Devil's Food Cake I

Devil's Food Cake I

Debra Steward 0

"This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting."

Ingredients {{adjustedServings}} servings 166 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  2. In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  3. Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  4. Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  5. Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  6. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
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Reviews 103

  1. 115 Ratings


The best chocolate cake I've ever made. If you're looking for something basic and fluffy and chocolatey, this is the way to go. I've made it several times: Once the way it is written, which was really good, once with bittersweet chips which was also really good, and once with bittersweet chips and an added 1/4 cup unsweetened cocoa powder with the flour mixture--EVEN BETTER! It also tastes just great if you replace half the oil with applesauce for a slightly reduced fat version. Replace the eggs with a quarter cup applesauce and the milk with soy milk for a surprisingly delicious vegan version. Very versatile, and exactly that "boxed mix" texture but with out the boxed mix flavor. The batter may seem a bit runny but don't worry, that's what it's supposed to be like. Also, don't forget to have boiling water on hand. It won't work with cold water. UPDATE: I have officially made this into Mocha cupcakes: sub boiling H2O with boiling very strong coffee (or espresso). Use semi sweet chocolate instead of unsweetened chocolate. Deelish. Makes aprox. 2 doz. or a few more. YET ANOTHER UPDATE: for some reason the wording on the recipe has changed. It used to say "1 cup boiling water" and now it just says "water." This makes a huge difference. I can't remember why. I'm sure Alton Brown could explain it. I just remember reading somewhere that this is crucial in some food sciencey way.


well, if the vineger in this recipe is giving you pause, don't let it! this chocolate cake recipe was my THIRD try--that's right, 3rd! the first two were HERSHEY recipes, one turned out screaming dry, and the other..? over-moist and soft like baby food. ick--(shame, shame, hershey.) i don't know why i didn't just log on here sooner! this recipe is perfectly moist and oh, so chocolat-ee. the only thing is, i only had semi-sweet choc. left in my pantry, so the cake was more medium brown than that great dark, dark devil's food look for which i was searching. but, i'm not worried, there will be more chances for me to attempt that dark chocolate look. oh yes, i'll be making this again and again!--thanks debra!

Carol S

I have to say this was very likely the best devil's food cake I have ever baked and eaten. Moist, loved the texture. I added about 1 tsp of vanilla, and baked it in two 8" round pans. Turned out nice and high. Perfect chocolate cake.