Happy Devil’s Food Cake Day!
Today is National Devil’s Food Cake Day for 2025! It is all so delicious! Devil’s Food makes really the world go around. . .And a great birthday maker! Cake makes everything better! Yummy. . .
Happy National Devil’s Food Cake Day ! ! !
🍫 🍰 🧁 🎂 🥮 🍫 🍰 🧁 🎂 🥮 🍫 🍰 🧁 🎂 🥮
A Brief History:
Origination: The initial documented recipe for devil’s food cake was released in 1902 by Sarah Tyson Rorer in *Mrs. Rorer’s New Cook Book*, a publication that remains available for purchase today. Nevertheless, there are claims that the recipe might have first appeared in 1898 in a newspaper in Hagerstown, Indiana. This cake gained widespread popularity in the early 20th century, and by the 1950s, Betty Crocker’s devil’s food cake mix had become a bestseller.
Tartine Devil’s Food Cake and Brioche Bread Pudding courtesy of Openverse
Devil’s Food Cake: Devil’s food cake is a decadent chocolate cake with a rich, dark flavor and a light, fluffy texture. It is made with cocoa powder and a higher amount of baking soda compared to other chocolate cakes. The name is believed to have originated from the term “deviled” used to describe highly seasoned or flavorful foods, highlighting the contrast between the cake’s dense texture and the airy angel food cake. Some theories suggest that the name reflects the cake’s indulgent nature or its irresistibly sinful taste.
THe Process: Devil’s food cake is conventionally prepared in a circular cake pan, although it can also be baked in a 9×13 inch pan or a Bundt pan. Certain recipes incorporate Dutch-processed cocoa powder to enhance the taste, while others utilize coffee to accentuate the chocolate flavor.
Devil’s Food cake courtesy of Openverse
The Difference Between Devil’s Food and Chocolate: There is a widespread debate on the essential ingredients that contribute to the distinct characteristics of this cake. Some argue that melted chocolate is crucial, while others advocate for natural cocoa or Dutch-process cocoa. The question of which is correct remains unanswered. Some items that stand out about devil’s food cake are:
- The texture should be indulgent, smooth, and more fudgy and moist compared to a traditional chocolate cake. It should possess a soft and melt-in-your-mouth quality, although it should not be as light and airy as many other cakes.
- The chocolate flavor should be exceptionally rich and intense, surpassing that of a regular chocolate cake. While any frosting can be used, a thick and fudgy chocolate frosting is highly recommended.
- Sour cream has played a significant role in numerous early recipes, and I believe it should be included in this cake as well, along with Dutch-process cocoa.
- While baking powder may be used to some extent, baking soda should be the primary leavening agent.
- It is important to note that devil’s food cake is distinct from red velvet cake. I was astonished to discover that some sources mistakenly equate the two, and I strongly feel the need to clarify this misconception. They are indeed different cakes.
Photo by Olga Petnyunene on Unsplash
Celebrated: National Devil’s Food Cake Day is celebrated on May 19th every year!
A Few Facts:
I am sharing a few facts, and more, some trivia, some not trivial. . .
Difference Recipes For Different Results:
There are literally 1000’s of recipes online today for making different styles of devil’s food cake. Check it our, and try some of them today!
The Present:
People all over the world, including the U.S. are enjoying their chocolate cake, every day!
The Future:
Let’s give thanks and enjoy chocolate cake this great year and in the years to come. . .
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Devil’s Food Cake courtesy of Openverse
National Devil’s Food Cake Day