The Cake Slice: Mile-High Devil’s Food Cake with Brown Sugar ButtercreamMay 20, 2009 at 4:19 am | Posted in cakes & tortes, groups, layer cakes, sweet things, the cake slice | 34 Comments
I liked this. *sigh* I liked this very much…but I’ve gone on before about my feelings for devil’s food cake.
Back when I cooked up Southern Coconut Cake, I found that I could bake half of an 8-inch cake recipe in a quarter sheet pan. Here, I did just a third of the recipe in the same sized pan. The slightly thinner layers made it more “kilometer-high” than “mile-high,” but trust me, I was quite satisfied with the altitude of this moist cake. And the brown sugar buttercream? Well, it is quite a luxury (and one best appreciated at room temperature). It definitely takes this cake from childhood favorite to grown-up delight.
Here’s a printable link to the recipe, courtesy of Gigi Cakes. Better yet, get your hands on a copy of Sky High: Irresistible Triple Layer Cakes by Alicia Huntsman and Peter Wynne. This is now the eighth (actually ninth, but more on that later) cake I’ve made from the book, and I can’t recommend it highly enough! Cruise through the list of The Cake Slice Bakers to check out all of our mile-high cakes this month.