Naughty Cake

Naughty Cake

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Go from good to naughty in minutes with this naughty cake! Rich Devils food cake made from scratch frosted with a chocolate buttercream frosting.

I call this cake Naughty Cake because as you make the cake it goes from good to naughty in just minutes because of its decadence! 

Let’s face it, the foodie in me loves to look at food. My social media sites have been full of delicious recipes. I usually don’t give in that much when it comes to sweets, but last Friday was Valentine’s Day and all these decadent pictures of chocolate cakes, pies, cookies, truffles, chocolate, chocolate, and chocolate did me in!!

Go from good to naughty in minutes with this naughty cake! Rich Devils food cake made from scratch frosted with a chocolate buttercream frosting. | TheMountainKitchen.com

I totally caved and Googled a recipe for a chocolate cake. With limited ingredients, the recipe had to meet certain criteria of ingredients in order for me to make a chocolate cake at all.

Fortunately, the search was short-lived. The second recipe I found used ingredients that I just so happened to have on hand. To go along with it, I found a recipe for some chocolate buttercream frosting to accompany it. I was also able to use some of my kitchen tips as well.

Go from good to naughty in minutes with this naughty cake! Rich Devils food cake made from scratch frosted with a chocolate buttercream frosting. | TheMountainKitchen.com

David came into the kitchen for a brief moment to see what I was doing. He gave me one look and said: “I’m getting out of your way!! You look like a mad scientist in here whipping up stuff in that bowl.”

I can see why he said that. Just look at the picture of my mixer and countertop!

This was no science experiment gone bad. This was probably one of the best chocolate cakes I have ever made!! In fact, it was downright NAUGHTY!! This Naughty Cake is so damn naughty!

Go from good to naughty in minutes with this naughty cake! Rich Devils food cake made from scratch frosted with a chocolate buttercream frosting. | TheMountainKitchen.com

I’m ashamed to even admit this, but do you know what’s sad?

I threw the last quarter of the cake into the trash can. There’s only so much chocolate cake two people can eat. Sad… Just sad.

Are you naughty enough to make this cake?

naughty cake
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Naughty Cake

Go from good to naughty in minutes with this naughty cake! Rich Devils food cake made from scratch frosted with a chocolate buttercream frosting.
Course Dessert
Cuisine American
Keyword Buttercream, Cake, chocolate, Chocolate Cake, Devil’s Food Cake, Frosting
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 643kcal

Ingredients

The Cake

  • 2 cups cake flour
  • ¾ cup cocoa powder natural unsweetened
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ¾ cup unsalted butter (1 ½ sticks) room temperature
  • 2 cups golden brown sugar packed
  • 3 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup buttermilk

Chocolate Buttercream Frosting

  • 1 cup  unsalted butter 2 sticks) softened but not melted
  • cups confectioners’ sugar
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons milk

Instructions

The Cake

  • Place the oven rack in the center of your oven. Preheat to 325 degrees F. Butter two 9-inch cake pans and lightly dust with flour.
  • In a medium size bowl, sift cake flour, cocoa, baking soda, and salt. Beat butter in large bowl until smooth using an electric mixer. When it’s smooth, add in the brown sugar. Beat until well blended, about 2 minutes.
  • Add the eggs one at a time, mixing well after each egg addition, then mix in the vanilla extract.
  • Add in about a third of the flour mixture, beat just until blended, then add the buttermilk and beat until blended. Repeat until the flour and buttermilk are used and blended into the batter.
  • Divide the cake batter in half between the two cake prepared pans. Smooth it out, if needed.
  • Place the cake pans into the oven. Bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cake pans from the oven and place them on a cooling rack for at least 10 to 20 minutes.
  • Use a dull knife to loosen the cake from the pan, by running it around the edge of the pan. Turn cake layers out onto cooling racks. Cool completely before frosting.

Chocolate Buttercream Frosting

  • Cream butter in a mixer on medium speed. Stop the mixer and sift 3 cups of the powdered sugar and cocoa into the mixing bowl with the butter. Carefully, turn the mixer on to the lowest speed setting, until the powdered sugar and cocoa are mixed into the butter. Slowly, increase mixer speed to medium. Add vanilla extract, salt, and milk. Beat for 3 minutes.

Notes

If you forget to soften the butter beforehand, click HERE to learn a very important baking secret!
If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Recipes adapted from The Ultimate Chocolate Cake Recipe ~ thedish.plated.com and Chocolate Buttercream Frosting ~ savorysweetlife.com
 

Nutrition

Calories: 643kcal | Carbohydrates: 92g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 114mg | Sodium: 434mg | Potassium: 262mg | Fiber: 3g | Sugar: 71g | Vitamin A: 930IU | Calcium: 88mg | Iron: 1.9mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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