Saturday is National Angel Food Cake Day (it's definitely weird I know this), and if you are like me, you like angel food cake, but you also like chocolate cake. I met up with my friend Ashley to make this fun combination of cakes--Devil's and Angel's Food Cake! I first met Ashley at the Petrossian Caviar Happy Hour earlier this summer. I knew we were cut from the same cloth when, instead of making small talk with the other people there, we just kept eating every appetizer that was offered us, forgoing formalities and socializing. It was obvious we had both come for the same reason--the free food!! I went on to find out she did her undergrad in Texas, so this girl just gets it. Make sure to check out Ashley's photos from this post on her blog here!
I like to think of this cake as a naughty and nice cake, the perfect combination of dark and dirty and light and clean. It was such a treat to make and eat. The light, fluffy, airy-ness of the angel food cake paired with the dense, rich, and chocolatey devil's food cake went surprisingly very well together. And the frosting....! Not too sweet, it added just the right amount of flavor and texture to make this cake truly unique (and possibly Halloween worthy?!).
Devil's & Angel's Food Cake (makes a 2-layer, 8-inch cake)
Angel's Food Cake (makes 1 8-inch cake)
- 1/2 cup cake flour
- 3/4 cup sugar, divided in half
- 6 large egg whites, room temp
- 3/4 tsp. cream of tartar
- pinch of salt
- 1 tsp vanilla
Devil's Food Cake (makes 1 8-inch cake)
- 1 cup flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup hot coffeee
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla
for the frosting:
- 1 cup milk
- 5 tablespoons flour
- 1 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla
For the angel’s food: Preheat oven to 375. Whisk cake flour and half of the sugar, set aside. Beat egg whites, cream of tartar and salt until stiff peaks are formed. Slowly add the other half of the sugar, and continue beating.
Add flour mixture and vanilla slowly, beating continuously on a low setting. Make sure it is thoroughly combined, and then pour into prepared 8” cake pan. Bake for 25-30 minutes or until cooked through. Top should be bouncy and spring back when touched!
To remove from pan, run knife along inside, flip over, and slap all sides until cake pops out.
For the devil’s food cake: Preheat oven to 350. In a large bowl, whisk together the dry ingredients. Combine oil, coffee, and milk and whisk together at medium speed for 2-3 minutes. Add eggs and vanilla and beat for 2 more minutes.
Transfer to a greased 8” round cake pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 15-20 minutes and then flip onto a rack to continue cooling.
For the frosting: Add milk and flour into a medium-sized saucepan and cook over low heat, whisking continuously, until thick. Cover and put in refrigerator until chill.
In a medium bowl, mix butter, sugar and vanilla until smooth. Add chilled milk and flour mixture and beat with mixer for 10 minutes.
for assembly: When cakes are completely cool, set the devil's cake on a cake stand or plate. Slather with a thick layer of frosting, then add angel food cake layer. Frost the top, and feel free to frost the sides or leave them naked as we have done! Garnish with fruit or chocolate shavings.