Moist Devil'S Food Cake
Indulge in the rich, velvety goodness of this Moist Devil's Food Cake, a chocolate lover's dream. With its deep cocoa flavor and tender crumb, this cake is perfect for celebrations or as a delightful treat for any occasion. It's sure to impress family and friends alike.
Ingredients
Instructions
- Sift together the flour, baking soda, and salt; set aside.
- Combine shortening and sugar in a bowl.
- Beat until creamy.
- Add egg yolks; beat well.
- Combine cocoa, water, and vanilla to make 1 cup; mix well.
- Add to batter.
- Add flour mixture alternately with milk.
- Beat well after each addition; set aside.
- Beat egg whites until stiff peaks form when beater is lifted.
- Fold into batter.
- Bake in two 9-inch greased cake pans at 375° for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have shortening, unsalted butter can be used as a substitute for a more buttery taste. Ensure all ingredients are at room temperature for better mixing. To enhance moisture, add a tablespoon of brewed coffee to the batter. This cake pairs beautifully with Dream Pie for dessert enthusiasts.
Serving Suggestions
Serve this Moist Devil's Food Cake with a dusting of powdered sugar or a drizzle of chocolate ganache for an indulgent treat. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, enjoy it alongside Cranberry Salad for a delightful contrast of flavors.
Storage & Reheating
To store leftovers, wrap the cooled cake layers in plastic wrap or place them in an airtight container to keep them fresh. You can refrigerate the cake for up to a week. For best results, bring the cake to room temperature before serving, or gently reheat individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Moist Devil'S Food Cake contains roughly 284 calories, with 5g protein, 57g carbohydrates, and 5g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1144mg per serving (50% 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 whole wheat flour instead of all-purpose flour?
While you can substitute whole wheat flour, it may alter the texture, making it denser. A 50/50 blend of all-purpose and whole wheat flour is recommended for a lighter cake while still adding some nutritional value.
What should I do if my cake is dry after baking?
If your cake turns out dry, it might be due to overbaking. To prevent this, check for doneness a few minutes before the suggested baking time. Adding more moisture to the batter or using buttermilk instead of regular milk can also help achieve a moist texture.
Can I make this cake in advance?
Absolutely! You can bake the cake layers in advance and store them in the refrigerator or freezer. Just ensure they are wrapped tightly. When ready to serve, allow them to thaw and come to room temperature before frosting.
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).