This classic devil’s food cake is super easy to make. It makes two 9-inch round cakes, perfect for any celebration, or just because you’ve got a chocolate craving. No celebration needed.
Table of Contents[Hide][Show]
- My first chocolate cake recipe
- Ingredients you’ll need for this devil’s food cake recipe
- How to make this devil’s food cake recipe, in 9 easy steps
- How to make sour milk
- Why is it called a devil’s food cake?
- Clara’s Arizona Devil’s Food Cake Recipe
- Pin this devil’s food cake recipe for later
- Other chocolate cake recipes you might like
My first chocolate cake recipe
I started baking around the age of 12, and this was the first chocolate cake recipe I’d ever made. I made this for years, as it was an affordable, fail-proof recipe using store cupboard ingredients.
Who was Clara? Was she from Arizona? I do not know and would like to find out where the recipe originated. Her chocolate cake recipe was my go-to for at least a decade, so thank you, Clara.
Ingredients you’ll need for this devil’s food cake recipe
Jump to the full, printable recipe.
- 1/2 cup shortening – the high fat content in shortening contributes to the moistness of cakes, providing them with a softer, fluffier texture.
- 2 cups granulated sugar – in addition to providing sweetness, sugar binds with water which locks in moisture, keeping your cake from drying out. It also inhibits the development of gluten which keeps your cake softer.
- 4 free-range eggs – provide emulsification and structure to the bake, creating a smooth, well-mixed batter. They also bind the ingredients together so the cake doesn’t crumble apart. I always use free-range Shetland eggs when available.
- 2/3 cup sour milk – working with baking soda, soured milk acts as a leavening agent and adds a slight tang to the bake. See below for instructions on how to make your own sour milk.
- 2 cups plain flour – the basis of every good light and fluffy cake. Flour provides the cake’s structure when the proteins interact in the presence of liquid to form gluten.
- 2 tsp baking soda – an alkaline raising agent that balances the pH of the bake.
- 2 tsp vanilla – enhances the flavour of chocolate by adding creaminess, balancing sweetness, and countering acidity and bitterness.
- 9 tbsp cocoa powder – imparts a full, rich chocolate flavour and dark colour to the cake.
- 1 cup boiling water – cocoa powder is very rich with cocoa fat, and if you pour boiling water or coffee on it, the liquid brings out the aroma and deep flavour and makes the chocolate much more intense.
How to make this devil’s food cake recipe, in 9 easy steps
- Cream together the shortening and sugar.
- Add the eggs.
- Sift together the flour and baking soda.
- Measure the cocoa and water into a small saucepan and simmer until slightly thickened. Do not allow the mixture to boil.
- Mix the dry ingredients with the egg mixture and pour in the cocoa, milk and vanilla.
- Stir well. The batter will be very thin.
- Pour into 2 greased and floured 9-inch round cake tins.
- Bake at 180 °C/ 350 °F for 45 minutes.
- Cool completely before frosting as desired.
How to make sour milk
For one cup of milk, use 1 tbsp white vinegar and enough milk to measure 1 cup.
To make enough sour milk for this recipe, use 2 tsp of vinegar and enough milk to make 2/3 cup.
Why is it called a devil’s food cake?
The history of the devil’s food cake is quite interesting. It was created to be the opposite of the light, fluffy white sponge popular in the mid-to-late 1800s called Angel’s Food Cake.
Devil’s food cakes are often distinguished from other chocolate cakes because they use additional bicarbonate of soda, which raises the pH level and makes the cake a deeper and darker mahogany colour.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Clara’s Arizona Devil’s Food Cake Recipe
Ingredients
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 4 free-range eggs
- 2 cups plain flour
- 2 tsp bicarbonate of soda
- 9 tbsp cocoa powder
- 1 cup boiling water or hot coffee, for a richer flavour
- 2/3 cup soured milk
- 2 tsp vanilla extract
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Equipment
Instructions
- Cream together 1/2 cup vegetable shortening and 2 cups granulated sugar.
- Add 4 free-range eggs.
- Sift together 2 cups plain flour and 2 tsp bicarbonate of soda.
- Measure 9 tbsp cocoa powder and 1 cup boiling water into a small saucepan and simmer until slightly thickened. Do not allow the mixture to boil.
- Mix the dry ingredients with the egg mixture and pour in the thickened cocoa mixture, 2/3 cup soured milkand 2 tsp vanilla extract. Stir well. The batter will be very thin.
- Pour into 2 greased and floured 9-inch round cake tins.
- Bake at 180 °C/ 350 °F for 45 minutes.
- Cool completely before frosting as desired.
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