Devil’s Food Cake with Buttercream Frosting

This cake feels like it holds deep, rich, luscious secrets inside of it. This is the dark, moist, not-too-sweet cake of your dreams. Too many adjectives? No. Not even enough.

Ingredients (makes 16 squares):

Devil’s Food Cake:

Wet ingredients:

1 Tablespoon instant espresso dissolved in 1 cup hot water

1 cup canola oil

2 eggs

½ cup sour cream

1 teaspoon vanilla

Dry ingredients:

2 cups cake flour

½ teaspoon salt

1 teaspoon baking soda

1 cup unsweetened cocoa powder

1 ½ cups granulated sugar

Buttercream Frosting:

1 cup (2 sticks) butter, softened

3 cups confectioner’s (powdered) sugar

1 teaspoon vanilla

1-2 teaspoons milk, if needed for a thinner consistency

Directions:

Cake: Preheat oven to 325 degrees F. Spray a 13 by 9 baking pan liberally with cooking spray (or you can butter and flour) and set aside.

Using an electric mixer, combine the wet ingredients together. In a separate bowl, stir the dry ingredients together and slowly mix into the wet ingredients until thoroughly combined. Spoon into the baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Mine took exactly 30 minutes, but ovens vary.

Let the cake cool to room temperature.

Frosting:

Meanwhile, prepare the frosting by creaming the butter with an electric mixer. Slowly (and carefully) add in the confectioner’s sugar until well blended. Add in the vanilla and mix again. Add in a bit of milk if you want a thinner frosting, but I didn’t need to add any.  Spread over the cake and cut into squares.