Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing

Recipe by Marie

Another of Magnolia Bakery's fabulous recipes - my favorite cake!

Top Review by Culinaire

Loved this cake. It is moist & of medium density. I followed the cake recipe precisely but did not make the coconut frosting. The 3 rounds are easily able to be split (with a long serrated/bread knife) because the cake is sturdy & thick enough. This is the only devil's food cake I've seen that uses real melted chocolate instead of the usual cocoa powder! I will usually be making this when a chocolate cake is needed.

Ingredients Nutrition


  1. Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
  2. Sift dry ingredients and set aside.
  3. Using medium speed of mixer, cream butter until smooth.
  4. Add sugar and beat until fluffy for 3 minutes.
  5. In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
  6. Add beaten yolks to butter mix and beat well.
  7. Add chocolate, mixing well.
  8. Add dry ingredients in thirds, alternating with milk and vanilla.
  9. With each addition, beat until well mixed, but do not overbeat.
  10. Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
  11. In separate bowl, beat egg whites on high to soft peaks.
  12. Gently fold into batter.
  13. Divide batter into pans and bake at 350º for 30 to 35 minutes.
  14. Cool in pans 10 minutes.
  15. Remove from pans and cool completely on wire rack.
  16. Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
  17. Place over rapidly boiling water.
  18. Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
  19. Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
  20. Use immediately.
  21. On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
  22. Sprinkle top and sides generously with coconut.

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