Never-Fail Devil Cake
A rich, moist chocolate cake with a deep cocoa flavor and tender crumb, perfect for celebrations or satisfying a chocolate craving. Suitable for all chocolate lovers.
Ingredients
Instructions
- Place all ingredients in a bowl in the order given; do not mix initially. After all ingredients have been added, beat well until smooth.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using Dutch-processed cocoa instead of regular cocoa powder. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Make sure to beat the batter until smooth to ensure a fluffy cake texture. For a fun twist, try adding chocolate chips or nuts for extra flavor.
Serving Suggestions
This Never-Fail Devil Cake is perfect on its own, but you can elevate it by serving with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Tasty Berries for a refreshing contrast. Consider serving it alongside a cup of coffee or tea for a cozy treat that everyone will enjoy.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply slice a piece and microwave it for about 15-20 seconds, or until warmed through, ensuring it remains moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Never-Fail Devil Cake contains roughly 930 calories, with 9g protein, 64g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (31% of the Daily Value) and iron (29% of the Daily Value), and a good source of protein and potassium. It also contributes 9g 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 oil instead of shortening in this recipe?
Yes, you can substitute an equal amount of vegetable oil for shortening. However, using shortening will give the cake a slightly different texture, making it more tender. If you opt for oil, choose a light flavor to avoid overpowering the chocolate.
What can I use if I don’t have buttermilk?
If you don't have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will work well in the recipe and maintain the cake's moisture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If it comes out with wet batter, continue baking for a few more minutes and check 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).