Devil’s Food Cake Recipe

You can never go wrong with a Devil’s Food Cake… I came across this recipe a very long time ago and I love it! The trick with this recipe (as with all) is to read all the way through first.

“While you’re making it, don’t panic. The mixture will seem very runny for ages once the chocolate has melted and you will think you have a liquid gleaming glaze, beautiful but unfit for purpose; leave it for about an hour, as stipulated, though, and it will be perfect and spreadable. It never quite dries to the touch, but this is, in part, what makes the cake so darkly luscious. Goo here is good.”


Recipe by Nigella Lawson

for the cake:
50g best-quality cocoa powder, sifted
100g dark muscovado sugar
250ml boiling water
125g soft unsalted butter, plus some for greasing
150g caster sugar
225g plain flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon bicarbonate of soda
2 teaspoons vanilla extract
2 eggs

for the frosting:
125ml water
30g dark muscovado sugar
175g unsalted butter cubed
300g best-quality dark chocolate finely chopped
2 x 20cm sandwich tins


Serves: 10 – 12

  1. Preheat the oven to 180°C.
  2. Line the bottoms of both sandwich tins with baking parchment and butter the sides.
  3. Put the cocoa and 100g dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
  4. Cream the butter and caster sugar together, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.
  5. While this is going on – or as soon as you stop if you’re mixing by hand – stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
  6. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
  7. Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
  8. Divide this fabulously chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
  9. Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
  10. But as soon as the cakes are in the oven, get started on your frosting: put the water, 30g muscovado sugar and 175g butter in a pan over a low heat to melt.
  11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
  12. Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
  13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t.

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Dinosaur Cake

I made this cake for a friend’s son to take to school to share with his class. I remember my mum making this cake for us when my brother and I were kids, so it was fun to reminisce and try to recreate my childhood. You can dress this cake up with any design combination. My mum made my brother a Sportasaurus Cake, and I know Wilton has even created Groomasaurus.


You will need:
Wilton Partysaurus Pan
2 packets Betty Crocker Cake mix (your choice, but I use Devil’s Food Cake)
Icing colours: Your choice. To recreate the Wilton Green/Pink dinosaur: Leaf Green and Pink

Wilton Tips 3, 16 (or equivalent)
Piping bags
Cake board


Prepare Icing:
Make 4 cups butter cream icing
Tint 1/2 cup pink
Tint 1 1/2 cups green
Reserve 2 cups white (thin 1 cup with 2 teaspoons light corn syrup)

Decorate in Order:
White Icing

1. Use a spatula and ice sides and background area on top smooth with thinned icing
2. Ice eye area smooth
Pink Icing
3. Use tip 3 and “To Outline” directions to outline head, facial features, body, scales and claws
4. Use tip 3 and “To Pipe” directions to fill in nostrils and claws
5. Use Tip 3 and “To make Zigzags” directions to cover scales
White Icing
6. Use tip 16 and “To Make Stars” directions to cover underside
7. Use tip 16 and “To Make Shells” directions to edge base
Green Icing
8. Use tip 16 and “To Make Stars” directions to cover head, body, legs and tail
Pink Icining
9. Use tip 3 and “To Make Dots” directions to add pupil to eye

Here’s a link to the Wilton website ‘Instructions for Baking and Decorating Partysaurus Cake‘.

Another design I did for a another friends son’s birthday. Endless possibilities!

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Cake inspiration by my mum


Cake inspiration by Wilton


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Care Bear Cake

This is not the best picture I’ve ever taken. In fact, I made this cake for a neighbour many years ago for her daughter’s 1st birthday and just before cutting the cake, I realised I never took a photo. So in haste, I managed to get this shot on my camera phone (before iPhone’s were around). So I’ve also included a picture I found on the Wilton website so you can clearly see the details.

This cake is fun to make and one pan gives you so many options. Unfortunately, Wilton has discontinued this pan, but if you live in Brisbane you can hire it at my local cake store ‘Cake and Icing Centre‘.


You will need:
Wilton Care Bear Cake Pan
2 packets of Betty Crocker’s Devil Food Cake Mix (plus additional ingreidents to make cake)
Icing colours: Your choice, but I used Wilton Pink, Blue, Green, Yellow and Black
Light corn syrup
Butter cream icing

Wilton Tips 3, 16, 21 (or equivalent)
Piping bags
Cake board

Prepare Icing:
Make around 5 1⁄2 cups butter cream icing.
The amount of butter cream you need to tint will depend on the area you need to cover, so the following is an estimation only.
• Tint 1⁄4 cup Blue
• Tint 1⁄4 cup Green
• Tint 1⁄4 cup Yellow
• Tint 1⁄4 cup Black
• Tint 1⁄4 cup Dark Pink
• Tint 1 cup Light Pink
• Reserve 2 1⁄2 cups White (thin 11⁄4 cups with 1 Tablespoon and 11⁄2 teaspoons corn syrup)
I suggest that you tint all icings at one time while the cake cools. You can refrigerate icings in covered containers until ready to use.

How to Decorate:
1. Ice cake sides, background areas and tummy smooth with thinned white
2. Trace pattern on tummy with toothpick.
3. Outline body, tummy, mouth, nose, muzzle and heart on hip with tip 3 in Dark Pink icing.
4. Pipe in nose, mouth, eyebrows, heart on hip with tip 3 in Dark Pink icing (smooth with finger dipped in cornstarch).
5. Outline eyes with black icing in cut piping bag.
6. Outline eyelids with tip 3 in Dark Pink icing.
7. Pipe in irises with tip 3 in Rose icing.
8. Pipe in pupils with tip 3 in black icing (smooth with finger dipped in cornstarch).
9. Pipe dot eye highlights, whites of eyes and bottom lip with cut piping bag in white icing.
10. Outline left heart on tummy with tip 3 in Dark Pink icing and pipe in with tip 3 in Dark Pink icing (smooth with finger dipped in cornstarch).
11. Outline right heart on tummy with tip 3 in Dark Pink icing and pipe in with tip 3 in Light Pink icing (smooth with finger dipped in cornstarch).
12. Cover bear with tip 16 stars in Light Pink icing.
13. Cover muzzle with tip 16 white stars.
14. Pipe dots on muzzle with tip 3 in Rose icing.
15. Cover rainbow stripes with tip 16 stars in Care Bears™ Yellow, Blue and Green icing.
16. Pipe tip 21 shell bottom border in white icing.
Optional message: I purchased from Coles or Woolworths a pre-made sugar letter set, and gently pushed them into the icing to stick.

Here’s a link to the Wilton website ‘Instructions for Baking and Decorating Care Bear Cake‘. It has a few different Care Bear designs that you could recreate.

Cake inspiration by




By creativecakesbyangela


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