Father’s Day is tomorrow!!! What treat are you making for Dad?

I am lucky because my husband, my dad, and my father-in-law all love chocolate cake, so guess what I made for them? That’s right chocolate cake! HaHa! Eazy Peazy!

I have found the most moist chocolatey cake recipe ever! It’s the “Devils Food Cake” from The Sprinkles Baking Book. So damn delicious!

How To Make Devils Food Cake

First, gather all your ingredients.

FOR THE DEVILS FOOD CAKE:

• Butter, for greasing ( I like using non-stick cooking spray)
• 1 & 3/4 cups all-purpose flour, plus more for flouring the pans
• 2 cups granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil (I like using avocado oil)
• 2 teaspoons pure vanilla extract
• 3/4 cup very hot water

FOR THE CHOCOLATE BUTTERCREAM FROSTING:

• 3 sticks unsalted butter softened
• 3/4 cup unsweetened cocoa
• 1/2 cup milk 2% or whole
• 2 teaspoons pure vanilla extract
• 8 cups confectioners’ sugar

FOR THE DEVILS FOOD CAKE:

Preheat the oven to 350°F degrees. Butter two 9-inch round cake pans (or use non-stick cooking spray), line the bottoms with parchment paper cut to fit, and butter the parchment paper. Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, mix the sugar, flour, cocoa powder, baking powder, baking soda, and salt on low speed until combined.

In a separate bowl, whisk together the eggs, milk, oil, and vanilla.

With the mixer on low speed, slowly add the egg mixture to the flour mixture and beat until blended.

Slowly add the hot water, stopping the mixer as soon as the mixture is blended (the batter will be thin).

Divide the batter between the prepared pans, place the pans on baking sheets, and bake until the tops are dry and spring back, the sides have pulled away from the pan, and a toothpick inserted into the centers comes out clean, 25 to 30 minutes.

Cool the cakes completely on a wire rack and then invert them onto cake rounds or onto the wire rack.

Using a long serrated knife, trim off any uneven or domed parts from the top of each to create a flat surface.

Place one of the cakes on a serving platter, leveled-side up.

FOR THE MILK CHOCOLATE FROSTING:

In the microwave or on in a saucepan, melt together 1/2 cup of the butter (1 stick), cocoa, and milk and stir until smooth. Cool slightly.

In another large bowl, beat remaining butter and vanilla together, then add cooled cocoa mixture. Add confectioners’ sugar 1 cup at a time, blending with each addition, until frosting is smooth and creamy.

NOTES: For a stiffer frosting for piping use all 8 cups of sugar, and for a softer frosting for swooping on a cake, use 7 cups confectioners’ sugar. Melting the cocoa and butter together activates the chocolate flavors in the cocoa. It also helps make the frosting smooth and creamy.

FROSTING THE CAKE:

Using an offset spatula, frost the top of that layer, then stack the other cake layer on top, leveled part facing down.

Create a crumb coat and place remaining frosting on top of the cake.

Working from the center outward, frost the top and the sides of the cake, adding the rest of the frosting as needed.

Tips & Tricks

• My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
• When doing cakes like this, I like to break it up in two days. First day I will bake the cakes, fill the cakes, and do a crumb coat frosting on the outside of the cakes. The second day I frost the entire outside of the cake. It really lessens the stress and prevents mess ups if I do these kind of cakes in steps and/or days.
• I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. I found all my Wilton baking essentials at my favorite store, TARGET!
• For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
• Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
• Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee