Red Devil Food Cake
A vibrant red velvet cake featuring rich cocoa flavor and smooth texture, perfect for celebrations and special occasions, appealing to those who love indulgent desserts.
Ingredients
Instructions
- Mix flour, sugar, salt, and cocoa in a bowl.
- Mix soda into buttermilk.
- Add eggs and buttermilk mixture to the dry ingredients.
- In a small saucepan, heat Crisco with water until melted.
- Add the melted Crisco mixture to the batter and stir until smooth.
- Add vanilla extract to the batter.
- Pour the batter into a prepared baking pan.
- Bake at 350°F for 20 to 30 minutes, or until tested done.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. Ensure your ingredients are at room temperature for better mixing and a lighter cake texture. This Red Devil Food Cake pairs beautifully with Chocolate Pound Cake And Fudge Frosting for a decadent dessert spread.
Serving Suggestions
Serve the Red Devil Food Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. Fresh berries, such as strawberries or raspberries, make a great accompaniment, adding a fruity freshness. This cake also pairs well with a cup of strong coffee or a glass of milk, making it a perfect treat for any occasion.
Storage & Reheating
Store leftover Red Devil Food Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you plan to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place individual slices in the microwave for 10-15 seconds or enjoy chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Red Devil Food Cake contains roughly 375 calories, with 7g protein, 71g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1094mg per serving (48% of the Daily Value).
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 fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or vegetable oil. If using butter, ensure it is softened to room temperature for proper mixing. This may slightly alter the texture but will still yield a delicious cake.
What should I do if my cake is too dry?
If your cake turns out dry, make sure not to overbake it. Check for doneness a few minutes before the recommended time. If you encounter a dry cake, you can drizzle it with a simple syrup made from equal parts sugar and water to help moisten it.
How can I make this recipe gluten-free?
To make a gluten-free version of this Red Devil Food Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that it contains xanthan gum or add 1/2 teaspoon for better structure. Keep an eye on the baking time, as gluten-free cakes may bake differently.
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).