How Did Devil's Food Cake Get Its Name?

Published in Food and Wine on Sunday, August 3rd 2025 at 5:21 GMT by Chowhound
^{🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source}

Ever wonder how devil's food cake got its name? The answer isn't as clear cut as a slice of this decadent dessert should be. One thing's sure, it's got history.

The Sinful Origins and Enduring Appeal of Devil's Food Cake: Unraveling the Mystery Behind Its Devilish Name

Devil's food cake, that decadently rich, moist, and intensely chocolatey dessert, has long captivated bakers and sweet tooths alike. But have you ever paused mid-bite to wonder where its intriguing name comes from? Is it truly tied to some infernal inspiration, or is there a more earthly explanation? This deep dive into the history, lore, and cultural significance of devil's food cake explores the theories surrounding its moniker, tracing its roots back through American baking traditions and beyond. Far from a simple treat, this cake embodies contrasts—light and dark, virtuous and indulgent—making it a staple in kitchens and a subject of culinary curiosity.

To start, let's define what makes devil's food cake distinct. Unlike a standard chocolate cake, devil's food is characterized by its deep cocoa flavor, often enhanced with coffee or hot water to bloom the chocolate notes, resulting in a tender crumb that's almost fudgy. It's typically layered with a creamy frosting, such as buttercream or ganache, and sometimes filled with fruit preserves or nuts for added texture. The cake's signature darkness comes from unsweetened cocoa powder or melted chocolate, and its moistness is owed to ingredients like buttermilk or sour cream, which add acidity to react with baking soda for a lofty rise. This combination creates a dessert that's the antithesis of lighter fare, like the airy, egg-white-based angel food cake, which is often cited as its heavenly counterpart.

The name "devil's food" first appeared in print around the late 19th century, with early references popping up in American cookbooks and newspapers. One of the earliest documented mentions is in the 1898 edition of *Mrs. Rorer's New Cook Book* by Sarah Tyson Rorer, a prominent culinary figure of the time. There, she describes a "Devil's Food" recipe that's strikingly similar to what we know today: a chocolate cake made with baking soda, sour milk, and plenty of sugar. But why "devil's"? Historians and food scholars have proposed several theories, each adding layers to the cake's mystique.

The most popular explanation ties into the cake's indulgent nature. In the Victorian era, when restraint and piety were societal ideals, a dessert as rich and tempting as this one might have been seen as sinful—literally the work of the devil, luring eaters into gluttony. This idea gains traction when contrasted with angel food cake, which emerged around the same period. Angel food, made from whipped egg whites, sugar, and flour, is light, white, and ethereal, evoking purity and heaven. Devil's food, with its dark hue and dense texture, represents the opposite: temptation, darkness, and earthly pleasures. This duality isn't coincidental; food writers often note how the two cakes were marketed as polar opposites in early 20th-century advertisements and recipe collections. For instance, in the 1920s, baking powder companies like Calumet promoted recipes for both, emphasizing the "angel" and "devil" themes to appeal to housewives looking for variety.

Another theory delves into etymology and baking science. Some suggest the name stems from the cake's "deviling" process—a term from 18th-century English cooking that referred to spicing or heating foods intensely, often with mustard or peppers, to make them "hot as the devil." While devil's food cake isn't spicy, its deep chocolate flavor could be seen as a metaphorical heat, especially since early recipes sometimes included cayenne or other warming elements. However, this link is tenuous, as most historical devil's food recipes lack actual spice. A more plausible scientific angle points to the cake's preparation method. Devil's food often uses the "deviling" technique of mixing hot liquids with cocoa to intensify flavor, a process that might have been dubbed "devilish" for its transformative, almost alchemical effect on the batter.

Cultural and regional influences also play a role in the name's origins. Devil's food cake is quintessentially American, with strong ties to the Midwest and South, where chocolate became more accessible in the late 1800s thanks to innovations in cocoa processing by companies like Hershey's. In African American communities, variations of chocolate cake have deep roots, sometimes linked to celebratory traditions. Food historian Adrian Miller, in his explorations of soul food, notes how chocolate cakes evolved in the post-Civil War era, possibly influencing the devil's food style. There's even speculation that the name could stem from folk tales or superstitions, where dark foods were associated with mischief or the supernatural. In some European traditions, black-colored sweets were avoided due to associations with witchcraft, but in America, this evolved into a playful embrace of the "devilish" label.

Beyond nomenclature, the evolution of devil's food cake reflects broader changes in baking. In the early 1900s, as home refrigeration improved, frostings became more elaborate, turning the cake into a showpiece for birthdays and holidays. The Great Depression saw simplified versions, with resourceful bakers using mayonnaise or vinegar for moisture when eggs and butter were scarce—echoing the "red devil's food" variant, which incorporates red food coloring or beets for a reddish tint, sometimes confused with red velvet cake. Speaking of which, devil's food and red velvet are often mistaken for each other, but they differ: red velvet is milder in chocolate flavor, with a tangy cream cheese frosting, while devil's food is bolder and more intensely cocoa-forward.

Recipes for devil's food have varied over time, but a classic version might include: 2 cups of flour, 1¾ cups of sugar, ¾ cup of unsweetened cocoa, 1½ teaspoons of baking soda, 1 teaspoon of salt, 2 eggs, 1 cup of buttermilk, ½ cup of vegetable oil, 2 teaspoons of vanilla, and 1 cup of hot coffee or water. The dry ingredients are sifted together, wet ones mixed separately, then combined for a smooth batter baked at 350°F for about 30 minutes. Frosting options abound, from simple chocolate buttercream (made with butter, powdered sugar, cocoa, and milk) to more luxurious ganache or even a seven-minute boiled icing for a marshmallow-like fluff.

In popular culture, devil's food cake has cemented its status as a symbol of indulgence. It appears in literature, like in Harper Lee's *To Kill a Mockingbird*, where it's a comforting Southern staple, and in films, often as a metaphor for forbidden desires. Modern twists include gluten-free adaptations using almond flour, vegan versions with aquafaba instead of eggs, or gourmet infusions like chili chocolate for a literal devilish kick. Bakeries across the U.S., from New York's Magnolia Bakery to San Francisco's Tartine, offer their takes, sometimes layering it with salted caramel or espresso for added depth.

But does the name truly matter? In a way, yes—it adds to the cake's allure, inviting eaters to embrace a bit of naughtiness. Whether born from moral contrasts, baking jargon, or sheer marketing genius, "devil's food" encapsulates the cake's essence: a treat that's dark, delicious, and utterly irresistible. As food trends shift toward healthier options, devil's food endures as a reminder that sometimes, a little sin is sweet. Historians continue to debate the exact origins, with some pointing to a 1902 recipe in *The Settlement Cook Book* as a key milestone, while others trace influences back to German chocolate cakes brought by immigrants. Regardless, its legacy is baked into American dessert culture.

Exploring further, one can't ignore the psychological appeal. Psychologists studying food naming suggest that evocative titles like "devil's food" enhance perceived tastiness by triggering associations with excitement and taboo. This is evident in how the cake has inspired spin-offs, such as devil's food donuts, cookies, and even ice cream flavors. In competitive baking shows like *The Great British Bake Off*, contestants often tackle devil's food for its technical challenges, like achieving the perfect crumb without dryness.

Globally, while devil's food is American at heart, similar cakes exist elsewhere. In Britain, there's the "chocolate fudge cake," and in France, the "gâteau au chocolat," but none carry the same devilish connotation. This uniqueness underscores how naming conventions reflect cultural values—America's penchant for dramatic, fun labels versus more straightforward European descriptors.

In conclusion, the name "devil's food cake" likely arose from its sinful richness, contrasting with angel food, though baking techniques and historical "deviling" methods add plausible layers. What began as a 19th-century novelty has become a timeless classic, evolving with tastes while retaining its core appeal. Next time you slice into one, savor not just the chocolate, but the story behind it—a tale as layered and intriguing as the cake itself. (Word count: 1,248)

Read the Full Chowhound Article at:
[ https://www.yahoo.com/lifestyle/articles/did-devils-food-cake-name-080500237.html ]

Vacationing with Children can be Easy!

Rental of high quality Baby Gear & Beach Equipment, Delivered to Wherever You Are!

N※N

Vacationing with Children can be Easy!

Vacationing with Children can be Easy!

Vacationing with Children can be Easy!

Vacationing with Children can be Easy!