Homemade Chocolate Cake Mix Recipes

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HOMEMADE CHOCOLATE CAKE MIX



Homemade Chocolate Cake Mix image

Homemade Chocolate Cake Mix is an easy, from-scratch pantry staple for whipping up light, moist chocolate cake or cupcakes in a matter of minutes!

Provided by Samantha Skaggs

Categories     Dessert

Time 45m

Number Of Ingredients 11

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs (at room temperature)
1 cup milk (at room temperature)
1/2 cup light vegetable oil (such as sunflower or safflower)
2 teaspoons pure vanilla extract
1 cup boiling water

Steps:

  • In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until very well combined. Transfer to a gallon-sized plastic baggie. (Repeat for as many cake mixes as you wish to assemble.)
  • Adjust oven rack to the center position and preheat oven to 350°F. Grease and flour a (9- by 13-inch) rectangular baking pan, OR two (9-inch) round baking pans, OR line 24 muffins cups with paper baking liners.
  • Pour the Homemade Chocolate Cake Mix into a large bowl. Blend in the eggs, milk, oil, and vanilla using an electric mixer. Beat on medium speed for 2 minutes, scraping the bowl as needed. Gradually stir in the boiling water (1/4 cup at a time) until the batter is well-combined (it will be thin and runny).
  • Pour the batter into the prepared pans, dividing evenly. Bake until a wooden toothpick inserted in the center comes out clean, using these times as a guideline: one (9- by 13-inch) rectangular baking pan = 35 to 40 minutes; two (9-inch) round baking pans = 30 to 35 minutes; 24 cupcakes = 20 to 22 minutes.
  • Cool cake(s) in pans for 10 minutes (only 5 minutes for cupcakes) before turning out onto a wire rack. Allow to cool completely before frosting.

Nutrition Facts : Calories 156 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 176 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

20 WAYS TO USE CHOCOLATE CAKE MIX



20 Ways To Use Chocolate Cake Mix image

Dessert is so much easier with these chocolate cake mix recipes! From brownies to waffles to donuts, chocolate cake mix makes more than just cake!

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Cherry Chocolate Dump Cake
Cake Mix Brownies
Doctored Chocolate Cake Mix
Strawberry Fudge Poke Cake
Reese's Peanut Butter Cup Poke Cake
Chocolate Turtle Cake
Chocolate S'mores Pudding Cake
Easy Chocolate Creme de Menthe Cake
Death By Chocolate Poke Cake
Toffee Poke Cake
Chocolate Caramel Cake Roll
Chocolate Espresso Bundt Cake
Earthquake Cake
Cake Mix Waffles
Oreo Cake
Texas Sheet Cake Cookies
Chocolate Cake Mix Donuts
Easy Black Forest Cake
Chocolate Cupcakes with Salted Caramel Frosting
Peppermint Chocolate Cake Mix Bars

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chocolate treat in 30 minutes or less!

Nutrition Facts :

HOMEMADE CHOCOLATE CAKE MIX



Homemade Chocolate Cake Mix image

If you have 5 minutes, you have time to make this cake mix. Then when you are craving a moist, cocoa-rich chocolate cake, you just have to whisk it with eggs and oil in one bowl, no machinery required. It's as easy as boxed mix, but truly homemade.

Provided by Food Network Kitchen

Time 1h35m

Yield 9-inch layer cake

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa (not Dutch process)
1/3 cup instant nonfat dry milk, such as Carnation
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
Nonstick cooking spray
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract

Steps:

  • For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
  • To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
  • Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
  • For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.

HOMEMADE CHOCOLATE CAKE MIX



Homemade Chocolate Cake Mix image

Say goodbye to store bought boxes of cake mix and hello to your new BFF, HOMEMADE chocolate cake mix! Equivalent to 1 box of cake mix.

Provided by Laurie McNamara

Categories     Desserts & Sweet Treats

Time 10m

Number Of Ingredients 6

2¼ cups cake flour (see notes)
1½ cups granulated sugar
1/2 cup natural unsweetened cocoa powder (like Hershey's)
4 teaspoons baking powder
1 teaspoon fine salt (sea salt or Himalayan)
4 tablespoons softened unsalted butter

Steps:

  • In a large bowl combine the flour, sugar, cocoa powder, baking powder and salt. Whisk to combine.
  • Use a pastry cutter to blend in the butter.
  • Store in an airtight container and refrigerate until ready to use.

Nutrition Facts : ServingSize 1 g, Calories 2678 kcal, Carbohydrate 532 g, Protein 43 g, Fat 57 g, SaturatedFat 33 g, Cholesterol 120 mg, Sodium 4045 mg, Fiber 23 g, Sugar 301 g, TransFat 2 g, UnsaturatedFat 18 g

DARN GOOD CHOCOLATE CAKE ( CAKE MIX CAKE)



Darn Good Chocolate Cake ( Cake Mix Cake) image

This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :)

Provided by taylortwo

Categories     Dessert

Time 45m

Yield 1 layered cake, 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
chocolate frosting (" Perfect" Chocolate Frosting is preferred, but store bought or your own recipe is acceptable)

Steps:

  • Preheat oven to 350°F.
  • Grease 2 9-inch round cake pans.
  • Dust with flour and tap out the excess; set pans aside.
  • Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute.
  • Stop and scrape down the sides of the bowl.
  • On medium low speed, continue to blend for 2-3 minutes more.
  • The batter will be very thick and should look well combined.
  • Pour batter into prepared pans and smooth it out.
  • Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
  • Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
  • Allow to cool in the pans on a wire rack for 20 minutes.
  • Now is the time to start preparing your frosting.
  • Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
  • When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

Nutrition Facts : Calories 271.2, Fat 16, SaturatedFat 4, Cholesterol 54, Sodium 397.9, Carbohydrate 30.4, Fiber 1, Sugar 17.8, Protein 3.9

MAKE YOUR OWN CHOCOLATE CAKE MIX



Make Your Own Chocolate Cake Mix image

This is for when you want to make a recipe calling for chocolate cake mix and you don't have one on hand. Found on Recipelink.com, originally from Make Your Own Groceries.

Provided by pattikay in L.A.

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 6

1 7/8 cups cake flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable shortening

Steps:

  • Mix together flour, cocoa, soda, and salt; stir to blend.
  • Mix in sugar.
  • Cut the shortening into the dry ingredients until the mixture looks crumbly.
  • Label and store in a sealed plastic bag at room temperature. Makes 1 package of mix.
  • Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
  • TO USE:
  • Pour 1 package of mix into a mixing bowl.
  • Add 1 1/4 cups milk and 1 teaspoon vanilla or orange extract.
  • Using an electric mixer, beat at a slow to medium speed for 2 minutes. Scrape the sides of the bowl frequently.
  • Add 2 eggs; beat 1 minute more.
  • Grease and dust with flour your choice of pan(s).
  • Spread batter evenly in pans.
  • Bake round cake pans at 350 degrees F. for about 30 minutes or until a toothpick inserted in the center comes out clean.
  • Bake the 9 x 13 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
  • Cool cakes in their pans for 10 minutes before turning out onto racks.
  • CHOCOLATE CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick comes out clean. Makes about 2 dozen.

Nutrition Facts : Calories 3431, Fat 146.8, SaturatedFat 44.4, Sodium 3019.8, Carbohydrate 531.5, Fiber 23.4, Sugar 301.5, Protein 32.3

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