Deviled Food Cake History and Delicious Recipe

I am sure many of you have heard of a deviled food cake. The term deviled is used to describe food that is dark, rich, chocolate, spicily or stimulating. This term dates back to the 18th century when deviled dishes were popular. This popularity continued through the next couple of centuries. 

Devil's food cake is also known as Red Velvet Cake, Red Devils Cake, Waldorf Astoria Cake and $100 Dollar Cake. The flavor is often mild chocolate. The color is a startling red. A thick white frosting often accompanies the cake. 

Historical Dates of the Devil's Food Cake:

1902 This cake was a favorite dessert. It was at this time that the recipe started appearing in cook books across America

The 1950's was an important historical time for this cake as well. Some believe that the Waldorf Astoria Hotel invented the cake. In fact their is no evidence or records of this, but the restaurant does still like to take credit. 

The 1970's saw a decline in this cake when cancer was linked to red dye used in the cake.

The original recipe was from the Cakeman Raven of Cakeman Raven Confectionery, NYC.

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Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 6 to 8 servings

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda 
1 teaspoon salt (use regular salt, not coarse)
1 teaspoon unsweetened cocoa
1 1/2 cups vegetable oil 
1 cup buttermilk, room temperature 
2 large eggs, room temperature 
2 tablespoons (1 ounce) red food coloring (optional)*
1 teaspoon white distilled vinegar 
1 teaspoon pure vanilla extract 
Cream Cheese Frosting (see recipe below)
Crushed pecans, for garnish

* You can choose to leave the red food coloring out.

Preheat the oven to 350 degrees F.  Lightly oil and flour 3 (9- x 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder; set aside.

In another large bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.  Divide the cake batter evenly among the prepared cake pans.  Place the full cake pans in the oven, evenly spaced apart.

Bake approximately 30 minutes, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean.  

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.  One at a time, invert each cake onto a plate and then re-invert them onto a cooling rack, rounded-sides up.  Let cool completely before frosting.

Once cakes are cooled, frost the cake:

Place one (1) layer, rounded-side down, in the middle of a cake stand or platter:

Using a palette knife or spatula, spread some of the cream cheese frosting over the top of the cake (spread enough frosting to make a 1/4 to 1/2-inch layer or frosting).

Carefully set another layer on top, rounded-side down, and repeat.

Top with the remaining layer and cover the entire cake with the remaining frosting.

Sprinkle the top with the pecans.

Makes a cake large enough to serve 6 to 8 people (depending on the size of the slices).

Cream Cheese Frosting:1 pound cream cheese, softened
4 cups sifted powdered (confectioners') sugar
1 cup unsalted butter, softened
1 teaspoon pure vanilla extract

In a standing mixer fitted with the paddle attachment or with a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated.  Increase the speed to high, and mix until light and fluffy, approximately 5 minutes.  NOTE: Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.

Reduce the speed of the mixer to low.  Add the vanilla extract; raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).

Store in the refrigerator until somewhat stiff, before using.  NOTE: May be stored in the refrigerator for 3 days.

Makes enough to frost a 3 layer (9-inch) cake.