Known for its moist, airy texture and deep chocolate flavor, devil’s food cake has been a staple in American baking for over a century. But how did this sinfully delicious cake come to be, and why is it named so devilishly? Let’s take a look.
The Humble Beginnings
While the exact date of devil’s food cake’s invention remains unclear, most historians agree it emerged in the early 20th century in the United States. The first recorded recipe appeared in 1902 in Sarah Rorer’s Mrs. Rorer’s New Cook Book, calling for a modest 2 ounces of melted chocolate – a far cry from the decadent versions we enjoy today.
The Rise of “Devilish” Delights
Several theories explain the “devil’s food” label. One suggests it was a counterpart to the lighter, “angelic” angel food cake. Another claims its richness and slightly darker hue compared to standard chocolate cakes earned it the title. Some even speculate the name was purely marketing genius, designed to capture attention.
Evolution
Over the decades, devil’s food cake evolved. Increased cocoa content, baking soda for leavening, and richer butter and sugar contributed to its signature moistness and density.
Today, the cake comes in many forms: from the classic layered cake to cupcakes and even gluten-free or vegan versions.
