Doctored Chocolate Cake Mix
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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.
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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.
- 9×13 Pan – A classic cake is another option. Grab your 9×13 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
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 3.4 ounce box instant chocolate pudding
- 1 1/4 cups freshly brewed coffee
- 3/4 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 2/3 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.)
Excellent recipe!
Just made this for a dinner with our two sons & their wives. It was a real hit with everyone, The ganache frosting added a lovely finish. The coffee does not taste in this cake but accentuates the flavors. Really excellent and moist. I will make it again.
I’m so glad I came across this recipe!!! Every time I make this, people tell me it’s the BEST cake they’ve ever tasted!!!
Made this cake with a ganache frosting for a colleague’s going away party. Everyone raved about it. I have baked a lot of cakes and never had that many requests for the recipe.
I’m wanting to make this for a kiddos birthday so I don’t think I want to use coffee…do you think there might be a good substitute for it? It sounds delicious! TYIA!
You can just omit the coffee and the recipe will still work.
This is my family’s all-time favorite cake! I make this cake so often and it never fails to impress! I can’t say enough good things about this recipe. Thank you for sharing!!!
I’d substitute it for milk. It doesn’t alter the flavor of the cake though, it just enhances the chocolate flavor. I’ve made this cake multiple times the recipe is amazing and yields a moist delicious chocolate cake.
Love this recipe!! Made multiple times as cake and cupcakes, always delicious!! Do you think I could use a box of gluten free cake mix and not change your add ins?
How long for a 9×13?
I would say around 30-40 minutes, but just keep an eye on it. When it is done pull it out and let cool.
I love this cake!! Made several times and is always great! Think I could you a gluten free mix without changing your additions?
I think if you use a gluten free flour blend there shouldn’t be much changes, you might find if it is too dry add more wet, or too wet, add more flour. I can’t fully say but it should be easily converted.
This is the only chocolate cake recipe I use, it’s honestly better than any other chocolate cake that I’ve tried (I frost it with ermine frosting). It’s fool-proof, and everyone says they can’t believe how good it is and that it’s homemade. Is there a version for white cake?
You just made my day, thank you!
You just made my day, thank you! I will keep you updated on a vanilla version.