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!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.

Step 2

In a small bowl, whisk together the Dutch-process cocoa powder and boiling water until smooth. Let the mixture cool to room temperature.

Step 3

In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

Step 4

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.

Step 5

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract.

Step 6

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.

Step 7

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

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.

Step 10

Once cooled, frost as desired with your favorite chocolate frosting or a classic buttercream. Serve and enjoy!

Nutrition Facts

Serving size	(1035.2g)

Amount per serving	% Daily Value*
Calories	2830.0

Total Fat 66.4g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 510.6mg	0%
Sodium 1602.9mg	0%
Total Carbohydrate 543.3g	0%
Dietary Fiber 48.6g	0%
Total Sugars 306.4g
Protein 61.9g	0%

Vitamin D 133.7IU	0%
Calcium 389.5mg	0%
Iron 21.3mg	0%
Potassium 2369.6mg	0%

*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.

Source of Calories

Fat: 19.8%

Protein: 8.2%

Carbs: 72.0%