This late 19th century Devil’s Food Cake with Boiled Icing was often served by my Grandmother. Her rich, yet simple, chocolate devil’s food cake is slathered with vanilla-scented boiled icing that is so soft and fluffy.
This is a fun and rustic version of that original three layer cake. Happy 111th birthday to my grandmother who inspired me in the kitchen.
What is Devil’s Food Cake?
Devil’s food cake is richer, darker, and fluffier thanks to the use of cocoa powder and a bit of extra baking soda and is generally baked with butter instead of oil. According to Baking Illustrated, the Devil’s Food Cake was the result of a time when fancy names for cakes were the norm: the late 1900s. Allegedly, it was the only cake name to survive that era and make it to our modern times. This type of cake was called such because of the deep rich color of the cake.
How to Make Devil’s Food Cake
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10- Preheat oven to 350℉. Grease and flour or line with parchment a 10-inch round cake pan with 3-4 inch sides. Set aside.
- Sift together flour, soda, and salt. Set aside.
- In a large mixing bowl cream butter, cocoa, and sugar for 3-4 minutes.
- Add eggs one at a time and vanilla and beat until smooth and creamy. Scrape down the sides and bottom of the bowl.
- Add sour cream and mix until smooth. Once again scrape down the sides of the bowl.
- The mixture will look smooth and creamy.
- Add flour mixture and mix just until blended.
- The mixture will be thick and smooth.
- Slowly add boiling water and beat until smooth.
- Pour into prepared pan and Bake in a preheated 350℉ oven for 45-50 minutes or until cake springs back when lightly touched. Cool in the pan for 5-7minutes. Invert the baked cake onto a cooling rack and cool completely.
What is boiled Icing?
Boiled icing is also known as 7-minute Icing or Italian Meringue. Boiled icing is a fluffy white cake frosting that is made by gradually pouring a hot sugar syrup over stiffly beaten egg whites. The eggs are beaten constantly until the mixture is smooth and satiny and flavor with vanilla. It’s best used fresh right after it is made. You’re going to love it!
How to Make Boiled Icing
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Remove the eggs from the refrigerator so they will be at room temperature when ready to use.
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In a small heavy saucepan, combine the sugar, cream of tartar, and salt. Stir the mixture to combine evenly; add the water being very careful not to leave any sugar crystals on the side of the pan.
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Over medium heat, bring the mixture to a boil. Do NOT stir. Continue to cook until the syrup reaches the softball stage or 240°F on a candy thermometer.
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Remove from the heat and allow it to set while beating the egg whites.
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Beat the egg whites and vanilla in a large, wide bowl until they form soft peaks. Be sure to use a wide bowl so that you have enough room to beat the frosting while you are adding in the sugar mixture without pouring it into the beaters.
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Once the eggs are at a soft peak, begin to slowly pour the boiled sugar mixture into the egg whites Pour the mixture along the side of the bowl while beating the two together.
- Optional: Pour mixture into a heat-safe measuring cup with a spout to make pouring the syrup into the egg whites easier.
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Make sure to pour the sugar mixture in a slow steady stream off to one side and continue to beat the frosting the entire time. Do not pour the sugar mixture into the beaters. To incorporate it into the egg whites, move the beaters back and forth into the area where the sugar mixture has been added.
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Once all of the sugar mixture has been added Beat until the frosting is thick enough to form stiff peaks and resembles marshmallow cream.
- The icing is now slightly warm and makes a beautiful peak on the top of the mixing whip. Yum 🤤
- Mound the warm icing in the center of the large 10-inch cake that has completely cooled.
- Using an off-set spatula smooth and swirl the icing over the top of the cake within a 1/2-inch of the sides.
- Toss on a few colorful sprinkles for a fun festive cake.
Baking options Old Fashioned Devil’s Food Cake with Boiled Icing
- Chocolate cake can be baked in a 9 x 13-inch baking pan.
- 2 8-9 inch round baking pans.
- 1 10-inch round baking pan with 3-4 inch sides.
- Yes! Even a bundt pan.
How to Slice Through the Boiled Icing.
When the icing is fresh, it is very easy to slice through. Run a large butcher knife under hot water, wipe dry, then slice through the icing and cake. In order to get fresh clean slices, continue to run or dip the knife into hot water with each slice. The hot knife will slice through the icing just like butter.
One layer of cake = extra thick icing ❤️
Ingredients
Devil's Food Cake
- ½ cup butter softened
- 1 1/3 cup sugar
- ¼ cup cocoa preferable Dutch processed
- 2 eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup boiling water
Boiled Icing
- 1 1/2 cups sugar
- 1/2 cup hot water
- 1/4 teaspoon cream of tartar
- pinch salt
- 3 egg whites
- 1 teaspoon vanilla
Instructions
Devil's Food Cake
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Grease and flour a 10-inch cake pan with 3-4 inch high sides. Set aside. Sift together flour, soda and salt. Set aside. In a large mixing bowl cream butter, cocoa and sugar for approx. 3 minutes. Add eggs and vanilla and beat until smooth and creamy. Add sour cream and mix until smooth. Add flour mixture and mix just until blended. Slowly add boiling water and beat until smooth. Bake in a preheated 350 degree oven for 40-45minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes. Invert to a cooling rack to cool. Bake cupcakes for 18-20 minutes.
Boiled Icing
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1. Remove the eggs from the refrigerator so they will be room temperature when ready to use.
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2. In a small heavy saucepan, combine the sugar, cream of tartar, and salt. Stir the mixture to combine evenly; add the water.
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3. Over medium heat, bring the mixture to a boil, stir continuously until it is clear. Allow the mixture to boil until it reaches the soft ball stage or 240°F on a candy thermometer.
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4. Remove from the heat and allow it to set while beating the egg whites.
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5. Beat the egg whites and vanilla in a large, wide bowl until they form soft peaks. Be sure to use a wide bowl so that you have enough room to beat the frosting while you are adding in the sugar mixture without pouring it into the beaters.
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6. Once the eggs are at a soft peak, begin to slowly pour the boiled sugar mixture into the egg whites Pour the mixture along the side of the bowl while beating the two together.
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7. Make sure to pour the sugar mixture in a slow steady stream off to one side and continue to beat the frosting the entire time. Do not pour the sugar mixture into the beaters. To incorporate it into the egg whites, move the beaters back and forth into the area where the sugar syrup has been added.
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8. Once all of the sugar syrup has been added, beat for 7 minutes until the frosting is thick enough to form stiff peaks.
Recipe Notes
Baking Pan Options:
- Chocolate cake can be baked in a 9 x 13-inch baking pan.
- 2 8-9 inch round baking pans.
- 1 10-inch round baking pan with 3-4 inch sides.
- Yes! Even a bundt pan.
Tips for slicing through boiled icing:
When the icing is fresh, it is very easy to slice through. Run a large butcher knife under hot water, wipe dry, then slice through the icing and cake. In order to get fresh clean slices, continue to run or dip the knife into hot water with each slice. The hot knife will slice through the icing just like butter.
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