
  • 2 cups butter, softened
  • 1 - 2 Tbsp raspberry puree


  • to make the cake -
  • pre-heat oven to 350 F.
  • cream together the butter, sugar, salt, baking soda, and vanilla
  • beat until light and fluffy (about 5 minutes)
  • whisk together the flour and cocoa - making sure to remove any lumps
  • add the eggs to the butter one at a time, stopping in between to scrape down the sides of the bowl
  • add 1/3 of the flour, followed by half of the milk
  • stop and scrape down the sides and bottom of the bowl
  • add 1/3 of the flour, the remaining milk, and then the last of the flour
  • grease two 9 inch cake pans
  • divide the batter evenly between the pans, and bake for 30 - 35 minutes ( a pick inserted into the center should come out clean)
  • cool in pans 10 minutes, and then remove them to finish cooling on rack
  • once completely cool, wrap in plastic and freeze for 30 minutes before frosting (this is optional but I strongly suggest it)
  • to make the frosting -
  • dissolve the sugar and salt in boiling water
  • cool to room temperature
  • add the meringue powder, and using a mixer beat on low until dissolved, increase the speed and beat until you have soft peaks
  • add the vanilla, and the confectioners sugar
  • add butter a few tablespoons at a time,and finally add the raspberry puree until you have your desired shade of pink ( i used 2 Tbsp)
  • remove cakes from freezer, frost the top of bottom layer, and place the second layer on top
  • frost a very thin layer over the entire cake, and chill at least 20 minutes
  • when the crumb coat is firm, finish frosting


 ** to tint the buttercream you can use pink food coloring, but we love raspberry so I made a quick raspberry puree with a pint of berries and 1/4 cup of sugar – boil until the berries break down and release their juices, reduce the heat and cook until the sauce thickens (about 5 minutes)  and strain  to remove the seeds

what’s a celebration without cake, and any day is a good day to celebrate


devils food cake with raspberry buttercream frosting



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