Deep, Dark Devil’s Food Cake

Preparation info

  • Makes one 8 inch cake, about


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This is roughly patterned after our friend and author Flo Braker’s devil’s food cake recipe in The Simple Art of Perfect Baking, upon which there is no improving. We’ve used oil instead of butter, cutting back slightly on the amounts of fat and sugar. Because devil’s food cake traditionally doesn’t contain many eggs, it comes out successfully in a lowfat version. The deep cocoa flavor still gives it that devil’s food flavor, and it’s so moist and chocolaty that it doesn’t need icing. Cut this in thick squares directly from the pan, and enjoy it with a tall glass of cold skim milk.