Another of Magnolia Bakery's fabulous recipes - my favorite cake!
My Private Note
Units: US | Metric
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 2 cups light brown sugar
- 3 large eggs (room temp, separated)
- 9 ounces unsweetened chocolate, melted
- 2 cups milk
- 1 1/2 teaspoons vanilla
- 1Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
- 2Sift dry ingredients and set aside.
- 3Using medium speed of mixer, cream butter until smooth.
- 4Add sugar and beat until fluffy for 3 minutes.
- 5In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
- 6Add beaten yolks to butter mix and beat well.
- 7Add chocolate, mixing well.
- 8Add dry ingredients in thirds, alternating with milk and vanilla.
- 9With each addition, beat until well mixed, but do not overbeat.
- 10Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
- 11In separate bowl, beat egg whites on high to soft peaks.
- 12Gently fold into batter.
- 13Divide batter into pans and bake at 350º for 30 to 35 minutes.
- 14Cool in pans 10 minutes.
- 15Remove from pans and cool completely on wire rack.
- 16Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
- 17Place over rapidly boiling water.
- 18Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
- 19Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
- 20Use immediately.
- 21On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
- 22Sprinkle top and sides generously with coconut.
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Nutritional Facts for Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing
Serving Size: 1 (260 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 998.7
- Calories from Fat 346
- Total Fat 38.4 g
- Saturated Fat 23.3 g
- Cholesterol 124.0 mg
- Sodium 520.1 mg
- Total Carbohydrate 162.1 g
- Dietary Fiber 6.5 g
- Sugars 111.3 g
- Protein 14.9 g