A classic Red Devil’s Food Cake with a rich, moist crumb and deep chocolate flavor. This recipe uses sour milk (buttermilk) and boiling water to create a uniquely tender and iconic cake.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ¾ cup | Butter, softened |
| 2 cups | Sugar |
| 2 | Eggs |
| 1 tsp | Vanilla |
| 2½ cups | Flour |
| ½ cup | Cocoa |
| 2 tsp | Baking Soda |
| 1 tsp | Salt |
| 1 cup | Sour Milk (Buttermilk) |
| 1 cup | Boiling Water |
Instructions
- Preheat your oven to 350°F. Grease and flour two 8-inch or 9-inch round cake pans.
- In a large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy.
- Add the unbeaten eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking soda, salt, and cocoa.
- Stir the vanilla into the sour milk (buttermilk).
- Add the dry ingredients to the creamed mixture in three parts, alternating with the milk mixture, beginning and ending with the dry ingredients.
- Pour the boiling water in all at once and stir quickly until the batter is well combined. The batter will be very thin.
- Pour the batter into the prepared pans.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely before frosting.
