Aunt Laura'S Devil'S Food Cake
A rich, moist devil's food cake with deep cocoa flavor, perfect for chocolate lovers and suitable for celebrations or special occasions.
Ingredients
Instructions
- Mix cocoa in the flour.
- Cream sugar and Crisco, salt, and vanilla; add eggs and beat well.
- Add soda to buttermilk and alternate with flour and cocoa; mix well.
- Pour into 2 lined round cake pans.
- Bake at 350°F for about 35 minutes until it tests done. Cool before icing.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift the flour and cocoa together to avoid lumps in the batter. Ensure your ingredients are at room temperature for better mixing and texture.
Serving Suggestions
This Devil's Food Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it alongside Maple Flavored Carrots for a well-rounded dessert experience. You can also try drizzling some chocolate ganache over the top for added indulgence.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it cold to appreciate its rich chocolate flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Laura'S Devil'S Food Cake contains roughly 217 calories, with 7g protein, 31g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and potassium. It also contributes 8g 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 fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or coconut oil for a different flavor profile. Keep in mind that using butter will add a richer taste but may slightly change the texture. If using coconut oil, ensure it's melted and cooled before adding to the mixture.
What type of cocoa should I use?
For the best results, use unsweetened cocoa powder. Dutch-processed cocoa will give a milder flavor and darker color, while natural cocoa powder will provide a more intense chocolate taste. Both can work well, but make sure to adjust any leavening agents if you choose Dutch cocoa.
How can I tell when the cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Baking time may vary with different ovens, so start checking around the 30-minute mark to avoid overbaking.
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).