Recipe: Devil's Food White-Out Cake

Recipe: Devil's Food White-Out Cake

Recipe: Devil's Food White-Out Cake

Posted by Hedi Schreiber on

Prep: 1 hour Cook: 30 min Total: 1 hour 30 min Serves 12Devil's Food White-Out Cake


2 tablespoons butter

1 tablespoon flour

parchment paper

Preheat oven to 350°F. Generously butter two 8-inch round cake pans and dust the insides with flour. Tap them over the sink to remove excess flour. Line with parchment paper.

2 ounces bittersweet chocolate

Using a double boiler or your microwave, melt bittersweet chocolate. Once melted, remove from heat and set aside to cool.

1 ⅓ cups all-purpose flour

½ cup unsweetened cocoa powder

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature

In a large bowl or stand mixer, beat butter on high speed until light and fluffy.

½ cup light brown sugar

½ cup sugar

Add sugars to bowl with butter and beat until well incorporated, about 3 minutes.

3 large eggs, at room temperature

One at a time, add eggs and beat after each addition until incorporated.

1 teaspoon vanilla extract

reserved melted bittersweet chocolate

Add vanilla extract and melted chocolate. Beat until incorporated.

½ cup buttermilk or whole milk, at room temperature

reserved dry ingredients

Add half of the buttermilk and beat until incorporated. Add half of the dry ingredients and beat until incorporated. Repeat with remaining buttermilk and dry ingredients, scraping down the sides of the bowl as necessary. The batter should be thick like a frosting at this point.

½ cup boiling water

With the mixer on low speed, add boiling water in a slow, steady stream and mix until fully incorporated.

⅔ cup semisweet chocolate chips

Add chocolate chips to batter and stir with a rubber spatula until combined.

Pour batter into prepared cake pans, dividing evenly, and smooth with spatula.

Bake at 350°F until cakes are springy to touch, a knife inserted into the center comes out clean, or an instant read thermometer reads 195°F, about 25 to 30 minutes.

Remove from oven and let cool in pans on a wire rack for 5 minutes. Carefully remove cake from pans and cool, right side up, on wire rack, until room temperature, about 2 hours.


When ready to frost the cake, use a long serrated knife to cut off any round top from the cake to ensure a nice, flat top. Cut each cake in half for a total of four layers. Reserve three layers for the cake and crumble the smallest layer into crumbs in a small bowl and set aside.

1 cup sugar

¾ teaspoon cream of tartar

1 cup water

Make sure you are wearing footwear and an apron for this to avoid any burns. In a small saucepan, combine sugar, cream of tartar, and water. Over medium-high heat, cover and bring to a boil. Boil for 3 minutes. Uncover pan and using a candy thermometer, boil until mixture reaches 242°F.

½ cup egg whites (about 4 large eggs)

While syrup is cooking, put egg whites in a large mixing bowl. When the syrup his 235°F, beat egg whites until firm, shiny peaks form. If they appear before syrup hits 242°F, reduce speed and keep mixing.

With mixer running at medium speed, carefully pour syrup into bowl with egg whites and mix. Splatters will happen, but ignore them and carry on as you're trying to ensure the majority of the syrup is mixed at the right temperature.

1 tablespoon pure vanilla extract

Add vanilla extract and beat at medium speed until frosting reaches room temperature, about 5 minutes. The frosting should be smooth, shiny, and marshmallowy.


Place one of the cut cake layers on a plate or cardboard cake round covered with parchment paper. Using an icing spatula, generously frost layer. Top with second layer, cut side up, and frost generously. Repeat with third layer, cut side down and frost the top and sides of the cake. The frosting should be swirly, not smooth.

reserved cake crumbs

Generously cover top and sides of cake with reserved cake crumbs, gently pressing crumbs into frosting with your hands.

Refrigerate the cake for about 1 hour before serving. If necessary, you can chill for up to 8 hours if you cover it loosely and keep it away from odoius food.


The cake can be stored in the refrigerator for up to 2 days. Let stand at room temperature for 30 minutes before serving.

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