The Best Chocolate Cake
The Best Chocolate Cake doesn’t have to be hard. All you need is a doctored cake mix and the best chocolate frosting in the world. A rich, moist chocolate cake with tons of frosting to top!
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THE BEST CHOCOLATE CAKE
My son is obsessed with fishing. He’s equally obsessed with chocolate (I have no idea where he gets that). So whenever his birthday rolls around, he asks for a chocolate cake and I make him one!
It all starts with a cake mix. Don’t be cynical. If you want a great from scratch chocolate cake, I have that too. I know. This is a food blog and if you wanted to make a cake mix cake, you can read the box.
But adding just a few essential ingredients make this cake the moistest cake with frosting that takes it to another level.
WHAT TO ADD TO A CAKE MIX
Just adding a few extra ingredients makes a cake mix that much better.
- an extra egg – helps give that fudgy texture.
- sour cream – makes it super moist.
- pudding mix – enhances the chocolate flavor and adds softness.
- chocolate chips – adds chocolate flavor in every bite.
You can make this in two cake pans, a bundt, or a 9×13.
Just cook according to the box directions. Might need to add about 10 minutes.
Add lots of really good frosting.
No one will ever know it started with a cake mix.
OTHER CAKE RECIPES:
The Best Chocolate Cake
The Best Chocolate Cake doesn't have to be hard. All you need is a doctored cake mix and the best chocolate frosting in the world. A rich, moist chocolate cake with tons of frosting to top!
Ingredients
- 1 box devil’s food cake mix, (chocolate cake mix works too)
- 1 (3.4 ounce) box instant chocolate pudding mix (not the sugar or fat free kind!), (see note)
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 eggs, beaten
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semisweet chocolate chips, (optional - see note)
Chocolate Buttercream Frosting:
- 1 1/2 cups unsalted butter, softened
- 1 cup cocoa powder
- 5 cups powdered sugar
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 3/4 cup heavy whipping cream, (milk can be substituted)
Instructions
- Preheat oven to 350 degrees and line two 9-inch pans with parchment paper and spray with cooking spray. In a large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips if using. Pour batter into prepared pans (see note for other pan options). For cooking time, use the cooking times on the back of the devil’s food cake box as a guide and add around 10 minutes to whatever it says. For me, this cake takes around 35 minutes. Do the toothpick check to see if it's done.
For the Chocolate Buttercream Frosting:
- In a mixing bowl, cream butter and cocoa until fluffy. Add the powdered sugar, salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
Notes
This recipe calls for a 3.4 ounce instant chocolate pudding but I've used the 5.9 ounce package of pudding too and it makes it extra fudgy.
You could use this batter to make any kind of cake: sheet cake, cupcakes, bundt cake, etc. Baking time will vary. Check the cake mix box for cooking times and do the toothpick test to see if it's done.
Chocolate chips are optional because a lot of people like them. I personally like it without.
Is there a reason your recipes cannot be shared to Facebook? Sure would be helpful! It is why I pass on so many of your recipes. Thanks.
Hmm. That’s weird. I’ll look into it.
I just tried it and it shares to FB. Are you using the share button on the top of the recipe or on the side?
Can you put cream cheese in the icing
Absolutely. If it were me I would add about 4 ounces.
Question: Do you think the flavor is that much different with a regular chocolate cake mix and not devil’s? One time I made devil’s food cake and I didn’t care for it over regular chocolate cake. Do you think it will be less flavorful to use just plain chocolate cake mix? Thank you!
Plain chocolate works great too!
why would you ruin a perfectly good recipe with nutrition facts?!?
Is it ok to make this without the pudding, I do not have that.
Thank you.
Yes, just won’t be as moist!
I have a bunch of milk chocolate Godiva baking bars. Can I some how incorporate those to make the frosting?
Sure. Melt it down and blend it in. You would need less cocoa though but I’m not sure how much.
I wish you included the nutritional facts along with each recipe.
why would you ruin a perfectly good recipe with nutrition facts?!?
Clara, it would take years for me to do it all. Every brand is different so it would be a ball park but not exact. I would use myfitnesspal.
I’ve never made frosting with “heavy whipping cream.”
Do you just pour it in or have to whip it in a separate bowl first?
Thank you.
Just pour it in. Milk can be used too!
My eight year old started drooling when I showed him a picture of your cake. Which brand of mix would you suggest using?
Betty Crocker or Duncan Hines work great!
Love this site
Thank you MAry.
Great website. Lots of useful information here.
I am sending it to some buddies ans additionally sharing in delicious.
And naturally, thank you on your sweat!
@Anonymous,
I’m sorry. What cake mix brand did you use? Did you add 10 minutes to the baking time? Did you check the center to make sure that it passed the toothpick test?
Sounded and looked good, fully baked, the moment I pulled it out of the oven the cakes fell, same with the cupcakes. I have been baking since I was 3 (I’m 40 now) I bake para-professionally and have never had a cake fall (including totally from scratch, which I usually make). I followed the instructions.
My daughter made this last night for her daddy for Father’s day! We used store bought frosting but it was spectacular, she was so proud! Thanks for sharing!
I have been searching all afternoon for a good chocolate cake recipe. My family isn’t the biggest fans of the overly sweet chocolate cakes, but think I am going to give this one a try. Thanks for sharing your find! Amazing what you can find on the Internet now a days.
Ooh I’m glad the butter substitution worked since I’m terrified of shortening. I will try that next time. So glad you liked it!
This IS the best chocolate cake! Sooo chocolately and delicious. I used butter instead of shortening in the frosting, and it turned out great. I left out 1/2 cup of the chocolate chips and sprinkled them on top of the frosting- it’s a nice way to finish it if you don’t have time for decorating!
Christy, It’s fate! Daniel’s birthday party is on Saturday and he said he wanted a chocolate cake with chocolate chips in it! I will be trying this one out…. It looks soo delicious, and homemade is always better than store bought…. Thanks for posting this one!!
Sounds delicious! I am going to try it this weekend, making dinner for a family in the neighborhood! I think I will add some raspberries on top and add some cream cheese into the frosting! 🙂
what a cute cake — nice work! That recipe for the chocolate cake sounds divine.
What a great cake idea! And dang…my boy just had a birthday. He would have loved that. My mom has been talking about your blog. So now your on my list! Love the recipes..and I’m going to have to try out those chocolate pretzel things! (Yes…very dangerously simple!)
I made this but used 1/2 c oil and water instead of milk. It was good but it was very dry around the edges and I think your version would be more moist & delicious. Thanks for rescuing my recipe!
Fantastic cake – looks delicious!
My 7 yr. old son love Super Mario Brothers too, and would love this cake – Great job – TFS!
Just found your blog and I’m excited to try a bunch of your recipes! Probably will make this cake for my little guys 3rd birthday next month!
I have this cake on my list to make and forgot all about it! I am going to move it up the list so I don’t forget it again
Cute cake! Happy birthday to your boy!
BTW, Americolor makes a Super White food coloring (gel) that makes things super white so you can use it in recipes calling for butter to get them white again. It’s worth a try.
looks like the best cake ever! we’ll have to try the chocolate recipe for sure – my kids LOVE choc cake! I alway end up with a chocolate frosting and I’ve never used shortening in frosting before?
Love that cake! Great with the frosting also!
Anonymous,
Thanks for the frosting idea. I love anything coconut so I will be on the hunt for that flavor to try out.
Christy
Here is an icing my friends and I use as an alternative to buttercream. It is delicious. Just keep in mind it is made with Cool Whip which has to be refrigerated.
Mix a large tub of thawed Cool Whip and start with 1/2 box (3.4oz) of Instant Jell-O pudding flavor of your choice. Let it sit about thirty minutes. If the icing needs to be thicker, just add more pudding. You can add a little flavoring depending on what suits your taste and need.
For two large tubs of Cool Whip, we use one box (3.4oz)of instant pudding.
My favorite is made with coconut cream flavored pudding, but it is hard to find around here.
Enjoy!
I love your Super Mario mushroom cak!. You did a great job!
I feel the same way about shortening in frosting. It’s so hard to get away from though if you want a decent consistency.