Hi Guys! Guess what? Spoon Fork Bacon turns 2 today! We’re celebrating with a classic cake, devil’s food. We’ve been craving something rich and decadent and this cake really hit the spot. My favorite part about it though is the real fruit frosting! With berry season coming to an end, I’ve been trying to do what everyone has been doing, jamming fresh berries (and stone fruit) into everything I possibly can. I love that you can really taste the strawberries in this frosting and that it’s pretty easy to whip up. One piece of advice, don’t add more of the strawberry puree into the frosting until the previous amount has been fully incorporated into the mixture. The consistency becomes a little gritty and wet if you rush this.
Thank you all so much for your wonderful support throughout the last two years. Teri and I have had so much fun creating beautiful and delicious recipes/images for you all and look forward to continue banging out awesome stuff! Your comments/likes/pins/tweets…(all of it!) really help to drive our creativity and we appreciate the honest feedback!
Anyway, we hope everyone has an awesome weekend (we’re taking tomorrow off!), doing fun things with loved ones! Enjoy! xx, Jenny
**Another small tip for the frosting is to add 1 tablespoon of milk powder to the puree before incorporating it into the butter and sugar. This will help to absorb some of the moisture without taking away the pink color!
More cake recipes you might like:
Devils Food Cake with Real Strawberry Frosting
INGREDIENTS
devils food cake
- 1 cup boiling coffee
- ¾ cup unsweetened cocoa powder
- 1 cup vegetable oil
- 2 large eggs
- 2 egg yolks
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 ¼ cup light brown sugar
- ¾ cup superfine sugar granulated is fine
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
real strawberry frosting
- 1 cup fresh chopped strawberries
- ½ lemon, juiced
- 1 ½ cups (3 sticks) unsalted butter, softened
- 5 ½ cups powdered sugar
- 1 ½ teaspoons vanilla extract
INSTRUCTIONS
- Preheat oven to 350˚F. Lightly grease three, 8” round cake pans and line each with parchment paper. Set aside.
- Cake: In a mixing bowl combine coffee and cocoa powder and whisk together until dissolved.
- In another mixing bowl combine oil, eggs, egg yolks, sour cream, and vanilla extract. Whisk together. Once the cocoa mixture has cooled whisk it into the oil mixture.
- In a medium mixing bowl combine the remaining ingredients and whisk together. Add the flour mixture into the oil mixture and stir until just combined.
- Divide batter between the cake pans and bake for 30 to 35 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Cool cake layers in pans, on cooling racks. Once completely cooled, slice each layer in half (widthwise), creating six, thin, even layers of cake.
- Place layers in the refrigerator for at least an hour to chill.
- Frosting: Puree strawberries in a blender until smooth and strain through a fine sieve. Simmer puree and lemon juice for 15 to 20 minutes or until reduced by ⅓. Cool completely.
- In a stand mixer fitted with a paddle attachment beat butter and 1 cup powdered sugar.Scrape down sides of bowl and add ½ strawberry puree followed by 1 cup powdered sugar. Beat until well combined.
- Add remaining strawberry puree and 1 cup powdered sugar and beat until well combined. Add remaining sugar, ½ cup at a time until desired consistency and flavor has been achieved.
- To assemble:Place 1 cake layer onto a cake plate and top with a thin layer of frosting. Repeat until all layers have been stacked. Frost a thin layer of frosting around the side and top of cake to crumb coat. Place cake in refrigerator for 1 hour.
- Fit a piping bag with a #12 piping tip and fill with frosting. Starting from the bottom, pipe a column of dots, about the size of a nickel or quarter.
- Using a small off-set spatula, drag the frosting to either the left or right in the center of each dot, then repeat the dots and dragging until the entire side of the cake has been decorated. Next, pipe the top of the cake, working from the outside in.
- Slice and serve!
NOTES
- *Makes 1 (8”) cake
Did you make this recipe? We want to see!
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I like this recipe. keep sharing such a different types of recipe.
I loved this recipe, but just wanted to leave a comment– I only added 4 cup of powdered sugar to the frosting, because I tasted it and it was pretty sweet. But I think because I left some sugar out, I didn’t end up having enough to do any fancy frosting (it juuuust barely covered the cake in a very thin layer). It tastes great though!
Also, unless I’m mistaken, I don’t think the instructions mention when to add the vanilla to the frosting
Oooh i made something very similar a few months ago, and it was delicious! Loved seeing how you had a different take on it. I’m definitely making this! thanks for sharing!
Happy happy birthday to yoooooou!! And what a way to celebrate this cake is simply gorgeous. I love that strawberry frosting. It’s lovely! And the way you frosted it is just perfection.
I made this cake for an afternoon tea birthday party, it was amazing!!! The chocolate and strawberry together was divine. Our cake didn’t look quite as pretty but we still tried the petal technique and it looked pretty good! We used all 6 layers as they were quite thin. Would definitely make this again! Thank you so much for the recipe!
Strawberry + chocolate is the BF’s favorite combo, and your cake is SO GORGEOUS! I would have died a little inside cutting into it, then drowned my grief in cake.
I have 2 questions, and I hope you don’t mind answering them…. First of all, I wonder if subbing seedless raspberry jam for the ending quantity of strawberries would be feasible. Second, would you mind giving the cooking time for this if I made them into cupcakes??? Am thinking of a nice gift for the people across the street and I thought cupcakes would be easier to deal with than an (albeit AMAZING looking) layer cake as they have a school age boy who would SURELY be the envy of his classmates with this in his lunch box!! Thanx everso for any help you can provide with either question. Oh, just thought of something else, if the raspberry would work, would you leave the lemon in or take it out??? tootle pip!
Looks fabulous – so pretty!
I just discovered your site. Your strawberry cake looks wonderful& thanks for all the tips!
The way you frosted it makes it look like it has petals. This cake is beautiful!
Yes! This is technically called a “petal cake” :)
Happy 2nd Blogiversary!!! I must say that one of the many reasons why I adore your site is that a true love of food is expressed, yet you all don’t take yourself too seriously! You help make cooking fun, not intimidating! Keep up the great work!
Happy happy birthday to yoooooou!! And what a way to celebrate this cake is simply gorgeous. I love that strawberry frosting. It’s lovely! And the way you frosted it is just perfection.
I will make this!!! I doubt mine will look as pretty, but it will be fun to try! Thanks for sharing the recipe.