Mother'S Devil'S Food Cake
A rich, moist chocolate cake with creamy frosting, perfect for celebrations or chocolate lovers seeking a classic dessert with deep cocoa flavor.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine sweet milk and chocolate in a saucepan and cook until thickened, stirring constantly.
- Allow the chocolate mixture to cool slightly, then add alternately with milk to the creamed mixture.
- Stir in vanilla extract.
- Pour batter into greased and floured 8-inch cake pans.
- Bake in a preheated oven at 350°F (175°C) for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before assembling with Ideal Frosting.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of regular chocolate. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1 1/2 teaspoons of baking powder and a pinch of salt. To enhance the cake's moisture, you can add a tablespoon of sour cream or yogurt to the batter.
Serving Suggestions
Serve slices of Mother’s Devil’s Food Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This cake pairs beautifully with Lacy Pecan Cookies for a delightful dessert spread. Consider a side of fresh berries to balance the richness of the cake and add a touch of freshness.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Devil'S Food Cake contains roughly 779 calories, with 5g protein, 94g carbohydrates, and 35g fat. It is an excellent source of iron (33% of the Daily Value), and a good source of dietary fiber and protein. 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 cocoa powder instead of chocolate in this recipe?
Yes, you can substitute cocoa powder for chocolate. Use 1/4 cup of unsweetened cocoa powder mixed with 1/2 cup of hot water to achieve a similar consistency and flavor. Just ensure to adjust the sweetness slightly, as cocoa powder is less sweet than chocolate.
What can I do if my cake sinks in the middle?
A sinking cake often results from overmixing the batter or opening the oven door too soon during baking. To prevent this, mix just until ingredients are combined and avoid opening the oven until the last 10 minutes of baking. Ensuring your oven temperature is accurate can also help prevent sinking.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to cool it completely before wrapping it in plastic wrap and storing it in the refrigerator. When ready to serve, allow it to come to room temperature for the best texture and flavor.
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).