If you are thinking about how to choose between a classic chocolate cake and a devil’s food cake when you don’t know about the latter much, we’ll help you figure that out first. The difference between the two chocolate cakes is not only by name. They also differ in tastes and textures. Well, here’s where we talk about the general spins on each cake. Devil’s cake may call for the use of cocoa powder in plentiful quantities, and this is what separates it from a standard chocolate cake. The use of cocoa gives it a much fluffier appearance, too. Furthermore, the recipe does not call for the use of a lot of butter and milk, but sometimes espresso is added. As a result, the chocolatey flavour can be sensed easily. It is devilishly delicious and has a really moist texture.  


On the other hand, you may find it strange that regular chocolate cakes do not aim for a very chocolatey flavour, and they don’t come out looking very fluffy either. Furthermore, you can always mix in cocoa powder, and also rely on butter for adding a slightly salty flavour. There is a lot of room to experiment when it comes to making a chocolate cake. You can top the cake with just about any frosting such as vanilla, strawberry, butterscotch or caramel. 
 

But at the end of the day, the terms are often used interchangeably. In a world of recipe development, content creation and stay at home bakers, one person’s devil’s food cake may be another one’s chocolate cake. But here’s one way to look at it: if your cake is bursting with a chocolate flavour but isn’t too sweet, then it is a devil’s food cake. On the other hand, if your cake is made with melted baking chocolate mixed with cocoa powder, butter and cream, then it is a chocolate cake. Pass a slice over here, please! 


Now can you tell us your pick?  Which is your favourite cake?