devil’s food cake

devil’s food cake, an exceptionally rich dark chocolate layer cake that emerged in the United States at the turn of the 20th century. Although there are different versions of the recipe, it is generally distinguished from other chocolate cakes by the high amount of baking soda used, which makes the cake darker in color and exceptionally fluffy.

The first creator of this chocolate lover’s delight is unknown. A recipe for devil’s food cake first appeared in Mrs. Rorer’s New Cook Book in 1902,and other recipes soon followed. The 1902 recipe differs from most current recipes, and it notes that “The success of this cake depends upon the flour used.”

Most modern recipes call for the use of cocoa powder rather than unsweetened chocolate, giving it a more intense chocolate flavor, and some purists insist on the use of Dutch process, or alkalized, cocoa, which is darker and less bitter than natural cocoa. Many recipes also call for the addition of sour cream or buttermilk to add richness and coffee to deepen the chocolate taste.

Whatever recipe is used, devil’s food cake is made from chocolate layers topped with white or chocolate icing to produce a “sinfully” delicious cake. The origin of the cake’s name is unknown, but one theory is that it may have gained its name for its contrast to the light, airy, and white angel food cake, which became popular in the United States in the late 1800s.