I am super excited to share with you one of my family’s all time favorite desserts!
It’s my Devil’s Food Chocolate Cake with a spectacular tasting Chocolate Buttercream Frosting!
It’s really a Chocolate Buttercream Cream Cheese Frosting but I wanted to surprise you so I kept the cream cheese part out of the name!
And you guessed it, this cake is rich, buttery, chocolatey, and even more chocolatey because of the frosting.
This isn’t just any ole’ chocolate cake people!
This is Big Goo’s favorite dessert that I make.
Yep, out of all my rich, full fat, full buttered desserts this is Big Goo’s all time favorite dessert for over 20 years.
I really can’t serve Big Goo any other chocolate cake because he doesn’t want it!
Big Goo said when you think of chocolate cake this is what folks fantasize about!
It really is a chocolate lovers dream people!
It’s a basic devil’s food chocolate cake but taken to another level because of the frosting.
First, let’s just get the cake part out the way.
Cream your butter and sugars together, then add your eggs, one at a time,
Next, add the room temperature cocoa powder that’s been previously mixed with hot water so the cocoa powder would dissolve properly.
Add the flour mixture alternating with the buttermilk and make sure you don’t over-beat the cake.
End with flour mixture, mix well and place mixture into a greased and floured cake pan.
I like to grease my cake pan with cocoa powder instead of flour.
Hey, the more chocolate the better!
Bake the cakes at 350 degrees for an hour and remove from oven to cool.
Now it’s time for the best part!
Take the butter and cream cheese and beat them well.
Add cocoa powder to confections sugar, mix well and add to the butter/cream mixture.
Add vanilla and thin the frosting with milk until you get the desired texture.
Frost the cooled cake by placing one cake on platter, top with frosting, then place second layer on top and frost remaining cake.
Get a big glass of milk and enjoy!
Devil’s Food Chocolate Cake with Chocolate Buttercream Frosting
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
1 3/4 cups all purpose flour
1 1/4 cups buttermilk
3 eggs, room temperature
1 cup unsweetened cocoa powder
1 cup brown sugar
1 cup white sugar
1 cup boiling hot water
10 tablespoons butter, unsalted, room temperature
1 tablespoon vanilla extract
1 1/2 teaspoons baking soda
pinch of salt
For the Chocolate Buttercream Frosting:
1 stick butter, unsalted, room temperature
1 8ounce pack cream cheese, room temperature
3 cups confectioners sugar
1 cup unsweetened cocoa powder
2 teaspoons vanilla extract
milk to thin frosting about 3 tablespoons
Preheat oven to 350 degrees.
Grease and flour two 9 inch cake pans.
Add cocoa powder to hot water, whisk well, and set aside to cool.
Mix flour, salt, and baking soda together in a large bowl and set aside.
Cream butter and sugar until light and fluffy in a mixer.
Add eggs one at a time to creamed butter and sugar.
Beat around 30 seconds between each egg.
Add vanilla and cocoa/water mixture to cake and mix well.
On a low mixer.
Add flour in batches alternating between buttermilk and flour.
Beat around 15 seconds between each addition, end with flour.
Do not over beat cake mixture.
With a spoon mix any remaining flour mixture and divide mixture between two pans.
Slightly tap pans onto counter to remove air bubbles.
Bake at 350 degrees about 35 minutes.
Remove cakes from oven and allow to cool.
To Prepare Frosting:
Mix sugar and cocoa powder together and set aside.
Add butter and cream cheese to mixer and mix well.
Add sugar/cocoa powder to mixer and mix well.
Add milk to thin and lastly add vanilla.
Frost cooled cake by placing one layer on cake on cake platter, place fronting on top of cake and smooth to the edges.
Top with second layer of cake and frost the tops and sides and serve.