We’ve always been captivated by desserts that blend divine flavors with a touch of mischief, and the Heaven and Hell Cake stands out as a true classic. Originating from New York’s iconic Junior’s Restaurant, this layered wonder contrasts light, airy elements with rich, spicy chocolate depths—it’s a treat that lives up to its heavenly name.
In our kitchen, we’re excited to share this indulgent recipe that promises to wow your guests. Whether you’re a baking novice or a pro, we’ll guide you through creating this decadent delight that’s perfect for special occasions.
Ingredients
To craft our irresistible Heaven and Hell Cake, we begin by gathering high-quality ingredients that deliver its signature contrast of airy lightness and decadent richness. Below, we list them in the order they are typically used—starting with the Angel Food Cake layer, followed by the Devil’s Food Cake layer, filling, and frosting—with precise measurements and any necessary prep notes for accuracy.
Angel Food Cake Layer Ingredients
- 1 ½ cups granulated sugar, divided (we recommend sifting for even distribution)
- 1 cup cake flour, sifted to ensure a light texture
- 12 large egg whites, at room temperature (beat to soft peaks for optimal volume)
- 1 teaspoon cream of tartar, to stabilize the egg whites
- 1 teaspoon vanilla extract, for subtle flavor enhancement
- ¼ teaspoon salt, to balance sweetness
Devil’s Food Cake Layer Ingredients
- 1 ¾ cups all-purpose flour, measured and then sifted
- 2 cups granulated sugar, for a moist, chocolatey base
- ¾ cup unsweetened cocoa powder, high-quality for deep flavor
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, for richness
- ½ cup vegetable oil, to keep the cake tender
- 2 teaspoons vanilla extract
- 1 cup boiling water, added last to bloom the cocoa
Filling Ingredients
- 2 cups heavy whipping cream, chilled for whipping
- ½ cup powdered sugar, sifted to avoid lumps
- 1 teaspoon vanilla extract, to complement the layers
Frosting Ingredients
- 1 cup semisweet chocolate chips, melted for smooth consistency
- ½ cup unsalted butter, softened to room temperature
- 2 cups powdered sugar, sifted gradually
- ¼ cup whole milk, added as needed for the right consistency
- 1 teaspoon vanilla extract, for a polished finish
This selection ensures our Heaven and Hell Cake recipe remains accessible yet impressive, perfect for bakers of all levels.
Equipment Needed
Before we dive into preparing our Heaven and Hell Cake, let’s ensure we have the right tools on hand. This will make the baking process smooth and efficient, allowing us to achieve that perfect contrast of airy Angel Food and rich Devil’s Food layers.
We recommend gathering the following essential equipment, organized by their primary use in the recipe:
- Mixing Bowls: A set of at least three medium to large stainless steel or glass bowls for combining ingredients separately for the Angel Food and Devil’s Food layers. This helps maintain the light texture we need for the cake’s signature fluffiness.
- Electric Mixer or Stand Mixer: A powerful handheld or stand mixer with whisk and paddle attachments for beating egg whites to stiff peaks and creaming batter. Opt for a model with variable speeds to ensure precision in our mixing steps.
- Measuring Cups and Spoons: A complete set of dry and liquid measuring cups plus spoons for accurate measurements of flour, sugar, and other ingredients. Precision here is key to balancing the cake’s heavenly and hellish flavors.
- Baking Pans: One 10-inch tube pan for the Angel Food layer and two 9-inch round cake pans for the Devil’s Food layer. These sizes ensure even baking and easy layering, preventing any collapse in the final structure.
- Spatula and Whisk: A flexible silicone spatula for folding ingredients gently and a wire whisk for manual mixing. The spatula is crucial for maintaining air in the batter without deflating it.
- Cooling Racks: At least two wire racks to cool the cakes evenly after baking. This step prevents sogginess and preserves the cake’s delightful texture contrast.
- Offset Spatula or Knife: A long offset spatula for spreading filling and frosting between layers. It provides the control we need for a professional finish on this decadent dessert.
With these tools prepared, we’re all set to move forward seamlessly from our ingredients list to the actual baking steps.
Instructions
Now that we have our ingredients and equipment ready, we guide you through the step-by-step process to bake the iconic Heaven and Hell Cake with its contrasting layers of airy lightness and decadent richness.
Prep Work
Before we begin baking, we prepare our workspace to ensure everything runs smoothly. Start by preheating the oven to 350°F and positioning the racks in the middle. Grease and flour two 9-inch round baking pans then line the bottoms with parchment paper for easy removal. Measure out all ingredients in advance including 1 cup of cake flour for the Angel Food Cake layer and 1 ½ cups of all-purpose flour plus ¾ cup of unsweetened cocoa powder for the Devil’s Food Cake layer to maintain precision and avoid interruptions.
Make the Batter
We create the batters for both layers starting with the Angel Food Cake for its delicate texture. In a large mixing bowl, whisk together 1 cup of cake flour, 1 ¼ cups of granulated sugar, and ¼ teaspoon of salt until evenly combined. In a separate bowl, beat 12 large egg whites with 1 teaspoon of cream of tartar on medium speed until soft peaks form then gradually add another ¼ cup of granulated sugar while continuing to beat until stiff glossy peaks develop. Gently fold the dry ingredients into the egg white mixture using a spatula to preserve the airy volume. For the Devil’s Food Cake, in another bowl cream ½ cup of unsalted butter with 1 ½ cups of granulated sugar until light and fluffy then add 2 large eggs one at a time. Mix in 1 teaspoon of vanilla extract followed by alternating additions of the dry ingredients (flour, cocoa, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt) with 1 cup of buttermilk until a smooth rich batter forms. This step highlights the cake’s signature contrast with the Angel Food Cake‘s ethereal fluffiness against the Devil’s Food Cake‘s moist chocolate intensity.
Bake the Cake
With the batters ready, we bake the cakes to achieve their perfect textures. Pour the Angel Food Cake batter into one prepared pan and the Devil’s Food Cake batter into the other then smooth the tops with a spatula for even rising. Place the pans in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. The Angel Food Cake will emerge tall and golden with a light springy feel while the Devil’s Food Cake will have a deep brown hue and irresistible aroma of warm chocolate that fills the kitchen.
Cool and Assemble
Once baked, we cool the cakes to set their structures before assembling. Remove the pans from the oven and let them cool on wire racks for 10 minutes then invert the cakes onto the racks to cool completely for about 1 hour. To assemble, place the Devil’s Food Cake layer on a serving plate and spread 1 cup of prepared whipped cream filling over it for a creamy contrast. Carefully stack the Angel Food Cake layer on top and press gently to secure. This assembly creates a harmonious blend where the cakes’ textures intermingle offering a delightful balance of crisp edges and soft centers.
Frost and Decorate
Finally, we frost and decorate to enhance the cake’s visual appeal and flavor. Prepare 2 cups of chocolate ganache frosting by melting 8 ounces of semisweet chocolate with 1 cup of heavy cream until smooth. Using an offset spatula, spread the frosting evenly over the top and sides of the assembled cake for a glossy finish that showcases the Heaven and Hell Cake‘s dramatic duality. For decoration, pipe rosettes of whipped cream around the edges and sprinkle with chocolate shavings to add a touch of elegance. The result is a visually stunning dessert with a velvety mouthfeel and layers of flavor that deliver pure indulgence.
Make-Ahead Instructions
To help us streamline the baking process for our Heaven and Hell Cake, we can prepare several components in advance without compromising the cake’s signature contrast of airy lightness and decadent richness. This approach allows us to save time on the day of serving, making it easier for busy bakers to enjoy this iconic dessert from New York’s Junior’s Restaurant.
Preparing the Cake Layers
We recommend baking the Angel Food Cake and Devil’s Food Cake layers up to 2 days ahead. Follow these steps for optimal results:
- Step 1: After baking and cooling the cakes as outlined in the previous section, wrap each layer tightly in plastic wrap to preserve moisture and prevent staleness.
- Step 2: Place the wrapped layers in an airtight container or freezer-safe bag, and store them in the refrigerator for up to 48 hours or in the freezer for up to 1 month.
- Step 3: If freezing, thaw the layers in the refrigerator overnight before assembling to maintain their delicate textures—one light and fluffy, the other moist and dense.
Making the Filling and Frosting Ahead
The whipped cream filling and chocolate ganache frosting can be prepared 1–2 days in advance, ensuring they retain their fresh flavors and smooth consistencies.
- For the whipped cream filling: Whip the cream as per the recipe, then transfer it to an airtight container. Store it in the refrigerator for up to 24 hours. Before use, give it a quick stir to restore its “cloud-like” texture that perfectly complements the cake’s layers.
- For the chocolate ganache frosting: After preparing the ganache, let it cool and thicken, then cover and refrigerate it for up to 48 hours. Reheat gently on the stove or in the microwave, stirring until smooth and glossy, to achieve that indulgent, velvety finish.
Storage and Reassembly Tips
To ensure our Heaven and Hell Cake retains its delightful balance of textures, we suggest the following guidelines for storage durations and conditions:
| Component | Storage Method | Duration | Key Notes |
|---|---|---|---|
| Cake Layers | Refrigerator | Up to 2 days | Keep wrapped to avoid drying; thaw if frozen. |
| Cake Layers | Freezer | Up to 1 month | Use freezer-safe wrapping for best results. |
| Whipped Cream Filling | Refrigerator | Up to 1 day | Stir before use to maintain fluffiness. |
| Chocolate Ganache | Refrigerator | Up to 2 days | Reheat slowly to preserve shine and consistency. |
| Assembled Cake | Refrigerator | Up to 1 day | Cover loosely to prevent the frosting from absorbing odors. |
By planning ahead with these methods, we can assemble the full cake just before serving, ensuring every bite delivers the perfect “heavenly” and “hellish” flavor contrast.
Conclusion
We’ve truly enjoyed guiding you through this Heaven and Hell Cake adventure
It’s a delightful blend of light and rich flavors that brings joy to any occasion
Baking it lets us create something special and share it with loved ones
We’re sure it’ll become your go-to dessert for impressing guests every time
Frequently Asked Questions
What is Heaven and Hell Cake?
Heaven and Hell Cake is a signature dessert from New York’s Junior’s Restaurant, featuring a delightful contrast of light and rich flavors. It combines an airy Angel Food Cake layer with a decadent Devil’s Food Cake layer, filled and frosted for a balanced treat. Perfect for special occasions, this cake offers a mix of textures that’s accessible for all baking levels.
What ingredients are needed for Heaven and Hell Cake?
The main ingredients include those for the Angel Food Cake layer (like egg whites, sugar, and flour), Devil’s Food Cake layer (chocolate, butter, eggs, and flour), whipped cream filling, and chocolate ganache frosting. Use high-quality items for the best results, with precise measurements listed in the recipe to ensure the cake’s signature lightness and richness.
What equipment is required to bake Heaven and Hell Cake?
You’ll need mixing bowls, an electric or stand mixer, measuring cups and spoons, baking pans, a spatula and whisk, cooling racks, and an offset spatula or knife. These tools help achieve precise mixing, even baking, and a professional finish, making the process smooth and efficient for maintaining the cake’s texture.
How do I make Heaven and Hell Cake?
Start by preheating the oven and preparing pans. Make and bake the Angel Food and Devil’s Food Cake layers separately. Cool them, then assemble by layering with whipped cream filling and topping with the lighter cake. Finish with chocolate ganache frosting and decorations for a stunning, flavorful result that balances airy and rich elements.
Can I prepare Heaven and Hell Cake in advance?
Yes, bake the cake layers up to two days ahead and store them wrapped in the fridge or freezer to keep them moist. Prepare the whipped cream filling and ganache frosting in advance too, storing them properly to maintain freshness. Assemble just before serving to preserve the perfect contrast of flavors and textures.
Is Heaven and Hell Cake suitable for beginner bakers?
Absolutely, it’s accessible for novices with clear, step-by-step instructions. The recipe emphasizes simple techniques and precise measurements, making it easy to achieve great results. Experienced bakers will appreciate the details for a professional finish, ensuring a fun and rewarding baking experience.
Where does Heaven and Hell Cake come from?
This classic dessert originates from Junior’s Restaurant in New York, known for its innovative cakes. It combines traditional baking elements to create a unique treat that contrasts heavenly lightness with devilish richness, making it a popular choice for special events and home baking.