According Michele Urvater, author of “ Chocolate Cake ” (Broadway, 2001), recipes for devil’s food cakes first appeared in cookbooks around the turn of the century.

For an 11-Layer Cake, Start With This Devil’s Food Recipe from a Master Baker Brooklyn-based baker Auzerais Bellamy’s favorite cake has blondies — and a rich devil’s food cake base ...

Make the cake: Heat oven to 350 degrees. Grease three (8-inch) round baking pans, line the bottoms of each with a round of parchment paper and grease the paper.

Angel food cake is a springy, light cake with a white interior. While you'd be forgiven for thinking angel food cake is a sponge cake because of all the eggs it has, there are some big differences ...

Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top.

This recipe for devil's food cake is no-fuss according to Will Fellows. He simply combines all the ingredients into one bowl and says the wet and dry ingredients don't need to be separated before ...

This recipe appears in Dorie Greenspan's Baking: From My Home to Yours, Houghton Mifflin 2006. I've sometimes thought that if my mother had been a baker (she wasn't), and if she had ever made me ...

Duncan Hines Moist Deluxe Cake Mix (Lite Recipe; requires one fewer egg than normal devil's-food mix and no oil), $1.09 per package; 18.25 ounces.

Regardless, the taste of devil's food cakes is generally richer and more intense than bites of a chocolate cake. Read more: 11 Once-Popular Desserts That No One Eats Anymore ...