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Spiced Devil’s Food Cake
Depression era recipe for classic Devil's Food cake with a touch of autumn spice. Cinnamon, cloves, and nutmeg give this gorgeous 3 layer cake an added punch. Fill and frost with any frosting you like.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 8-inch or 9-inch layers
- 3 cups cake flour
- 1-1/2 tablespoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Pinch of salt
- 1 cup unsalted butter
- 2 tablespoons vegetable oil
- 2 cups dark brown sugar
- 1 teaspoon vanilla
- 3 eggs
- 4 ounces unsweetened chocolate melted
- 1 cup buttermilk
- 1 cup dark chocolate chips
- 1/2 cup boiling water
Preheat the oven to 350F.
Grease and dust 3 high sided 8-inch pans with cocoa. Regular 9-inch pans can also be used.
Stir flour, spices, soda, and salt together.
Cream the butter, oilbrown sugar, and vanilla until fluffy.
Add the eggs one at a time, beating well after each.
Beat in the melted chocolate, beating for 2 minutes until well blended.
Add the flour in 3 parts, alternating with the buttermilk and beginning and ending with the flour.
Beat well on lowest speed after each addition.
Stir in the chocolate chips.
Finally, with the mixer running on low, slowly pour in the boiling water.
Blend well and spoon into pans - 2 cups in each pan.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Check after 25 minutes the first time you bake this cake.