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.
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
SAVE THIS RECIPE
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Ingredients
- 15.25 ounce box chocolate cake mix
- 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 15.25 ounce box chocolate cake mix, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar, and 3.4 ounce box instant chocolate pudding. Stir with a spatula until combined.
- Add in 1 1/4 cups freshly brewed coffee, 3/4 cup vegetable oil4 large eggs, 1 cup full-fat sour cream, and 1 teaspoon 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.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Can you do this without the sour cream?
You can! But you may want to replace the sour cream with yogurt or applesauce to make sure the batter says super moist.
I replaced the sour cream with mayo. Came out awesome
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!
Can you taste the coffee
My family doesn’t taste the coffee in it.
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
Do you make the instant pudding or just add the mix?
Just add the mix
Baked from scratch flavor with less work and ingredients. I will save and use this recipe for every chocolate cake I make.
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!!!
This is seriously the best chocolate cake ever!
Aww! Thank you!
I’d love to try this as a layered cake. Where can I find the frosting recipe?
Here you go! https://www.cookiedoughandovenmitt.com/chocolate-frosting/
Very pleased with the way it came out! This is my second time and this time I used a 13×9 inch pan instead of the 9 inch rounds.
This cake came out amazing. Thank you for sharing this recipe
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