How to Make Devils Food Cake Easy Bake Oven
A scaled-down version of a classic dessert, the sinfully delicious Mini Devil's Food Cake has a deep fudgy flavor and a light and airy texture. It's topped with a decadent chocolate frosting and is so easy to make, it'll soon become your new favorite chocolate cake recipe!
Don't pay any attention to the name, a devil's food cake is heavenly! We've taken a classic, old-fashioned cake and scaled down the ingredients to make a mini devil's food cake recipe. It's baked in a small baking dish and is the perfect amount for serving one or two people.
Why This Recipe Works
- Devil's food cake is richer, darker and lighter than regular chocolate cake, this is because we use cocoa powder and extra baking soda. The extra baking soda raises the ph levels giving this cake its deep dark color and lightness.
- The chocolate flavor is robust thanks to the rich flavor of cocoa powder and the addition of coffee.
- This mini devi's food cake is easy to make and we developed it using basic ingredients that are easy to find.
- A small cake is the perfect size for one or two people.
Ingredients For The Cake and The Frosting
Ingredient Notes
- Flour: This recipe was developed using all-purpose flour and has not been tested with any other type of flour.
- Baking powder and baking soda: Both of these ingredients are chemical leavening agents that cause batters to rise when baked. In this devil's food cake recipe, the baking powder is doing most of the leavening. The baking soda is added to neutralize the acids (sour cream) in the recipe and gives the cake its tender crumb. Baking soda also causes reddening of the cocoa powder when baked, which gives the devil's food cake it's signature "slightly red" color.
- Butter and oil: I use softened unsalted butter and vegetable or canola oil in this recipe. The combination ensures a soft rich cake. If you would like to use salted butter, do not add salt to the flour mixture.
- Sugars: Both granulated sugar and brown sugar give this cake the best flavor. Brown sugar also adds moisture to the cake. If you don't have brown sugar, you can use our small batch brown sugar recipe to make your own.
- Vanilla extract: Adds great flavor.
- Unsweetened cocoa powder: This ingredient gives this cake its deep chocolate "fudgy" flavor. You can use natural unsweetened cocoa powder or Dutch-processed cocoa powder (alkalized).
- Coffee: Before adding the cocoa powder to the cake batter, we first dissolve it in hot coffee. Coffee enhances the flavor of chocolate. You won't actually taste the coffee at all, instead you'll taste a glorious chocolate cake!
- Sour cream: Using sour cream in a cake batter allows you to add moisture to the cake without thinning out the batter. It also helps to activate the baking soda.
- Powdered sugar and heavy cream: These ingredients along with cocoa powder, butter, and vanilla are used to make the chocolate frosting.
How To Make This Recipe
See the recipe box below for ingredient amounts and full recipe instructions.
Prepare the baking dish
- Preheat oven to 350 degrees F (177 degrees C). Lightly butter a 5x5-inch baking dish (see below for other baking dish options) and set aside.
Make the cake
- In a small bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- Using a hand mixer, cream the butter and sugar on medium speed for 2 minutes, until light and fluffy.
- On low speed, add the egg and then add the oil and vanilla and beat until well mixed.
- In a small bowl, whisk together the cocoa powder and hot coffee until smooth.
- With the mixer on low, add the chocolate mixture to the batter.
- Still with the mixer on low, slowly add half of the flour mixture to the batter. Then, add the sour cream and mix well. Finally add in the rest of the flour mixture and mix until combined.
- Pour the batter into the prepared baking dish.
- Bake for 40-45 minutes, until a toothpick or the tip of a sharp knife inserted into the center comes out clean. Cool in the baking dish for 30 minutes. Then, either turn the cake out onto a wire rack to cool completely or add frosting to the cake while still in the baking dish when completely cool.
Make the frosting
There are a few options for frosting this small devil's food cake. You can use the vanilla buttercream that we use in our vanilla cupcakes recipe, but you'll need to double that recipe to have enough frosting to cover the cake.
You can also use the cream cheese frosting that we use on our pumpkin bars.
Or, use our chocolate buttercream frosting that will take this cake to a whole new level! The addition of chocolate frosting makes this dessert a chocolate cake lover's dream.
- In a medium-sized bowl, beat softened butter with a hand mixer until light and fluffy. Add sifted powdered sugar, sifted cocoa powder, vanilla, and heavy cream and beat until well-combined and fluffy. If the frosting is too thick, thin it by adding more cream by the ¼ teaspoon until the frosting reaches your desired consistency.
Expert Tips
- Use softened butter in this recipe. A good way to check to see if your butter is the right consistency is to make an indention in the butter with your finger. If it's easy to make an indentation and the butter keeps its shape, then it's the correct temperature.
- Don't scoop the flour with a measuring cup. Instead, stir the flour first to loosen it and then spoon it into a dry measuring cup and level it off using the flat edge of a knife.
- Check to make sure your oven is the proper temperature. It's common for an oven to not be calibrated properly. Many ovens heat too high or too low compared to what the temperature is set at. I recommend investing on an oven thermometer to test your own oven temperature.
- This small devil's food cake stores beautifully! Just cover the cake and keep it in the refrigerator. It will keep for about 5 days.
Frequently Asked Questions
Why Is It Called Devil's Food Cake?
I've read many stories about the origins of devil's food cake, and there are many theories as to why we call it this. Many say that this type of chocolate cake is "sinfully rich" and "sinfully delicious", which earned it the name "Devil's Food". It is considered a counterpart to an Angel Food Cake and in early cookbooks, both recipes often appeared alongside each other.
Are Devil's Food Cake and Red Velvet Cake Similar?
In some turn-of-the-century cookbooks, the two names may have been interchangeable. Both cakes rely on cocoa powder for their chocolate flavor but other ingredients may vary. Many years ago, red velvet cakes were made with beets that contributed to their red tint. Today, red food coloring is more widely and more generously used, this is why most red velvet cakes are a deep, vibrant red color.
What Is The Best Dish To Use For A Mini Devil's Food Cake?
The success of this recipe depends on the size of the baking dish you use. I use a 5-inch baking dish that measures 5-inches x 5-inches and is 1 ¾-inches deep. This dish holds about 1.5 cups and has a base area of 25 square inches.
A 4×6-inch dish has an area of 24 square inches and will work as well. For best results, use a dish of similar size.
Two small 8-ounce ramekins or two mini loaf pans would work well with this recipe too.
If you would like additional information on the cooking and baking dishes I use in our "recipes for one", please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this mini devil's food cake recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Flour, baking soda, baking powder, sugar, and brown sugar: These are common ingredients found in most of our cookie, cake, pie, and dessert recipes.
- Eggs: Eggs Benedict, Cheesy Baked Eggs, Crustless Quiche, Boston Cream Pie
- Vegetable or canola oil: Mini Chocolate Zucchini Bread, Mini Hummingbird Cake, Frozen Chocolate Banana, Mini Spice Cake
- Cocoa powder: Chocolate Scones, Chocolate Coffee Creamer, Two Chocolate Cupcakes, Deep Dish Brownie
- Sour cream: Ranch Dressing, Twice Baked Potato, Salisbury Steak, Maple Walnut Muffin
Other One Dish Kitchen Mini Chocolate Cake Recipes
Here are a few of the best small chocolate cake recipes:
- Mini Flourless Chocolate Cake
- Two Ingredient Chocolate Cake For One
- Mini Texas Sheet Cake
If you've tried this mini devil's food cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we'd love to see it!
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter , softened
- 6 tablespoons granulated sugar
- 3 tablespoons brown sugar , packed
- 1 large egg
- ½ tablespoon vegetable oil
- ½ tablespoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons hot coffee
- ¼ cup sour cream
For the chocolate frosting
- 4 tablespoons unsalted butter , softened
- 1 cup powdered sugar , sifted
- 2 tablespoons unsweetened cocoa powder , sifted
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
-
Preheat oven to 350 degrees F (177 degrees C). Lightly butter a 5x5-inch baking dish and set aside.
-
In a small bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
-
Using a hand mixer, cream the butter and sugars in a medium-sized bowl on medium speed for 2 minutes, until light and fluffy.
-
On low speed, add the egg and then add the oil and vanilla and beat until well mixed.
-
In a separate small bowl, whisk together the cocoa powder and hot coffee until smooth.
-
With the mixer on low, add the chocolate mixture to the batter.
-
Still with the mixer on low, slowly add half of the flour mixture to the batter. Then, add the sour cream and mix well. Finally add in the rest of the flour mixture and mix until combined.
-
Pour the batter into the prepared baking dish.
-
Bake for 40-45 minutes, until a toothpick or the tip of a sharp knife inserted into the center comes out clean. Cool in the baking dish for 30 minutes. Then, either turn the cake out onto a wire rack to cool completely or add frosting to the cake while still in the baking dish when completely cool.
Make the chocolate frosting
-
In a medium-sized bowl, beat softened butter with a hand mixer until light and fluffy. Add sifted powdered sugar, sifted cocoa powder, vanilla, and heavy cream and beat until well-combined and fluffy. If the frosting is too thick, thin it by adding more cream by the ¼ teaspoon until the frosting reaches your desired consistency.
Expert Tips
- Use softened butter in this recipe. A good way to check to see if your butter is the right consistency is to make an indention in the butter with your finger. If it's easy to make an indentation and the butter keeps its shape, then it's the correct temperature.
- Don't scoop the flour with a measuring cup. Instead, stir the flour first to loosen it and then spoon it into a dry measuring cup and level it off using the flat edge of a knife.
- Check to make sure your oven is at the proper temperature. It's common for an oven to not be calibrated properly. Many ovens heat too high or too low compared to what the temperature is set at. I recommend investing in an oven thermometer to test your own oven temperature.
- The cake stores beautifully! Just cover the cake and keep it in the refrigerator. It will keep for about 5 days.
What Is The Best Dish To Use For A Mini Devil's Food Cake?
The success of this recipe depends on the size of the baking dish you use. I use a 5-inch baking dish that measures 5-inches x 5-inches and is 1 ¾-inches deep. This dish holds about 1.5 cups and has an area of 25 square inches.
A 4×6-inch dish has an area of 24 square inches and will work as well. For best results, use a dish of similar size.
Two small 8-ounce ramekins or two mini loaf pans would work well with this recipe too.
If you would like additional information on the cooking and baking dishes I use in our "recipes for one", please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Nutrition Facts
Mini Devil's Food Cake
Amount Per Serving (1 large square)
Calories 576 Calories from Fat 288
% Daily Value*
Fat 32g 49%
Saturated Fat 20g 125%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 124mg 41%
Sodium 227mg 10%
Potassium 175mg 5%
Carbohydrates 73g 24%
Fiber 2g 8%
Sugar 56g 62%
Protein 5g 10%
Vitamin A 967IU 19%
Vitamin C 1mg 1%
Calcium 67mg 7%
Iron 2mg 11%
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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