Mary'S Devil'S Food Cake
Mary's Devil's Food Cake is a rich, moist chocolate cake with a deep cocoa flavor, perfect for special occasions or indulgent treats. Its tender crumb and luscious chocolate taste make it a favorite among chocolate lovers and those seeking a classic, decadent dessert.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs and beat until light.
- Add melted baking chocolate and mix well.
- Sift together flour and soda.
- Add flour and sour cream alternately to the batter, ending with flour.
- Stir in vanilla.
- Pour batter into a greased pan and bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
Ensure your butter is at room temperature for easy creaming with sugar. If you don't have baking chocolate, you can substitute with unsweetened cocoa powder by using 1/3 cup cocoa and reducing the flour by 1 tablespoon. For a lighter cake, separate the eggs, beat the whites until stiff peaks form, and fold them in at the end.
Serving Suggestions
This Devil's Food Cake pairs beautifully with a scoop of vanilla ice cream or a side of Rich And Thick Milk Shake for a delicious dessert combination. Consider serving it with fresh berries or a drizzle of chocolate ganache for added richness. It's perfect for birthday celebrations or as a sweet treat with coffee.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy cold for a denser texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Devil'S Food Cake contains roughly 1504 calories, with 11g protein, 122g carbohydrates, and 77g fat. It is an excellent source of protein (22% of the Daily Value) and iron (22% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g 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 milk instead of sour cream or buttermilk?
Yes, you can substitute with whole milk or a plant-based milk like almond or soy milk, but the texture and flavor may vary slightly. To replicate the tanginess of buttermilk, add a teaspoon of vinegar or lemon juice to the milk and let it sit for 5-10 minutes before using.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking, as ovens can vary. If the top starts to crack or appears dry, it may be overbaked.
Can I freeze this cake for later use?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then foil to prevent freezer burn. It can be stored for up to 3 months. Thaw in the refrigerator overnight when you're ready to enjoy it again.
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).