Tillie Doyle
Devil's Food Cake is a popular chocolate cake recipe that can be made in a bundt pan. The cake is known for its rich, indulgent flavour and tender texture, often enhanced by a chocolate ganache topping. When preparing the bundt pan, it is recommended to grease it with shortening or butter and dust it with cocoa powder or flour to prevent sticking. The oven should be preheated to 350°F, and the cake typically bakes for around 50-55 minutes or until a toothpick inserted into the centre comes out clean. The exact bake time may vary depending on the oven and the shape of the bundt pan. Devil's Food Cake is a versatile recipe that can also be baked in different pan sizes or as cupcakes, making it a popular choice for bakers.
| Characteristics | Values |
|---|---|
| Cake type | Devil's Food Cake |
| Cake pan type | Bundt pan |
| Batter quantity | Enough for two smaller Bundt cakes |
| Pan preparation | Grease with shortening, butter, or melted butter; dust with cocoa powder or flour |
| Bake time | 25-55 minutes |
| Cooling time | 1.5-2 hours |
| Ingredients | Flour, sugar, butter, oil, milk, water, cocoa powder, instant coffee, eggs, chocolate chips, baking powder, baking soda, salt |
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What You'll Learn
Devil's Food Cake ingredients
Devil's Food Cake is a rich, fudgy, and moist chocolate cake with a wide range of recipes. The ingredients and their quantities vary, but the following paragraphs discuss some of the commonly used ingredients in Devil's Food Cake.
The first ingredient is flour, which serves as the cake's foundation. All-purpose flour is commonly used, but cake flour can also be substituted. Sugar, a sweetener, is another essential ingredient in Devil's Food Cake. A blend of granulated sugar and brown sugar is often preferred for the best flavour. Butter is also a key ingredient, contributing to the cake's flavour and moisture. Some recipes may use a blend of oil and butter, while others call for all butter to maximise flavour.
Cocoa powder is another critical ingredient, providing the cake's chocolate flavour. Dutch-process cocoa powder, known for its deep, dark, and rich characteristics, is a popular choice. It has a less acidic, darker, and earthier flavour profile than natural cocoa powder. Dark chocolate is also used in some recipes, adding to the cake's chocolate intensity. Instant coffee or hot coffee is often included to enhance the chocolate flavour by "blooming" the cocoa powder.
Milk is another common liquid ingredient in Devil's Food Cake. Whole milk is typically used, but substitutions such as sweetened condensed milk or half-and-half are also possible. Eggs are essential in Devil's Food Cake, providing structure and richness. Some recipes call for whole eggs, while others specify egg yolks, which contribute to the cake's richness. Baking soda and baking powder are leavening agents used in Devil's Food Cake, providing rise and helping to create a light and airy texture.
Lastly, a variety of flavour enhancers and additives can be found in Devil's Food Cake recipes. These include vanilla, salt, vinegar, and sour cream. Frosting or icing is often used to decorate and customise the cake, with popular choices being chocolate buttercream, chocolate ganache, or cream cheese frosting.
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Preparing the Bundt pan
Choose the Right Pan:
Start by selecting a durable and well-designed Bundt pan, preferably one made of cast aluminium, as it limits excess browning. Nordic Ware is a trusted brand for reliable Bundt pans. Avoid using old non-stick pans, as scratches or wear on the surface may cause the cake to stick.
Greasing the Pan:
Greasing the Bundt pan is essential to prevent the cake from sticking. You can use various options for greasing, such as shortening, non-stick vegetable oil spray, melted shortening, or ''pan goo' (a mixture of equal parts fat, butter, and flour). Avoid using butter alone, as it may cause the cake to stick. If using shortening, you can dust the pan with cocoa powder, but do not do this if you're using a non-stick spray.
Preventing Sticking:
To further prevent sticking, you can sprinkle a coating of finely ground nut flour or granulated sugar into the greased pan before adding the batter. The sugar will act as a barrier and allow the cake to slide out easily when warm.
Filling and Cleaning:
After preparing the pan, fill it with your batter and bake according to your recipe. Once the cake is done and removed from the pan, wipe the edges of the pan with a damp paper towel to remove excess cooking spray. Allow the pan to cool, then soak it in hot, soapy water for easy cleaning.
Releasing the Cake:
Allow the cake to cool in the pan for at least an hour, or even up to two hours, before attempting to release it. You can then flip the pan and give it a few gentle side-to-side jiggles to help release the cake. If needed, return the cake to a warm oven for about 10 minutes to soften any areas clinging to the pan.
By following these steps for preparing and releasing your Bundt cake, you can achieve beautiful results every time.
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Mixing the batter
To make the batter for Devil's Food Cake, you will need a variety of ingredients, including sugar, butter, milk, water, cocoa powder, instant coffee, flour, baking soda, baking powder, salt, eggs, vanilla, and sour cream. You will also need a large bowl or a stand mixer, and if you are making the cake from a cake mix, you will need a large food processor.
First, preheat your oven to 350°F (175°C). Grease your Bundt pan generously with shortening or butter, and dust it with cocoa powder or flour to prevent the cake from sticking to the pan. Set the pan aside.
Next, you will need to mix your dry ingredients. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed. If you are using a cake mix, you can simply follow the instructions on the box and mix the dry ingredients in a food processor.
In a separate large bowl or stand mixer, beat the eggs, then add in the milk, oil, water, sugar, and vanilla. If you are using butter instead of oil, combine it with the milk, water, cocoa powder, and instant coffee in a saucepan over medium heat. Cook until the butter is melted, then bring the mixture to a boil. Remove from the heat and allow it to cool before adding it to the rest of the wet ingredients.
Once you have your dry and wet ingredients ready, slowly add the dry mixture to the wet mixture and beat with a mixer on medium speed until well combined. Be sure to scrape the bottom of the bowl with a rubber spatula to ensure that all the ingredients are fully incorporated.
The batter for Devil's Food Cake is now ready to be poured into your prepared Bundt pan!
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Baking the cake
To make Devil's Food Cake in a Bundt pan, you'll first need to preheat your oven to 350°F (175°C). While the oven heats up, grease your Bundt pan generously with shortening, butter, or baking spray. You can also dust the pan with cocoa powder or flour to prevent sticking. Be sure not to fill the pan more than 3/4 full with batter.
Once your pan is prepared, it's time to make the batter. In a medium-sized saucepan, combine butter, milk, water, cocoa powder, and instant coffee (optional). Heat this mixture over a medium-low stovetop setting until the butter is melted, then increase the heat to medium and bring it to a boil, stirring constantly. Remove the mixture from the heat and allow it to cool for about 15 minutes.
While the chocolate mixture is cooling, prepare the dry ingredients. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set this aside.
In a separate large bowl or the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. You can also add in the oil, milk, and vanilla at this point, if using.
Once the chocolate mixture has cooled, add it to the dry ingredients and stir until smooth. Then, gradually add the dry ingredients to the wet mixture in thirds, alternating with the chocolate mixture, until everything is combined. Finally, stir in the chocolate chips.
Now, pour the batter into your prepared Bundt pan and bake for about 50-55 minutes, or until a toothpick inserted into the center comes out clean. The cake is done when it's springy to the touch.
Allow the cake to cool thoroughly in the pan for at least 1 1/2 hours before inverting it onto a plate or cooling rack. You can then top it with a chocolate ganache or sprinkle with powdered sugar.
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Removing the cake from the pan
To remove a devil's food cake from a bundt pan, first allow the cake to cool in the pan for 10 minutes. Then, place a wire cooling rack over the base of the cake and invert the pan to release the cake. If the cake doesn't come out cleanly, lay a dishtowel on your countertop and gently bang the edges of the pan to loosen the cake. You can also try running a thin, straight-edge spatula around the edges of the pan before inverting.
To prevent your cake from sticking to the pan in the first place, it's important to properly grease and flour the pan before adding the batter. You can use solid vegetable shortening or a nonstick spray to grease the pan, being sure to get into every nook and cranny. Then, dust the pan with flour or cocoa powder and tap away any excess. If your cake contains chocolate, using cocoa powder instead of flour will help the cake retain its rich colour.
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Frequently asked questions
Yes, you can make Devil's Food Cake in a bundt pan.
Grease the bundt pan with shortening, butter, or baking spray, and dust with cocoa powder or flour.
Bake for about 50-55 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow the cake to cool for at least 1.5 hours before inverting it onto a plate.
Yes, you can divide the batter between two 9 or 10-inch round pans.
Yes, you can make a few substitutions. For example, you can use plain Greek yogurt instead of sour cream, and hot coffee instead of hot water to enhance the chocolate flavour.
