Devil Dogs Recipe

devil_dogs
I basically grew up eating Drake’s Devil Dogs and drinking Dr. Pepper.

Yes at the same time.

Thankfully I have improved my diet and food choices slightly over the years, but sometimes you just have to regress a little bit with some cartoons and devil dogs!

I think I’ll skip the Dr. Pepper this time though!

You don’t really NEED the specialty pan unless you want them to be authentic looking with that unmistakable slender shape- yep like a hot dog.

Otherwise you can make individual round cakes and bake the batter in creme brulee ramekins or muffin tins (no paper liner just lightly greased or sprayed with pan spray)

For those who have never had a devil dog, well…..they are a bit peculiar in that they are supposed to be a slightly dry cake with white fluffy cream filling.

I guess that’s why I drank Dr Pepper to wash them down, as they are meant to be a dry!  You didn’t do anything wrong!

I know, we Americans are weird!

I think I nailed it with this recipe though and I hope I didn’t make them sound terrible by explaining what they are like!

As a matter of fact this cake recipe is not really dry at all, it is perfectly moist and springy and with my recipe of buttercream filling– I think I am giving old Drake-y a run for his money!
(VEGAN VERSION BELOW!)


5.0 from 3 reviews
Devil Dogs
 
Prep time
Cook time
Total time
 
No mixer required for this recipe, it's a one bowl mix!
Preheat oven to 350° F (177°C)
Author:
Serves: 12
Ingredients
  • All Purpose Flour 1¼ cup (157g)
  • Unsweetened Natural Cocoa Powder ¼ cup (24g)
  • Baking Soda ½ teaspoon (2.5g)
  • Salt ¼ teaspoon
  • Dark Brown Sugar ⅓ cup (70g) (*it's Ok to use light if that's all you have)
  • Eggs large 1 (50g)
  • Vegetable or Coconut Oil melted 4 teaspoons (20ml)
  • Vanilla extract 1 teaspoon (5ml)
  • Buttermilk ½ cup (120ml)
  • ½ Recipe American Buttercream
Instructions
  1. Sift the flour, cocoa powder, baking soda and salt together
  2. Combine the brown sugar, egg, oil, vanilla and buttermilk in a large mixing bowl and whisk vigorously to a smooth batter.
  3. Add the dry ingredients and whisk smooth
  4. With a pastry bag, pipe the batter into lightly greased cavities of the Delectovals Cake Mold filling only ¼ way full since devil dogs will be sandwiched together with cream, the cakes are not meant to be very thick.
  5. This batter will bake up to double size
  6. Bake in preheated 350°F oven for approximately 10 minutes or until springy to the touch, be careful not to overbake.
  7. Cool the cakes completely then sandwich with cream filling
Notes
Store devil dog cakes (filled or unfilled) in an airtight container at room temperature for up to 5 days

Cakes can be frozen wrapped well for up to 1 month

 VEGANIZE THIS RECIPE!

5.0 from 3 reviews
Vegan Devil Dogs
 
Prep time
Cook time
Total time
 
Flax Eggs make this recipe vegan in an instant!
Preheat oven to 350°F (177°C)
Author:
Serves: 12
Ingredients
  • All Purpose Flour 1¼ cup (157g)
  • Unsweetened Natural Cocoa Powder ¼ cup (24g)
  • Baking Soda ½ teaspoon (2.5g)
  • Salt ¼ teaspoon
  • Dark Brown Sugar ⅓ cup (70g) (*it's Ok to use light if that's all you have)
  • Ground Flax Seed 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Vegetable or Coconut Oil melted 4 teaspoons (20ml)
  • Vanilla extract 1 teaspoon (5ml)
  • Almond Milk ½ cup (120ml)
  • ¼ Recipe Aquafaba Buttercream
Instructions
  1. Prepare the flax egg by adding the hot water to the ground flax seed. let stand for about 5 minutes to get thickened.
  2. Sift the flour, cocoa powder, baking soda and salt together
  3. Combine the brown sugar, flax egg, oil, vanilla and almond milk in a large mixing bowl and whisk vigorously to a smooth batter.
  4. Add the dry ingredients and whisk smooth
  5. With a pastry bag, pipe the batter into lightly greased cavities of the Delectovals Cake Mold filling only ¼ way full since devil dogs will be sandwiched together with cream, the cakes are not meant to be very thick.
  6. This batter will bake up to double size
  7. Bake in preheated 350°F oven for approximately 10 minutes or until springy to the touch, be careful not to overbake.
  8. Cool the cakes completely then sandwich with cream filling
Notes
Store devil dog cakes (filled or unfilled) in an airtight container at room temperature for up to 5 days


Cakes can be frozen wrapped well for up to 1 month ( I do not like to freeze aquafaba buttercream, it is preferably if you are going to freeze these cakes to do so unfilled)
 

 

 

 

 

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47 Comments

  1. Can you hear me screaming all the way up here on Long Island? Yes yes yes …now go after Drake and post the recipe for a Funny Bones….in my day you were either a Devil or a Funny! I was a Funny!!! Please ..I need that filling recipe.

    1. @Jane I’m a Funny too! My sweet tooth’s heart will always belong to Funny Bones. @Gretchen looking forward to that recipe! Thanks for sharing your yummy secrets

  2. Hello Gretchen,
    Love all your recipes!
    My sister is a major chocolate/brownie head and I wanted to make her a brownie cake with Carmel can you show us how to do that. She would love that

    1. Oh yumm! Sounds great and YES I will love to do a video for that! However I am not so sure when its going to happen, I had over 400 videos that people are asking for everyday and Im trying my best to get it all done ASAP!
      But…I will be showing caramel sauce VERY SOON, so you can take that recipe and then do a little BUILDING ON RECIPES to create your own combo!
      Bake the brownie recipe in cake pans and you are half way there!

  3. Childhood memories of Hostess treats – but this one looks delish! The only commercial (corporate) snack cake I actually adored was Mickey’s Banana Flip. I found a recipe that mimics it online and am definitely going to try it (after this!).

  4. OMG I LOVE Drakes cakes! Do you remember Sunny Doodles? They were the yellow cake version of Yankee Doodles. They were hard to find but OH SO DELICIOUS! Thanks Gretchen : )

  5. Hi Gretchen, I would like to know if I could use any other mold e.g. muffin or patty tin, I know it won’t look the same as in the dog shape, however, we don’t have the same kind of mold tins as you have requested.

    Thanks heaps for all that you do. You rock!

  6. Hi Gretchen!! OMG…I will soooo have to try this!!! Love Devil Dogs!!!….and Yodels!!!! As soon as I get my kitchen back together I will put this on my list to bake!! (sprung a leak in the pipe behind the sink and guess it had been leaking for over a year and didn’t know it! ….went mostly into the crawl space and subfloor) Had to gut the kitchen!! I miss my baking!!! Should be another month or so…ugh! But, I keep watching your videos and putting recipes on my list!!! Thanks so much!! Love your recipes!!

  7. Ok Gretchen dear friend of mine. Bev says :
    CISSY ORDER THAT PAN NOW ! I want one. Lol
    Thank you sweetie for everything!
    I miss talking with you !!! ;(
    Your doing GREAT !

  8. GREAT JOB WITH THE COMEBACK!!! RECIPES ARE GREAT MADE KEY LIME CUPCAKES TODAY. THEY WERE VERY GOOD. WENT TO CLICK ON PAN AND GOT A AQUA-FAB RECIPE INSTEAD ,JUST A FYI. I ENJOY THIS SITE AND APPRECIATE ALL YOU HAVE TAUGHT ME . THANKS DAWN

  9. Hi der, Made dis today n my batter was very very dry.not like urs.so poured 1/4 th cup more of buttermilk but still dry. But den just baked dem d way it was. End result completely dry cupcakes since made dem in muffins rin n den dis cut dem in half n filled with 1:1 ratio of aquafaba n American buttercream respectively. I took proper measurements. Wat shld I do if I get dry batter again.
    N I hv no idea abt drakes n all so cannot judge my end Product
    Thanks

    1. they should not be that dry, and as you saw my batter was quite runny as I piped them into the pan.
      Also, others have made this recipe already with success so I know it is not the recipe.
      Be sure your flour is the same as mine

      1. hi Gretchen, is the measurement for the buttermilk correct? I have to agree with yug that the batter was dry I added more buttermilk not sure how much because I just eyeballed it until I had a thinner consistency

          1. I also found the batter quite dry and thick – I made them twice, the second time I doubled checked the flour – I weighed and measured – also added a bit more buttermilk – however, they do taste Good! just hard time getting them to fill in the special pan with the batter so thick……

          2. sounds odd, since the batter is quite thin (or should be) I have had some good feedback from others who made this so there is no error in the written list of ingredients

  10. Gretchen, I see from your pumpkin pie video that you are in Florida. Have you moved there or are you just on vacation? I love your videos and recipes. Bob H.

  11. Gretchen, OMG, I made those Devil Dogs yesterday and I must say they are the BEST ever!
    I cannot thank you enough for bringing us these great recipes.. You are the best and you have made me a fantastic Baker..The only problem I have we can not stop eating them… I have limited myself to 2 at a time. Even my husband can not believe I made them.. he loves them too.
    Thanks again, I love your recipes, they always turn out great for me..
    Have a great day, keep smiling!

  12. Hi Gretchen,
    Devil dogs looks good ! Can’t wait to try…
    I made your HoHos recipe (from your old website) and brought it to work, everybody LOVES it. I think it’s wayyyy better than the commercial HoHos.
    I was wondering if you can show us how to make Twinkies . That would be awesome !
    Thanks Gretchen, you’re the BEST!!!!!

    1. YES! I have already filmed Twinkies and they came out AWESOME! I have to still edit the video though! stay tuned! (My mom said they tasted just like Twinkies only better!)

  13. Hi Gretchen Luv devil dogs and Yodels. I know you had a yodel recipe posted and I cant seem to find it – where’d it go ??? was wondering if we could put a spin on it and make it with Chcolate buttercream filling – white cake with a white outside coating and black chocolate drizzle. I think it would look awesome on a plate side by side with the classic design. What do ya think ? any chance of getting both recipes side by side on the site once again ??

    1. Hi Larry, as you may or may not know I was forced to shut down my other blog business due to severe partnership issues that arose last winter. I have been working really hard to get all the recipes/videos/blog posts back up here at Gretchen’s Bakery, but 400+ videos was quite alot! LOL Im doing pretty good with it though, as I have over 160 videos replaced and over 200 blog posts too!
      The Swiss Roll (or Yodel) you are talking about was simply my Chocolate Roulade Cake and your idea for the tweaked up version sounds great! Click here for Chocolate Buttercream!

  14. they were so easy to make and so soft, fluffy like a baloon and gewy also. they were ready in 10 minutes. the easiest recipe even a child can make it gretchen. they were just perfect. its good for party times and emergency also. i m loving it. please invent some more simple recipes

  15. is this recipe inspired from sponge cake or pastry . it was so soft that it was looking a professional pastry and very beautiful. how can it become so good by just mixing it in one bowl ? can i make it like a normal cake

  16. one question – if one bowl cakes r so tasty, fluffy and easy, then why we make butter cakes by creaming or foaming method ? i know one thing that butter cakes have fine taste and texture than one bowl cakes. please throw some light on it

  17. thanks gretchen for always being there to help. no chef will answer so many questions like u do ! bcz of u and ur simple as well as complex recipes i am feeling like a baker !! i made devil dogs, buttercream, sponge cake, sugar cookies, will make red velvet cake, strawberry chiffon cake, angel cake. everything

  18. I found that cutting them in half worked better. I filled them just slightly more. You get the same quantity as the recipe. Very good recipe that tastes a lot like I remember as a kid. Thanks!

  19. Hello,

    Thank you so much for your recipes! My kids and I made the twinkies copy cat recipe, and love it. I tried this one yesterday, and as other reviewers commented, my batter was very thick and dry. I watched your video again, double-checked the recipe, and came to the conclusion that I did not have enough oil. Is the recipe really 4tsp, vs. 4T? It is the only thing I can figure I did wrong. Any help would be appreciated. Thank you again for sharing your knowledge, it is awesome!

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