Pregnancy Friendly Devil's Food Cake with Chocolate Buttercream
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
- ¾ cup dutch-process cocoa powder, sifted
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 37 mg per serving.
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1 cup hot brewed coffee
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 37 mg per serving.
For the buttercream
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 cup dutch-process cocoa powder, siftedIngredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 37 mg per serving.
- 4 cups powdered sugar, sifted
- ½ cup heavy cream
- 2 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with cocoa powder, tapping out any excess.
- 2
In a large bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, salt, and sugar until evenly combined.
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