What Makes Devils Food Cake Different?

What makes devils food cake different

There’s a big difference between a standard chocolate cake and a classic devils food cake. Devils food cake uses more baking soda and cocoa powder than traditional chocolate cakes, so it has a richer, deeper chocolate flavor. It also has a slightly darker hue than a chocolate cake, which makes it stand out from other desserts made with melted chocolate.

How did this cake get its name?

The name “devils food” comes from the cake’s dark, rich flavor and appearance, according to Marissa Velie, certification & education director for the Retail Bakers of America. But it doesn’t necessarily mean that the cake is satanic or that it’s infused with a sinister gimmick, she says.

Originally, the term “deviled” had been used to describe spicy and peppery foods, but it soon started to be applied to desserts that were particularly decadent or tangy. So it’s not surprising that people were quick to apply the word to a decadent, dark cake.

It’s the yin to angel food cake’s yang: The two cakes are both airy, light and moist, but lean heavily on cocoa for support. They use vegetable oil instead of butter and count on a mixture of leaveners like baking soda to give their batter an extra lift.

They also use less eggs than German chocolate cake, and whipped egg whites are often added to the batter before the yolks. That helps keep the cake’s structure and gives it a soft, fluffy texture (via Chowhound).

Both cakes make good use of liquids: Devil’s food cake calls for either hot coffee or boiling water, while red velvet uses sour cream and buttermilk. The latter has a tangy quality that’s similar to vinegar, so some recipes call for that too.

This cake’s color isn’t just from the cocoa powder — it also involves a bit of red food coloring. Traditionally, devil’s food was tinted red by adding shredded beets to the cake’s batter, but you can also make it with cocoa powder and coffee.

Some recipes use a combination of melted chocolate and cocoa powder, which is a great way to boost the deep chocolate flavor without sacrificing too much moisture or tenderness. But it’s important to use high-quality, unsweetened cocoa powder for the best results.

Another key distinction is that devil’s food doesn’t contain molasses or spices, which help to add color but also a little more depth and complexity to the taste of the cake. Moreover, it typically contains more baking soda than regular chocolate cake, which raises its pH level and adds more bubbles.

The baking soda and cocoa powder in devil’s food cake cause a chemical reaction to create the deep brown, almost black, hue. Some recipes also call for a pinch of coffee to intensify the chocolate flavor.

This cake is a favorite of many, but it’s not always easy to understand the differences between it and other types of chocolate cakes. It’s especially confusing when it comes to comparing it to red velvet and German chocolate cake, which have distinct ingredients and appearances that can lead to a misunderstanding about the difference between these two delicious desserts.