The Best Chocolate Cake From A Box

With just a few secret ingredients, this will become the best chocolate cake from a box you have ever tasted.  Moist, tender, delicious and full of chocolate, it’s your new go to recipe chocolate cake.

Why You’ll Love This Recipe!

The best part is that this recipe starts with a Devil Food’s cake mix making it so easy!  It is then doctored up with some chocolate pudding and sour cream and a handful of chocolate chips giving it amazing texture and taste. No one will ever know it came from a box mix and isn’t made from scratch!

Everyone that tries this recipe agrees with me that this is indeed the best chocolate cake from a box or from anywhere!

Ingredients Needed

• Cake Mix. I use a 15.25 oz. Duncan Hines devil’s food cake mix. You can also use a chocolate cake mix but I prefer the devil’s food. 
• Pudding. Jello instant chocolate pudding mix, small size.
• Sour Cream. Can also substitute plain Greek Yogurt
• Oil. Use a mild flavored oil such as canola, vegetable oil or avocado.
• Eggs. I always use large eggs.
• Milk. I usually have 2 percent on hand.
• Vanilla Extract
• Chocolate Chips. I always use semi sweet but you can use milk chocolate or dark chocolate.

How to Make the Best Chocolate Cake From a Box

• Preheat oven to 350 degrees F.
• In a large bowl, mix together all the ingredients except for the chocolate chips
• Stir in the chocolate chips
• Pour batter into two buttered and floured 9 inch cake prepared pans. You can also use cooking spray.
• For cooking time, use the bake times on the back of the cake box as a guide and add about 10 minutes to that. Check for doneness using a toothpick.)
• Allow cake to cool in pans for 5 minutes and then remove and cool completely before frosting on a wire rack.

Buttercream Frosting Ingredients

• Butter. I use salted butter but you may also use unsalted butter.
• Powdered Sugar. Sift sugar to remove any lumps
• Salt
• Vanilla Extract
• Heavy Whipping Cream. Can also substitute with whatever milk you have on hand.

How to Make Buttercream Frosting

• In a mixer cream butter until fluffy
• Add sugar and continue creaming until well blended
• Add salt, vanilla, and whipping cream
• Blend on low speed until moistened. and then beat at high speed until frosting is fluffy
• Frost cooled cake

Check out more of my favorite dessert recipes:

• Poppy Seed Cake
• Mint Oreo Brownies
• Pineapple Upside Down Cake
• Thin Mint Pizza
• Flourless Chocolate Cake

Be sure and follow me over on You Tube for weekly cooking demos.

4.90 from 214 votes

The BEST Chocolate Cake

Recipe From: Leigh Anne Wilkes

With just a few secret ingredients, a boxed cake mix becomes the best chocolate cake recipe you have ever tasted.

serves: 12 slices

Prep:15 minutes minutes

Cook:34 minutes minutes

Total:49 minutes minutes

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Ingredients

• ▢ 1 15.25 oz. box devil’s food cake mix
• ▢ 1 small pkg Jello instant chocolate pudding mix
• ▢ 1 cup sour cream
• ▢ 1 cup canola oil
• ▢ 4 eggs beaten
• ▢ 1/2 cup milk
• ▢ 1 tsp vanilla
• ▢ 2 cup semisweet chocolate chips

Buttercream Frosting

• ▢ 1 cup butter
• ▢ 4 cups powdered sugar
• ▢ 1/4 tsp salt
• ▢ 1 tsp vanilla extract
• ▢ 1/3 cup heavy whipping cream

Instructions

• Preheat oven to 350 degrees F.
• In a large bow mix together all the ingredients except for the chocolate chips
• Stir in the chocolate chips
• Pour batter into a buttered and floured cake pan
• I used two 9-inch cake pans
• For cooking time, use the cooking times on the back of the cake box as a guide and add about 10 minutes to that. Check for doneness using a tooth pick.)

Buttercream Frosting

• In a mixer cream butter until fluffy
• Add sugar and continue creaming until well blended
• Add salt, vanilla, and whipping cream
• Blend on low speed until moistened. and then beat at high speed until frosting is fluffy

Tips & Notes:

You can also make this cake in a 9 x 13 inch pan or as cupcakes.  Following the baking time on the back of the cake box.

This cake freezes well.  I like to freeze individual slices of cake by wrapping them tightly in several layers of plastic wrap and then placing them in a large zippered freezer bag or an airtight container. Remove one piece at a time and enjoy. Just allow the cake to sit in the refrigerator to thaw or on the counter at room temperature. Cold cake is delicious too!

Nutrition Facts:

Calories: 724kcal (36%) Carbohydrates: 83g (28%) Protein: 6g (12%) Fat: 42g (65%) Saturated Fat: 22g (138%) Cholesterol: 117mg (39%) Sodium: 528mg (23%) Potassium: 359mg (10%) Fiber: 3g (13%) Sugar: 65g (72%) Vitamin A: 800IU (16%) Vitamin C: 0.2mg Calcium: 122mg (12%) Iron: 3.8mg (21%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Dessert

Cuisine:American

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