Rich, but not too rich; sweet but not too sweet. This moist and tender gluten free devil’s food cake can easily be made into cupcakes or a layer cake.
What is devil’s food cake?
Devil’s food cake is similar to red velvet cake, but not quite the same. It’s one of the very best gluten free chocolate cakes, mostly because it’s just enough—but not too much of anything.
I decided to make this as a layer cake, since making a cake is easier than making cupcakes. This is a robust recipe that will make a full 24 cupcakes.
You can also make 48 mini cupcakes, if you’re making this recipe for a school birthday party, as I once did way back when. It will also make two reasonably-sized 8-inch round cakes that are perfect for layering.
But when it comes to all the leftover confections, cookies and cakes we always have at my house, cupcakes are much simpler to store. Just pop them in an airtight container, squeeze all of the air out and freeze.
Simple vanilla buttercream frosting
For a frosting recipe, I made the simplest vanilla buttercream ever. Here’s the recipe:
- 16 tablespoons (224 g) unsalted butter, at room temperature
- 4 cups (460 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- 1 teaspoon milk, at room temperature
- 1 teaspoon pure vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer, beat the butter on medium-high speed until very light and fluffy (at least 2 minutes). Add the sugar and salt, and beat on medium speed until just absorbed.
Add the milk and vanilla and continue to beat, on medium-high speed, until light and fluffy. The frosting should hold its shape easily when scooped with a spoon. To adjust the consistency of the frosting, add more milk very, very sparingly and beat to combine.
For an extra special vanilla frosting, add the seeds of a half a vanilla bean before the final mixing. Nothing says “I love you a little extra” like those seeds!