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Devil's Food Sheet Cake with Raspberry Italian Meringue Buttercream

Print Recipe
Total Time 2 hrs
Servings 10 people

Ingredients
  

For Devil's Food Cake

  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup coffee brewed & hot
  • 1 cup milk I used Flax Milk from Good Karma
  • 2 eggs large
  • 1 tsp vanilla extract

For Raspberry Italian Meringue Buttercream

  • 4 egg whites large & room temperature
  • 1 1/2 cups granulated sugar
  • Pinch salt
  • 16 ounces unsalted butter room temperature
  • 3 tbsp Raspberry Puree see note
  • 1/4 tsp cream of tartar
  • 1/3 cup water
  • 2 cups powdered sugar

For Raspberry Puree:

  • 1 carton Raspberries 6 oz
  • 2 tbsp sugar

Instructions
 

For Devil's Food Cake

  • Preheat oven to 325℉ and grease 9x13in sheet pan and line with parchment paper.
  • Sift together dry ingredients (flour, cocoa powder, salt, baking powder, soda, sugar) in large bowl. 
  • Add oil, milk, and hot coffee and mix until blended, about 2 minutes.
  • Add eggs and vanilla extract and mix for 2 more minutes. Batter will be very runny. Don't be scared!
  • Pour into prepared pan and bake for 45 minutes (30 minutes if using 2 8 or 9 inch circle cake pans) or until an inserted toothpick comes out clean.

For Raspberry Purée

  • Put washed raspberries & sugar into a small baking dish (I used a loaf pan)
  • Bake for 10 minutes until softened (I did this while the cake baked at 325℉.
  • Add raspberries and juiced into blender & blend until smooth.
  • Strain to remove seeds in a small bowl and let cool before adding to frosting.

For Raspberry Italian Meringue Frosting

  • In a small saucepan, add 1 cup granulated sugar and 1/3 cup water and place on medium-low heat.
  • Stir until sugar dissolves.
  • Separate room temperature eggs & add whites to KitchenAid stand mixer fitted with the whisk attachment & begin to beat to form soft peaks.
  • Add salt & cream of tartar.
  • Add remaining 1/2 cup granulated sugar.
  • Watch boiling sugar syrup and wait until it reaches 240℉ and drizzle into mixer bowl (while beating) immediately.
  • Run the mixer on a medium-high speed until the bowl becomes room temperature (it will be HOT) to form stiff peaks. Speed up process by placing frozen vegetables around the outside bowl to cool it down faster.
  • Switch to a paddle attachment and add butter one tablespoon sliver at a time and wait until incorporated. The icing will look like it melted, but don't worry! It comes together in between sticks 3 and stick 4.
  • Add salt and cooled raspberry purée and beat until combined with a fluffy consistency.
  • At this point, if you feel it's too buttery like I did, add in 2 cups of sifted powdered sugar and beat until combined.