Doctored Chocolate Cake Mix Recipe

a partially eaten slice of frosted doctored chocolate cake mix cake on a white plate with a fork.

Course: Cake, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 35

Freeze Time: 10

Total Time: 1 15

Servings: slices

Calories: 744kcal

Author: Becky Hardin

This easy doctored chocolate cake mix recipe uses instant pudding and sour cream to transform a standard box into a decadent, fudgy dessert that's perfect for any occasion.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
2 8-inch Round Cake Pan(s)
Hand Mixer or Stand Mixer
Piping Tip Set

Ingredients

For the Cake:

15.25 ounces chocolate cake mix (1 box)
½ cup granulated sugar
3.9 ounces chocolate instant pudding mix (1 small box)*
¼ cup unsweetened cocoa powder
¾ cup unsalted butter melted (1½ sticks)**
½ cup milk room temperature
4 large eggs room temperature
1 cup full-fat sour cream room temperature***
1 teaspoon pure vanilla extract

For the Frosting:

5 cups powdered sugar
1½ cups unsalted butter room temperature (3 sticks)
¼ cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
1-2 tablespoons heavy cream optional (if needed)

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

*For a milder, milk chocolatey flavor, use instant vanilla pudding mix instead.

**You can swap the melted butter for an equal amount of vegetable or canola oil. The cake will stay moist for longer at room temperature, but the flavor will be less buttery.

***Full-fat Greek yogurt or mayonnaise works well here as a 1:1 swap.

Tips:

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!
Make sure to thoroughly sift the dry ingredients so you don't end up with pockets of dry cocoa.
It’s important for the cake to be completely cooled before frosting. 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.
When making the frosting, cream the butter and cocoa powder together first before adding the powdered sugar so you don't end up with a gritty texture.
If the frosting isn’t going onto the cake smoothly, try beating in 1-2 tbsp of heavy cream so it’s easier to work with.

Change the Size: 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 9x13-inch sheet cake or as cupcakes!

Make-Ahead: You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days, or wrap them tightly in plastic wrap and store them in the freezer for up to 1 month. Let thaw overnight in the refrigerator before frosting.

Storage: Store 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.

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