Red Devils Food Cake is a vintage chocolate cake recipe that delivers a rich, moist crumb and a deep cocoa flavor. It earned its name from its reddish-brown hue, achieved by combining cocoa, soda, and sour milk, a traditional method that predates the widespread use of food coloring. Popular throughout the early to mid-20th century, this cake became a cherished treat for celebrations and Sunday dinners alike. The blend of butter, sugar, and vanilla creates a sweet foundation, while the sour milk provides tenderness and balance to the cocoa’s intensity. It’s a timeless dessert perfect for layering with frosting or enjoying on its own.
Ingredients
- 1 cup sugar
- ½ cup butter (softened)
- ¼ tsp vanilla extract
- 2 eggs
- ½ cup sour milk (or buttermilk)
- 1½ cups all-purpose flour
- ½ cup hot water
- 4 tbsp cocoa powder
- ½ tsp baking soda
Instructions
Step 1: Prepare Cocoa Mixture
- In a small bowl, combine cocoa powder and baking soda. Pour in the hot water and stir until dissolved. Set aside to cool slightly.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
Step 3: Add Vanilla and Eggs
- Mix in vanilla extract, then beat in eggs one at a time until well incorporated.
Step 4: Add Sour Milk
- Stir in the sour milk until evenly combined.
Step 5: Add Flour and Cocoa Mixture
- Gradually add flour, alternating with the prepared cocoa mixture, mixing until smooth.
Step 6: Bake
- Pour batter into a greased and floured 9×13-inch pan. Bake at 350°F (175°C) for 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
- Allow cake to cool in the pan. Frost if desired, or serve plain.
Tips
- Use buttermilk if sour milk is unavailable (1 cup milk + 1 tbsp vinegar).
- Blooming the cocoa in hot water enhances chocolate flavor, do not skip.
- Add a pinch of espresso powder for deeper chocolate notes.
- Works well baked in an 8×8 pan or two small round pans.
- Frost with classic boiled frosting or buttercream for authenticity.
- Let cake cool completely before frosting to prevent melting.
- Double the recipe for a layer cake, as noted on the card.
- Store covered at room temperature up to 2 days.
Nutrition
Calories: 230kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 6.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.2gTrans Fat: 0.3gCholesterol: 50mgSodium: 115mgPotassium: 85mgFiber: 1gSugar: 19gVitamin A: 325IUCalcium: 20mgIron: 1.2mg
Tried this recipe?Let us know how it was!