Devils Food Cake 1948 Version
Indulge in a slice of nostalgia with this vintage 1948 version of Devil’s Food Cake, a timeless classic that’s rich, moist, and irresistibly chocolatey. This recipe features bold Dutch-process cocoa powder, perfectly balanced with the fluffiness of whipped butter and sugar, creating a tender crumb that melts in your mouth. Enhanced with a blend of baking soda and baking powder for an ideal rise, and moistened with whole milk and a silky cocoa-water mixture, this cake delivers on decadence without being overly sweet. With just 20 minutes of prep, the batter comes together effortlessly before baking to perfection in two 8-inch pans. Frost it with your favorite chocolate frosting or buttercream for a dessert that’s as elegant as it is satisfying. Perfect for special occasions or simply indulging your sweet tooth, this retro Devil’s Food Cake is sure to become a family favorite!
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Recipe Information
Ingredients
- 0.5 cup unsweetened Dutch-process cocoa powder
- 0.5 cup boiling water
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.
In a small bowl, whisk together the Dutch-process cocoa powder and boiling water until smooth. Let the mixture cool to room temperature.
In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract.
Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the milk and cooled cocoa mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes. Then, carefully remove the cakes from their pans and transfer them to a wire rack to cool completely.
Once cooled, frost as desired with your favorite chocolate frosting or a classic buttercream. Serve and enjoy!
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 543.3 g | 198% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 306.4 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 390 mg | 30% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2370 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
