Never Fail Devil'S Food Cake
A rich, moist chocolate cake with a deep cocoa flavor that remains foolproof and easy to make, perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Use all ingredients as listed in the recipe.
- Do not stir until all ingredients are in the pan.
- Bake at 350°F until done.
Tips & Substitutions
For a richer chocolate flavor, consider using Dutch-processed cocoa instead of regular cocoa powder. You can substitute the shortening with unsalted butter for a more traditional taste. If you don't have sour milk, mix 1/2 cup of regular milk with 1/2 tablespoon of vinegar and let it sit for a few minutes to sour. Make sure your ingredients are at room temperature for best results.
Serving Suggestions
Serve this delicious cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Hot Buttered Cranberry Punch, making it a perfect dessert for festive occasions. You can also dust the top with powdered sugar or cocoa powder for a simple yet elegant presentation.
Storage & Reheating
Store any leftover Devil's Food Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or let it come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Devil'S Food Cake contains roughly 804 calories, with 15g protein, 108g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (50% of the Daily Value), iron (46% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 14g 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 flour in this recipe?
Yes, you can use cake flour instead of all-purpose flour for a lighter texture. However, if you opt for whole wheat flour, the cake will be denser but still delicious. Adjust any liquid ingredients slightly if needed since whole wheat flour absorbs more moisture.
How do I know 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 crumbs, the cake is ready. Be cautious not to overbake, as this can lead to a dry cake.
Can I add frosting to this cake?
Absolutely! This cake pairs wonderfully with chocolate frosting, cream cheese frosting, or even a simple ganache. If you prefer a lighter option, a dusting of powdered sugar or a drizzle of caramel sauce can enhance the flavor without overwhelming it.
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).