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Do you like your Devil’s food cake light and airy or dense and fudgy? Did you know you could have it just the way you like it by altering the ratios of chocolate, flour, and butter?

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

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Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

29 Comments

  1. Thanks for sharing. It looks so delicious. If i wanted to make one 9 inches by 3 inches tall. should i use half of the ingredients? Can you also make a video showing how to make whole egg sponge cake? I always have trouble making it rise. They were so dense.

  2. Why do I always like the ones that are more chewy or fudgy? I like soft and chewy cookies. I like fudgy brownies. I like dense and fudgy devils food cake.

  3. looks awesome thanks. can you please show us how to divide a recipe into a half without messing with the ratios?pleeease

  4. I used the recipe as main, I made my dream cake called choco Rocko marsh mellows dream. I went in between the fudge n sponge, I added rum cheery. I added slightly extra melted chocolate. I took out some flour to go in between. My cake cake out flat top . Better that Sara Lee chocolate cake. I used cane dark sugar n cane low gi. I used yorghurt. I make a video soon. Royalyn food photography to see the video. I would suggest adding some oil to make it moist would really come close to the perfect cake that you can't stop eating

  5. What is the difference between a devil's food cake and a fudge cake? And if there is a difference, please could Thomas make a video on the science behind fudgey cakes? Or is this video enough of explanation on how to make a fudge like cake?

  6. I am fresh out of sour cream. Any substitutes to that? To help with the process of acidifying I could probably go with buttermilk or yoghurt since they may as well serve a similar purpose. Lemme know. Thank you

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