The most conventional of chocolate cakes, devil's foods is marked by its dark shade and dense texture. Try finishing the cake with Simple Vanilla Buttercream Frosting. We tinted the frosting this pink colour with a few tablespoons of raspberry pure.
Preheat the oven to 350°F. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan.
In a big mixing bowl, beat collectively the butter, sugar, and salt until fluffy and light, beating for at least 5 minutes.
In a separate bowl, whisk together the flour, cocoa, and baking powder. If lumps stay, sift the mixture.
Add the eggs to the butter mixture one at a time, beating effectively following every addition.
Mix collectively the milk or water and the vanilla.
Add one-third of the flour mixture to the batter, then add half the milk, one more third of the flour, the remaining milk, and the remaining flour, stirring to mix soon after every addition. Scrape the sides and bottom of the bowl sometimes throughout this method. Divide the batter evenly among the ready pans.
Bake the cake(s) for 30 to 35 minutes (a bit longer for the 9" x 13" cake), until a cake tester or toothpick inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan.
Remove the cake(s) from the oven, awesome them for five to ten minutes, then remove them from their pans (leave the 9" x 13" cake in the pan, for best serving). Cool completely just before frosting.
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