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Devil's Food Sheet Cake

A moist and chocolatey Devil's Food Sheet Cake topped with a peanut butter and honey buttercream.
Course Dessert
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings 24 slices
Calories 290kcal

Ingredients

For Cake:

  • 2 ⅓ cups (285 grams) all-purpose flour
  • 1 cup (90 grams) cocoa powder
  • 1 ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 15 tablespoons (210 grams) unsalted butter softened
  • 1 ½ cups (450 grams) granulated sugar
  • 4 large eggs
  • ¾ cup buttermilk
  • 1 ½ teaspoons vanilla extract
  • ¾ cup brewed coffee cooled

For Buttercream:

  • ¾ cup (150 grams) granulated sugar
  • cup (75 grams) water
  • 2 large (75 grams) egg whites
  • 3 tablespoons (37 grams) granualted sugar
  • 2 sticks (225 grams) unsalted butter softened and cubed
  • ½ teaspoon vanilla extract
  • ¼ cup (67 grams) creamy peanut butter
  • 1 tablespoons (21 grams) honey

Instructions

For Cake:

  • Preheat oven to 350 degrees (F). Spray a 9x13 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 ¾ 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 tablespoons 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.

Nutrition

Serving: 1slice of cake | Calories: 290kcal | Carbohydrates: 31.8g | Protein: 4.4g | Fat: 17.7g | Saturated Fat: 10.3g | Cholesterol: 71mg | Sodium: 318mg | Potassium: 167mg | Fiber: 1.6g | Sugar: 20.3g | Calcium: 28mg | Iron: 2mg