Magnolia Bakery Devil's Food Cake with the Best Chocolate Frosting

I do not know if you have noticed, but baking is one of my favorite things to do. I made this cake for my husband's birthday a couple weekends ago. This amazing Devil's Food cake is from the Magnolia Bakery cookbook. I love making cakes and desserts from that book. This cake is super delicious and the frosting is TO DIE FOR. Next time I make this I think I will only do half or third it instead though because it makes a lot.


Magnolia Cupcakes Devil's Food Cake, modified and posted with permission
  • 1 1⁄2 (3 sticks) cups unsalted butter, softened 
  • 2 cups light brown sugar 
  • 3 large eggs (room temperature, separated)
  • 8 ounces unsweetened chocolate, melted 
  • 2 cups milk 
  • 1 1⁄2 teaspoons vanilla
  • 2 1⁄2 to 2 3⁄4 cups flour 
  • 1 1⁄2 teaspoons baking powder 
  • 1 1⁄2 teaspoons baking soda 
  • 1⁄4 teaspoon salt 
  1. Grease the pans, add wax paper to bottom. Preheat the oven to 350 F.
  2. Separate eggs before they come to room temperature. Leave milk, butter and eggs out for an hour to come to room temperature.
  3. Sift together the dry ingredients, flour, baking powder, baking soda and salt.
  4. Combine the milk and vanilla.
  5. Using the double boiler method, melt the chocolate. This involves placing a pan of water on the stove and then a heat resistant bowl on top. Place the chocolate in the bowl, stir until melted. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize. Let cool. 
  6. Whip butter for 2 minutes in a mixer.
  7. Add sugar and beat for additional 3 minutes or until creamed.
  8. Beat the egg yolks until yellow, add to mixture beating until thoroughly mixed.
  9. Add the cooled chocolate, mix well.
  10. Alternate between adding the milk mixture and the dry mixture 3 times.
  11. Whip the egg whites until fluffy.
  12. Fold in egg whites.
  13. Put batter in pan(s). Bake for 30 to 40 minutes or until the cake is springy to the touch.
  14. Let cool for 10 minutes in pan on wire racks.
  15. Remove from pans and let it continue to cool
  16. Ice the cake.

Chocolate Icing (Based on Magnolia's frosting recipe used with permission)

1 1⁄2 cups unsalted butter
2 Tablespoons milk
9 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
2 1/4 cup powered sugar
  1. Leave the butter, and milk out for at least an hour before making the frosting.
  2. Melt the chocolate using a double broiler method. Boil some water over the counter, place a heat resistant bowl on top.  IMPORTANT-Do no let any water get in the bowl or the chocolate will seize.
  3. Let the chocolate cool for 15 minutes.
  4. Beat the butter for 3 minutes, incorporating lots of air.
  5. Add the milk and mix well.
  6. Add the chocolate and beat for 2 minutes.
  7. Add the vanilla extract and beat for 3 minutes.
  8. Add the sugar gradually, beating on low. You may need more, you may need less depending on your desired frosting consistency and temperature of the butter.
  9. Spread on your cupcakes and enjoy!
*I use a Wilton straight spatula
*Sprinkles add a very nice touch
*If you do not have time to let the butter cool down, cut the butter into slices and leave on a plate for 5 minutes.  Put the milk in a wide bowl.