Three Layered Devil'S Food Cake
A rich, moist three-layer devil's food cake with deep chocolate flavor, perfect for celebrations or special occasions, appealing to chocolate lovers and dessert enthusiasts.
Ingredients
Instructions
- Mix the ingredients in the order given: Crisco or butter, sugar, eggs, cocoa, flour, baking soda, buttermilk, vanilla, and boiling water or coffee.
- Pour the batter into prepared pans and bake for about 1 hour at 350°F.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder. If you prefer a lighter cake, substitute half the Crisco or butter with unsweetened applesauce. Ensure all ingredients are at room temperature before mixing for optimal results. To enhance the chocolate flavor, you can add a tablespoon of espresso powder or replace the boiling water with brewed coffee. This cake is also great for layering with Creamy Hot Fudge Sauce.
Serving Suggestions
Serve this decadent cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Creamy Hot Fudge Sauce drizzled on top. For added texture, consider serving alongside Old Fashioned Pretzels for a sweet and salty combination. Garnish with fresh berries or a sprinkle of powdered sugar for an elegant touch.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months. To reheat, microwave individual slices for 15-20 seconds or let thaw in the fridge overnight before enjoying. Be sure to bring refrigerated cake to room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Three Layered Devil'S Food Cake contains roughly 1104 calories, with 17g protein, 102g carbohydrates, and 62g fat. It is an excellent source of dietary fiber (76% of the Daily Value), vitamin C (55% of the Daily Value), and iron (47% of the Daily Value). Note that it is relatively high in sodium, at 1478mg per serving (64% 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 different types of flour for this cake?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, but avoid using whole wheat flour as it may affect the cake's density. If gluten-free, use a gluten-free all-purpose blend, ensuring it contains xanthan gum for proper structure.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 3/4 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, then use it in the recipe as directed.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
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).