|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic red devil's food cake recipe is similar to red velvet cake. The cake is made with buttermilk and a small amount of red food coloring. It's an easy cake to prepare, and it comes out moist and delicious every time. Use the included vanilla frosting or use a purchased frosting.
The cake may be baked in a 9-by-13-by-2-inch baking pan as well. The rectangular cake might take a few minutes longer to bake.
- 1 1/2 cups sugar
- 1/4 cup unsweetened cocoa
- 1/2 cup hot melted shortening
- 2 large eggs, beaten
- 1 teaspoon liquid red food coloring
- 2 tablespoons hot brewed coffee
- 1 3/4 cups plus 2 tablespoons all-purpose flour, 8 1/2 ounces
- 1 teaspoon salt
- 1 scant teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup sour milk or buttermilk*
- 1 teaspoon vanilla extract
- Vanilla Frosting:
- 3 cups confectioners' sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons milk
Heat the oven to 350° F (180° C/Gas 4).
Grease and flour two 8-inch round cake pans.
Sift together granulated sugar and cocoa powder.
In mixing bowl, blend the sugar and cocoa with melted shortening. Add beaten eggs; stir to mix well. Blend in hot coffee and food coloring.
Combine the flour, salt, baking soda, and baking powder; blend well.
In a cup, combine the sour milk or buttermilk and the 1 teaspoon of vanilla.
Add the flour mixture to the first mixture, alternating with the sour milk or buttermilk and vanilla.
Spoon the batter into the prepared cake pans and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool the cakes in the pan on a rack for 10 minutes. Remove the cakes to racks to cool completely.
Spread some frosting on one of the rounds. Place the other round on top of the first round and then frost the top and sides of the cake.
In a mixing bowl with an electric mixer on low speed, combine the confectioners' sugar, butter, and 1 1/2 teaspoons of vanilla. Increase the mixer to medium speed and beat in 1 tablespoon of milk. Add more milk, as needed, to make a creamy, spreadable frosting.
*To sour milk, put 1 tablespoon of vinegar in a 1-cup liquid measuring cup. Fill it to the 1-cup mark with milk. Let it stand for about 5 minutes.
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