Classic Devil's Food Layer Cake with Whipped Cream

Published July 1, 1994.

Why this recipe works:

While developing our devil’s food layer cake recipe we found very little difference between cakes baked with standard American cocoa and “Dutched” cocoa. We chose water over milk or buttermilk to moisten our cake batter, discovering that cakes made with dairy had a more muted chocolate flavor.… read more

While developing our devil’s food layer cake recipe we found very little difference between cakes baked with standard American cocoa and “Dutched” cocoa. We chose water over milk or buttermilk to moisten our cake batter, discovering that cakes made with dairy had a more muted chocolate flavor.

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Serves 12

This is an extremely tender cake -- it almost falls apart with the touch of a fork - yet when you chew it, it turns out to be resilient and spongy. Since this batter rises higher, make sure to use 9-by-1 1/2-inch round cake pans.

Ingredients

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