I love using cake mixes to make my life easier, and this doctored chocolate cake mix recipe tastes just as good as a homemade cake with way less work. I enriched a box of chocolate cake mix with extra sugar, butter, sour cream, and my secret ingredient: chocolate instant pudding mix! It adds a decadent chocolate flavor and makes the texture so wonderfully fudgy. This cake mix chocolate cake has taken my baking to the next level!
When I was looking for advice on how to doctor chocolate cake mix, I saw a lot of suggestions for adding an extra egg or using butter instead of oil. But the best piece of advice I saw was to add instant pudding mix. It makes this cake insanely rich and delicious! Baking from scratch can be so intimidating, but this cake mix chocolate cake recipe is perfect for novices and seasoned bakers alike.
What’s in This Doctored Chocolate Cake Mix Recipe?
- Chocolate Cake Mix: Forms the base of our doctored chocolate cake. Do not prepare the cake mix according to the box!
- Sugar: Granulated sugar adds extra sweetness to the chocolate cake, while powdered sugar sweetens the chocolate buttercream frosting.
- Chocolate Instant Pudding Mix: Adds extra chocolate flavor, moisture, and density to the cake. Do not use cook-and-serve pudding mix!
- Cocoa Powder: Adds extra chocolatey flavor to the cake and frosting.
- Butter: Unsalted butter makes the cake moist and tender and forms the base of the frosting.
- Milk: Adds moisture and a light texture to the cake.
- Eggs: Bind the cake together.
- Sour Cream: Adds moisture to the cake without thinning the batter.
- Vanilla Extract: Adds rich vanilla flavor that enhances the chocolate.
- Heavy Cream: Helps to thin out the frosting to a spreadable consistency if needed.
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How to Store
Store leftover doctored chocolate cake mix cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
Tips for Success
- Do not prepare the cake mix or the instant pudding mix according to the packages. These are both meant to be added as dry ingredients!
- This recipe is so versatile! In place of the chocolate cake mix, try yellow, vanilla, or red velvet cake mix! In place of the chocolate instant pudding mix, try vanilla instant pudding mix. Get creative and experiment with your favorite flavors!
- It’s important for the cake to be completely cooled before you start frosting the cake. I suggest chilling the cakes in the fridge for about 2 hours before you frost them. Be sure to wrap the cakes well in food-safe plastic wrap so they don’t dry out while chilling. Your frosting may also be too thick. If the frosting isn’t going onto the cake smoothly, try beating in 1-2 tablespoons of heavy cream so it’s easier to work with.
- You can make a variety of different-sized cakes using this cake mix, including cupcakes. Use the instructions on the box of cake mix as a guide for how to bake this as a 9×13-inch sheet cake or as cupcakes!
Doctored Chocolate Cake Mix Recipe
Ingredients
For the Cake
- 15.25 ounces chocolate cake mix 432 grams (1 box)
- ½ cup granulated sugar 100 grams
- 3.9 ounces chocolate instant pudding mix 113 grams (1 small box)
- ¼ cup unsweetened cocoa powder 25 grams
- ¾ cup unsalted butter 170 grams, melted (1½ sticks)
- ½ cup milk 114 grams, room temperature
- 4 large eggs 200 grams, room temperature
- 1 cup full-fat sour cream 227 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
For the Frosting
- 5 cups powdered sugar 600 grams
- 1½ cups unsalted butter 340 grams, room temperature (3 sticks)
- ¼ cup unsweetened cocoa powder 25 grams
- 1 tablespoon pure vanilla extract 4 grams
- 1-2 tablespoons heavy cream 14-28 grams, optional (if needed)
Equipment
- Kitchen Scale (optional)
- 2 8-inch Round Cake Pan
- Hand Mixer
- Piping Tip Set
Instructions
For the Cake
- Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line the inside bottom of each pan with parchment paper. Set aside.
- In a large bowl, whisk the dry cake mix, granulated sugar, dry pudding mix, and unsweetened cocoa powder together. Set aside.15.25 ounces chocolate cake mix, ½ cup granulated sugar, 3.9 ounces chocolate instant pudding mix, ¼ cup unsweetened cocoa powder
- In a separate medium bowl, using a hand mixer, beat together (on low speed) the butter, milk, eggs, sour cream, and vanilla extract just until combined.¾ cup unsalted butter, ½ cup milk, 4 large eggs, 1 cup full-fat sour cream, 1 teaspoon pure vanilla extract
- Add the wet ingredients into the dry ingredients and beat on medium speed until fully combined, about 2 minutes. While beating, use a spatula to scrape down the sides and bottom of the bowl where the dry mix may have settled.
- Pour the cake mix evenly between both prepared cake pans. Try to make the amounts in each pan as equal as possible (about 682 grams per pan) so that they bake at the same speed.
- Bake for 32-35 minutes, or until a toothpick inserted in middle comes out clean.
- Let the cakes cool in the pans (on a wire rack) for 15 minutes before removing.
- Let the cakes cool completely, then use a large serrated knife to cut the dome tops off both cakes so they both have a flat top. Be sure to let the cakes cool completely before this step.
- To make the cakes firmer before frosting, cover the cakes completely in food-safe plastic wrap and refrigerate for 2 hours. This isn’t a required step, but it does help the cakes to be firmer before frosting so they don’t fall apart while frosting.
For the Frosting
- In a large bowl, using a hand mixer, beat the powdered sugar, butter, cocoa powder, and vanilla extract together on high speed until light and fluffy, about 5 minutes. If the frosting seems too thick, beat in 1-2 tablespoons of heavy cream until you reach the desired consistency.5 cups powdered sugar, 1½ cups unsalted butter, ¼ cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract, 1-2 tablespoons heavy cream
For Assembly
- Place a bit of frosting (about 2 tablespoons spread thin) on a cake board or cake plate, then place one cake (cut side facing up) on top of that frosting. This helps to hold the cake in place while you’re decorating it.
- Add a layer of frosting on top of that first layer then place the second layer (bottom facing up) on top of the first layer. You’ll now have a two-layer cake.
- Frost a thin layer of frosting around the top and sides of cake. This is called the “crumb coat”. This layer is meant to secure all the crumbs to the cake so you don’t have crumbs showing in your final layer.
- Place the cake in the freezer for 10 minutes so the crumb coat hardens up a bit before frosting the final layer.
- Frost the outside of the cake with the final layer and then decorate the cake as you like.
- For swirls around the top cake border, I used a Wilton 1M tip. I then sprinkled chocolate sprinkles over top. If you don’t have chocolate sprinkles, use a vegetable peeler and a block of solid chocolate (like semisweet Baker’s chocolate) to create your own chocolate shavings.
Notes
How to Make Doctored Chocolate Cake Mix Step-by-Step
Whisk the Dry Ingredients: Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line the inside bottom of each pan with parchment paper. Set aside. In a large bowl, whisk 15.25 ounces (1 box) of chocolate cake mix, ½ cup of granulated sugar, 3.9 ounces (1 box) of chocolate instant pudding mix, and ¼ cup of unsweetened cocoa powder together. Set aside.
Mix the Wet Ingredients: In a separate medium bowl, using a hand mixer, beat together (on low speed) ¾ cup of unsalted butter, ½ cup of milk, 4 large eggs, 1 cup of full-fat sour cream, and 1 teaspoon of vanilla extract just until combined. Add the wet ingredients into the dry ingredients and beat on medium speed until fully combined, about 2 minutes. While beating, use a spatula to scrape down the sides and bottom of the bowl where the dry mix may have settled.
Divide the Batter: Pour the cake mix evenly between both prepared cake pans. Try to make the amounts in each pan as equal as possible (about 682 grams per pan) so that they bake at the same speed.
Bake the Cakes: Bake for 32-35 minutes, or until a toothpick inserted in middle comes out clean. Let the cakes cool in the pans (on a wire rack) for 15 minutes before removing. Let the cakes cool completely, then use a large serrated knife to cut the dome tops off both cakes so they both have a flat top. Be sure to let the cakes cool completely before this step.
Beat the Frosting: In a large bowl, using a hand mixer, beat 5 cups of powdered sugar, 1½ cups of unsalted butter, ¼ cup of unsweetened cocoa powder, and 1 tablespoon of vanilla extract together on high speed until light and fluffy, about 5 minutes. If the frosting seems too thick, beat in 1-2 tablespoons of heavy cream until you reach the desired consistency.
Layer the Cakes: Place a bit of frosting (about 2 tablespoons spread thin) on a cake board or cake plate, then place one cake (cut side facing up) on top of that frosting. This helps to hold the cake in place while you’re decorating it. Add a layer of frosting on top of that first layer then place the second layer (bottom facing up) on top of the first layer. You’ll now have a two-layer cake.
Crumb Coat the Cake: Frost a thin layer of frosting around the top and sides of cake. This is called the “crumb coat”. This layer is meant to secure all the crumbs to the cake so you don’t have crumbs showing in your final layer. Place the cake in the freezer for 10 minutes so the crumb coat hardens up a bit before frosting the final layer. Frost the outside of the cake with the final layer and then decorate the cake as you like.
Decorate the Cake: For swirls around the top cake border, I used a Wilton 1M tip. I then sprinkled chocolate sprinkles over top. If you don’t have chocolate sprinkles, use a vegetable peeler and a block of solid chocolate (like semisweet Baker’s chocolate) to create your own chocolate shavings.
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