Philadelphia Red Cake

Philadelphia Red Cake

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"Using lemon juice to sour milk in this recipe helps make this chocolate cake very moist and flavorful."
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servings 309 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.
  2. In a small bowl, mix together the milk and the lemon juice or vinegar. Set aside.
  3. Cream together the butter or margarine and the sugar. Separate the eggs, keeping two of the whites and all of the yolks. Beat the egg yolks.
  4. Dissolve the cocoa in the hot water.
  5. Add the soured milk mixture, the yolks, the cocoa, and the vanilla to the creamed mixture. Add the flour and soda. Beat at a low speed for 2 to 3 minutes.
  6. Beat 2 of the egg whites to stiff peaks. Fold the beaten egg whites into the batter and pour into a greased loaf pan.
  7. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.


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This is not good I tried and shouldnt of wasted my supplies

This cake is not a traditional Philadelphia Red Cake, Philadelphia red cakes, which are a precursor to red velvet and red devils food cake, are supposed to be almost the color of red velvet (not...

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