Devil's Food Cake I Recipe -
Devil's Food Cake I Recipe

Devil's Food Cake I

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"This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake or 2 9 inch round layers Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  2. In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  3. Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  4. Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  5. Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  6. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2014

The best chocolate cake I've ever made. If you're looking for something basic and fluffy and chocolatey, this is the way to go. I've made it several times: Once the way it is written, which was really good, once with bittersweet chips which was also really good, and once with bittersweet chips and an added 1/4 cup unsweetened cocoa powder with the flour mixture--EVEN BETTER! It also tastes just great if you replace half the oil with applesauce for a slightly reduced fat version. Replace the eggs with a quarter cup applesauce and the milk with soy milk for a surprisingly delicious vegan version. Very versatile, and exactly that "boxed mix" texture but with out the boxed mix flavor. The batter may seem a bit runny but don't worry, that's what it's supposed to be like. Also, don't forget to have boiling water on hand. It won't work with cold water. UPDATE: I have officially made this into Mocha cupcakes: sub boiling H2O with boiling very strong coffee (or espresso). Use semi sweet chocolate instead of unsweetened chocolate. Deelish. Makes aprox. 2 doz. or a few more. YET ANOTHER UPDATE: for some reason the wording on the recipe has changed. It used to say "1 cup boiling water" and now it just says "water." This makes a huge difference. I can't remember why. I'm sure Alton Brown could explain it. I just remember reading somewhere that this is crucial in some food sciencey way.

Most Helpful Critical Review
Jul 25, 2007

After reading all the comments on this recipe, I was convinced it was going to turn out terrific. I followed the directions exactly. After 30 minutes, I checked the cake; it shook like Santa's belly when I began to remove it from the oven. I therefore kept it in a few more minutes and then checked it more. Still not done. This time the sides were more cooked but the middle was completely uncooked. Next time I checked it (after a few more minutes), the entire middle portion of the cake sunk! I let it bake until it was done, but the cake was ruined. I verified that my oven temperature was set properly and that there's not a problem with the internal temperature setting. Overall, what a disappointment. I'd say it was me, but other recipes have turned out just fine. What's so distressing is that I live in Japan and ingredients are hard to come by and are expensive when you can find them... what a wate of time and money.

May 30, 2005

well, if the vineger in this recipe is giving you pause, don't let it! this chocolate cake recipe was my THIRD try--that's right, 3rd! the first two were HERSHEY recipes, one turned out screaming dry, and the other..? over-moist and soft like baby food. ick--(shame, shame, hershey.) i don't know why i didn't just log on here sooner! this recipe is perfectly moist and oh, so chocolat-ee. the only thing is, i only had semi-sweet choc. left in my pantry, so the cake was more medium brown than that great dark, dark devil's food look for which i was searching. but, i'm not worried, there will be more chances for me to attempt that dark chocolate look. oh yes, i'll be making this again and again!--thanks debra!

Jan 19, 2006

I have to say this was very likely the best devil's food cake I have ever baked and eaten. Moist, loved the texture. I added about 1 tsp of vanilla, and baked it in two 8" round pans. Turned out nice and high. Perfect chocolate cake.

Mar 04, 2007

A little time consuming to put together. Didn't come out right at all. After the time for baking was over, it was still raw in the middle. Sank in the middle as well. Didn't even taste chocolaty. I made this recipe twice and still had the same disappointing results.

Oct 15, 2006

This was one of the best chocolate cakes I've made yet! It was unanimous that everyone loved it(which is rare!). Absolutely no taste of vinegar whatsoever. I also used bitter-sweet chocolate, and cut back 1/2 cup off the sugar. Turned out sooo great! thanks sooo much for this awesome recipe!I used the satiny glaze on it...beautiful!

Aug 15, 2005

I made this cake for my mother-in-law's birthday and frosted it with Snow Peak Frosting. This was a great combination. I made the cake the day before and it was good and moist the next day when I served it. It smells incredible when it is baking!

Apr 24, 2004

The cake was very good. It had a great chocolate flavor. It was very moist and stayed good a long time--I made it Wednesday and it was still good on Saturday. I'd definately make it again!


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 138 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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