Old-Fashioned Devil’s Food Cake

It has been a very long time since I made this cake and having just purchased KitchenAid’s 90th anniversary stand mixer, I wanted to christen my new appliance. KitchenAid started in 1919 with the stand mixer and the design is the same as it was 90 years ago. The anniversary stand mixer comes in candy apple red (inspired by vintage automobiles) with a glass bowl and it looks stunning in my kitchen! KitchenAid’s durability and versatility are reasons why it’s been around for 90 years. My Mom had a KitchenAid stand mixer back in the early 1970’s (she had the white version) and she passed it on to my younger sister who still uses it today.

Serves 10-12
printable recipe

2 cups all-purpose flour
1 3/4 cups sugar
1 3/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup unsweetened cocoa
2/3 cup solid vegetable shortening, room temperature
1 cup water
1 teaspoon vanilla
3 large eggs

Chocolate Buttercream Frosting:
6 tablespoons (1/3 cup) butter, room temperature
1 pound (2 cups) icing sugar
2 ounces unsweetened chocolate, melted and cooled
1/4 to 1/3 cup milk

Preheat oven to 180c (350f). Measure all ingredients (except buttercream frosting) into a large mixer bowl. Mix a low speed for 2 minutes. Scrape sides of the bowl with a rubber spatula. Mix at high speed for 2 minutes, scraping side of bowl if necessary. Divide batter evenly between two greased and lightly floured 9 x 1 1/2 inch round baking pans.

Bake in oven 25-35 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on racks.

To make the buttercream frosting, combine all ingredients except the milk in a large mixer bowl. Beat at low speed until sugar is blended in. Increase to medium speed and gradually add enough milk to making frosting the desired spreading consistency. To assemble, trim any uneven surfaces with a sharp knife. Place one cake on a cake dish and spread some of the frosting on top. Top with the other cake and frost all over.

The Culinary Chase’s Note: This is a delicious, moist, dark chocolate cake and to top it off, it’s a no-fuss recipe. Enjoy!