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High-Altitude Buttermilk Devil's Food Cake
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Prep Time:
25 minutes
Cook Time:
26 minutes
Total Time:
111 minutes
Moist and tender devil's food cake boosted with buttermilk, ideal for high altitude bakers creating a festive triple-layer cake.
Ingredients:
  • cooking spray
  • 2.75 cups cake flour (such as Pillsbury® Softasilk®)
  • 1 cup unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon salt
  • 1.75 cups white sugar
  • 1 cup butter, softened to room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2.25 cups buttermilk, divided
  • 2 eggs
  • 1.25 cups butter, softened to room temperature
  • 6 tablespoons milk, or more as needed
  • 2 (16 ounce) packages confectioners' sugar
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) while generously coating three 9-inch round cake pans with cooking spray.
  • Combine cake flour, cocoa powder, baking soda, and salt in a large bowl.
  • Cream together 1 cup butter, white sugar, 2 teaspoons vanilla extract, and 1 teaspoon almond extract using an electric mixer until fluffy. Gradually add half of the buttermilk and mix thoroughly. Beat in eggs one at a time.
  • Combine half of the flour mixture with the creamed butter mixture, and mix well. Pour in the buttermilk and stir until fully combined. Add the rest of the flour mixture and beat until smooth for about 1 minute. Pour the batter into the prepared cake pans.
  • Bake in the oven until a toothpick comes out clean, 26 to 30 minutes. Let cool in pans for about 15 minutes. Invert onto wire racks and cool completely before frosting, about 45 minutes.
  • In a large bowl, use an electric mixer to cream together 1 1/4 cups of butter, 2 teaspoons of vanilla extract, and 1 teaspoon of almond extract until creamy. Gradually beat in milk. Add confectioners' sugar in 2-cup increments, scraping the sides of the bowl as needed, until the frosting is smooth. Increase speed to high, gradually adding more milk, 1 tablespoon at a time, until the frosting is fluffy and spreadable.
  • Frost the layers of the cake generously, ensuring a smooth finish on top and all around the sides.

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