This classic Devil’s Food Cake is a nostalgic treat that delivers incredibly moist, tender crumb and intense chocolate flavor. Unlike standard chocolate cakes, the addition of red food coloring gives it a signature deep crimson hue, while the “sour milk” method ensures extra tenderness. The combination of white and brown sugars creates a complex sweetness that pairs perfectly with the dark baking chocolate. It’s an old-fashioned diner favorite that feels indulgent yet straightforward to make. Perfect for birthdays, holidays, or any time you crave a serious chocolate fix, this cake holds up beautifully under a thick layer of your favorite frosting.
Quick Mix Devil’S Food Cake
Description
This classic Devil's Food Cake is a nostalgic treat that delivers incredibly moist, tender crumb and intense chocolate flavor. Unlike standard chocolate cakes, the addition of red food coloring gives it a signature deep crimson hue, while the "sour milk" method ensures extra tenderness. The combination of white and brown sugars creates a complex sweetness that pairs perfectly with the dark baking chocolate. It&# 226;ÂÂs an old-fashioned diner favorite that feels indulgent yet straightforward to make. Perfect for birthdays, holidays, or any time you crave a serious chocolate fix, this cake holds up beautifully under a thick layer of your favorite frosting.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Grease and flour two 9-inch round cake pans.
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Melt the baking chocolate over low heat or in short bursts in the microwave. Let it cool slightly.
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In a large bowl, sift together the flour, baking powder, baking soda, salt, and white sugar.
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Prepare the sour milk by adding 1 tablespoon of vinegar to 1 cup of milk. Let it stand for 10 minutes until thickened.
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To the dry ingredients, add the brown sugar, 2/3 cup of the prepared sour milk, shortening, vanilla, and red food coloring.
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Beat on medium speed for 2 minutes, scraping down the sides of the bowl frequently to ensure even mixing.
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Add the cooled melted chocolate, the remaining 1/3 cup of sour milk, and the eggs to the batter.
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Continue beating on medium speed for another 2 minutes until the batter is smooth and well-blended.
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Divide the batter evenly between the two prepared cake pans.
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Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans for 5 minutes.
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Remove cakes from pans and place on wire racks to cool completely before frosting.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 409.5kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 13.5g68%
- Cholesterol 0.0mg0%
- Sodium 18.0mg1%
- Total Carbohydrate 44.2g15%
- Dietary Fiber 8.2g33%
- Sugars 34.5g
- Protein 3.8g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the melted chocolate is cooled slightly before adding it to the batter to prevent the eggs from scrambling.
For a deeper color, increase the amount of red food coloring to taste, though traditional Devil's Food Cake relies more on the cocoa intensity than vibrant red hues.
This cake pairs excellently with chocolate buttercream, cream cheese frosting, or a simple dusting of powdered sugar.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
