Finding a Drake’s Devil Dog in my lunchbox was a highlight of elementary school, a sweet treat that could almost rival a snow day. This East Coast classic snack cake, with its bone-shaped devil’s food cakes and creamy white frosting, was a prized possession in the school lunch trading game.
My passion for cooking and baking grew in my teenage years as I explored classic recipes. Discovering how to bake a devil’s food cake from scratch was a revelation. It was far superior to any store-bought Devil Dog, especially when topped with rich chocolate frosting – a definite upgrade from the original’s white frosting.
Recently, I revisited this beloved cake for a dinner party, aiming for simplicity without compromising on the intense chocolate flavor. Opting for a sheet cake eliminated the fuss of assembly, ensuring there was plenty to share. The batter mixed in a single bowl, and the fudgy frosting went right onto the pan. It was incredibly easy, and everyone raved about it.
What Makes Devil’s Food Cake So Irresistible?
Devil’s food cake is celebrated for its exceptionally rich and intensely chocolatey flavor. Thanks to a generous amount of cocoa, it boasts a deeper, darker, and more fudgy character compared to your typical chocolate cake.
The devil’s food cake recipe first appeared around the start of the 20th century. Before then, most chocolate cakes were essentially yellow cakes covered in a thick chocolate paste. Devil’s food cake revolutionized chocolate desserts by incorporating chocolate directly into the cake itself, not just the frosting.
Early recipes called for melted chocolate, milk, and egg yolks. However, during the Great Depression, the recipe evolved to include cocoa powder, coffee, and whole eggs. I favor the modern version for its intensified chocolate taste, achieved by blooming the cocoa powder in hot coffee. Plus, there’s no need to separate eggs, making it even easier!
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Simply Recipes / Mark Beahm
Effortless Baking: Transforming into a Two-Layer Cake
While this recipe is designed for an easy sheet cake, you can easily adapt it into a stunning layer cake. For a two-layer cake, simply divide the batter evenly between two 9-inch round cake pans. Make sure to grease the pans and line them with parchment paper for easy removal. Bake at 350°F (175°C) for about 25 minutes, or until a toothpick inserted into the center comes out clean.
The frosting recipe provided is perfectly portioned for a naked cake, frosting only the middle and top layers. If you prefer to frost the entire cake generously, doubling the frosting recipe is recommended.
Customize Your Cake: Frosting Made Simple
The included frosting is a winner for its fudgy texture and intense chocolate flavor. However, switching it up is a breeze to tailor this cake to your taste. If you love chocolate but want to skip melting chocolate, try this easy chocolate buttercream frosting. It’s quick, simple, and incredibly delicious.
For a frosting reminiscent of the classic Devil Dog filling, easy vanilla buttercream is your go-to. Considering devil’s food cake is a precursor to red velvet cake, cream cheese frosting would also be a delightful and fitting choice. For the ultimate indulgence, skip the frosting altogether and lavish the cake with a smooth, glossy ganache instead.
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Simply Recipes / Mark Beahm
The Perfect Chocolate Cake for Any Occasion
This devil’s food cake recipe is not only deeply satisfying in chocolate flavor but also incredibly easy to make. Whether you’re a seasoned baker or just starting out, this recipe promises a foolproof and delicious dessert that’s perfect for any gathering, or simply for a delightful homemade treat. Enjoy the simplicity and the rich, chocolatey reward!
