Discover This 120-Year-Old Chocolate Cake Recipe That’s Still a Hit Today!

Discovering a Drake’s Devil Dog in my school lunchbox was akin to the excitement of a snow day. This iconic East Coast snack featured two devil’s food cakes shaped like bones with a generous layer of creamy white frosting between them, similar to a stretched whoopie pie. It was a hot commodity in the lunchroom trade—though I never parted with mine.

My passion for cooking and baking began to flourish during my middle and high school years as I experimented with classic recipes. The first time I baked a devil’s food cake at home, it was a revelation—far surpassing the pre-packaged Devil Dogs, especially since I opted for rich chocolate frosting.

I revisited this cake recently for a casual dinner with friends, aiming for simplicity without compromising on the chocolate richness. Opting for a sheet cake meant no need for intricate assembly pre-dinner, and it was a breeze to mix everything in one bowl and apply the lush, fudgy frosting directly in the pan—everyone was impressed by its ease and flavor.

What Exactly Is Devil’s Food Cake?

Devil’s food cake stands out as an exceptionally rich and chocolaty version of chocolate cake. It’s denser, darker, and more moist than typical chocolate cakes, thanks to a higher cocoa content.

The recipe for devil’s food cake first appeared around the turn of the 20th century. Prior to this, most chocolate cakes were actually yellow cakes covered in a thick chocolate coating. Devil’s food cake revolutionized baking by incorporating chocolate into the cake mix itself.

The original recipes used melted chocolate, milk, and egg yolks. During the Great Depression, it evolved to include cocoa powder, coffee, and whole eggs. I prefer this modern version because it enhances the chocolate flavor by blooming the cocoa in hot coffee, and it simplifies the process by eliminating the need to separate eggs.

Converting to a Two-Layer Cake

While the sheet cake format minimizes preparation time, you can still opt for a classic two-layer cake. Simply divide the batter between two greased and parchment-lined 9-inch round pans. Bake at 350°F until a toothpick inserted into the center comes out clean, about 25 minutes.

The amount of frosting provided is just right for a lightly covered cake, frosting only the middle and top. For full coverage, you’ll want to double the frosting recipe.

Selecting the Perfect Frosting

The fudgy chocolate frosting included here is my go-to because it’s thick and loaded with chocolate. However, it’s easy to swap it out to suit your taste. If you’re a chocolate lover but want a simpler option, try an easy chocolate buttercream frosting.

For a taste reminiscent of the original Devil Dog filling, a simple vanilla buttercream works wonderfully. Given that devil’s food cake is a precursor to red velvet cake, a cream cheese frosting would also be a fitting choice. For an extra lavish touch, forego the frosting altogether in favor of a rich chocolate ganache topping.

Chocolate Cake Varieties for All

• One-Bowl Chocolate Cake
• Chocolate Swiss Roll Cake
• Chocolate Pound Cake
• Black Magic Cake
• Bumpy Cake