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. It might just be your new go-to chocolate cake recipe! Be sure to watch the short video that proves just how easy it is.
Devil’s food cake is similar to red velvet cake. But no matter what your red velvet tradition (food coloring! beets for color!), devil’s food cake never ever has red coloring. When you’re a food blogger, that’s quite a good thing.
It means I’m much less likely to get a flurry of angry emails telling me that I’m killing the world’s children, one child at a time. And everyone still gets to enjoy a nice slice of incredibly moist chocolate cake. That means that we all win! *high fives all around* 🙌🏻
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 (or double that number of 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.
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!