This is the best homemade Devil’s Food Cake recipe I’ve ever tried, and it’s covered in fluffy, thick and glossy 7 Minute Frosting. It makes the perfect dessert anytime of the year!
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My grandma was a fabulous cook. She had a repertoire of good, solid dishes that everyone loved and looked forward to with great anticipation. One of her signature dishes was devil’s food cake with 7 minute frosting. She would dress it up with just a sprinkling of shredded coconut on top. It was a simple family favorite anytime of the year!
Unfortunately, she passed away before I found my love for cooking. While this recipe isn’t the what she used, I’d say that it’s pretty darn close! Close enough where they have now become a nostalgic family dessert.
This fluffy, thick and glossy Seven Minute Frosting is a so easy and delicious, and it’s the perfect finishing touch on any cake or cupcake!
Cook’s Note – Devil’s Food Cake with 7 Minute Frosting:
- This recipe gets its name for the seven minutes that it takes to beat it over simmering water, not for the total time to make it.
- The 7 Minute Frosting will not keep for more than a few hours after making it, so it’s best to make the frosting right before serving the cake.
- The cocoa powder that I suggest for this recipe is Hershey’s Special Dark.
- I made this cake into a 9×13 (just like grandma did), but it can easily be made into an 8-inch layer cake. Simply divide the batter among 2 8-inch round cake pans that are sprayed with nonstick cooking spray and the bottoms are lined with parchment rounds, and bake for about 30-35 minutes.
Cook’s Tools – Devil’s Food Cake with 7 Minute Frosting:
- 9 x 13 pan OR 8-inch cake pans (see note above for making this cake as a layer cake)
- parchment paper
- mixing bowls
- medium saucepan
- handheld beaters
- wire racks (you need 2)
- icing spatula
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- DEVIL’S FOOD CAKE:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 12 Tablespoons butter, at room temperature
- 2 cups granulated sugar
- ¾ cup dark cocoa powder
- 1 Tablespoon vanilla extract
- 3 large eggs, at room temperature
- 1 ¼ cups water, heated to 100 degrees F
- ¼ cup milk, heated to 100 degrees F
- 7 MINUTE FROSTING:
- 1 ½ Tablespoons water
- 2 large egg whites
- ½ cup + 1 Tablespoon sugar
- ½ teaspoon cream of tartar
- pinch salt
- ½ teaspoon vanilla extract
- Sweetened coconut flakes (optional)
- DEVIL’S FOOD CAKE: Move oven rack to middle position and preheat to 350 degrees F. Lightly spray 9x13 pan with nonstick cooking spray, line bottom with a rectangle of parchment paper, and spray again with nonstick cooking spray.
- In medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
- In stand mixer fitted with paddle attachment, or with handheld beaters, beat butter on medium speed until smooth, about 2 minutes. Add sugar, and increase speed to medium-high. Beat until smooth and lighter in color, about 4 minutes. Scrape down sides of bowl and add cocoa powder and vanilla and beat on medium for 1 minute. Add eggs and beat until combined, about 1 minute.
- In small saucepan bring water and milk just to a boil, and remove from heat.
- Add flour and pulse mixer until no flour streaks remain. Carefully pour hot liquid into batter, and pulse mixer until combined. Pour batter into prepared pan and smooth top into even layer.
- Bake until cake begins to putt away from sides of pants and when toothpick inserted in middle comes out clean, about 40-45 minutes. Move cake to wire rack and cool 20 minutes. Run knife around edge of pan, and place wire rack on top of cake pan. Use oven mitts to turn cake over onto wire rack, and remove parchment. Place second wire rack on top of cake, turn cake over once more so it’s now right-side up. Cool cake on wire rack, about 2 hours.
- MINUTE FROSTING: In medium saucepan over medium heat bring 1-inch water to simmer. In medium bowl large enough to rest on sides of saucepan, whisk together water, egg whites, sugar, cream of tartar and salt. Place bowl over barely simmering water, and using electric hand mixer, beat mixture on medium-high speed until stiff peaks form, about 6-8 minutes.
- Remove bowl from saucepan, add vanilla, and continue to beat until mixture is cooled to room temperature and icing is very thick and stiff, about 8-10 minutes.
- Immediately use offset icing spatula to frost cake. Sprinkle top of cake with coconut (optional). Serve.
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