Introduction
This doctored chocolate cake mix recipe transforms a simple boxed mix into a bakery-style masterpiece that’s incredibly moist, rich, and deeply flavored. By adding ingredients like sour cream, coffee, and pudding mix, you create a cake with a luxuriously tender crumb that no one will believe started from a box. It’s the perfect hack for when you need an impressive, crowd-pleasing dessert without starting completely from scratch.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Servings: 36
Ingredients
- 15.25 ounce box chocolate cake mix (I use Betty Crocker Chocolate Fudge)
- 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 your oven to 350°F (175°C). Prepare your baking pans by greasing them and lightly flouring them, or by lining them with parchment paper.
- In a large mixing bowl, combine the dry ingredients: the chocolate cake mix, unsweetened cocoa powder, granulated sugar, and instant chocolate pudding mix. Whisk them together thoroughly to ensure they are evenly distributed.
- In a separate medium bowl, combine all the wet ingredients: the freshly brewed coffee, vegetable oil, eggs, full-fat sour cream, and vanilla extract. Whisk until the mixture is smooth and fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a hand mixer or a sturdy whisk, beat the batter on medium speed for about two minutes, scraping down the sides of the bowl as needed, until the batter is smooth and uniform.
- Divide the batter evenly between your prepared pans. For standard two 9-inch rounds, bake for 30-35 minutes. For 24-30 cupcakes, bake for 14-18 minutes.
- The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10-15 minutes before turning them out onto a wire rack to cool completely before frosting.
Variations
- Mini Bundt Cakes: Pour the batter into a well-greased mini Bundt pan and adjust the baking time to 18-22 minutes for adorable individual desserts.
- Chocolate Lovers’ Layered Cake: Slice each cooled 9-inch round in half horizontally to create four layers. Frost with chocolate buttercream or ganache for an ultra-decadent treat.
- Cupcake Delights: Bake as cupcakes for easy serving. The recipe yields 24-30 cupcakes, perfect for parties or school events.
- Mocha Twist: Swap the brewed coffee for cooled espresso to intensify the coffee notes for a true mocha flavor.
Tips for Success
- Use room temperature eggs and sour cream. They incorporate much more evenly into the batter, creating a smoother texture.
- Don’t over-mix the batter once the wet and dry ingredients are combined. Mixing for the recommended two minutes is sufficient; over-mixing can lead to a tougher cake.
- For best results, use freshly brewed, hot coffee. It helps bloom the cocoa powder, deepening the chocolate flavor. If you don’t have coffee, hot water is a fine substitute.
- Allow the cakes to cool completely in the pans on a wire rack before frosting. A warm cake will melt your frosting and can tear easily.
Storage & Reheating
Store the unfrosted cake layers, tightly wrapped in plastic wrap, at room temperature for up to 2 days or in the refrigerator for up to 5 days. Frosted cakes should be stored in an airtight container in the fridge. You can reheat individual slices in the microwave for 10-15 seconds for a warm, gooey treat.
FAQ
Can I use a different brand of cake mix?
Yes, you can use any 15.25oz box of chocolate cake mix, but baking times may vary slightly depending on the brand’s formulation.
Can I make this without coffee?
Absolutely. You can substitute the coffee with hot water. The coffee enhances the chocolate flavor without adding a coffee taste, but water will still yield a delicious cake.
Why is there pudding mix in the batter?
The instant pudding mix adds extra structure, tenderness, and moisture to the crumb, making the cake richer and helping it stay fresh longer.
Can I use a different size cake pan?
Yes, you can use a 9×13-inch pan. The bake time will be longer, around 35-45 minutes. Always test for doneness with a toothpick.
Can I use low-fat sour cream?
For the richest texture and moistness, full-fat sour cream is highly recommended. Low-fat sour cream can be used but may result in a slightly less tender cake.
How do I scale this recipe for a 9×13-inch sheet cake?
The ingredient amounts are already perfect for a 9×13-inch pan. Simply pour all the batter into the prepared pan and bake at 350°F (175°C) for 35-45 minutes.