I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? In a veiled attempt to get more home cooked meals I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
This week’s recipe is another simple dessert we love to serve at family gatherings. It’s the perfect birthday cake for chocolate lovers and was so good when we made it, I forgot to take a picture of my slice, lol! This recipe was adapted from The Cake Mix Doctor
(check it out here on Amazon!), a cookbook staple in our household 😉
(check it out here on Amazon!), a cookbook staple in our household 😉
Buttermilk Devil’s Food Cake with White Chocolate Frosting
(serves 10-12)
(serves 10-12)
Ingredients:
- Solid vegetable shortening for greasing the pans
- Cocoa powder for dusting pans (when making a chocolate cake, I use unsweetened cocoa powder to dust the pans so I don’t have white flour caked on the layers)
- 1 package (18.25 ounces) devil’s food cake mix (I used Pillsbury with pudding added)
- 3 tbsp. unsweetened cocoa powder
- 1 1/3 cups buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp pure vanilla extract
Position a rack in the center of the oven and heat to 350 degrees. Generously grease two 9 inch round cake pans with shortening, then dust with the unsweetened cocoa powder; shake out the excess.
Place the cake mix, 3 tbsp. cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 more minutes. The batter should be well blended. Divide the batter between the two prepared pans and place in the oven, side by side.
Bake until the cakes spring back when lightly pressed with your finger and just start to pull away from the sides of the pans, 28 to 30 minutes. Remove from the oven and place on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert them onto the rack, then turn the cakes over to cool completely, at least 30 minutes. Meanwhile, prepare the White Chocolate Frosting.
Ingredients:
- 6 ounces white chocolate, coarsely chopped
- 8 ounces cream cheese, room temperature
- 4 tbsp. butter, room temperature
- 1 tsp pure vanilla extract
- 2 1/2 cups confectioners’ sugar, sifted
Melt the white chocolate over low heat, stirring constantly. Remove the pan from the heat and let the chocolate cool. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined. Stop the mixer and add the melted white chocolate and blend on low speed for 30 seconds. Add the vanilla and confectioners’ sugar and blend on low speed for another 30 seconds. Increase the mixer speed to medium and beat until the frosting is fluffy, about another 1 minute.
Place one cake layer, right side up, on a serving plate and spread the top with frosting. Place the 2nd layer, right side up, on top of the first layer and frost the tops and sides of the cake with clean, smooth strokes. Place in the refrigerator for 20 minutes to set the frosting. Remember to keep this cake cool and, if you refrigerate, to let come to room temp before serving.
Enjoy!