Devil’s Food Sheet Cake

My sweet blog is a year old today! Okay, it was yesterday and I’m slacking, but we’re still celebrating! Personally, I feel like it is not a real celebration without cake, so I made this Devil’s Food Sheet Cake with a Peanut Butter and Honey Italian Meringue Buttercream. It is so delicious and the perfect thing to celebrate with!

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The Devil’s Food Sheet Cake has a deep and chocolatey flavor that is accentuated by the addition of coffee. You can’t taste the coffee at all, it just makes the chocolate taste more like chocolate! The cake is super moist and perfectly complemented by the buttercream.

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For the buttercream I used my Italian Meringue Buttercream recipe as the base. I flavored the buttercream with peanut butter and honey, this tones down the sweetness of the actual buttercream.

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Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.

For in-depth “whys” and “howtos”, skip to the end of this post!

If you try this recipe leave a review below or tag me on your social media! 

Devil’s Food Sheet Cake

A moist and chocolatey Devil's Food Sheet Cake topped with a peanut butter and honey buttercream.
Prep Time30 mins
Cook Time35 mins
Resting Time30 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American, Italian
Keyword: Buttercream, Chocolate, Devil’s Food Cake, honey, Italian Meringue Buttercream, Peanut Butter
Servings: 24 slices

Ingredients

For Cake:

  • 2 1/3 cups (285 grams) all-purpose flour
  • 1 cup (90 grams) cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 15 tablespoons (210 grams) unsalted butter softened
  • 1 1/2 cups (450 grams) granulated sugar
  • 4 large eggs
  • 3/4 cup buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup brewed coffee cooled

For Buttercream:

  • 1 1/2 cup (300 grams) granulated sugar
  • 2/3 cup (150 grams) water
  • 4 large (150 grams) egg whites
  • 3/8 cup (75 grams) granualted sugar
  • 4 sticks (450 grams) unsalted butter softened and cubed
  • 1 teaspoon vanilla extract
  • 1/2 cup (135 grams) creamy peanut butter
  • 2 tablespoons (42 grams) honey

Instructions

For Cake:

  • Preheat oven to 350 degrees (F). Spray a 9×13 pan with non-stick spray and line with parchment paper or foil for easy removal once cooled.
  • In a large bowl whisk the flour, cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment beat the softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
  • In a medium bowl combine the buttermilk, vanilla, and cooled coffee.
  • Slowly add the liquid ingredients to the butter mixture, alternating with the dry ingredients.
  • Mix until just combined. Scrape down the sides of the bowl to ensure it is fully combined.
  • Pour the batter into the prepared pan. Bake the cake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
  • Remove the cake from the oven and allow the cake to cool before frosting.

For Buttercream:

  • In a small saucepan, combine the 1 1/2 cup of granulated sugar with the water.
  • Place over high heat and cook to soft-ball stage (235-240 degrees F) Read more in-depth about this below. Do not stir.
  • While the sugar cooks, fit a stand mixer with the whisk attachment. Pour egg whites in the bowl and whip on medium until the eggs get frothy. Slowly add the 3/8 cup of sugar to the egg whites.
  • Turn the mixer to high and whip until stiff peaks form. If the meringue is done before the sugar, turn it down to the lowest speed.
  • When the sugar is ready keep the mixer on the lowest speed and very carefully and slowly pour the sugar down the side of the bowl into the meringue.
  • When all of the sugar is added turn the mixer to high and mix until the outside of the bowl has cooled down and is warm.
  • Start to add the cubes of butter slowly, about 1 every ten seconds, while continuing to whip the buttercream.
  • Add the vanilla and continue to whip on high for about 10 minutes or until it is the desired consistency.
  • Add the peanut butter and honey and whip until fully combined.

Devil’s Food Sheet Cake

  1. Preheat oven to 350 degrees (F). Spray a 9×13 pan (I used this one) with non-stick spray and line with parchment paper or foil for easy removal once cooled.
  2. In a large bowl whisk the flour, cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps. Set aside.
  3. In the bowl of a stand mixer (I have this one) fitted with a paddle attachment beat the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
  5. In a medium bowl combine the buttermilk, vanilla, and cooled coffee.
  6. Slowly add the liquid ingredients to the butter mixture, alternating with the dry ingredients. There should be at least 2 additions of the wet and dry ingredients.
  7. Mix until just combined. Scrape down the sides of the bowl to ensure it is fully combined. Be sure to get the bottom of the bowl.
  8. Pour the batter into the prepared pan. Bake the cake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
  9. Remove the cake from the oven and allow the cake to cool before frosting.

Peanut Butter and Honey Buttercream

  1. In a small saucepan (I used this one) combine the 1 1/2 cups of the sugar and the water. Place over high heat and do not stir. You need to get the sugar to the soft-ball stage, which is around 235-240 degrees (F). Read more about this in my Italian Meringue Buttercream Recipe.
  2. Using a stand mixer fitted with a whisk attachment or a hand mixer (I have this one), beat the egg whites on medium speed until they start to get frothy. Slowly add the 3/8 cup of sugar to the egg whites. Turn the mixture to high speed and whip until stiff peaks form. If the meringue is done before the sugar mixture, then turn the mixture down to the lowest speed until it is ready.
  3. When the sugar mixture is ready keep the mixer on the lowest speed and VERY CAREFULLY AND SLOWLY pour the sugar mixture down the side of the bowl into the meringue. If you pour the sugar too fast or onto the whisk in the center of the bowl it might fling the boiling sugar back at you.
  4. When all of the sugar mixture has been added (it’s okay if some is stuck to the side of the bowl) turn your mixer up to high. The bowl of the mixer will be hot. Beat the meringue until the bowl feels warm.
  5. Start to add cubes softened butter slowly, about 1 every 10 seconds, while continuing to whip the buttercream.
  6. Add the vanilla and continue to beat the buttercream for about 10 minutes or until it reaches the desired consistency.
  7. Add the peanut butter and honey and whip until fully combined.
  8. Once the cake has cooled frost the cake with the buttercream.

Like this post? Visit my Recipe page to see more like it!

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