easy chocolate cake using the best box cake mix hack!
Updating this very old, much-loved and swoonworthy doctored chocolate cake mix recipe — and it’s still my most requested cake ever!
this is probably my most-baked cake EVER!
Over the years I’ve had dozens of “cake baking” needs, including (but not limited to):
A “welcome the baby” luncheon.
A friend recovering from surgery.
A friend who had a baby.
A friend who had two babies.
Our school principal’s retirement lunch.
Our high school graduation reception.
A college graduation party.
A Father’s Day barbeque.
If you are a reader here you know how much I love to bake. And I consider myself to be a confident and experienced baker.
But sometimes it comes down to time. As in, I don’t have enough of it.
Years and years ago I attended a dinner party hosted by my friend Nancy. Nancy is a trained chef who – in addition to making delicious food – has a way of putting together a party that feels relaxed and effortless, yet thoughtful and beautifully executed.
And as I was navigating my way around the dessert buffet, this cake caught my eye.
It was the plainest, simplest looking dessert on the table – yet I was compelled to try a piece. I don’t know why; I never even go for the chocolate dessert.
And it was the perfect slice of chocolate cake.
Moist, yet firm. Not too rich. Delicious. Nancy gave me the recipe, and I was shocked to see that it was a doctored boxed cake mix recipe. I pride myself on being able to detect cake mix on the first bite, yet this one had me completely fooled. In a good way.
what ingredients are in this doctored chocolate cake mix?
This leveled up cake mix benefits from 4 simple improvements; here are the ingredients you need:
- devil’s food cake mix
- instant chocolate pudding
- eggs
- water
- vegetable oil
- sour cream
- mini chocolate chips
how do you make it?
You’ll make this cake just like you would a standard box mix; the 4 changes you’ll make are hinted at in the ingredient list:
- an entire box of chocolate pudding mix is added to the batter,
- you’ll use 4 eggs instead of the usual 3 called for,
- a cup of sour cream is mixed in, along with
- a bag of mini chocolate chips
Beat all of the ingredients except for the chips, then fold the chips in. Pour into a bundt or tube pan (you’ll need a larger than usual pan thanks to all of the add-ins) and bake!
This cake is so moist, tender and flavorful that no frosting, glaze or other adornments are needed.
one cake or two – the choice is yours!
I’ll bake the cake as shown here if I’m having a party or hosting a larger dinner. But you can also bake the batter in two standard (9″ x 5″) loaf pans, giving you TWO generously sized cakes for barely any effort.
These cakes freeze beautifully so they are great to have on-hand for literally any need or occasion (see my above list, for starters!).
And therein lies the beauty of this cake. In 10 minutes, with one bowl, I can knock out two loaf-sized cakes (or one large tube cake). It slices beautifully (perfect for situations where you need to serve finger food). It freezes forever (well, not literally – but for a really, really long time). It needs no decoration or frosting, just a dusting of confectioner’s sugar.
And it is undeniably delicious.
In fact, it’s the favorite cake of many of the people I bake for – including Mike – which I find hilarious, and totally ironic.
Let me know if you try it!
Best Chocolate Cake From a Box!
Ingredients
- 1 box devil’s food cake mix
- 1 package 4-serving instant chocolate pudding
- 4 large eggs, at room temperature
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 cup sour cream
- 12 ounces mini chocolate chips
Instructions
- Pre-heat the oven to 350 degrees. Prepare one tube pan or two 9" x 5" loaf pans with flour, non-stick cooking spray and parchment paper.
- Beat all ingredients, except the chocolate chips, on high for 3 minutes.
- Fold in the chips.
- Pour the batter in the pan(s) and bake till a toothpick or cake tester tests clean (about 60 minutes for the tube cake, 45 minutes for the loaves).
- Cool in pans on a wire rack for 25 minutes for the tube cake, 10 for the loaves. Remove from the pan(s) and cool completely on the rack.
Notes
Nutrition
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54 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Sheri–I am overjoyed that you shared this. I’ve thought of asking you for the recipe, but I was hesitant bc I figured something this good must be a secret. I thought maybe there’s some baker etiquette to not ask, and what was the point anyway bc it probably involves COCOA POWDER or shaving chocolate or other bakerly things I’m afraid of. But I can make it myself! Now I don’t have to have another baby or two. Thank you!
Oh Britta you NEVER have to hesitate to ask me. And by all means you do NOT have to have more babies to get this cake! xoxo
Can I bake this cake in an 11 x 15 sheet pan using 2 cake mix boxes and doubling all other ingredients? Can you estimate how long to bake in 350 degree oven?
Thankbyou
It’s hard to answer because it would depend on the height of the pan – is it more like a cookie sheet or a brownie pan? My tube pan holds about 16 cups; a 9 x 5 loaf pan holds 8 (which is why you’d use 2 if you were baking the cake in a loaf pan). I’d suggest seeing how many cups your pan holds and then you’ll know for sure. As for baking time I’d start checking at the 25 – 30 minute mark! Let me know how it turns out!
Do you double the recipe and put all the batter in one tube pan? Or double the recipe to make 2 separate tube pan cakes? I overthink little things, lol! It sounds delicious but I haven’t made a tube cake in quite awhile and not sure how much batter it holds… or if there are different sizes of tube cake pans…
The recipe as written will make ONE tube pan cake or TWO 9×5 loaves. I hope that clarifies it and let me know if you make it! 🙂
It tastes great but my 9 in cake pans my cake is flat what did I do wrong
I’m not sure as I’ve only made this cake in one large bundt pan or 2 9×5 loaf pans. How deep/wide were your pans?
This cake looks pretty wonderful for a boxed cake mix, Sheri.
My mother-in-law has given me a few cookbooks from the Junior League of Monroe, Louisiana and from her local church. These are the down-home, Southern, no-one-cooks-like-my-mama recipes I’d always heard about. I had no idea though that so many of those recipes rely on prepackaged foods.
For example, I was looking for a recipe for baked beans so I could make something a little more interesting than that which comes in a can. I found 3 recipes for baked beans in the 1976 printing of “The Extension Homemakers Council of Ouachita Parish presents Our Daily Brad”. All three of them call for at least one can of pork ‘n beans.
I also have one of Paula Deen’s older books and many of her cake recipes include a boxed cake mix.
I wonder if I’d be as surprised if I wasn’t into making my own mustard, my own yogurt, my own instant oatmeal.
I am going to save this easy cake recipe, though. You never know when you’ll need a quick chocolate cake.
Drew! If you only knew how much your response to this was weighing on my mind (as in, “what will Drew think?”) – BIG relief over here my friend. And you should totally make this – Nathaniel would love it!
Ha!
I would only ever think: if SherSilv’s recommending it, you know it’s gonna go in the must-make-this-now section of my recipe collection. (Yeah, I might call you SherSilv when you’re not looking.)
I like it! 🙂
I am going to make this as a birthday cake, have you ever used a 9×13 pan. Do you think that would work?
I haven’t but I have made 2 loaf pan cakes with this recipe, and I believe you can use a 9 x 13 pan to substitute for 2 loaf pans. Just keep an eye on the baking time as the shallower/wider shape of the 9 x 13 might bake up with less time!
Have made this cake on e before, and it was fantastic! Planning to make again for a friend. Can’t remember though if I used semi-sweet or regular chocolate chips. It doesn’t specify. Which do you prefer?
Yay! I’m so glad to hear that! As for the chocolate chips it truly doesn’t matter. MY personal preference is the mini chips but use what you have/love!
Can you use a regular cake pan instead of bundle
Yes – In the recipe you’ll see that you can use (2) 9×5 loaf pans in place of the bundt. Other options include:
9 x 13 pan – 25-30 minutes
(2) 9″ cake pans – 30-35 minutes
I’ve never tried these last 2 so let me know if you do and how it turns out!
This is THE perfect recipe for the girl. She loves to cook and bake but it’s not easy finding recipes that are doable by a seven year old AND yummy.
And she loves chocolate too!
Love that girl – she is SURE to love this! xo
After being estranged from my now nearing 80 yo parents for nearly 20 years, I relocated to be near them and try to make up for lost time. Normally, I’m not one who cooks. OK let me rephrase that: I don’t cook. Mom was shocked when she tasted the cake, reached over andsmacked my hand and yelled my first and last name (as all good Mothers do lol) and proclaimed “you mean to tell me you’ve known how to cook all these years and you just never did it?” Thought I would share it with you. It was a cute funny and sweet (pun intended) moment- one I will always remember. thanks Sandra.
What a great story – thank you for sharing! 🙂
Don’t mind using processed cake mix approximately 3 x’s a year. This will be a great “go-to” in a pinch.
Thank you.
Yay! You’re welcome! 🙂
Usually not a fan of box cakes, but this sounds really good. Perfect for when I am in a hurry. Thanks for posting!
I’m so glad you said that – it’s exactly how I feel about it. But truth be told, it is the preferred cake (boxed or otherwise) of so many people! 🙂
Just wondering if you can use a bundt pan. Sorry if we were an embarrassment on the Internet.
Lynn I’m cracking up – you’re an Internet sensation! Yes you can use a bundt pan! 🙂
I used a Bundt pan that was generously coated with butter and then flour. It turned out spectacularly!! I am so proud when I make this and really appreciate Sheri sharing this delicious recipe!
Yay! I’m so glad you loved it – it’s one of my favorite “hacks”!
Gurrrrl, at my recent party, I made cake batter Chex mix – key ingredient being cake mix. I don’t typically use cake mix to actually make cakes, but I’m not going to get all snooty-patooty on anyone who does! Whatever makes a good cake, I say!
Wait – cake batter Chex Mix???? Details!
This looks yummy!
Would you use it for cupcakes as well? (Probably a dumb question.)
Absolutely! You’ll probably get more than the box says due to the additional ingredients – but, like, that’s not a problem, right?
Lol! Never a problem! Thanks for your help! Going to bake them today!!! Thanks for the speedy reply! Super helpful!
Sure thing – post a picture! 🙂
What about if you want to make cupcakes? How long do you bake them for? Thanks!
I typically bake cupcakes for 18 – 20 minutes, checking after 15 minutes with a toothpick till it tests clean!
I use the box mix and instead of oil, I use apple sauce, and a can of cherry pie filling.
follow directions on box and substitute the apple sauce in stead of oil. along with other ingredients, and then I added Cherry pie filling and mix well. I put the batter in a Bundt Pan for best results.
How did it come out?
It’s are go to cake. It’s just the two of us, so I cut in half and freeze. Wrap carefully with Saran Wrap.
Perfect! This cake freezes so so beautifully!
Absolutely, delicious! Whole family loved it. As described, this cake is so moist, tender and flavorful. Made in a bundt pan, no frosting added. Thank you for sharing this recipe, Looking forward to trying this recipe out with yellow cake mix, vanilla pudding, white baking chips.
So glad! This is such a good one and it truly never fails! Love your idea of the yellow cake mix; if you try it please let me know how it turns out – I’ll add it to the post! 🙂
could I make this cake in 2 round pans – would like to do a double layered cake if possible (frosted)!
Yes that should be fine – I’d use 9″ pans for sure!
Delicious, thank you for sharing this recipe.
I’m so glad! 🙂
This was delicious and decadent. I did make it more sinful and to our taste by adding a tablespoon of instant coffee and dark chocolate chips instead of mint ones. Then I served it with coffee ice cream and whipped cream. It really was a celebration; that’s what I tell myself.
You go girl!
Oh my – I love every one of these changes! Give me all things coffee! So glad you enjoyed and thank you for sharing! 🙂
Few days ago, I saw a lot of Betty Crocker Devil’s food mix ($1.75) and instant vanilla pudding (79c). Few years ago, a colleague of mine used to bring chocolate cake at work that I really liked. It was simple , just a powdered sugar on top and not fudge or that wet side. I like a cake that I can still have the crumbs on it. Nurses will always lick the pan clean esp night shifts on such a goodie. I remember her sharing the recipe saying that it was a Devil’s food cake mix, instant pudding and 3 eggs. I wrote it somewhere on notes that I can’t find anymore . And lately I was craving the cake. And it’s 1 am my time when I found your recipe, and I was like a Flash that ran to the kitchen and do it. I only have a lasagna pan so I used that. I have jumbo eggs which sometimes with double yolk so I used 3 only. There was a lonely 5% sour cream in the fridge that I have forgotten for which recipe I would use it for. I didn’t have chocolate chips but I have hidden two bars of dark chocolate with almond s in the fridge so I mashed that, added half in the batter and the rest as a toppings. I can’t help tasting the batter! The batter alone was soooo good I can’t help licking it . It looks so glossy and inviting ( must be the kitchen lights). I keep watching the clock, and keep reheating water for a good cup of coffee. Who cares if it’s like the wee hour of 2 am, I want it and I need to be satisfied. It’s still a wee wet at 25 mins but have risen so beautifully. I added an additional 5 minutes bake time. It smells so nice after the baking time and the 25 mins cooling period is a torture – I keep pacing and checking time and touching if it’s cooling nicely THIS IS A KEEPER! I will definitely hoard some Devil’s food mix and the chocolate pudding that I saw in dollar tree tomorrow. Will be nice as a gift for the holiday to my friends and neighbors in loaves! Thank you for sharing the recipe✌️
Oh wow! This is the greatest review! Thank you SO much; I’m so glad you found this recipe – I know the frustration of not being able to find a recipe and not remembering where you saw it! 🙂
I did not have the chocolate instant pudding mix, but I did have it for cheesecake and I added that and so far the batter tastes amazing! I have it in the silicone cake mold, and I cannot get it baked! I’m already at an hour and 15 minutes and it’s still extremely wet. I don’t know what I’m doing wrong, the only thing I’m concerned about is that I think I saw you did this online and you did not add a cup of oil you only did water I think. Should it be a cup of water AND a cup of oil?
Hi there – the recipe calls for 1/2 cup EACH water and oil. I have never used a silicone pan for such a large cake but I’ve read that it can cause uneven baking, so that could be the problem. If you’re making the bundt/tube cake I’d stick with a metal pan!