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Devil's Food Cake with Fluffy Black Pepper Frosting
Recipes
Devil's Food Cake with Fluffy Black Pepper Frosting
16 servings
2 hours, 15 minutes total (Active 25 minutes)

Ingredients

  • ½ cup unsalted butter
  • Cooking spray
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • 3 large eggs (or ¾ cup egg substitute)
  • 1 ⅓ cups unsweetened cold-brew coffee
  • 12 oz buttercream frosting
  • ½ teaspoon freshly ground black pepper (+ more, optional for garnish)

Steps

    1. Set butter out to soften. Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with spray; set aside. Place flour, cocoa powder, baking powder, baking soda, and salt in medium bowl; stir until blended, then set aside.
    2. Place butter in large bowl; beat with electric mixer on MEDIUM-HIGH until smooth. Add brown sugar and vanilla; beat 1 minute until fluffy and well blended. Add eggs 1 at a time, beating well after each.
    3. Add one-third flour mixture, then one-third coffee, beating on LOW after each addition; repeat twice until batter is blended. Spoon batter evenly into prepared pans. Bake 20–28 minutes until a toothpick inserted in center comes out clean.
    4. Cool cakes in pans on wire racks 30 minutes, then remove from pans and let cool completely on racks.
    5. Combine pepper and frosting; stir gently to blend. Place 1 cake layer bottom-side up on serving platter. Spread with ½ cup frosting. Place remaining cake layer bottom-side up on top. Spread top and sides of cake with remaining frosting. Sprinkle with additional pepper, if using. Serve

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄16 recipe serving: Calories 260, Total Fat 10g, Sat Fat 6g, Trans Fat 0g, Chol 55mg, Sodium 240mg, Total Carb 40g, Fiber 2g, Total Sugar 25g, (Incl. 24g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 2%