Homemade Devil Dog Cake Recipe with Creamy Filling

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (not Dutch process), plus extra for sprinkling
• 3/4 tsp kosher salt
• 1 1/4 tsp baking soda
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/2 cups dark brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Frosting

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup light corn syrup
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Generously spray an 8-inch square cake pan (2 inches deep) with non-stick cooking spray. Note: an 8-inch round pan was used in photos and filled close to the rim; a 9-inch round pan will give a little more headroom.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt until evenly combined.
3. In the bowl of a stand mixer, beat the softened butter and dark brown sugar together until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternate adding the flour mixture and 1 1/3 cups water to the butter mixture, beginning and ending with the flour mixture. Mix just until combined — do not overmix.
6. Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a tester inserted in the center comes out clean. The 8-inch round pan used took about 54 minutes.
7. Cool the cake in the pan on a rack for one hour, then transfer to a cake plate to frost.
8. Prepare the frosting: combine the egg whites, granulated sugar, light corn syrup and vanilla in a metal bowl set over simmering water (double boiler method). Add about 2 tablespoons water before starting if desired. Beat with a handheld mixer for 6–7 minutes, until the mixture is thick and fluffy.
9. Remove the bowl from the heat and continue to beat for another 1–2 minutes until the frosting has cooled slightly and holds soft peaks.
10. Mound the frosting over the cooled cake and dust the top lightly with cocoa powder.
11. Note: the frosting uses egg whites that are not fully cooked in the bowl, so you may substitute pasteurized egg whites or reconstituted dried egg whites if you prefer.
12. I made the cake the night before as suggested in the original recipe because the flavors develop nicely overnight. Wrapped tightly in plastic wrap at room temperature, the cake stayed fresh and was easy to frost the next day.

Serving and Storage Tips

Serve slices of Devil Dog Cake slightly chilled or at room temperature with a glass of milk or a cup of coffee. To store, cover the cake loosely or wrap it in plastic wrap and keep it at room temperature for a day or two. If you need to keep it longer, refrigerate in an airtight container; bring to room temperature before serving for best texture.

Variations and Notes

If you prefer a taller, slightly lighter cake, use a 9-inch pan instead of an 8-inch round. The frosting can be flavored with a pinch of salt or a little almond extract in place of part of the vanilla for a subtle twist. Because the frosting relies on whisked egg whites, using pasteurized egg whites is a safe alternative for those concerned about raw eggs.

Recipe adapted from Gourmet Magazine, Holiday Baking issue.