Devil'S Food Cake(Red)
A rich, moist chocolate cake with deep cocoa flavor, perfect for chocolate lovers and special occasions, topped with a classic boiled frosting for extra sweetness.
Ingredients
Instructions
- Cream the butter; slowly add the sugar and beat thoroughly.
- Add well-beaten eggs and the soda dissolved in a little hot water.
- Mix in the cocoa dissolved in hot water.
- Alternately add sour milk and sifted flour, mixing until smooth.
- Add vanilla and mix well.
- Pour the batter into a prepared baking pan.
- Bake in a moderate oven for 35 to 40 minutes.
- Use boiled frosting, same as frosting for Angel Food Cake.
Tips & Substitutions
For a richer flavor, consider using dark cocoa instead of regular cocoa powder. If you don't have sour milk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for about 5 minutes. Make sure your butter is at room temperature for easier creaming. Remember to preheat your oven adequately to ensure even baking.
Serving Suggestions
This Devil's Food Cake pairs beautifully with boiled frosting, which adds a sweet and creamy texture. For an extra touch, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. It also goes well with Summer Fruit With Yogurt Honey Sauce for a refreshing contrast. Consider serving it alongside a rich coffee or a glass of cold milk.
Storage & Reheating
Allow the cake to cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can freeze it by placing it in an airtight container or freezer bag; it will last for about 2-3 months. Thaw in the fridge overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Devil'S Food Cake(Red) contains roughly 703 calories, with 4g protein, 95g carbohydrates, and 32g fat. Note that it is relatively high in sodium, at 989mg per serving (43% 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 milk instead of sour milk?
Yes, you can use regular milk by adding a tablespoon of vinegar or lemon juice to it and letting it sit for about 5 minutes to create a sour effect. This will help replicate the acidity that sour milk provides, ensuring the cake rises correctly.
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 of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, it needs more time in the oven. Keep an eye on it during the last few minutes of baking.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly at room temperature, and it will taste just as delicious the next day. If you're making it even earlier, consider freezing it; just make sure it’s well wrapped to prevent freezer burn.
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).