Learn how to take a Chocolate Cake Mix and make it taste like it's made from scratch with this easy Doctored Chocolate Cake Mix Recipe. It's moist, fluffy, incredibly fudgy, and only requires a few additional ingredients.
Want to know the secret on how to make box chocolate cake better? Follow this Doctored Chocolate Cake Mix recipe and transform a boxed cake into a bakery style dessert that will wow anyone.
With a few extra ingredients, you will find you can totally transform your cake into a whole new flavor.
Why Make This Recipe
- Simple Ingredients
- Completely Transforms the flavor of a chocolate boxed cake
- Easy to Make
- Decorate with your favorite frosting
As you will find this recipe is crazy simple, and the flavor is incredible. I highly recommend trying out this cake, for birthday parties, a weeknight dessert, summer cookout, or even take to a potluck.
Ingredients for the Best Doctored Chocolate Cake
Most of the ingredients being listed are actually part of the regular cake mix ingredient list, but there are a few simple additional ingredients that will enhance this cake.
- chocolate cake mix - I used the Betty Crocker Chocolate Fudge, but any boxed chocolate cake mix will work.
- unsweetened cocoa powder - This ingredient is what puts the chocolate back into this chocolate cake recipe.
- granulated sugar - This helps sweeten the cake up again after adding the cocoa powder.
- instant chocolate pudding mix - This can be left out, but it really provides moist chocolate cake and keeps the cake soft.
- freshly brewed coffee - Coffee always enhances the chocolate flavor, so you can't go wrong with adding it to a cake. You can substitute it with just water if you don't have coffee on hand.
- vegetable or canola oil - Either oil works great in this recipe. I don't recommend substituting it with butter in this recipe.
- large eggs - I always use large eggs in my recipes.
- full-fat sour cream - Sour Cream makes the cake moist and adds a little tanginess.
- vanilla extract - vanilla extract is just another way to add extra flavor to make the doctored chocolate cake mix taste more homemade.
What Brand of Cake Mix to Use
You can use any brand of cake you would like. For me, I used Betty Crocker, but feel free to buy your favorite brand or what is on sale at the time.
How to use Doctored Cake Mix
- Cupcakes - You can make full-size, or mini cupcakes to then decorate as you would like.
- 8-inch layer cake - If you want to create a layered cake, go for it. Just grab your round cake pans and bake.
- 9x13 Pan - A classic cake is another option. Grab your 9x13 for baking up a delicious cake for birthday parties and more.
- Bundt cake - Just adjust the cooking time to fit the thickness of the cake. It will take a bit longer to bake but will be delicious.
Frequently Asked Questions
You can freeze this chocolate cake. Allow the cake to fully cool, and then place in a freezer container. Freeze the cake whole or opt to freeze the cake sliced if you prefer.
Freeze the cake for 3-4 months. Go right ahead and freeze and then thaw in the fridge overnight. Or do a quick thaw on the counter if you want.
Cake last for around 5 days when stored properly. Cake though will dry out after a few days, so I recommend eating the cake for before day 3. The first few days will give you the best flavor and moist texture.
I didn't notice either my cupcakes or 8-inch cakes doming but any cake can dome. If it happens when you're planning to do a layered cake, just make sure to use a knife or cake leveler to cut off the excess top.
More ways to use boxed cake mix
- Banana Cake with Cake Mix
- Red Velvet Cake Mix Cinnamon Rolls
- Chocolate Cake Mix Waffles
- Red Velvet Cheese Ball
- Five Chocolate Cake Mix Cookies One Dough
Doctored Chocolate Cake Mix
Ingredients
- 15.25 ounce box chocolate cake mix I use Betty Crocker Chocolate Fudge
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 3.4 ounce box instant chocolate pudding
- 1 ¼ cups freshly brewed coffee
- ¾ cup vegetable oil
- 4 large eggs
- 1 cup full-fat sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. If making cupcakes, fill a muffin pan with cupcake papers. If making an 8 inch layer cake, grease two 8 inch pans with nonstick baking spray and place a parchment paper circle in the bottom of each pan.
- In a large mixing bowl, add in the chocolate cake mix, cocoa powder, sugar, and instant pudding. Stir with a spatula until combined.
- Add in coffee, vegetable oil, eggs, sour cream, and vanilla extract, Whisk until the eggs are incorporated and the batter is smooth.
- For cupcakes, fill about ⅔ full with cake batter. Place in the preheated oven and bake for 15 to 19 minutes or until done. Insert a toothpick in the center of one of the cupcakes that's in the center cavity of the pan. If it comes out clean or with moist crumbs, they're done.
- For 8 inch cakes, divide the batter into the prepared pans. Spread the batter out evenly. Place in the preheated oven and bake for 30 to 35 minutes or until done. Place a toothpick in the center of the cakes and if it comes out clean or with moist crumbs, it's done.
- Let the cakes cool in the cake pan for about 20 to 30 minutes before turning out onto a wire rack to cool completely. The top will be sticky and may stick to the wire rack.
- Once cooled, place on a cake board that has about 1 tablespoon of frosting spread on it and frost.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Jennifer Beck says
Just cooling on the rack now. I'm not a baker, cooker, meal preparer, ie. To say that these cakes look perfect, smell not only edible but delicious would be an incredible understatement. I followed the directions by screenshot as exact as I was built, meaning not even close to exact. They're perfect! Tyvm
Ashley Wrench says
This cake came out amazing. Thank you for sharing this recipe
Dawn Pleet says
I’d love to try this as a layered cake. Where can I find the frosting recipe?
Miranda says
Here you go! https://www.cookiedoughandovenmitt.com/chocolate-frosting/
Michele says
Very pleased with the way it came out! This is my second time and this time I used a 13x9 inch pan instead of the 9 inch rounds.
Mona says
This is seriously the best chocolate cake ever!
Miranda says
Aww! Thank you!
Joanne Schlesinger says
I think this is the best chocolate recipe I found. This will now be my go to chocolate cake. I did bake in two 8 inch pans and found I had more cake batter than pans. Next time I will use two 9 inch pans. Thank!!!
Ashlee Kenworthy says
Baked from scratch flavor with less work and ingredients. I will save and use this recipe for every chocolate cake I make.
Liz says
Do you make the instant pudding or just add the mix?
Miranda says
Just add the mix
Terry says
OMG! Thank you! The timing of this email was perfectly serendipitous.
I need to bake a birthday cake for a friend for tomorrow and was wondering just what to bake. Now I know! Don't have the pudding mix, unfortunately, as the store seems to be out every time I shop (&I don't shop online) but have everything else.
The (rusty) gears are grinding. Lol Maybe a peanut butter mousse filling with chocolate ganache mirror glaze? Wish me luck! I need it. It's Jan 20th & I still haven't done my Xmas baking lol
Sharon says
This cake is the absolute best! It's super moist, and it certainly does not taste like it's from a box. I made it for my mom's birthday dinner and everyone loved it! I made it in a bundt pan, baked for about 50 minutes and melted half a can of frosting to drizzle on. The only change I made was using only 1/4 cup of sugar instead of 1/2 cup. Just as others have said, this will be my go to check cake recipe from now on!
Kimberly says
Can you taste the coffee
Miranda says
My family doesn't taste the coffee in it.
Lindsey says
Can you do this without the sour cream?
Miranda C. says
You can! But you may want to replace the sour cream with yogurt or applesauce to make sure the batter says super moist.
Christina says
I replaced the sour cream with mayo. Came out awesome
Deonna Frye says
I made this today it came out great! Our daughter really loved it! Definitely has a pudding like texture. Thanks for the recipe!
Sue says
How long would you think for a 9x13 ?
Miranda C. says
I would start at 45 minutes and check it using a toothpick.
Pamela Garcia says
The best cake I’ve ever made. This will be my birthday cake from now on. Fabulous cake.
Miranda says
That's awesome news Pamela!! I'm happy you liked it!
Kat says
First time making this doctored cake mix(I usually bake from scratch) and came out great! Its a cross btwn a cake/brownie… fudgey moist yet cakey lol. Only change is using greek yogurt cuz my sour cream turned bad & cut the sugar a bit. Yum!
Tracey says
Made this for my son’s 7th birthday party yesterday and it was such a big hit. I do live in a high altitude area and I didn’t need to adjust anything. I was able to follow the recipe exactly as it was and it came out perfect. I did 3-8 inch round pans to make a 3 layer cake. Thank you for sharing this recipe!
Miranda says
I'm glad it came out perfectly!
Karen says
I made the cake, but didn't turn out fluffy. Help! It was very dense and too moist for my taste. What could I have done differently? Could I have under-baked it?
Cheryl says
Will it hold up under fondant?
Miranda C. says
It definitely should! Just be sure to give it a nice thick coat of buttercream before topping with the fondant. The buttercream will help give the cake a little more structure and stability. It also makes your fondant go on smooth.
Alena says
I have my rounds cooling now but I have to admit that I am a bit nervous. I'm not used to only mixing until the batter is smooth. I found that it took longer to bake than 35 minutes. The toothpick never came out clean so I pulled the cake after 40 minutes in fear of it being over baked. We shall see! Fingers crossed
Miranda C. says
I hope they baked perfectly!
Mona says
Hi! Can I use this for a tiered wedding cake?????
Miranda C. says
Yes! It should work well 🙂
Lindsey Miller says
This is the best recipe ever!! I substitute the brewed coffee for milk and add a pinch of instant coffee and a pinch of baking powder. So moist and chocolatey!
Delores Rountree says
Will try this ,
LAURA GOSHORN says
Husband said this was the best cake I've ever made in our 47 years. Wow!
Katie says
Making again today: First time, they deflated but I was opening the oven door + I think I took them out too early. Have you received any comments and/or what are your thoughts when it comes to the temperature of.. I’ll just say the sour cream and eggs for example: Do you think it make any difference bringing them to room temperature first? Thanks!
Miranda C. says
Hi Katie- The cake would definitely deflate if you took it out too early. You can always test the center with a toothpick to make sure it comes out cleanly before taking the cake out of the oven. The temperature of the sour cream and eggs does help the ingredients blend into the batter evenly, so I do recommend following those steps. Hopefully this helps!
Rosario says
In all my 60 yrs of baking I have never found a better doctored chocolate cake like this one. I had to use a dairy-free cake mix and substitute items for non-dairy yet, it was delicious! Habds down best ever! Thank you!
Katie says
I am making this for my daughter's birthday, but I need to use Black Cocoa Powder for color (dont want to have to use food coloring); do I need to add additional baking soda and even more sugar to assist with leveling and flavor?
Miranda C. says
You should be able to use black cocoa powder without any issues! No changes needed to the recipe.
caryl says
This cake is SO GOOD. I’ve made it many times, and it gets so many compliments. It also freezes well! Thanks so much for the amazing recipe 😁