Katie Gooch Wilmot'S Red Devil'S Food Cake
A rich, moist red devil's food cake with deep chocolate flavor, perfect for chocolate lovers and special occasions, topped with luscious chocolate icing.
Ingredients
Instructions
- Cream the butter and sugar together, then add the eggs and beat well.
- Mix boiling water with cocoa powder, then add to the butter and sugar mixture.
- Add vanilla extract and sifted cake flour into the mixture.
- Combine soda with sour milk or clabber and stir well.
- Gradually add the sour milk mixture to the batter, mixing thoroughly.
- Grease and flour two round cake pans, using a bit of flour and cocoa to prevent white crusts.
- Pour the batter into the prepared pans.
- Bake in a 350°F (175°C) oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Ice the cooled cake with chocolate icing.
Tips & Substitutions
Ensure your butter is at room temperature for easier creaming with sugar. If you don't have sour milk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Sifting the cake flour ensures a lighter texture. To enhance the chocolate flavor, consider adding a teaspoon of espresso powder. This cake pairs beautifully with chocolate icing.
Serving Suggestions
Serve slices of Red Devil's Food Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. Fresh strawberries or raspberries make a great garnish, adding a touch of color and flavor. This cake also pairs well with a cup of coffee or milk. For more delicious ideas, browse more American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. For serving, let it come to room temperature before enjoying. To reheat individual slices, microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Katie Gooch Wilmot'S Red Devil'S Food Cake contains roughly 785 calories, with 4g protein, 44g carbohydrates, and 62g fat. It is a good source of iron (14% 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, letting it sit for about 5 minutes. This will mimic the acidity of sour milk, helping the baking soda to react properly and ensuring the cake rises well.
What can I do if my cake sinks in the middle?
A sinking cake could be due to underbaking or overmixing the batter. Ensure you bake the cake until a toothpick comes out clean and avoid mixing too long after adding the flour. Additionally, make sure your oven temperature is accurate by using an oven thermometer.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper texture. You can also check for certified gluten-free cocoa powder and baking soda to ensure all ingredients are safe.
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).