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–+ servings
Devils Food Cake from Mrs. Grigsby
This rich Devil’s Food Cake from Mrs. Grigsby captures the essence of classic American chocolate desserts. With a deep cocoa flavor balanced by tangy buttermilk and tenderized with shortening, it’s a time-tested favorite. The use of boiling water helps create a moist crumb, while the simple, no-frills approach reflects the practical home baking of mid-century kitchens. Perfect for birthdays, potlucks, or weeknight treats, this cake is both nostalgic and satisfying.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 283 kcal

Ingredients
  

  • ½ cup shortening
  • 1 ¾ cups sugar
  • 2 eggs
  • 3 tbsp cocoa (heaping)
  • 1 cup buttermilk
  • 1 ½ tsp baking soda
  • 2 cups flour
  • ½ tsp salt
  • ½ cup boiling water
  • 1 tsp vanilla

Instructions
 

Step 1: Cream Shortening

  • Cream the shortening thoroughly.

Step 2: Combine Sugar and Cocoa

  • Add sugar, salt, and cocoa to the shortening. Mix well.

Step 3: Add Eggs

  • Beat thoroughly. Add eggs and beat mixture until fully combined.

Step 4: Dissolve Baking Soda

  • Dissolve baking soda in ½ cup boiling water.

Step 5: Incorporate Wet and Dry Ingredients

  • Pour the soda mixture into the batter. Add buttermilk.

Step 6: Add Flour

  • Stir in the flour gradually, alternating with the buttermilk.

Step 7: Add Vanilla

  • Stir in vanilla extract last.

Step 8: Bake the Cake

  • Pour into greased cake pans. Start in a cold oven. Heat slowly to 350°F and bake for about 30–35 minutes or until a toothpick inserted in the center comes out clean.

Tips

  • Add ½ cup strong brewed coffee instead of boiling water for deeper chocolate flavor.
  • Replace shortening with butter for a richer, more modern taste.
  • Fold in ½ cup chocolate chips for extra decadence.
  • Use sour cream instead of buttermilk for a denser crumb.
  • Frost with old-fashioned boiled icing or chocolate buttercream.
  • Add a pinch of cinnamon for a vintage spice-cake twist.
  • Bake as cupcakes; adjust bake time to ~18 to 20 minutes.
  • Substitute part of the flour with cocoa for a darker cake.
  • Serve with whipped cream for a light, classic pairing.

Nutrition

Calories: 283kcalCarbohydrates: 47gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 30mgSodium: 184mgPotassium: 49mgFiber: 0.5gSugar: 31gVitamin A: 73IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Keyword chocolate cake, comfort food, handwritten recipe, heirloom recipe, old-fashioned desserts, retro recipes, southern-style cake, vintage baking
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