What is chocolaty, light, decadent, and moist? Devil's food cake of course! Today is a celebration of this delicious dessert, which is considered the counterpart to the classic white angel food cake.
Devil's food cake has a unique light and moist texture, which sets it apart from other chocolate cakes. The recipe calls for quite a bit of baking soda, and boiling water instead of milk. Both of these ingredients contribute to the fluffiness of this confection. Devil's food cake first appeared in the United States in the early 1900s. It is quite similar to red velvet cake and the names are often interchangeable in some parts of the country.