This richly decadent Devil’s Food Cake recipe comes from a vintage collection and delivers a deep chocolate flavor with a moist, tender crumb. Soured milk and vinegar activate the baking soda to give the cake a soft rise, while melted chocolate and butter add depth and richness. Perfect for special occasions or casual comfort, this cake is known for its luxurious yet straightforward character. With simple ingredients and nostalgic charm, it's a chocolate lover’s dream and an enduring favorite across generations of bakers.
Ingredients
- ½ tsp salt
- 1 tbsp vinegar
- 1 tsp baking soda
- 3 oz unsweetened chocolate (melted)
- 1 cup sour milk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
- 1½ cups sugar
- 2 eggs
- 2 cups all-purpose flour
- ½ cup butter (softened)
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C)
- Grease and flour two 8-inch round cake pans or one 9×13-inch pan
Step 2: Mix Wet Ingredients
- In a bowl, beat together butter and sugar until light and fluffy
- Add eggs one at a time, beating well after each addition
- Stir in the melted chocolate
Step 3: Combine Sour Milk and Vinegar
- In a small bowl, mix vinegar into the sour milk and let stand for a few minutes
Step 4: Dry Ingredients
- In a separate bowl, sift together flour, salt, and baking soda
Step 5: Combine All
- Alternately add dry ingredients and sour milk mixture to the chocolate mixture
- Mix until smooth and well blended
Step 6: Bake
- Pour batter evenly into prepared pan(s)
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean
Step 7: Cool and Serve
- Let cool in pans for 10 minutes
- Transfer to wire racks to cool completely
- Frost as desired
Tips
- Use Dutch-process cocoa if you want deeper chocolate flavor (replace melted chocolate 1:1 by weight).
- Add 1 tsp vanilla extract for richer aroma.
- Replace sour milk with buttermilk for a lighter crumb.
- Fold in ½ cup mini chocolate chips for extra chocolate intensity.
- Add 1 tsp espresso powder to enhance chocolate depth.
- Turn into cupcakes by baking 18 to 22 minutes at the same temperature.
- Frost traditionally with old-fashioned boiled icing or chocolate buttercream.
- Add a pinch of cinnamon for a vintage Southern-style variation.
- Bake in a Bundt pan (increase baking time to 40 to 45 minutes).
- Swap butter for oil for a more tender, moister cake.
Nutrition
Calories: 310kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 55mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 40mgIron: 1.5mg
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