Authentic Old Fashioned Devil's Food Cake Recipes

There's something truly special about an Old Fashioned Devil's Food Cake Recipe, a dessert that whispers stories from a bygone era. Pulled directly from the treasured pages of Mom's 1920s recipe scrapbooks, these aren't just recipes; they're a delicious piece of history.

Unlike the sweet, light chocolate cakes of today, a true Devil's Food cake boasts a more intense, deeply rich chocolate flavor with a wonderfully moist and tender crumb. It's the kind of comfort food that satisfies the soul, perfect for special occasions or simply when a profound chocolate craving strikes.

A Taste of History: The Story Behind Devil's Food Cake

Devil's Food Cake On a Serving PlateEnjoy an Old Fashioned Devil's Food Cake
(Source: ©asimojet/Depositphotos.com)

Have you ever wondered about the origins of the famous Red Velvet Cake recipe? Some food historians believe that its story begins right here, with old-fashioned recipes for Devil's Food Cake and its cousin, the Philadelphia Red Cake.

In the early 20th century, the magic happened in the mixing bowl. The reddish-brown hue of these early cakes came from a natural chemical reaction between the acidic sour milk (or buttermilk) and the less-processed, alkaline baking sodas of the time. While today's commercial baking sodas won't produce that same distinctive color, the rich flavor remains. If you desire a deeper red tint, a few drops of red food coloring will do the trick.

Below, you'll find a collection of our very best recipes from the past. I invite you to experiment with them and taste-test the theory for yourself!

Old Fashioned Devil's Food Cake Recipes from Mom's Recipe Scrapbook

Mom's Recipe Scrapbooks (1920s)

A Classic Red Devil's Food Cake

Vintage Red Devil's Food Cake IllustrationOld Time Red Devil's Food Cake
(Source: ©Don Bell)

This recipe is the quintessential example of the classic Red Devil's Food cake that started it all. Using melted unsweetened chocolate and sour milk, it creates a wonderfully moist cake with that signature deep flavor. For a truly traditional presentation, pair it with a fluffy, bright white frosting to create a stunning contrast.

1-1/2 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoonfuls butter
1 cup granulated sugar
2 eggs, well beaten
1/2 cup sour milk
1/2 cup boiling water
2 squares Baker's Unsweetened chocolate, melted
1 teaspoon baking soda
1 teaspoon vanilla extract

Sift flour once, measure the correct amount, add baking powder, and salt, and sift three times. Add sugar gradually to melted butter, and cream together until light and fluffy. Add eggs. Beat mixture vigorously. Add flour and sour milk alternately, a small amount at a time.

Pour the boiling water into the melted chocolate; mix quickly. Add baking soda to chocolate and stir until thick. Cool slightly before adding to cake batter. Mix thoroughly. Add vanilla.

Bake in two greased 9-inch layer pans in moderate oven (350°F) for 25 minutes. To make three 10-inch layers, double the recipe. Put favorite white frosting between layers and top and sides of cake.

Mrs. Dougan's Rich Cocoa Devil's Food Cake

This version, courtesy of Mrs. H. B. Dougan, relies on cocoa powder bloomed in hot water for an incredibly deep and dark chocolate taste. It's a testament to how different techniques can create wonderfully varied results from similar ingredients. The suggested raisin filling is a delightful, old-fashioned surprise that adds a chewy texture and sweetness.

1 cup butter; 3 cups sugar; 4 eggs (whole); 1 cup sour milk; 1 cup cocoa, 1 cup hot water; 4 cups flour; 1 teaspoon soda.

Pour hot water over cocoa and soda and stir in last of all. Be careful that water is boiling. Flavor with vanilla. Bake layers in moderate oven (350°F). —Mrs. H. B. Dougan

A Unique Raisin Filling

Boil 1-1/2 cups sugar, very small amount of water beaten in the whites of 2 eggs, with ground raisins.

Mrs. O'Roke's Sour Cream Devil's Food Cake

From the farm kitchen of Mrs. Galen O'Roke in Oskaloosa, Kansas, comes this wonderfully straightforward recipe. The use of sour cream instead of sour milk provides a beautiful tenderness and richness to the cake's crumb. This is a perfect recipe for when you want an authentic Devil's Food taste without a lot of fuss.

1 cup sour cream; 1-1/2 cups sugar; 2 eggs; one-third cup hot water; enough flour; 1 teaspoon soda; 3 tablespoons cocoa; 1 teaspoon vanilla. Mix and bake layers in moderate oven (350°F). —Mrs. Galen O'Roke, Oskaloosa, Kansas

Classic Cocoa Filling

2 cups brown sugar; 1/2 cup sweet milk; 1 tablespoon cocoa; butter size of a walnut.

Mrs. Hackett's Spiced Holiday Devil's Food Cake

Devil's Food Cake With WalnutsDevil's Food Cake With Chopped Walnuts
(PD Source: Vintage Magazine Clipping)

Mrs. John Hackett's recipe is a truly unique and festive creation that beautifully bridges the gap between an old fashioned Devil's Food cake recipe and a traditional Christmas spice cake recipe. The addition of molasses, warm spices, raisins, and nuts makes it incredibly rich and complex.

As Mrs. Hackett noted, this makes an exceptional cake for the holidays, especially when topped with a simple white or caramel icing.

1 cup butter; 1 cup brown sugar; 1 cup white sugar; 1 cup sweet milk; 1/2 cup molasses; 4 cups flour; 1/2 cup chocolate; 1/2 cup boiling water; 4 eggs; 1/2 teaspoon cream tartar; 1/2 teaspoon soda; 1 teaspoon each of allspice, cloves and cinnamon; 1/2 teaspoon nutmeg; 2 cups raisins; 1 cup citron; 1 cup English walnuts (or other nutmeats). Bake in moderate oven (350°F).

Ice with either white or caramel icing. This also makes a unique Christmas cake. —Mrs. John Hackett

Irresistible Devil's Food Mocha Filling

Mrs. Cain's mocha filling is the perfect complement to any of these cakes, adding a sophisticated coffee note that enhances the deep chocolate flavor. It's a simple yet elegant choice for filling and frosting your layers.

4 tablespoons butter; 1/2 cup powdered sugar; 1 tablespoon cocoa; 4 tablespoons coffee; cream butter, sugar and cocoa; then stir in the coffee little by little. —Mrs. W. E. Cain

Grandma's Devil's Food Cake Tips

What does "Cream Together" mean?

This is a crucial first step in many old fashioned cake recipes. It means to beat the butter and sugar together with a spoon (or a modern mixer) until the mixture is light in color, smooth, and fluffy. This process incorporates air, which is essential for a light-textured cake.

What does "Enough Flour" mean?

Mrs. O'Roke's old fashioned Red Devil's Food Cake Recipe charmingly calls for "enough flour." This reflects a time when home bakers measured by feel. For a cake like this, you would add flour gradually until the batter is thick but still easily pourable, typically around 2 to 2-1/2 cups for these ingredient proportions.

Do I need to sift the flour?

Old fashioned baking recipes always call for sifting flour, and for good reason. It aerates the flour, removes lumps, and makes it lighter, which helps create a more tender cake. It also ensured a more accurate measurement back when flour was often lumpy and compacted.

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