Ohio State Devil'S Food Cake
A rich and moist chocolate cake with deep cocoa flavor, perfect for celebrations or indulgent dessert moments, suitable for large gatherings and chocolate lovers.
Ingredients
Instructions
- Combine cocoa, boiling water, and soda; let cool.
- Cream shortening and gradually add dark brown sugar, beating thoroughly.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla flavoring.
- Alternately add sour milk and sifted cake flour, beginning and ending with flour, mixing after each addition.
- Pour batter into prepared pans.
- Bake at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have sour milk, you can make it by adding a tablespoon of vinegar to regular milk and letting it sit for five minutes. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid a dry cake.
Serving Suggestions
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Almond Brittle Bars for a flavorful dessert spread. For added decadence, drizzle chocolate ganache over the top or serve with fresh berries for a pop of color and flavor.
Storage & Reheating
Store 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, microwave individual slices for about 10-15 seconds or warm in an oven at 300°F (150°C) until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ohio State Devil'S Food Cake contains roughly 760 calories, with 5g protein, 41g carbohydrates, and 64g fat. It is an excellent source of dietary fiber (20% of the Daily Value) and iron (20% of the Daily Value), and a good source of potassium. It also contributes 6g 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 sugar in this recipe?
Yes, you can substitute granulated sugar for dark brown sugar, but it will alter the flavor and moisture slightly. If you prefer a lighter cake, light brown sugar can also be used as an alternative.
How can I tell when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Frost it just before serving 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).