- May 19, 2012 is
National Devil's Food Cake Day
What is rich, chocolatey, airy, and moist? Devil's food cake of course! This tempting dessert is considered the counterpart to the white angel food cake. It is generally more moist and airy than other types of chocolate cake, due to its use of baking soda. Baking soda raises the pH level of the cake, making it a deeper and darker mahogany color. The use of hot or boiling water as the cake's main liquid rather than milk is another common distinguisher of this type of cake.
Devil's food cake was introduced to the United States in the early 1900's. It is quite similar to red velvet cake and the names are often interchangeable in some parts of the country. To celebrate National Devil's Food Cake Day, make some divine devil's food cake to have for dessert tonight!