Devil's food cake

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Devil's food cake is a rich, chocolate layer cake. Devil's food cake is aptly considered a counterpart to angel cake, that is the two cake types are very different: aside from being chocolate-flavored, devil's food cake incorporates butter (or a substitute) and far less egg. Both cakes were introduced in the United States in the 20th century. The recipe for this cake was first printed in 1905. Devil's-food cake is a type of butter cake. Unlike chocolate cakes using only cocoa, though, the inclusion of melted chocolate gives devil's food cake a higher fat content. Real chocolate is typically what distinguishes a 'devil's food cake' from a chocolate cake. The cake is usually paired with a rich chocolate frosting.

A similar cake, the red velvet cake is closely linked to a devil's food cake. Both were popular around the same time and held ties to the devil, one for color and the other indulgence.

When used in cakes, baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake.