Five years ago, I don’t think it would have occurred to me to use a cake mix in a chocolate cake recipe. Apparently, having two kids has me scurrying for shortcuts. In my family, the dads request this chocolate cake often. Well, who am I to deny them? Now, I have made this semi-homemade chocolate cake 10-12 times. Each time, people highly praise this cake. I think the key to a good doctored box mix cake is in making a homemade frosting.
Making This Semi-Homemade Chocolate Cake Recipe
Elevating Box Mix Cake with Fluffy Chocolate Buttercream Frosting
In my mixer, I beat the butter. To that, I add the cocoa and sugar alternately with a little milk, beating after each addition. Next, I toss in the vanilla and run the mixer again. The frosting should look firm but not dry. If dry, I add just a wee bit of milk until the frosting comes to the right consistency. If not firm enough, I add a bit of sugar until everything is like I want it.
I will spare you the misery of showing you how I frost the cake. If you are an inept cake decorator like me, check out The Hummingbird Bakery’s tutorial on how to frost a round layer cake. Very helpful!
Semi-Homemade Chocolate Cake with Chocolate Buttercream
Ingredients
Semi Homemade Chocolate Cake
- 15 oz Cake Mix Devil Food
- 5.9 oz Instant chocolate pudding mix
- 1 cup Sour cream
- 1 cup Vegetable oil
- 4 Eggs
- ½ cup Water warm
- 1 ½ cups Mini chocolate chips optional
Fluffy Chocolate Buttercream Frosting
- 6 tbsp Butter softened
- ½ cup Cocoa Powder unsweetened
- 2 ⅔ cups Powdered sugar may need a bit more
- ⅓ to ½ cup Milk may need a bit more
- 1 tsp Vanilla
Instructions
Making Semi-Homemade Chocolate Cake
- Preheat the oven to 350°.
- In a large mixing bowl, mix all ingredients for the cake batter, stirring in the chocolate chips last (if using).
- Grease two nine-inch pans really well with Baker's Joy.
- Dividing the batter evenly, pour it into the two pans.
- Set the pans in the oven for 24 - 28 minutes.
- As soon as the cakes have slightly pulled away from the edges, a toothpick or knife comes out clean, and the tops spring up when touched, they are ready.
- Allow cakes to cool in pans for one hour before turning out onto wire racks.
Making Chocolate Buttercream Frosting
- While cakes cool completely on wire racks (another 30 minutes or so), prepare the frosting.
- In a medium mixing bowl, beat the butter.
- To that, add the cocoa and sugar alternately with a little milk, beating after each addition.
- Add vanilla and mix for another 10 seconds.
- If frosting looks dry, add a bit of milk until the frosting comes to the right consistency. Or if not firm enough, add a bit of sugar until frosting is thick enough for spreading.
Frosting the Chocolate Cake (See notes)
- With an offset spatula, frost the top of the first layer by putting ¼ cup of frosting in the center of the cake and spreading evenly out toward the edges of the cake.
- Place the second layer (bottom side up) on top of the bottom layer. Follow the same method for spreading the frosting over the top layer.
- Add a small amount of frosting to the sides of your cake, rotating cake often to cover all the sides of the cake.
- Using the spatula do a scraping method of the frosting, removing excess as you rotate the cake. Save the frosting. Do the same with the top. (This is the base layer - the crumb layer.)
- Chill cake for about 30 minutes or so.
- Add remaining frosting to cake, starting with the top of the cake first and then the sides. Create swirl patterns in the top of the cake and a diagonal line pattern on the sides. Add sprinkles, if desired.
- Keep leftover cake in the fridge, but serve at room temperature.
Notes
- Make sure cake layers are completely cool before adding frosting.
- Place cake on top of cardboard cake board or small plate that fits the cake as perfectly as possible. (It is a good idea to put a small drop of frosting on the cardboard or cake under the bottom layer to act as a sort of glue.)
- Place a piece of foil under the cardboard or plate so you can rotate the cake easily while decorating (unless you have a rotating cake decorating stand).
- For best results, frost a "crumb layer" first which involves 30 minutes of chill time afterward.
- For a tutorial on frosting the cake, consult the video I linked in the post.
Nutrition
At one point over the last few years, I asked my dad if he thought this semi-homemade chocolate cake was worthy of going on the blog (which is comical since I don’t think my dad really understands what a blog is). He said, “This cake is worthy of going anywhere!”
Well, there ya go, folks. I hope you enjoy this chocolate cake as much as we do! Be sure to check out another favorite cake mix recipe cake on this little bloggity-blog – my butter pecan praline poke cake.
Ronda B
This recipe is awesome. Everyone loved it. It’s definitely going into my recipe book. I’ll be making this again!
Amy
I’m glad they did! They’d be crazy not to, wouldn’t they!? 😉 I’m so glad you all enjoyed it!
Amy
That is awesome to hear, Ronda! It is definitely one of the fan favorites over here, too!
Ashley
This is my FAVORITE chocolate cake recipe!! Just made again the other day and tried actually making the frosting instead of cheating. Granted, I don’t have an actual mixer, so hand mixing with a fork I do not recommend, however the taste waste 100% still! (The little butter chunks that I couldn’t mix that great weren’t the best visual, but who cares!) This cake is always my go to!
Ashley
Oh yeah, 5 stars for sure!! EASY annnnnd deeeeeelicious!!
Amy
Desperately Seeking Gina, I don't know if I should say "I'm sorry" or "You're welcome." 😀
Thanks for stopping by!
DesperatelySeekingGina
Your frosting looks fantastic and now I am craving chocolate cake!
Amy
Thanks for stopping by not one but two of my recipe posts tonight, Cindy! I really appreciate your comments.
Amy
Yay! Thank you so much, Kimberly!
Amy
Bridget…definitely! I have discovered that my favorite way to doctor a cake is with adding sour cream and pudding.
Amy
Thanks, Jessie! Yes, a really rich cake!
Cindy DIYbeautify
Looks delicious!
Cindy DIYbeautify
Looks delicious!
Kimberly Lewis
I'm drooling right now! This looks so good. Pinned and tweeted. Thank you for bringing this to our party and we hope to see you on Monday at 7 pm. Lou Lou Girls
Bridget - The Recipe Wench
Ohhhh, I know this is good. The addition of sour cream makes it so moist. Thanks so much for sharing with us at the Inspire Me Mondays Link-Up! Happy Fourth of July!
Jessie, FlusteredMom
This looks delicious. That pudding probably makes the cake so rich and delicious. #whipitupwednesday
Amy
Thanks, Muchmore! I think you will really enjoy!
Muchmore Creative
This looks really tummy! Pinning to try 🙂