Devil's Food Cake
Adapted from Magnolia Bakery- More from Magnolia
Adapted from Magnolia Bakery- More from Magnolia
2 cups cake flour (not self-rising)
1 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
3/4 (1 1/2 sticks) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
1/2 granulated sugar
3 large eggs, at room temperature
1 1/2 cups buttermilk
2 tsps vanilla extract
Preheat oven to 350 degrees. Line three 12 cup muffin pans with cupcake papers. Set aside. In a small bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended. Carefully spoon the butter into cupcake liners, filling them about three-quarters full. Bake for 25-30 minutes, until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes for 15 minutes before removing from tins to cool completely.
Vanilla Buttercream Frosting
Adapted from Magnolia Bakery- More from Magnolia
1 cup (2 sticks) unsalted butter, softened
6-8 cups confectioner's sugar
1/2 cup milk
2 tsps vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition, until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. Use and store at room temperature because icing will set if chilled.