How To Make Chocolate Cake Mix From Scratch?

Instructions To make cake mix from scratch, combine flour, sugar, salt and baking powder. Put 2 cups of the flour mixture in a food processor together with shortening. Process until mixture is very fine. Add remaining flour mixture and stir well.
Prepare cake pans. Line two 6” round cake pans with parchment paper and grease well.

How to make homemade chocolate cake mix?

Homemade Chocolate Cake Mix is an easy, from-scratch pantry staple for whipping up light, moist chocolate cake or cupcakes in a matter of minutes! In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until very well combined. Transfer to a gallon-sized plastic baggie.

Can You bake a chocolate cake from scratch?

Here’s a super-easy, no-fuss, no-baking-skills-required rich and chocolatey chocolate cake that you can bake from scratch. Get the 5-star recipe for One Bowl Chocolate Cake, a how-to video, and top tips from Nicole McLaughlin, aka NicoleMcmom.

What is chocolate cake mix made of?

For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.

How do you make Martha Stewart chocolate cake from scratch?


  1. 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan.
  2. 3/4 cup unsweetened cocoa powder, plus more for pan.
  3. 3/4 cup all-purpose flour.
  4. 1/2 teaspoon baking powder.
  5. 1/4 teaspoon salt.
  6. 1 cup sugar.
  7. 3 large eggs.
  8. 1 teaspoon pure vanilla extract.

What is cake mix made of?

The only ingredients that you need for your own cake mix are all pantry staples like flour, sugar, cocoa powder, and leavening (i.e. baking powder and baking soda).

Can you add cocoa to a cake mix?

If you find yourself craving chocolate cake only to find a classic yellow or white cake mix in your pantry, you can add 1/4 cup of cocoa powder to your cake batter for a complete chocolate transformation.

Can I add cocoa to a vanilla cake mix?

Yes you can use a white cake mix and make a chocolate cake. Add 1/4 cup of cocoa to the cake mix and add all other ingredients as directed.

How do you make cake flour with cornstarch?

Measure 1 level cup of all-purpose flour, remove 2 tablespoons of the flour and then place the flour into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour. Whisk together to combine and use as a substitute for 1 cup cake flour.

How do you use a travel cake Mould?

Really easy to use:

  1. Grease the mould and tube.
  2. Fill the mould with the preparation and bake.
  3. Leave to cool.
  4. Gently twist the insert tube and remove.
  5. Release the cake from the mould and pipe the filling of your choice inside the insert cavity.
  6. Insert tube included.
  7. Length x Width x Height: 7 x 3 x 3 Inches.

What can I use instead of cake mix?

White Cake Mix Substitute Recipe

  • 2 1/2 C. flour.
  • 1 3/4 C. sugar.
  • 1 Tbsp.
  • baking soda.
  • 1/2 C. powdered milk.
  • How do you make cake mix ingredients?

    The usual method is a third of the flour, half the milk, a third of the flour, the remaining milk, and finally the remaining flour; it’s helpful to scrape the bowl midway through this process. Adding flour and liquids alternately ensures all the liquid (usually milk) will be thoroughly absorbed into the batter.

    Does cocoa powder dry out cake?

    Some recipes simply cannot withstand cake flour’s fine consistency. Chocolate cake, for example, already has cocoa powder– which is a soft dry ingredient and takes the place of some flour in the recipe. More often than not, the combination of cake flour and cocoa powder results in a flimsy cake.

    What does cocoa powder do to cake?

    The role of cocoa powder in cakes: When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color. Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn’t present.

    What happens if you add too much cocoa powder in cake?

    Turns out that adding an extra 1/2 of cocoa will make the brownies really gooey and fudge-like but they won’t hold their shape and can’t be cut into individual squares very well. They’re more like “brownie crumble” and would go really well spread over or as a bed for some vanilla ice cream.

    How do you make cake flour?


    1. Start with 1 cup all-purpose flour. Remove 2 Tablespoons (16g) so you have 14 Tablespoons total.
    2. Add cornstarch to the 14 Tablespoons of flour.
    3. Sift together TWICE.
    4. Measure (spoon & level) 1 cup from this mixture.
    5. Now you have 1 cup of cake flour that you can use in any recipes requiring cake flour.

    What can you add to a cake mix to make it more moist?

    To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for. Add sugar and flour to the dry mix. Add 1/4- 1 cup sugar and flour to your cake mix. Use coffee instead of water for chocolate cakes.

    How do you turn yellow cake mix into chocolate?

    To begin this recipe, add 1 box of Duncan Hines classic yellow cake mix to a large mixing bowl. Next, add 1 small box of Jello Instant Chocolate pudding mix (3.9 oz size) to the bowl. Add 6 level tablespoons of Hershey’s natural unsweetened cocoa powder. This step is very important.

    How do I turn a white cake mix into chocolate?

    Yes you can use a white cake mix and make a chocolate cake. Add 1/4 cup of cocoa to the cake mix and add all other ingredients as directed. I have attached another way of getting a chocolate cake using baking chocolate. Either one will work great!

    How do you make a chocolate cake from scratch?

  • Preheat oven to 350°F/175°C.
  • In a large bowl,stir together the sugar,flour,cocoa,baking soda,baking powder,and salt.
  • Stir in the boiling water by hand until batter is well combined.
  • For two 9-inch cakes,bake for 30-35 minutes,until a toothpick inserted comes out clean.
  • How to make easy chocolate cupcakes from scratch?

  • Preheat the oven to 300°F.
  • In a medium-sized mixing bowl,beat the egg whites,salt and cream of tartar for approximately 2 minutes,until soft peaks form.
  • Next,add the granulated sugar and both extracts,beating until combined.
  • Fold in the coconut.
  • Homemade Cake Mix Recipe

    • *Please be advised that this content may contain affiliate links. Homemade Cake Mix – You will be amazed at how simple it is to create a homemade cake mix as an alternative for a boxed cake mix from scratch! You will also learn how to use the mix to produce a variety of cakes, including yellow, white, chocolate, spice, orange, and lemon. Cake mixes are a common sight on the shelves of every grocery store in America. In the rest of the globe, however, this is not the case. Numerous individuals from all over the world read food blogs, and many of them find it difficult to follow recipes that call for such ingredients. In order to remedy this situation, I’m giving a recipe for Homemade Cake Mix. Additionally, some people choose not to use store-bought mixes because they include ″hidden″ additives that are not very nutritious. It is preferable to prepare your own meals if you want to have greater control over what you and your family consume. Everyone has the ability to manufacture a Cake Mix at home and save money in the process. It is possible to preserve a big quantity for up to a month in the refrigerator and up to three months in the freezer. The following ingredients: 10 cups all-purpose flour 1280 g
    • 6 cups sugar 1206 g
    • 1 1/3 teaspoon salt
    • 5 1/2 teaspoon baking powder
    • 1 cup butter 230 g, or vegetable shortening or margarine
    1. Baking powder and baking soda are combined with flour and sugar to form a homemade cake mix. Place 2 cups of the flour mixture and the shortening in a food processor and pulse until smooth. Process the mixture until it is extremely fine.
    2. Stir in the remaining flour mixture until completely combined. Divide the mixture into four equal pieces (1 portion equals about 4 cups). Store in a tightly closed container in a cold, dry location. Alternatively, store in the refrigerator for up to a month or in the freezer for up to 3 months.
    3. Two 8-inch cakes or one 13-inch cake can be created from each piece of homemade cake mix (about 4 cups).

    To prepare a replacement for just one boxed mix, follow these steps: 2 1 and a half cups (320 g) flour that may be used for anything 1 1/2 cup (300 g) granulated sugar 4 tbsp baking powder (optional) a quarter cup (60 g) butter, vegetable shortening, or margarine are all acceptable substitutes. a third teaspoon of salt



    4 cups of cake batter 3 quail eggs 2 tbsp. vanilla extract 1/4 cup (57 g) melted butter, melted 1 cup milkoptional: use 1 more egg yolk to make the cake moister; add some lemon juice or zest for taste; 1 more egg yolk to make the cake extra moist

    1. Pour the mixture into a 2 quart (2 liter) mixing basin. Create a well in the center of the mixture. To the mixture, add the eggs, vanilla, butter, and milk
    2. stir well.
    3. Using a low-speed electric mixer, beat the mixture for 1 minute. Scrape the edges and bottom of the basin to ensure that all of the ingredients are well combined. Continue to beat for another 2 minutes, or until the batter is smooth and free of lumps.
    4. Pour the batter into the pans and bake for 20–25 minutes at 350 degrees Fahrenheit (175 degrees Celsius). When a light pressure is applied to the middle of the cake, it is done.



    4 medium egg whites can be used in place of the entire eggs.


    1 teaspoon ground cinnamon, 1/2 teaspoon allspice, and 1/4 teaspoon cloves should be added to the cake batter before baking.


    Add 1 teaspoon orange zest to the mixture and substitute 1/2 teaspoon lemon essence for the vanilla extract.


    Add 1 teaspoon lemon zest to the mixture and substitute 1/2 teaspoon lemon essence for the vanilla extract.


    Blend in 2 more teaspoons of milk, 2 pieces of melted chocolate, and 3 tablespoons cocoa powder until the mixture is smooth.It’s possible that you’ll be interested in the following recipes: Pancake Mix from Scratch ″Jiffy″ Bisquick Mix prepared from scratch Cornbread Preparation Vanilla Pudding Mix prepared from scratch Preparing Chocolate Pudding from Scratch A participant in the Amazon Services LLC Associates Network, which is an affiliate advertising program designed to offer a mechanism for sites to earn advertising fees by promoting and referring to, Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program

    Homemade Chocolate Cake Mix

    Homemade Chocolate Cake Mix is a pantry staple that can be used to create a light, delicious chocolate cake or cupcakes in a matter of minutes with little effort.A warm chocolate Cobbler, homemade chocolate syrup, and triple chocolate fudge cookies are all delicious options if you’re a lover of chocolate extravagance.So, birthday season has finally come to an end at our house, at least for now.

    With all five of our birthdays occurring within a ten-week period, this is the time of year when I am frantically wrapping gifts, hanging balloons, and preparing a cake (or pie, in my husband’s case) every couple of weeks.And, while I enjoy celebrating the birthdays of our family members each year, I must confess that it may be exhausting to have so many birthdays in such a short period of time.So, when birthday number four out of five arrived a couple of weeks ago and I found myself in the position of needing to make a batch of cupcakes before bed, I was happy to discover that I already had a bag of Homemade Chocolate Cake Mix waiting in the cupboard!

    • Cakes prepared from store-bought cake mixes were some of the first things I learned to bake on my own, and I’m not ashamed to confess that they were some of my favorite childhood treats.
    • What a pleasure!
    • The quickness!

    The ease of accessibility!When I had children and began to pay more attention to the foods I was putting into my family’s diet, I unwillingly gave up my favorite cake mixes and began baking from scratch, a process that took many months.

    Reasons to Make Homemade Cake Mix

    • Even though it’s a little more work and takes a little more time, I’ve discovered that I enjoy baking homemade treats that don’t have that weird chemical aftertaste that can come from store-bought baking mixes. I’ve also discovered that I enjoy baking homemade treats that aren’t as sweet as store-bought treats. I’ve been keeping my cupboard with homemade mixes for the last several years in order to make from-scratch baking as simple as possible. These include anything from Homemade Cornbread Mix to Homemade Waffle Mix to Homemade Pancake Mix and others. This Homemade Chocolate Cake Mix is the newest addition to my arsenal of baking supplies! It’s simple to put together, and I have complete control over the contents. When baking a cake, I can substitute whole wheat pastry flour for all-purpose white flour if I so want
    • likewise, when baking cookies, I can use whole wheat pastry flour instead of all-purpose white flour.
    • When I’m in the mood to bake a cake from scratch, I can whip one up in minutes

    How to Make Homemade Chocolate Cake Mix

    Due to the fact that chocolate cake is a frequently requested taste around here, that was the first flavor I opted to create. Because of that, I used my favorite chocolate cake recipe (thank you, Hershey’s) as inspiration for my Homemade Chocolate Cake Mix. And it was ridiculously simple!

    1. The dry ingredients should be measured out and whisked together.
    2. Fill a gallon-sized plastic bag with the mixture
    3. seal the bag and set aside.
    4. Prepare a list of instructions for mixing in the wet components and baking. (Alternatively, you may print my convenient, pre-made directions by scrolling just below the recipe!)
    5. Repeat the process a couple of more times for the remaining cake mixes.
    6. Finally, save your homemade cake mix in the cupboard in case you have a last-minute baking emergency in the future.

    The BEST Chocolate Cake

    This Homemade Chocolate Cake Mix makes a light, airy, and scrumptious chocolate cake that is sure to please (or cupcakes, as seen in this post).In reality, I just used this cake mix to create a cake for my daughter’s birthday, which turned out beautifully.My husband enthused about how much better the Homemade Chocolate Cake Mix cake was than the pricey bakery chocolate cake that he’d purchased for my birthday a few weeks before.

    I couldn’t agree more.Folks, the evidence is in the pudding – uh, cake mix – so get to baking!However, one part of this dish that I find equally outstanding is its ease of preparation.

    • Whenever I wander into the cupboard after putting the kids to bed because I need to bake a cake for the next day (which, let’s be honest, is the last thing I want to do at this point in the evening) and see a handmade cake mix waiting for me on the shelf, I do a little cartwheel in my head inwardly.
    • Simply by eliminating the need to measure dry ingredients, it is remarkable how much time and energy may be saved throughout the cake baking process.
    • And you all know how much I like being able to take shortcuts while still maintaining my ″unprocessed ingredients″ status.
    See also:  What Does Cake Mean?

    Options for Baking

    • It is possible to make the following versions of this Homemade Chocolate Cake Mix: 2-Layer Cake (two 9-inch layers) ″bake for 30 to 35 minutes in a circular pan
    • 3-Layer Cake (three 8-inch layers) ″bake for 30 to 35 minutes in a circular pan
    • Preheat the oven to 350°F and bake a rectangular cake (one 13″ by 9″ pan) for 35 to 40 minutes.
    • Bundt Cake (one 12-cup fluted tube pan): bake for 50 to 55 minutes at 350 degrees F.
    • 2 normal muffin tins or 1 Mega Muffin Pan (for a total of 24 cupcakes!) Preheat the oven to 200°F and bake for 20-22 minutes.

    So the next time you’re in the mood to bake a chocolate cake, consider utilizing a cake mix to save time. That is, a Homemade Chocolate Cake Mix, to be exact! It’s ready in minutes in the oven with no unpleasant additives, and the resultant cake is delicious. You’ll simply wish you’d done it sooner since it will be so rewarding.

    Helpful Tips, Tricks, & Equipment

    • I understand that pouring hot water into cake batter looks strange. As a result, the batter produced is frighteningly thin. The result is a light, moist, soft crumb, so don’t be afraid to experiment. I always use fresh baking powder and baking soda when I construct homemade baking mixes, which ensures that they will stay fresh for a longer period of time in the pantry. Because, as you may be aware, it is critical that your baked products really rise when they are cooked.
    • To keep everything on the same page, I like to make three batches of Homemade Chocolate Cake Mix at a time. However, I do it with the intention of using them up within six months or less after purchase. Moreover, I make a point of writing the date on the bags so that I can keep track of how old they are
    • I prefer whisking the dry ingredients together in a large mixing bowl, scooping out the resulting mix into a baggie, and then repeating the process in the same bowl for each additional cake mix I wish to put together
    • I finished by icing the cupcakes in these photographs with Chocolate Buttercream Frosting with my favorite disposable plastic baggie technique

    More Made-from-Scratch Kitchen Staples

    • Make your own caramel sauce, homemade chili seasoning mix, easy homemade flour tortillas, homemade chocolate chip cookie mix, and more dishes from scratch.


    • Sugar 2 cups all-purpose flour 1 3 4 cups unsweetened cocoa powder 3 1/4 cup unsweetened cocoa powder baking powder 1 1 2 tablespoons baking soda salt 1 teaspoon salt


    • The following ingredients are required: 2 eggs at room temperature
    • 1 cup milk at room temperature
    • 12 cup light vegetable oil, such as sunflower or safflower
    • 2 teaspoons pure vanilla essence
    • 1 cup boiling water


    The following ingredients: 2 eggs, at room temperature; 1 cup milk, at room temperature; 12 cup light vegetable oil, such as sunflower or safflower; 2 teaspoons pure vanilla essence; 1 cup boiling water


    • Preheat the oven at 350 degrees Fahrenheit with the oven rack in the center position. Grease and flour a rectangle baking pan (9 by 13 inches), or two circular baking pans (9 inches each), or line 24 muffin cups with paper baking liners
    • In a large mixing bowl, combine the Homemade Chocolate Cake Mix and the water. Using an electric mixer, combine the eggs, milk, oil, and vanilla until well combined. 2 minutes on medium speed, scraping down the sides of the bowl as necessary. Gradually whisk in the boiling water (1/4 cup at a time) until the batter is well-combined (it will be thin and runny)
    • repeat with the remaining ingredients.
    • Pour the batter into the pans that have been prepared, dividing it equally. Bake until a wooden toothpick inserted in the center comes out clean, approximately 30 minutes, using the following times as a guide: 30 to 35 minutes for one (9-by-13-inch) rectangle baking sheet, 35 to 40 minutes for two (9-inch) circular baking pans, 20 to 22 minutes for 24 cupcakes
    • 10 minutes (just 5 minutes for cupcakes) should be allowed to cool in the pans before putting out onto a wire rack to cool completely. Allow for thorough cooling before applying the icing.
    • My preferred method is to whisk the dry ingredients together in a large mixing basin, then transfer the resultant mixture to a zip-top baggie, and then repeat the process in the same bowl for each additional cake mix I intend to build
    • I prefer to make three batches of Homemade Chocolate Cake Mix at a time, with the goal of using them all up within six months after making them. Just be sure to write the date on the bags so you’ll know how old they are when you need to use them.
    • When putting together homemade baking mixes, always use fresh baking powder and baking soda to guarantee that they stay fresh for a longer period of time in the cupboard.
    • Immediately after adding the hot water to the batter, it appears to have become extremely thin. Don’t be scared, though! This approach yields a cake that is light, moist, and soft.
    • In the following table, the nutritional values are estimated for one serving of chocolate cake (not simply one serving of cake mix), when prepared according to package directions and using all of the ingredients.

    156 calories |26 grams of carbohydrates |2 grams of protein |

    6 grams of fat |4 grams of saturated fat |15 milligrams of cholesterol |

    • 176 milligrams of sodium |
    • 94 milligrams of potassium |
    • 1 gram of fiber |

    17 grams of sugar |36 international units of vitamin A |29 milligrams of calcium |1 milligram of iron The original version of this post was published on November 9, 2017, and it was last updated on October 14, 2019.

    Printable Labels of Cake Mix Directions

    To print the directions to stick on your homemade chocolate cake mix bags, go here.

    How to Make the Easiest Chocolate Cake From Scratch

    You’ve officially run out of reasons to say you can’t bake a cake.No need to reach for a box cake mix anymore when there’s a super-easy, no-fuss, no-baking-skills-required rich, and chocolatey chocolate cake that you can absolutely bake from scratch.Even Nicole McLaughlin, aka NicoleMcmom, who says she’s not much of a baker, was able to nail this recipe like it’s no big deal.If she can do it, you can do it.Of course, the quality of the recipe makes all the difference.

    • Nicole chose a 5-star chocolate cake recipe from Allrecipes with 4,000+ ratings and 3,000+ reviews, practically guaranteeing success right off the bat.
    • And to prove that the best recipes don’t have to be complicated, you can make this cake with one bowl and one pan.
    • You don’t even need a stand mixer.
    • Watch the video up top, follow the recipe below, and scroll down to get Nicole’s top tips.
    • Bonus: She’ll show you how to turn a sheet cake into a bakery-worthy layer cake.
    • close up of a slice of One Bowl Chocolate Cake baked as a layered sheet cake with chocolate frosting

    How to Make the Easiest Chocolate Cake From Scratch

    • In a large mixing bowl, combine 2 cups white sugar, 1 34 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 12 teaspoons baking powder, 1 12 teaspoons baking soda, and 1 teaspoon salt. Add 2 eggs, 1 cup milk, 12 cup vegetable oil, 2 teaspoons vanilla extract, and 1 cup boiling water.


    1. Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Prepare two nine-inch circular pans by greasing and flouring them. Alternatively, if you wish to bake a sheet cake, line a half sheet pan with parchment paper and spray with cooking spray.
    2. In a large mixing basin, combine the sugar, flour, cocoa, baking powder, baking soda, and salt until well combined. Pour in the eggs, milk, oil, and vanilla extract and blend for 2 minutes on a medium speed with the mixer. The hot water should be added last. The batter will be quite thin. Pour the mixture into the prepared pans in an equal layer.
    3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Alternatively, if you’re creating a sheet cake, bake it for only 15 minutes at 350 degrees. Allow for 10 minutes of cooling time in the pan(s), then transfer to a wire rack to cool fully

    Nicole’s Top Tips

    1. Although the recipe directs you to combine all of the ingredients in a single bowl, Nicole prefers to combine the wet ingredients in a big glass measuring cup before adding them to the dry ingredients in the mixing bowl. She also used a basic wire whisk to mix the cake batter instead of a hand-held electric mixer, which saved her time and money.
    2. If you’re creating this simple homemade cake, you’ll definitely want to serve it with a simple homemade frosting to finish it off. Try this 5-star recipe for the Best Chocolate Frosting to see what all the fuss is about. It comes together fast and requires just 5 ingredients to prepare. To make a layered sheet cake, you’ll want to double the recipe
    3. otherwise, it’ll be too sweet.
    4. If you want to take the sheet cake from the pan, cover it with a layer of parchment paper, place a cutting board over the pan, and then invert the entire thing.
    5. When baking a stacked sheet cake, allow the cake to cool fully before cutting it in half and/or icing it.
    6. Using parchment or waxed paper, wrap the cake around the platter before icing to preserve the platter and provide for a more professional presentation of the finished product. Then, when you’re through icing the cake, just slip the strips out and revel in your accomplishment

    Nicole’s further tips, tactics, and suggestions are as follows:

    Chocolate Cake Mix

    My life has now been completed with the addition of this homemade chocolate cake mix.There was a period in my life when I honestly believed that the only way to prepare a cake was to open a box.I was wrong.It wasn’t until I became fascinated with making my cakes from scratch that I discovered that handmade cake mixes were even an option.It wasn’t until my sister Julie shared her recipe for yellow cake mix with me that I decided to try my hand at making this chocolate cake variant.

    • Dessert tonight will be a winner-winner chocolate cake.
    • Until next time, packaged mixes containing chemicals and unnatural components are out.
    • There’s a new cake mix in town, and it’s really simple to make!
    • When I shared my homemade yellow cake mix with friends and family last year, it was a big hit!
    • I had no clue that so many people were seeking for an alternative to pre-made boxed mixes until I started investigating.
    • Aside from that, it’s pretty much the greatest yellow cake you’ll get anywhere, in my view.
    • And now there’s a chocolate version to enjoy as well!
    • The components are the same as before…
    • except for the chocolate.

    To Make This Homemade Chocolate Cake Mix You will need:

    • Natural cocoa powder
    • baking powder
    • kosher salt
    • unsalted butter
    • cake flour (you may use all-purpose flour, but the crumb texture will be different).

    Into a large mixing bowl, combine the following ingredients: 2 cups cake flour, 1-1/2 cups sugar, 1/2 cup cocoa powder, 1 tablespoon + 1 teaspoon baking powder, and 1 teaspoon kosher salt.When creating this cake mix, be sure to design it in a highly cool sand art shape because it is a critical stage in the process.Kidding.Use a whisk to mix the ingredients.We’re almost finished.

    • Seriously, you can see how simple this is, can’t you?
    • Drop in 4 tablespoons of melted unsalted butter and mix it into the dry ingredients with a pastry cutter until everything is well combined.
    • Ta-DAH!
    • Simply keep in your refrigerator in a glass or plastic container with a tight-fitting cover due to the presence of the butter in the recipe.
    • Afterwards, you’ll have a handmade chocolate cake mix at your disposal!

    Give Homemade Cake Mix As A Gift:

    For homemade chocolate cake mix that you wish to give as a present, skip the butter and keep everything in a glass jar with an airtight cover.On a note card, write down the remaining ingredients (don’t forget the butter!) and then the recipe directions (start by creaming the butter, vanilla, and eggs, then add the dry ingredients, water, oil, and so on) and tie it around the jar with string to keep it in place while baking.

    Make The Cake:

    The cake recipe is provided below; however, if you would like to view a step-by-step for creating the cake and icing, please visit this page.

    Other Homemade Cake Mixes:

    Yellow Cake Mix is a cake mix that is yellow in color. White Cake Mix is a type of cake that is white in color. Cake Mix with Sprinkles Enjoy! And do let me know if you make this Homemade Chocolate Cake Mix recipe and how it turns out! Take a picture and share it with me on Twitter or Instagram! Recipe yields one serving.

    Homemade Chocolate Cake Mix

    • Say goodbye to those boxed cake mixes from the grocery store and hello to your new best friend, homemade chocolate cake mix! 1 box of cake mix is around the same amount. Preparation time: 5 minutes 5 minutes of additional time Time allotted: 10 minutes Cake flour, 112 cups granulated sugar, 1/2 cup natural unsweetened cocoa powder, such as Hershey’s, 4 teaspoons baking powder, 1 teaspoon kosher salt, 4 tablespoons melted unsalted butter, 2 teaspoons baking soda
    • In a large mixing basin, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined. To blend, whisk the ingredients together.
    • To incorporate the butter, cut it in with a pastry cutter.
    • Store in an airtight jar and refrigerate until you’re ready to cook with it

    You may substitute all-purpose flour for the cake flour if you like, but the crumb texture will be somewhat different.Please keep in mind that the nutritional value is for the full combination.The following are the nutritional values for one gram of fat: 55g, 2572 calories, 511 grams of carbohydrate, 39 grams of protein, 4 grams of polyunsaturated fat, 14 grams of monounsaturated fat, 2 grams of trans fat, and 1 gram of saturated fat.Nutritional Information: Cholesterol is 120 mg, sodium is 4045 mg, potassium is 928 mg, fiber is 20 g, sugar is 301 gr.Vitamin A is 1404IU per serving, calcium is 1051 mg, and iron is 10 mg per serving.

    • Desserts and other sweet treats are served as the final course.
    • American cuisine is served.
    • This recipe makes 14 servings.

    Homemade Chocolate Cake with Chocolate Almond Buttermilk Frosting

    Using a handmade chocolate cake mix, you can create this stunning Chocolate Cake! And it tastes a million times better than packaged cake mix! It’s moist and chocolatey, but it’s also really simple! Preparation time: 25 minutes Preparation time: 30 minutes 1 hour and 5 minutes of additional time Time allotted: 2 hours


    • 3 tablespoons whole milk
    • 2 to 3 tablespoons low-fat buttermilk
    • 1/2 teaspoon pure vanilla extract
    • 1/2 teaspoon almond extract
    • 1/2 cup unsalted butter
    • 212 cups powdered sugar
    • 1/2 cup natural unsweetened cocoa powder
    • Add the homemade cake mix, water, and oil to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well combined. Mix on a low setting until everything is well-combined.
    • Maintaining lower speed of the mixer, add the vanilla and one egg at a time to the cake mixture, scraping down the sides of the bowl after each egg
    • Divide the cake batter (approximately 2 1/2 cups each) into the two pans that have been prepared. Bake for 25 to 30 minutes, or until a tester comes out with only a few crumbs attached, depending on how hot your oven is prepared. To achieve equal baking, rotate the baking pans halfway through the baking process.
    • Immediately after baking, allow cakes to cool in their pans for 10 minutes before removing from pans and turning them out onto a wire cooling rack.
    • Before icing the cakes, allow them to cool fully.
    See also:  How To Make A Cake With Cake Flour?


    • Using the whisk attachment on your stand mixer, combine the butter and sugar on low speed for about 2 minutes, or until the mixture is light and creamy.
    • Sift the powdered sugar and cocoa powder together into a large mixing bowl
    • then set it aside.
    • Combine the whole milk, buttermilk, vanilla, and almond extract in a large liquid measuring cup
    • set aside.
    • Mix in the cocoa mixture in small batches, adding a few large spoonfuls at a time, alternating with the liquids, until everything is well combined. Mix on a low pace until everything is just incorporated. Increase the speed to high and continue to mix for 4 to 5 minutes, or until the frosting is light and fluffy, whichever comes first.


    A teaspoon of frosting should be placed in the center of the cake plate or cake stand.Assemble the first cake layer on a cake stand by placing strips of parchment or wax paper just beneath the border of the cake all the way around the cake.Pour 1/3 of the frosting on top of the cake and spread it outwards to the edges, leaving a small amount of icing overhanging the edge.Repeat with remaining frosting.Then, on top of the icing, place the second cake layer and finish it off with the remaining frosting.

    • Spread the frosting outward from the middle of the cake and along the sides of the cake to create a border.

    Serving: 1slice, 445 calories, 60 grams of carbohydrates, 5 grams of protein, 22 grams of fat, 8 grams of saturated fat, 8 grams of polyunsaturated fat, 5 grams of monounsaturated fat, 1 gram of trans fat, 66 milligrams of cholesterol, 311 milligrams of sodium, 139 milligrams of potassium, 2 grams of fiber, 43 grams of sugar, 367 international units of vitamin A, 1 milligram of vitamin C, calcium: 94 milligrams Laurie McNamara is the author of this piece.Desserts and other sweet treats are served as the final course.American cuisine is served.It is possible that this content contains affiliate links.Purchase the Cookbook at the following link: It is now possible to purchase Simply Scratch: 120 Wholesome Homemade Recipes Made Simple on Amazon.

    • THANK YOU SO MUCH in advance for your assistance!
    • Laurie McNamara initially published this on September 15, 2016 and last updated it on November 14, 2021.

    Homemade Chocolate Cake Mix

    • Isn’t it true that life is all about transitions? When we know better, we can grow and learn, and we can make better decisions. At the very least, that is the hope. I will never be critical of someone who bakes from a boxed mix, but I am discovering that baking from scratch is something that is becoming increasingly essential to me. Despite the fact that I will continue to include fun, easy, and creative recipes that make use of quick techniques (such as box mixes), I am hoping to be able to share with you some of my favorite from-scratch recipes in the near future. This cake has been in the works for quite some time. I posted a white cake mix that I made from scratch a couple of years ago. I was requested almost quickly to provide a chocolate version of that handmade recipe, but I was never able to come up with one that truly blew me out of the water. Until now, that is. Even I was surprised by how delicious this cake turned out when I cooked it. So dripping wet. It’s so full of flavor. It’s just wonderful. This is the greatest handmade chocolate mix I’ve ever tasted, and I’ve tried a lot of other recipes. This one is the one. Sweeatpolita’s Chocolate Cake was the inspiration for this recipe, which has been slightly modified. Success strategies include the following: Make certain that the dry ingredients has been sifted
    • lumps are bad. Kidding. They are, nevertheless, common in cocoa and flour, and removing them is a good idea in both cases. It is critical that the eggs and milk be kept at room temperature during preparation. It is also critical that the wet components are thoroughly combined before they are added to the dry ingredients. Once the wet ingredients have been combined with the dry and the batter has been split between the pans, it is time to put it in the oven. In the event that you are not a fan of coffee, you may use water instead. (However, you should only try it ONCE with coffee. It’s truly incredible.) I used this recipe for buttercream and coloured half of it a bright blue color with food coloring. With a broad leaf tip, I applied pressure to the cake while holding it flat against it. Then I worked my way up the cake. Repeat the process around the entire cake. I happened to pick up a few of these really nice Weck jars at the supermarket, and they turned out to be the right size for this recipe. (This is not an affiliate link. ) A short story: I recently finished filming a new cake decorating class for Craftsy. It was a lot of fun, however I forgot to bring nearly all of my piping tips with me. It is expected to be delivered to me shortly, but I have been unable to use the most of my tips during this period. So I rummaged through my pantry and discovered a tip of a leaf. As a result, this cake came into being! If you like my Homemade Chocolate Mix, you should also try these recipes: Yellow Cake Recipe using Homemade Yellow Cake Mix White Cake Mix from Scratch Funfetti Cake Mix from Scratch Spice Cake Recipe with a Homemade Spice Cake Mix Isn’t it true that life is all about transitions? When we know better, we can grow and learn, and we can make better decisions. At the very least, that is the hope. Dessert is the course, and the cuisine is American. Homemade Chocolate Cake Mix is the keyword here. Servings: This recipe serves 6 people. Dry Ingredients 13 and a half cups (220g) all-purpose flour
    • 2 cups (400g) granulated sugar
    • 34 cup (90g) cocoa powder
    • 11 and a half teaspoons (7g) baking powder
    • 1 teaspoon (5g) kosher salt
    • Wet The following ingredients: 1 cup (227mL) whole milk, at room temperature
    • 2 big eggs, at room temperature
    • 12 cup (119mL) vegetable oil
    • 2 teaspoons (30mL) McCormick® vanilla extract
    • 1 cup (227mL) coffee, at room temperature
    1. In a medium-sized mixing basin, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Store in an airtight jar in a cold, dry location for up to 3 months before using.
    2. When you’re ready to bake, do the following:
    3. Preheat the oven to 350 degrees Fahrenheit. Prepare two 8-inch round cake pans by lining them with parchment paper.
    4. In a large mixing bowl, whisk together the milk, oil, eggs, coffee, and vanilla until completely combined and somewhat foamy.
    5. Whisk in the dry ingredients until they are barely blended and smooth, about 50 strokes total. (Be careful not to overmix)
    6. Divide the batter into the two cake pans that have been prepared.
    7. Bake for 25 to 30 minutes, or until the cake is firm and somewhat puffy and a toothpick inserted in the center comes out clean.
    8. Allow for 5 minutes of chilling time in the pans before turning out onto a cooling rack right-side up to cool entirely.
    meet Amanda Rettke

    Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.She lives in Los Angeles with her husband and two children.She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.She is the author of the cookbook, The Kitchn Cookbook

    Chocolate Cake from Scratch



    The original recipe yields 16 servings (as written). The ingredient list has been updated to match the number of servings stated.


    • The original recipe serves 16 people. In this version, the ingredient list corresponds to the number of servings shown.

    Cook’s Note:

    Alternately, you may construct a 2-layer 9-inch round cake or 24 little cupcakes.

    Nutrition Facts

    Per serving: 240 calories; 3.6 grams of protein; 40 grams of carbs; 8.4 grams of fat; 21.7 milligrams of cholesterol; 203.2 milligrams of sodium Nutrition in its entirety

    Homemade Cake Mix Recipe – Vanilla and Chocolate Variations!

    This Homemade Cake Mix is really simple to put together with ingredients that you probably already have in your cupboard. You’ll be prepared the next time you’re in the urge to bake a cake with the vanilla and chocolate varieties available.

    Make Cake Mix at Home with this Easy Tutorial!

    Have you ever found yourself in the mood to bake a cake, but you didn’t think to pick up a cake mix from the store?Alternatively, you may have utilized the last one you had only last weekend to create a particularly delectable dessert delight.This is how I feel all of the time!I can’t keep cake mix in my house; if I have it, I use it up as soon as I get it.My infatuation with cake making has become so terrible that I’ve had to teach myself how to produce the greatest DIY version possible just out of my kitchen cupboards.

    • And, to be quite honest, it comes in useful far more often than I’d want to acknowledge.
    • The best part is that it is extremely adaptable.
    • I can make chocolate or vanilla ice cream.
    • Really, whatever a cake-loving lady might desire is available.
    • Not only do I enjoy having this mix on hand for myself, but I also enjoy giving it as gifts to others!
    • Alternatively, pour the mixture into a mason jar and put a pretty ribbon over it, or pour the mixture into a zip-top bag and decorate the bag with a cute label.
    • In any case, you’ve created a straightforward yet thoughtful present for a buddy.

    Why Make Cake Mix from Scratch?

    Making my own mix has two major advantages for me: it is simple and it contains high-quality components.Anything that makes my life simpler is something I enjoy — but you already know that.It also helps to have a pre-made mix ready to go when I want to bake since it makes things a lot easier.I also appreciate the fact that I have complete control over the components in my cake mix.I can ensure that they are of high quality and that they do not include any additives or preservatives.

    How to Make Homemade Vanilla Cake Mix

    • If you want to make your own dry vanilla cake mix, you’ll need the following ingredients: breadcrumbs
    • baking powder
    • Kosher salt
    • granulated sugar
    • instant vanilla pudding mix

    That’s all there is to it! I’m willing to wager that you already have most of stuff in your pantry. Then all that’s left is for you to accomplish is:

    1. Sift: Combine the flour, baking powder, salt, sugar, and pudding mix in a large mixing bowl.
    2. Prepare ahead of time and store in an airtight jar for up to 3 months.

    Can I Make this Chocolate Instead?

    Yep! Furthermore, it is ridiculously simple. All you have to do to make this mix chocolate is substitute chocolate instant pudding for the vanilla instant pudding. Then, sift in 1/4 cup of unsweetened cocoa powder to the mixture and combine thoroughly. Ta-dah! After that, you’ve got yourself the ideal chocolate cake batter.

    Ready to Make a Cake? Here’s How:

    You will find it really simple to make a complete cake now that you have your own handmade mix.

    Here is what you’ll need:

    • Ingredients: 1 1/2 cups buttermilk (if you don’t have buttermilk, don’t worry, I’ve got you covered.) 1/2 cup vegetable oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup flour Make your own buttermilk with this simple recipe that you can make at home.)

    Here’s how to make the cake:

    1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9-by-13-inch baking sheet with nonstick cooking spray. Remove from consideration
    2. Add: Place the pre-made cake mix in the bowl of a stand mixer fitted with the paddle attachment
    3. mix on medium speed until smooth.
    4. Mix on a moderate speed until the oil, eggs, vanilla, and buttermilk are all incorporated. 30 seconds of mixing is required.
    5. Mix More: Increase the speed of the mixer to medium and mix for 1 minute, scraping down the sides of the bowl as needed.
    6. Bake for 25-30 minutes, or until the cake is firm in the center, pouring the batter into the prepared pan halfway through.
    7. Icing: After the cake has been allowed to cool, apply the preferred frosting to it.

    Can I Make a Layer Cake Instead of a Single Layer?

    Yes, you certainly can! To prepare a layer cake, spray two 8-inch round cake pans with nonstick spray and set them. Divide the batter between the two pans in an even amount. then bake for 20 minutes, or until the center of each cake is set in the center of the oven You should now have two 8-inch rounds that are fully cooked and ready to be frosted and stacked.

    Can You Use This Cake Mix For Other Recipes?

    Cake mix recipes, such as Cake Mix Cookies, may be found on my website, among other things.It’s possible that you’re asking if you can substitute this for the boxed mix that’s asked for in recipes like those.Sadly, the answer is no in this instance.The weight measurement for this cake mix is different from the weight measurement for the boxed cake mix in the shop, thus I cannot guarantee outcomes.

    Tips for the Best Homemade Cake Mix

    • Following these easy guidelines will ensure that your food has the finest flavor and the longest shelf life possible: Check to see that your baking powder is as fresh as it possibly can be. It will also reduce the shelf life of your cake mix if you use baking powder that has almost reached the end of its expiration date.
    • I always sift my dry ingredients together before mixing them together. You could certainly use another technique of mixing these materials, but this is the method that has yielded the most successful results for me.
    • Consider using some interesting ingredients that will enhance the flavor of your dish! In terms of decorations, I’m thinking sprinkles, chocolate chips, or chopped nuts.
    • In the event that you only have self-rising flour and not all-purpose flour, you may still make this recipe. You will just need to omit the baking powder and salt from the recipe.
    See also:  How To Make Jiffy Corn Muffin Mix Better?

    How Long Will This Cake Mix Last On the Shelf?

    You will need to double-check the expiration dates of the ingredients you are using to prepare the cake, such as the pudding mix, baking powder, and so on before you begin baking. When prepared with fresh ingredients and stored properly in a cold, dry environment, however, it should last for up to three months!

    Looking for Frostings Perfect For This Cake?

    • I have a plethora of simple recipes to share with you! Here are a few of my personal favorites: Chocolate frosting, buttercream frosting, party cake frosting, Nutella frosting, and more variations are available.


    DIY Cake Mix (Homemade Cake Mix)


    This homemade cake mix is really simple to put together using ingredients that you probably already have in your cupboard. Whether you like vanilla or chocolate, these muffins will keep you prepared the next time you’re in the urge to bake! Scale


    • Dry Cake Mix is a cake mix that is not moistened with water. The following ingredients are needed: 2 1/3 cup all-purpose flour
    • one tablespoon baking powder
    • one teaspoon kosher salt
    • two and half cups granulated sugar
    • one (3.4-ounce) container Instant Vanilla Pudding Mix.
    • Cake that has been prepared 1 1/2 cups buttermilk
    • 1/2 cup vegetable oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups flour


    To make the dry cake mix, follow these steps:

    1. Combine the flour, baking powder, salt, sugar, and pudding mix in a large mixing bowl.
    2. Keep it in an airtight jar for up to 3 months at room temperature.

    To make a cake using a cake mix, follow these steps:

    1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9-by-13-inch baking sheet with nonstick cooking spray. Remove from consideration
    2. Place the pre-made cake mix in the bowl of a stand mixer fitted with the paddle attachment
    3. mix on medium speed until smooth.
    4. Mix in the oil, eggs, vanilla, and buttermilk on a moderate speed while the mixer is running. 30 seconds of mixing is required.
    5. Increase the speed of the mixer to medium and mix for 1 minute, scraping down the sides of the bowl as needed.
    6. Pour the cake batter into the pan that has been prepared and bake for 25-30 minutes or until the middle of the cake is set.
    7. After the cake has been allowed to cool, apply the preferred icing to it.


    • Chocolate instant pudding and 1/4 cup unsweetened cocoa powder are added to the cake batter to make it chocolate.
    • To prepare a layer cake, spray two 8-inch round cake pans with nonstick spray and set them. Divide the batter between the two pans in an even amount. Bake for 20 minutes, or until the middle of the cake is set
    • cool completely before serving.
    • Store in an airtight container in a cold, dry location for up to 3 months.

    Nutrition Information:

    Serving Size: 333 calories per serving Sugar content: 41.1 g Sodium content: 429.8 mg Fat (grams): 13.3 g carbohydrate (51.3 g) protein (3.7 g) calories 41.2 milligrams of cholesterol Keywords: homemade cake mix, how to create cake mix, simple vanilla cake recipe, chocolate cake mix, cookies and cupcakes, and more

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    The Best Chocolate Cake from Scratch

    Especially when served with a chocolate buttercream icing, this luscious chocolate layer cake will satisfy even the most ardent chocolate connoisseur.This is a simple cake that is both fluffy and moist, making it ideal for novice bakers.Chocoholics, take heart!This is the only chocolate cake recipe you’ll ever need because it’s packed with cocoa flavor and has a fluffy and moist texture.You’ll be able to bake the ideal chocolate cake with only a few ingredients and some helpful tips and methods!

    • When you combine this cake with our handcrafted mocha or chocolate buttercream, you have a treat that is guaranteed to delight.

    How to Bake a Chocolate Cake

    Setting Your Oven Temperature

    Before you put your cakes in the oven, be sure that your oven is completely preheated to 350°F before you do.If you bake your cake at a high temperature, it may burn or become dry.If the temperature is not high enough, you may end up with a mushy middle and overcooked edges.If you’re not sure what temperature your oven is set at, you may check it using an oven thermometer to make sure.In addition, it’s crucial not to place your cakes in the oven while the oven is preheating.

    • As a result of this rapid rise in temperature, it is possible that your cake will burn as a result of the preheating process in the oven.
    • Just remember that patience is a virtue when it comes to baking, so take your time.

    Make Sure Your Pans are the Right Size

    This chocolate cake recipe has been tailored to fit a 9 x 2 inch round cake pan, which can be found here.Because of the smaller pan, it is possible to get a broken dome or underbake due to too much batter in the pan.Because the batter will be more evenly distributed in a bigger baking pan, using a larger baking pan will result in a thinner, flatter cake layer.Cake pans should be filled two-thirds of the way full to avoid overflowing, according to common rule of thumb.In the event that you are preparing a smaller cake (less than 9 inches in diameter) and have extra batter, you can always turn it into cupcakes!

    Prepare Your Cake Pans

    Spray your pan with baking spray or nonstick vegetable spray before pouring in the batter to avoid your cake from sticking to the pan and falling out.You may also make a circle of parchment paper and place it in the bottom of the pan to make removal simpler.Simply place the parchment paper circle on top of the sprayed pan and pour the batter into the center of the circle.It is not necessary to spray the parchment paper a second time.When it comes to the top cake layer, using a parchment paper circle is a terrific technique to get a lovely, smooth finish.

    • Simply pull the parchment paper away from the cooled cake and you’re ready to go….

    The Ultimate Chocolate Cake Recipe From A Box

    Learn how to produce the ideal chocolate cake recipe from a chocolate cake mix that has been doctored.No one would ever believe that this simple dish was not cooked from scratch from start to finish.If you want to make the best chocolate cake in the world, you need always have the recipe in your back pocket.However, this delectable chocolate cake is made from a chocolate cake mix that has been doctored.And neither your friends nor your guests will be able to guess!

    • Dear Kenarry readers, how are you today?
    • Hello, my name is Meaghan and I’m from Cook.
    • Crafting and falling in love are two of my favorite things.
    • Simply Delicious Sweets is a small corner of the internet where I offer you straightforward desserts that are inexpensive in cost and effort.
    • Who says you can’t have a ridiculously simple dessert that looks (and tastes) like it took you all day to make?
    • I’ve previously donated recipes to Kenarry’s website.
    • This cherry pie ice box cake, these quick donut sugar cookies, or these wonderful ice cream sandwich cookies are all recipes you might recall.
    • However, this is my first time putting fingers to keyboard in order to directly communicate with you.
    • And I’m overjoyed to be here today to share this incredible chocolate cake recipe with you!
    • Because this dish was too excellent — and too simple — to keep to myself, I’m sharing it with you.
    • So let’s get started!
    • Consider the following scenario…

    Sicily… 19… No, hold on a sec.It’s the wrong tale.A few months back, I was invited to a birthday celebration where the cake was provided by a friend of a friend.And then there’s this cake, y’all.Allow me to explain.In general, I don’t seek or beg for other people’s cake recipes (because, let’s be honest, my vegan chocolate cupcake recipe is my all-time fave), but I do occasionally request them.

    • It was only because this cake was SO chocolaty, SO moist, and SO wonderful that I couldn’t stop myself from devouring the entire thing.
    • The recipe was time-consuming and required several ingredients that I didn’t have on hand (such as coffee).
    • By the time she finally sent it to me, I realized how much I had to learn about cooking from her.
    • And, holy butter, Batman, what a day.

    My search for the Ultimate Chocolate Cake Recipe began

    But this cake was something I really wanted.No, I was in desperate need of this cake.Or the cake that looks suspiciously similar to this one.And the internet required it of me as well, as it bombarded me with video after video after video of ooey, gooey, luscious chocolate cake recipes in all shapes and sizes.Chocolate buttercream frosting has a rich, creamy consistency.

    • It teased me with chocolate cake recipes on Pinterest, Facebook, and Instagram, among other places.
    • They were, however, all the same.
    • They only guaranteed chocolaty deliciousness if I was ready to purchase a container of coffee or a large quantity of pricey dark chocolate in exchange for my money.
    • To be completely honest, neither of these things appealed to me.
    • Nevertheless, I was determined to find a method to transport that cake from the luminous screen of the internet to my kitchen.
    • I made do with with what I had on hand.
    • In this case, it turned out to be a fudge cake mix with dark chocolate fudge icing and dark chocolate chips on top.
    • Done.

    From Dull to Delicious with a Box Chocolate Cake Mix

    I know what you’re thinking, dear reader, and I understand.″However, Meaghan.Box chocolate cake mixes aren’t very noteworthy.They can come out a touch dry and lackluster in terms of flavor.″ I’m aware of the situation.I’m aware of the situation.

    • Trust me on this.
    • For many years, I was adamantly opposed to boxed cake mixes.
    • Box cake mixes, on the other hand, are ridiculously simple.
    • They’re a quick and easy method to bake a gorgeous cake without having to store ten different ingredients in your cupboard, measure everything precisely, and pray everything works out perfectly.
    • A few easy tricks can transform your cake from bland to oh, yeah in a matter of minutes with a few basic ingredients.
    • The same method was used to create this ultimate chocolate cake recipe.
    • Result: delicious!

    How to doctor chocolate cake mix without pudding

    Disclosure: This blog post may include affiliate links to items or services that we believe you will find useful or interesting.This means that if you make a purchase after clicking on one of the links on this page, Ideas for the Home by Kenarry® will get a small commission at no additional cost to you, allowing us to continue to bring you amazing home design ideas.Unless otherwise stated, all opinions presented are based on personal experience.

    Kitchen Tools and Supplies: 

    • 8′′ round cake pans, a whisk, a toothpick, plastic wrap, and a cake scraper or big spatula are all necessary ingredients.

    Ingredients Needed:

    • You’ll need the following ingredients to make this dish. Every single dollar amount is listed on the printable card that can be found at the bottom of this page. Chocolate fudge or dark chocolate cake mix, eggs, melted butter, milk, dark chocolate chips, and chocolate fudge icing

    A lot of modified boxed cake mix recipes call for instant pudding to make the cake more fudgy, but I’ve never been a fan of quick pudding.I believe your cake is too crumbly in the end.In the case of thick fudgy frosting, this isn’t a good thing at all.The first thing you should keep in mind when attempting to elevate any cake mix to a higher level is to use an additional egg.The additional fat will immediately raise the overall quality of the cake.

    • When it comes to reducing fat, use melted butter instead of oil in a one-to-one ratio, as well as milk instead of water.
    • Then, before adding the dry ingredients, make sure that you thoroughly whisk the eggs with the butter and milk until fully combined.
    • As a rule, the less you beat the batter, the softer and more tender your cake will be, as well as the flatter the top of your cake will be once it’s cooked.
    • This results in more tasty cake that doesn’t have to be leveled in order to be stacked properly.
    • Boom.
    • But what is the really ultimate technique for making a fudgy and delectable chocolate cake from a package?
    • Chocolate chips, to be precise.
    • Melt 1 cup dark chocolate chips in a microwave-safe dish for 30 seconds, stirring after each one, until completely melted.
    • Continue melting in 10-second increments, stirring after each one, until the chocolate is completely melted.
    • Gently fold this into the batter, being careful not to overmix the mixture.
    • Keep in mind that you want a soft, flat cake.
    • Preheat the oven to 350°F and bake until the cake is done, checking with a toothpick halfway through.

    This is critical: you want a few crumbs on the toothpick to indicate that it has been used.When you take it out of the oven, the residual heat from the pan will continue to cook it, so be sure you have some crumbs on your toothpick when you remove it.Alternatively, you run the danger of having a cake that is far too dry.Allow the cakes to cool fully in their pans before removing them from the pans, wrapping them in plastic wrap, and placing them in the refrigerator for at least 15 minutes.This makes icing them a LOT less difficult to do.Because you have pre-made frosting and because you did not overmix your cake and make it dome, the remainder of the process is a piece of cake.

    • (If you did end up with a dome or hump on your cake, don’t be concerned; simply use less batter next time and cut it off this time).
    • Attach the first cake to your cake stand or board with a little dab of icing, then add half a container of the readymade frosting and spread evenly over the top of the cake.
    • Don’t scrimp on quality.
    • Yes, you want to use that much frosting for the icing sandwich layer on top of the cake.
    • No, you are not interested in using less.
    • Promise.
    • Place the other cake on top of the first, so that the cake that was on the bottom is now facing up.
    • It also helps you to fill in any gaps from a slightly domed cake with additional frosting as you frost the edges of the cake, which maintains your cake looking lovely and level.

    Yum.Crumb cover the cake with a thin layer of frosting and place it in the refrigerator for 15 minutes to set.This will make applying the final coat of frosting as simple as…well…baking a cake.Once the frosting has been refrigerated, microwave the leftover fudgy frosting (which is rath

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