Are you more of an angel, or a devil? With this Angel + Devil’s Food Cake, you don’t have to pick just one (even though I know you have a little devil in you!)
In honor of National Angel Food Cake Day on October 10th (yes, that’s a thing!), I got together with blogger Madeline Marie to make this delicious Heaven & Hell Cake!
To make the Devil’s Food Cake layer, you’ll need:
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup sugar
1/2 cup vegetable oil
1/2 cup hot coffee
1/2 cup milk
1/2 teaspoon vanilla
To make the Angel Food Cake layer, you’ll need:
1/2 cup cake flour
2.5 cups sugar
6 egg whites (no yolks!) at room temperature
3/4 teaspoon cream of tartar
pinch of salt
3/4 teaspoon vanilla
1/8 teaspoon almond extract
To make the frosting, you’ll need:
1 cup milk
5 tablespoons flour
1/2 cup butter, softened,
1/2 cup shortening
1 teaspoon vanilla
Preheat oven to 325°F. You’ll be starting with the Devil’s Food Cake, because it takes longer to cook and requires cooler oven temperatures.
Combine the dry ingredients into a large bowl and stir together.
Then add the oil, coffee and milk and beat on medium for 2 minutes. Now add the egg and vanilla and beat for 2 more minutes.
Pour the mixture into a greased 8″ round pan and bake for about 45 minutes until a fork comes up clean. Cool in the pan for 15 minutes and then transfer to a plate or rack to finish cooling.
While the Devil’s Food Cake is baking, you can begin on the Angel Food Cake layer. First mix the cake flour and 1/2 cup sugar and set it aside. Combine the extracts into another bowl and set that aside. Then beat the egg whites, cream of tartar and salt until the mixture forms peaks when you take the beater out. Add another 1/2 cup of sugar slowly, and beat on high until stiff peaks form.
Continue beating on low while slowly adding the flour mixture and the extract mixture. Then spoon the mixture into an ungreased 8″ round pan, and run a knife through the batter to remove large air pockets.
Bake for about 30 minutes at 375°F. Then cool in the pan.
Now it’s time for the frosting! Combine the milk and flour into a saucepan, and cook on low heat until it’s thick. Make sure you stir throughout! Then cover this mixture and refrigerate until it’s chilled.
In the meantime, beat the butter, shortening, sugar and vanilla until it’s creamy. Then add the chilled mixture and beat for 10 minutes.
Once both cakes are cool, it’s time to assemble!
Start with the Devil’s Food Cake on the bottom because it’s heavier. Then add a generous layer of frosting.
Then add the Angel Food Cake layer with another layer of frosting on top.
Then add whatever garnish you would like (we chose fresh strawberries) and serve!
Want to see if from another angle? You can find Madeline’s post here.
So, what’s the verdict? Are an angel or a devil?
Me? I’m more of a… frosting. It’s the best part of the cake!