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Homemade Devil’s Food Cake

Total Time

Prep: 25 min. Bake: 20 min. + cooling


12 servings

This was my mother's recipe and has been our favorite for many years. My husband and I have been married 47 years and have three children and five grandchildren.


  • 3/4 cup baking cocoa
  • 2 cups sugar, divided
  • 3 large eggs
  • 1-1/2 cups whole milk, divided
  • 3/4 cup shortening
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


  1. In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool.
  2. Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition.
  3. Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans.
  4. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.

Nutrition Facts

1 piece: 375 calories, 15g fat (4g saturated fat), 57mg cholesterol, 161mg sodium, 56g carbohydrate (34g sugars, 1g fiber), 5g protein.

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  • sgronholz
    Oct 17, 2015

    What an outstanding recipe! Although I've never used a double boiler as part of the prep for a devil's food cake, I thought the recipe went together easily. The cakes came right out of the pans and were moist and delicious. (In the future though, I will use 9-inch pans instead of 8-inch, since I thought the layers were a little tall.) I made my grandma's cooked flour & milk frosting instead of fudge or seven-minute frosting, which my husband and I really enjoyed. We thought it was the best devil's food cake I've ever made and I'll definitely be making it again!