Devil’s Food Cake with Caramel Cream Cheese Icing


Moist and delicious layers of devil’s food cake meets decadent caramel cream cheese icing to create a masterpiece worthy of any gathering!

To create this gorgeous petal design on your cake all you’ll need a piping bag and a spatula. Spread a thin layer of frosting on top and sides of cake. Using a piping bag fitted with a round tip, pipe four nickel-size dots from top to bottom (in a single row) on side of cake. Using the tip of a spatula, smear each dot to the right. Repeat process until sides and top of cake are decorated.

Devil’s Food Cake with Caramel Cream Cheese Icing
Makes 1 (9-inch) cake
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  1. ¼ cups cake flour
  2. 1 cup unsweetened cocoa powder
  3. 1½ teaspoons baking soda
  4. 1 teaspoon kosher salt
  5. 1 cup strong hot coffee
  6. 2/3 cup whole buttermilk
  7. 1 cup unsalted butter, softened
  8. 2½ cups sugar
  9. 4 large eggs
  10. 2 teaspoons vanilla extract
  11. Caramel Cream Cheese Icing (recipe follows)
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Set aside.
  2. In a medium bowl, sift together flour, and next 3 ingredients. Set aside.
  3. In a small bowl stir together coffee and buttermilk. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at high speed for 4 minutes or until light and fluffy. Scrape down sides of bowl with a spatula. With mixer on low speed, add eggs one at a time, beating well after each addition. Beat in vanilla.
  5. Add flour mixture to butter mixture, alternating with coffee mixture, beginning and ending with flour mixture. Beat just until combined after each addition. Divide batter among prepared pans.
  6. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on a wire rack.
  7. Spread icing between layers and on top and sides of cake.
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Caramel Cream Cheese Icing
Makes 6 cups
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  1. 2 (13.4-ounce) cans dulce de leche
  2. 1 (16-ounce) unsalted butter, softened
  3. 1/2 (8-ounce) package cream cheese, softened
  4. 5 cups confectioners’ sugar
  1. In a large bowl, beat dulce de leche, and next two ingredients with a mixer at medium speed until smooth.
  2. Slowly add confectioners’ sugar, beating until smooth. Refrigerate until thickened.
Celebrate Magazine