Real Red Devil'S Food Cake
Real Red Devil's Food Cake is a rich, moist chocolate cake featuring deep cocoa flavors and a tender crumb. Perfect for celebrations or special occasions, it pairs beautifully with White Mountain Frosting for a decadent treat that appeals to chocolate lovers of all ages.
Ingredients
Instructions
- Sift together into a bowl the flour, sugar, soda, salt, and cocoa.
- Add the shortening and 2/3 cup of milk. Beat for 2 minutes.
- Add the remaining 1/3 cup of milk, eggs, and vanilla. Beat for 2 more minutes.
- Pour the batter into prepared pans.
- Bake at 350°F until the cake tests done (approximately 30-50 minutes depending on pan size).
- Cool the cakes.
- Finish with White Mountain Frosting.
Tips & Substitutions
For a richer flavor, consider using Dutch-processed cocoa instead of regular cocoa powder. If you don't have shortening, unsalted butter can be a great substitute, though it may alter the texture slightly. Be sure to sift your dry ingredients thoroughly to ensure a light and fluffy cake. If you want to add a twist, include a teaspoon of espresso powder for an enhanced chocolate flavor.
Serving Suggestions
This Real Red Devil's Food Cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream. For an elegant touch, pair it with a slice of Almond Torte for a delightful dessert spread. You can also complement it with fresh berries or a fruit compote for a refreshing contrast to the rich cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to three months. To reheat, place a slice in the microwave for about 10-15 seconds or until warm, but be careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Real Red Devil'S Food Cake contains roughly 209 calories, with 5g protein, 39g carbohydrates, and 4g fat. It is a good source of dietary fiber (16% of the Daily Value), vitamin C (16% of the Daily Value), and iron (15% of the Daily Value). It also contributes 4g 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 cake flour instead of all-purpose flour?
Yes, you can substitute cake flour for all-purpose flour in this recipe. Cake flour will make the cake lighter and softer due to its lower protein content. Just use 1 cup of cake flour plus 2 tablespoons for every cup of all-purpose flour called for.
What can I use if I don't have eggs?
If you're looking for an egg substitute, you can use unsweetened applesauce, mashed bananas, or yogurt. For each egg, replace it with 1/4 cup of applesauce or yogurt, or 1/2 a mashed banana. This will help maintain moisture in the cake.
How do I know when the cake is done baking?
To test if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, the cake is ready. If the toothpick comes out wet with batter, continue baking and check every 5 minutes until done.
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).