I hoped a special cake would bring a little normalcy back to the family. It was a bittersweet moment as we all sang “Happy Birthday” to Mattia. Mattia doesn’t fully grasp the depth of what happened. The look of pain in my sister-in-law’s eyes as we sang broke my heart.
I appreciate all the kind comments and condolences that you left last week. The kind words mean so much to me. You all are THE BEST!:)
You can’t go wrong with Martha Stewart. This is her Devil’s Food Cake and Buttercream Frosting recipe.
Devil’s Food Cake with Buttercream Frosting
Serves 10 to 12
- FOR THE CAKE
- 1 1/2 cups (3 sticks) unsalted butter, plus more for pan
- 1 1/4 cups unsweetened Dutch-process cocoa powder
- 1 1/4 cups hot water
- 3 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream
- crushed candy canes and sprinkles to garnish
- 1 crushed candy cane in the middle of the cake
FOR THE FROSTING
Makes about 6 cups
- 1 1/3 cups sugar
- 7 large egg whites
- Pinch of salt
- 1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
- 2 teaspoons pure vanilla extract
Directions for the cake
Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, line bottoms with parchment paper, and butter paper. Whisk together cocoa powder and hot water until smooth.
Sift together flour, salt, baking powder, and baking soda; set aside. Melt butter and sugar in a saucepan over medium-low heat. Remove from heat, and transfer to a mixer. Beat on medium-low speed until cooled, 4 to 5 minutes.
Add eggs, one at a time, beating after each addition. Beat in vanilla and cocoa-powder mixture. Reduce speed to low. Add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Beat until just combined.
Divide batter between pans, and bake until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool for 15 minutes. Invert cakes onto rack, peel off parchment, and let cool completely.
Directions for the Buttercream Frosting:
Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer.
Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract. Use immediately, or refrigerate in an airtight container for up to three days
Frosting the cake:
Using a serrated knife, trim tops of cake layers to make level. Transfer one cake layer to a cake stand, and spread with 1 cup frosting. Top with remaining cake layer, and coat top and sides with remaining frosting, spreading it in a swirling motion. Cake can be refrigerated overnight.