Devil's food cake

This is my son's favorite birthday cake. It is simple to make and tastes delicious. This cake makes three layers, but you could just use two layers and freeze the third layer for another use. This cake freezes beautifully. This tried-and-true recipe comes from Good Housekeeping's Best-Loved Desserts.

  
    Important note
  
    It is important to coat the buttered pans with cocoa powder instead of flour because the white flour will show on the cake, but the brown cocoa powder will not be noticable.

  
    Recipe serves
    Active time
    Total time
  

    10-12 people
    20m
    60m
  

  
    Special equipment needed
  
    Stand mixer, although a hand-held mixer can be used
  
    3 8-inch cake pans
  
    Cooling rack

Ingredients
2 cups flour, using the spoon and level technique
1 cup unsweetened cocoa, plus extra for coating the pan
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature, plus extra for coating the pan
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups buttermilk
Fluffy chocolate frosting or frosting of your choice, optional

  
    Variations
  
    • Use orange extract instead of vanilla extract.

  
    Storage
  
    • The cakes can be made a day ahead and stored covered at room temperature.
  
    • The cakes can be wrapped in waxed paper and then aluminum foil and stored in a plastic bag in the freezer for 2 - 3 months. The frosted cake can be cut into pieces and wrapped the same way and stored in the freezer.

  
    Instructions
  
    • Preheat oven to 350º.
  
    • Butter the insides of the pan. Line with waxed paper and butter the waxed paper. Add some cocoa powder to the pan and tilt the pan until the powder coats the entire pan. The powder will stick to the butter.
  
    • Mix the flour, cocoa powder, baking soda, and salt in a medium bowl. Combine thoroughly.
  
    • Cream the butter and sugars until light and fluffy. The mixture should be a pale yellow.
  
    • Add 1 egg at a time, beating slowly, until completely incorporated. Add the remaining eggs, one at a time, and completely incorporate.
  
    • Add the vanilla extract and mix.
  
    • Add the flour mixture alternating with the buttermilk in three separate additions, beginning and ending with the flour. Beat until the batter is smooth.
  
    • Divide the batter between the three pans. Spread evenly. Bake for 30 minutes, until a cake tester or toothpick comes out clean when inserted into the middle of the cake.
  
    • Let cool in the pans on a cooling rack for 15 minutes. Loosen the cake from the sides of the pan with a knife. Unmold the cakes and remove the waxed paper. Let cool completely.
  
    • Cover with frosting of your choice.

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