Homemade Devils Food Cake Recipe (traditional method)
This traditional recipe for devils food cake is easy and uses only whole ingredients instead of buying the chemical and GMO loaded cakes from the supermarket. Suggesting recipe for frosting too.
Ingredients
- 4 cups flour freshly ground is best
- 3 cups whole milk yogurt or lightly soured raw milk
- 4 eggs
- 1 cup expeller pressed coconut oil
- 3 cups sucanat unrefined cane sugar
- 1 cup cocoa powder
- 3 tsp baking soda
- 2 tsp vanilla extract
Instructions
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Sift the fresh flour and feed the discarded bran to chickens, ducks or other birds. Removing bran allows just a quick soak of the flour to be effective for improving digestibility and also increases the lightness of the cake considerably.
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Mix the sifted flour with the yogurt or soured raw milk, cover, and leave on the counter for about 7 hours. I usually mix the flour and the milk in the morning and make the cake in the afternoon.
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Blend in the remaining ingredients. Pour the devils food cake batter into 2 - 9x13 glass baking pans greased with expeller coconut oil dividing the batter equally between the 2 pans.
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Bake at 350F/177 C for about 30 minutes or until a knife or toothpick inserted in the center comes out clean.
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Cool devils food cake completely and then remove one cake layer onto the cake serving platter and ice the top with raw butter frosting.
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Remove the second devils food cake layer and carefully place on top of the frosted cake layer. Cover the remaining cake with more butter frosting.
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Store devils food cake for up to 2 days in the microwave which makes the ideal, airtight pastry cabinet! After that, refrigerate any devils food cake leftovers (there probably won't be any).
Recipe Notes
Substitute 1 cup carob powder and 1 TBL chocolate extract for the cocoa powder if desired.
Substitute coconut sugar or date syrup for the sucanat if desired. Do not use honey, as baking with honey is not healthy.
Budget-wise tip: Using homemade vanilla extract is much less expensive than buying it.