Devil Dogs
Prep time
Cook time
Total time
No mixer required for this recipe, it's a one bowl mix!
Preheat oven to 350° F (177°C)
Serves: 12
  • All Purpose Flour 1¼ cup (157g)
  • Unsweetened Natural Cocoa Powder ¼ cup (24g)
  • Baking Soda ½ teaspoon (2.5g)
  • Salt ¼ teaspoon
  • Dark Brown Sugar ⅓ cup (70g) (*it's Ok to use light if that's all you have)
  • Eggs large 1 (50g)
  • Vegetable or Coconut Oil melted 4 teaspoons (20ml)
  • Vanilla extract 1 teaspoon (5ml)
  • Buttermilk ½ cup (120ml)
  • ½ Recipe American Buttercream
  1. Sift the flour, cocoa powder, baking soda and salt together
  2. Combine the brown sugar, egg, oil, vanilla and buttermilk in a large mixing bowl and whisk vigorously to a smooth batter.
  3. Add the dry ingredients and whisk smooth
  4. With a pastry bag, pipe the batter into lightly greased cavities of the Delectovals Cake Mold filling only ¼ way full since devil dogs will be sandwiched together with cream, the cakes are not meant to be very thick.
  5. This batter will bake up to double size
  6. Bake in preheated 350°F oven for approximately 10 minutes or until springy to the touch, be careful not to overbake.
  7. Cool the cakes completely then sandwich with cream filling
Store devil dog cakes (filled or unfilled) in an airtight container at room temperature for up to 5 days

Cakes can be frozen wrapped well for up to 1 month
Recipe by Gretchen's Bakery at