Deviled Food Cake
A rich, moist devil's food cake with cocoa flavor, perfect for chocolate lovers and special occasions, offering a classic, indulgent treat with simple ingredients.
Ingredients
Instructions
- Sift flour, soda, salt, and cocoa together 2 or 3 times.
- Cream Crisco, sugar, egg, buttermilk, and vanilla.
- Mix the dry ingredients with the creamed mixture.
- Bake at 350°F for 25 minutes or until done.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature when creaming it with sugar. You can substitute buttermilk with a mixture of milk and vinegar (1 cup milk + 1 tablespoon vinegar) if you don't have buttermilk on hand. For added flavor, consider adding a teaspoon of espresso powder to enhance the chocolate taste. This cake pairs beautifully with Simply Scrumptious.
Serving Suggestions
Serve this deviled food cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. Fresh berries or a drizzle of chocolate sauce make excellent toppings. This cake also pairs well with Earl'S Favorite Chocolate Pie for a sweet dessert spread. Consider serving it alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you prefer, you can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil for up to 3 months. To reheat, let it come to room temperature and warm in a 300°F oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Deviled Food Cake contains roughly 685 calories, with 21g protein, 101g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (85% of the Daily Value), iron (69% of the Daily Value), and protein (43% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1862mg per serving (81% of the Daily Value).
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 regular butter instead of Crisco?
Yes, you can substitute regular butter for Crisco in this recipe, which will add a richer flavor to the cake. Just make sure to soften the butter to room temperature before creaming it with sugar to achieve the best consistency.
What can I do if my cake is too dry?
If your cake turns out dry, it could be due to overbaking or too much flour. To remedy this, brush the cake with a simple syrup made from equal parts sugar and water, heated until the sugar dissolves. This will add moisture back into the cake.
Can I add nuts or other mix-ins?
Absolutely! You can fold in chopped nuts, such as walnuts or pecans, or even chocolate chips into the batter before baking. Just be mindful of the additional weight, as it may affect the baking time slightly.
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).