Whole Wheat Devil's Food Cake

star rating (9) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: Two 9" round layers; or three 8" round layers; or one 9" x 13" sheet cake.

Recipe photo

Who ever thought of making devil's food cake with whole wheat flour? We did! Don't scoff, this is one moist, delicious fudge cake.

Whole Wheat Devil's Food Cake

star rating (9) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: Two 9" round layers; or three 8" round layers; or one 9" x 13" sheet cake.
Published: 01/01/2010

Ingredients

  • 3/4 cup (1 1/2 sticks) butter
  • 1 cup brown sugar
  • 3/4 cup superfine or granulated sugar
  • 1/2 teaspoon salt
  • 1 cup King Arthur Select Artisan 100% Organic All-Purpose Flour
  • 2 cups King Arthur 100% Organic Whole Wheat Flour
  • 1 cup unsweetened baking cocoa
  • 1 1/2 teaspoons baking soda
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups plain yogurt

Directions

1) Preheat the oven to 350°F. Grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" sheet cake pan.

2) In a large mixing bowl, cream together the butter, sugars and salt till fluffy and light, at least 5 minutes. Stop to scrape the sides and bottom of the bowl at least once during that time. In a separate bowl, whisk together the flours, cocoa and baking soda.

3) Add the eggs to the butter mixture one at a time, beating well (at least a full minute) after each addition, and stopping to scrape the sides and bottom of the bowl before adding the next egg. Mix in the vanilla. Add half the flour/cocoa mixture, and mix until evenly combined. Add the yogurt, and mix again. Add the remaining flour, mix, and stop to scrape the sides and bottom of the bowl once more, to make sure the batter is thoroughly combined. Divide the batter evenly between the pans.

4) Bake the cakes for 30 to 35 minutes (5 to 7 minutes longer for the sheet cake), until a cake tester inserted into the center comes out clean, and the sides of the cake begin to pull away from the pan. Remove the cakes from the oven, cool them for 5 to 10 minutes, then remove them from the pan. (The sheet cake may be served right from the pan.)

Reviews

1
  • star rating 11/03/2014
  • Preeti from KAF Community
  • Excellent recipe. I added some walnuts and added double the amount of curd .. yummy yummy
  • star rating 02/15/2014
  • Lucy from Los Angeles
  • The taste is delicious, but the cake came out very dry. May have been my error, perhaps I baked it too long.
  • star rating 01/22/2014
  • Kristi from San Antonio, tx
  • Just mixed with Greek yogurt and it was very think. Didn't want to pour or scoop that into the pans, so I added a cup of coffee. Much better to pour. More like a cake. Maybe the recipe is missing a liquid? Let you know how it turns out.
    I am sorry for the confusion. However, Greek yogurt is not the best choice when making this recipe as it contains a very minimal amount of water. I would suggest a standard yogurt that has not been strained. Jon@KAF
  • star rating 07/23/2013
  • shirapop82 from KAF Community
  • I loved making this recipe! The batter just continued to get fluffy :) I made cupcakes and put VT Creme Fraiche inside with chocolate chips! I will use the devils food cake again! I imagine it would be delicious as a layered sheet cake with rasperry jam inside.
  • star rating 03/17/2013
  • Sue from western Massachusetts
  • I like this precisely because it isn't terribly sweet and rich--it's more like a chocolate muffin. Unfrosted, it makes a great snacking cake. (Might also be good with cream cheese frosting.) For a fancy cake, I'd probably choose a different recipe. The flavor's a bit one-dimensional, to my taste--I might try adding some espresso powder next time. Interestingly, this recipe is almost exactly the same as the Whole-Grain Devil's Food Cupcakes recipe on this site. The cake has half a cup more of whole-wheat flour and a quarter cup less liquid, making for a stiffer batter, but otherwise they're identical. I'd be curious to make the cupcake version and see what difference those changes make in the final outcome.
  • star rating 02/04/2011
  • Jesus' Disciple from KAF Community
  • I made this cake based on the other ratings. Either they are liars or they didn't make this same recipe (and they mistakenly rated this one based on another recipe). I followed it exactly because I thought my husband would love it. My kids ate it because I put more whipped cream on it to mask the dryness and lack of sweetness. Half of it went in the trash after no one ate any more after a week. Better luck next time.
    We're sorry to hear that this recipe didn't work out for you. Don't hesitate to contact our bakers if you would like to troubleshoot.
  • star rating 08/15/2010
  • cooking healthy from KAF Community
  • I made this recipe with the intention of icing the cake but it was sooo delicious that my family had it gone before I could even get out the ingredients to ice. They advised me to never ice this cake. My husband is so picky and he even loved it!
  • star rating 06/04/2010
  • Melissa from Mass
  • I made this cake on a whim last weekend and it is delicious! I am not sure if the recipe in the book is a little different, but I remember thinking that the next time I make it I may increase the whole wheat flour--the cake is so tender and moist that I think there is room to make it a higher percentage of whole wheat without loosing that tenderness and moisture. I didn't top the cake with frosting or anything--we snacked on it over a few days like you would a quick bread. It's really, really good!
  • star rating 11/17/2009
  • minnesotamommy from minnesota
  • Great recipe; however, i had to add 1/4 cup water at the end because the batter was really too dry.
1
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