Red Devil'S Food Cake
Red Devil's Food Cake is a rich, moist chocolate cake with a vibrant color and deep cocoa flavor. Its tender crumb and subtle cinnamon note make it perfect for celebrations or as an indulgent dessert for chocolate lovers. Ideal for family gatherings or special occasions that call for a show-stopping treat.
Ingredients
Instructions
- Mix sugar, eggs, softened butter, and sour milk together.
- Sift all dry ingredients, including flour, soda, salt, cinnamon, and cocoa.
- Add the dry ingredients to the wet mixture and blend well.
- Stir in vanilla extract.
- Gradually add boiling water, mixing until smooth.
- Pour batter into a greased and floured 9 x 12 x 2-inch baking pan.
- Bake at 350°F for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
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 your own by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes. Ensure all ingredients are at room temperature for better mixing. To keep the cake moist, avoid overbaking and check for doneness with a toothpick.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a rich chocolate frosting or a scoop of vanilla ice cream. For an added touch, serve with fresh berries or a drizzle of Homemade Barbecue Sauce for a unique twist. It also pairs beautifully with Soft A & P Cookies for a dessert platter.
Storage & Reheating
Once cooled, store the Red 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, warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Red Devil'S Food Cake contains roughly 327 calories, with 2g protein, 23g carbohydrates, and 24g fat. It is a good source of vitamin C (16% 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 milk in this recipe?
Yes, you can substitute regular milk or any non-dairy milk, but keep in mind that it may slightly alter the flavor and texture. For best results, make sure to add an acid, like vinegar, to mimic the sourness of sour milk.
What can I do if I don't have eggs?
You can replace each egg with 1/4 cup of unsweetened applesauce, mashed banana, or yogurt. These substitutes can help bind the ingredients together while keeping the cake moist.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven door too early to prevent collapsing, and check for doneness around the 25-minute mark.
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).