Devil's Food Cake

Written By: Shantel Whitford

Ingredients

• 3/4 cup unsalted butter at room temperature
• 1 3/4 cups granulated sugar
• 1/2 tsp salt
• 2 cups all-purpose flour
• 3/4 cup cocoa
• 2 tsp baking powder
• 4 large eggs at room temperature
• 1 1/2 cups milk at room temperature
• 2 tsp vanilla extract

Instructions

Yields two 9" or three 8" rounds, or a 9" x 13" sheet cake

Preheat the oven to 350. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan. In a large mixing bowl, beat together 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 remain, sift the mixture. Add the eggs to the butter mixture one at a time, beating well after each addition.

Mix the milk or water and the vanilla.

Add one-third of the flour mixture to the batter, then add half the milk, another third of the flour, the remaining milk, and the remaining flour, stirring to combine after each addition. Scrape the sides and bottom of the bowl occasionally throughout this process. Divide the batter evenly between the prepared 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, cool them for 5 to 10 minutes, then remove them from their pans (leave the 9" x 13" cake in the pan, for easiest serving). Cool completely before frosting.