Devil’s Food Cake with Amaretto Frosting

Lisa Faulkner’s Devil’s Food Cake with Amaretto


This indulgent chocolate cake is a delicious sweet treat and a dream for chocolate lovers. The rich chocolate and espresso sponge pair perfectly with the fluffy Amaretto frosting, creating the ultimate taste experience. Ensure the cake looks flawless by baking on Bacofoil® Non-Stick Baking Paper. The unique textured surface reduces the amount of contact with the bake allowing the cakes to slide easily off the paper, ensuring you get the perfect bake every time.

Lisa commented “This is a real showstopper of a cake! It’s three tiers, easy peasy, and has a luxurious Amaretto buttercream icing. I love the unique textured surface of Bacofoil® Non-Stick Baking Paper as it ensures an even bake and peels straight off the sponge.”

Serves: 8-10
Preparation Time: 1 Hour 30 minutes
Cooking Time: Approx 25 minutes


For the sponge:

  • Bacofoil® Non-Stick Baking Paper
  • 250g caster sugar
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 60g cocoa
  • 3 eggs
  • 150ml whole milk
  • 150ml sunflower oil
  • 1 shot of espresso made up to 100ml with boiling water

For the Amaretto frosting:

  • 500g butter
  • 1kg of icing sugar, sieved
  • 1 tsp vanilla extract
  • 75ml Amaretto


  1. Preheat the oven to 170ºC. Line the 3x20cm sandwich tins with Bacofoil® Non-Stick Baking Paper
  2. In a large bowl, mix the sugar, flour, bicarbonate of soda, cocoa and baking powder together. In a jug, mix the eggs, milk and oil together. Pour the wet ingredients into the large bowl of dry ingredients and mix together. Gradually stir in the coffee to the mixture
  3. Divide the mixture between the 3 prepared tins. Bake for 25 mins. Leave to cool for 5 mins and then cool the sponges on a wire rack
  4. For the icing, cut the butter into cubes and whip in a stand mixer or food processor for about 7 mins until pale and almost doubles in size
  5. Add the icing sugar gradually to the butter, beating well after each edition. Add the vanilla extract and mix well. With your chosen machine running, very slowly drizzle in the Amaretto
  6. Put a base layer of icing on the cake, making sure it is entirely covered (known as the ‘crumb layer’). Firm up in the fridge for 20-30 mins
  7. Take a piping bag fitted with a star nozzle and fill with the rest of the icing. Pipe circular roses onto the base layer of icing until the whole cake is covered. Firm in the fridge for another 20-30 minutes, then the cake is ready to serve


Prep Time

15 mins

Cook Time

25 - 30 mins


8 - 10

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