Shirley'S Devil'S Food Cake
Rich and moist devil's food cake with deep chocolate flavor, perfect for celebrations or as a decadent dessert for chocolate lovers. Suitable for gatherings and special occasions.
Ingredients
Instructions
- Grease and flour two 9-inch layer cake pans or one 13 x 9 x 2-inch pan.
- Combine dry ingredients in a large mixing bowl.
- Add milk, shortening, eggs, and vanilla to the dry ingredients.
- Blend ingredients at low speed for 3 minutes.
- Pour batter into prepared pans.
- Bake at 350°F for 30 to 35 minutes for layers and 35 to 40 minutes for the larger cake pan, or use a cake tester to check for doneness.
- Cool the cake for 10 minutes.
- Remove from pans and cool completely.
- Frost with Mocha Cream Frosting or chocolate frosting.
Tips & Substitutions
For a richer flavor, consider substituting dark cocoa powder for regular cocoa. If you need a dairy-free option, almond or oat milk can be used in place of regular milk. When mixing, be careful not to overmix once you add wet ingredients; this keeps the cake tender. For added texture, fold in some chopped nuts or chocolate chips before baking.
Serving Suggestions
This Devil's Food Cake pairs beautifully with Mocha Cream Frosting for a decadent dessert. Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It also makes a great centerpiece for celebrations or gatherings, and you can serve it with coffee for a delightful afternoon break.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and place them in the freezer, where they can last for up to three months. To reheat, microwave individual slices for 10-15 seconds or let them sit at room temperature for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley'S Devil'S Food Cake contains roughly 16 calories, with 0g protein, 2g carbohydrates, and 1g fat.
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 all-purpose flour instead of cake flour for this recipe?
Yes, you can use all-purpose flour; however, the cake may be slightly denser. For a lighter texture, consider sifting the all-purpose flour before measuring. If you have cake flour on hand, it will yield a more tender cake.
What can I do if my cake sinks in the middle?
A sinking cake could be due to underbaking or adding too much leavening agent. Ensure your oven is properly calibrated and use a toothpick to test for doneness. Additionally, avoid opening the oven door too frequently while baking, as it can cause temperature fluctuations.
How can I make this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum. It's essential to follow the blend's recommended measurements to ensure the right texture. Additionally, check all other ingredients for gluten content, especially baking soda and vanilla.
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).