Devil's Food Cake With Fluffy White Frosting 12.000

Julia Ewan

Jan 3, 2007

When baking expert Nick Malgieri was recently in town for a session at L'Academie de Cuisine in Bethesda, this cake drew special praise for its moist interior and beautiful presentation. Without the frosting, it's a mere 219 calories per slice.

You can make it ahead and freeze it, unfrosted, for 1 month.

Servings: 12

Yield: (Makes one 10-inch cake)

  • For the cake
  • Fine dried bread crumbs
  • 1 2/3 cups flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large egg whites
  • 3/4 cup low-fat buttermilk
  • 1 cup packed dark brown sugar
  • 1 cup unsweetened applesauce
  • 3/4 cup dark corn syrup
  • 2 teaspoons vanilla extract
  • For the fluffy frosting
  • 2 large egg whites
  • 1 pinch salt
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 2 teaspoons vanilla extract


Position a rack in the lower third of the oven; preheat to 350 degrees. Lightly grease a 12-cup (10-inch) tube pan or Bundt pan with nonstick spray oil and coat with fine dried bread crumbs.

Sift the flour, cocoa, baking powder, baking soda and salt into a medium mixing bowl, stirring until well combined.

In a separate large bowl, whisk together the egg whites and buttermilk, just to combine. Add the brown sugar, mixing well, then the wet ingredients one at a time -- applesauce, corn syrup and vanilla extract -- whisking to incorporate after each addition. Sprinkle the dry ingredients over the egg white-buttermilk mixture and gently stir to combine. Transfer the batter to the prepared pan. Bake for about 30 to 40 minutes or until a toothpick or cake tester inserted midway between the side of the pan and the central tube emerges dry. Cool the cake on a wire rack for 5 minutes, then invert and unmold it to cool on the rack completely. (At this point, the cake may be wrapped well and frozen for up to 1 month.)

For the Fluffy White Frosting: Combine all ingredients in the bowl of an electric mixer and whisk by hand just to incorporate. Set the bowl over a saucepan with an inch or so of barely boiling water and whisk gently until the egg whites are hot (140 degrees on an instant-read thermometer) and the sugar has dissolved. Transfer the bowl to the mixer and, using the whisk attachment, beat on medium speed until the icing has cooled (it doesn't have to come all the way down to room temperature) and has increased in volume.

To finish the cake, slide it onto a cardboard round or a platter and use an offset metal icing spatula to spread and swirl the icing all over the outside of the cake.

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Recipe Source

Adapted from "Perfect Light Desserts," by Nick Malgieri and David Joachim (William Morrow, 2006).

Tested by Lucy Shackelford.

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