"1973" Old Fashioned Red Devil'S Food Cake
A rich, moist red velvet cake with a chocolate flavor, perfect for special occasions or indulgent desserts, appealing to chocolate lovers and cake enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour two 9-inch layer cake pans.
- Put the salad oil, eggs, milk, and vanilla in a blender.
- Cover and run on high for 20 seconds.
- Sift the cake flour, sugar, cocoa, salt, baking powder, and soda into a mixing bowl.
- Add the liquid mixture from the blender into the dry ingredients.
- Stir until smooth.
- Pour batter into the prepared cake pans.
- Bake for 30 to 35 minutes or until done.
- Cool on racks.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk, which adds moisture and tang. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Mix well before using. Make sure to sift your dry ingredients to avoid lumps and ensure a light, fluffy cake. For a fun twist, try adding a hint of espresso powder to enhance the chocolate flavor.
Serving Suggestions
This decadent cake pairs beautifully with a rich chocolate ganache or a simple dusting of powdered sugar for a classic touch. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. It also makes a great centerpiece for special occasions or a delightful treat at a casual gathering. For additional sides, consider serving with fresh berries for a bright contrast.
Storage & Reheating
Once cooled, store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, wrapped tightly in plastic wrap, for up to a week. If you want to freeze it, wrap the individual layers in plastic wrap and then in foil, and store for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of "1973" Old Fashioned Red Devil'S Food Cake contains roughly 370 calories, with 7g protein, 62g carbohydrates, and 6g fat. It is a good source of iron (19% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil in this recipe?
Yes, you can substitute salad oil with vegetable oil or canola oil, which will yield similar results. However, avoid using olive oil as its strong flavor may alter the taste of the cake. Additionally, you can use melted coconut oil for a slight coconut flavor without compromising moisture.
What can I do if my cake sinks in the middle?
A sinking cake is often caused by underbaking or using too much leavening agent. Ensure your oven is properly calibrated and avoid opening the oven door during baking. Always check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs. If it sinks, you can still salvage it by making a trifle or layering it with frosting.
Can I make this recipe gluten-free?
Absolutely! To make this cake gluten-free, substitute the cake flour with a gluten-free flour blend that is designed for baking. Make sure it contains a binding agent like xanthan gum if your blend doesn’t already include it. Keep in mind that the texture may vary slightly, but it should still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).