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–+ servings
A Superior Devils Food Cake
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.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 310 kcal

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 9x13-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
Keyword chocolate cake, classic recipes, comfort food, heirloom meals, homemade, nostalgic food, retro recipes, vintage baking
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