Makes: At least 10 servings
Time: About 1 hour
An airy alternative to dense chocolate cake, devil’s food cake is impossibly moist and dark. If you do frost, choose something light, like Mocha Glaze, Not-Too-Sweet Vanilla Buttercream, Coconut Seven-Minute Frosting, or just plain Whipped Cream.
1. Heat the oven to 350°F. Grease and flour the bottom and sides of two 9-inch or three 8-inch layer cake pans.
2. Whisk together the flour, cocoa powder, baking soda, and salt and set aside. Use an electric mixer to cream the butter until smooth, then gradually add the sugar. Beat until light in color and fluffy, 3 minutes. Beat in the egg yolks, then add the vanilla. Using a spoon or spatula, add the dry ingredients a little at a time, alternating with the sour cream. Stir just until smooth.
3. Wash and dry the beaters thoroughly, then beat the egg whites until they hold soft peaks. Use a rubber spatula to fold them gently but thoroughly into the batter. Turn it into the pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 25 minutes. Let the cakes cool in the pans for 5 minutes, then run a knife around the edges of the cakes and invert onto a rack to finish cooling.
4. Frost or glaze if you like and store at room temperature. If you’re not frosting right away, you can wrap each layer with plastic wrap and store at room temperature for up to two days or wrap in plastic wrap and foil and store in the freezer for up to a few months.
DOUBLE DEVIL’S FOOD CAKE Use even more cayenne for a really spicy kick: Whisk ½ teaspoon cayenne and 1½ teaspoons cinnamon into the dry ingredients.