Homemade Chocolate Cake Mix

filed under: Chocolate Cakes on April 13, 2015

Life is all about transitions, right? We grow and learn and make better choices when we know better. At least, that’s the hope.

Homemade Chocolate Cake MIx - Ditch the box mix!

While I will not ever judge someone for choosing box mix, I am finding that baking from scratch is something that has become more and more important to me.

I will still be including fun, easy, and creative recipes that will utilize fast methods (like box mixes), but I do hope to be able to share with you some of my favorite from-scratch recipes.

Chocolate Cake with Pretty Blue Frosting

This cake has been a long time in the making.

A couple years ago I shared a from-scratch white cake mix. Almost immediately I was asked to give a chocolate version of that homemade recipe, but I was never able to find one that rocked my socks off.

Until now.

When I made this cake even I was shocked at how good it was. So moist. So rich. So perfect. This is the best homemade chocolate mix I have ever tried, and I have tried a lot.

This one is it.

Slightly adapted from Sweeatpolita’s Chocolate Cake.

Chocolate Cake with Blue Ruffles!

Tips for success:

Make sure the dry mixture is sifted; lumps are evil. Kidding. But they are common in cocoa and flour and getting them out is a good idea.

Having the eggs and milk at room temperature is very important. It is also important that the wet ingredients are well mixed before being added to the dry.

Once the wet ingredients have been mixed into the dry and divided between the pans, get it right into the oven.

If you are opposed to coffee you can substitute water. (but just try it ONCE with coffee. It’s amazing.)

Blue Ruffle Cake with leaf tip

I used this recipe for buttercream and tinted 1/2 of it light blue. I used a large leaf tip and held it flat against the cake, applied pressure and moved up. Repeat around entire cake.


Homemade Chocolate Cake Mix!

I just happened to get some of these really great Weck jars at the store and they work perfect for this recipe. (not an affiliate link)

Best Ever Chocolate Cake!

Quick story: I recently shot a new class for Craftsy on cake decorating! It was a blast, but I brought almost all of my piping tips with me. They will ship them to me soon, but in the mean-time, I have been without most of my tips! So I rummaged through my cupboard and found a leaf tip. That is how this cake was born! 🙂

If you like my Homemade Chocolate Mix be sure to check these out:

Homemade Yellow Cake Mix

Homemade Yellow Cake Mix

Homemade White Cake Mix

Homemade White Cake Mix

Homemade Funfetti Cake Mix!

Homemade Funfetti Cake Mix

Homemade Spice Cake Mix

Homemade Spice Cake Mix

5 from 6 votes
Homemade Chocolate Cake Mix!
Homemade Chocolate Cake Mix
Prep Time
5 mins
Cook Time
28 mins
5 mins
Total Time
33 mins

Life is all about transitions, right? We grow and learn and make better choices when we know better. At least, that’s the hope.

Course: Dessert
Cuisine: American
Keyword: Homemade Chocolate Cake Mix
Servings: 6 servings
Author: Amanda Rettke
Dry Ingredients
  • cups (220g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (90g) cocoa powder
  • teaspoons (7g) baking powder
  • teaspoons (7g) baking soda
  • 1 teaspoon (5g) kosher salt
Wet Ingredients
  • 1 cup (227mL) whole milk, room temperature
  • 2 large eggs, room temperature
  • ½ cup (119mL) vegetable oil
  • 2 teaspoons (30mL) McCormick® vanilla extract
  • 1 cup (227mL) coffee, warm
  1. Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Store in an airtight container in a cool dry place for up to 3 months until ready to use.

  2. When ready to bake:
  3. Preheat oven to 350°F. Prepare two 8-inch round cake pans.

  4. Whisk milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.
  5. Add the dry mix and whisk until just barely combined and smooth, about 50 strokes. (do not over mix)
  6. Divide between the prepared cake pans.
  7. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  8. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely.
Every Homemade Cake Mix you could ever want! DITCH THE BOX!

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  • Kathi says:

    I just made this chocolate cake recipe and I don’t know what went wrong. The batter was very thin when poured into the cake pans and when baking, the batter over flowed the cake pans. What did I do wrong?

  • June Burkholder says:

    Why is there a 3 month expiration date for these mixes?

  • Mattie McCoy says:

    Love the variety of recipes. Great idea about the ingredients in the jars. All you have to do is prepare the wet ingredients. Love, love, love your page. Easy to follow instructions. Thank you. Mrs. McCoy-Freeman.

  • Ameera says:

    I tried this recipe it is amazing but i couldn’t find the backing soda so i doubled the baking powder amount and my cups wasn’t the same like you the one I have 1cup=240ml although allof this it just work perfectly

  • Sharon L Curtsinger says:

    Awesome cake!

  • Bunny says:

    Good Morning Amanda ~ I made the yellow cake, and FINALLY, after numerous years, trial and error, it was perfect. I did the happy dance. Thank you for the tips, and recipes. appreciate all your hard work, to make our baking better. Bunny

  • Sarin says:

    This ia just the best solution for baking with kids! Can I bake it in one pan?

  • Thelma Ayers says:

    is there something that I can substitute the coffee for. If not does can you taste coffee. I do not like coffee. Please advise

    Thanks Thelma

  • jeannette says:

    love the home made brownie mix.wonder if I can use splenda an if so do I have to add more vanilla.

  • Nora Lamkin says:

    Fabulous site. More informative and helpful than any others

  • Lore says:

    Can we make this delicious cakes in microwave?

  • Diana says:

    What brand of quality cocoa powder do you recommend?

  • Andrea says:

    I made the recipe and poured it into a bundt pan, wonder how long that’ll take?! Looking forward to great reviews from my guests, thanks for sharing your awesomeness! 🎂🍫🎁

  • Barbara says:

    I always cooked from scratch, I wanted to know what I was preparing for my family. This way you also know it’s fresh

  • Carmen Arzola says:

    Love ur recipes I’m trying the chocolate one this week.. making a heart cake for Valentine.. I’ll post pic later.. thanks Carmen Arz

  • Haley Miller says:

    Thank you so much.. this has been by far my favorite go to mix… i did have a question on your yellow mix it doesnt have and baking soda is that correct?

  • Sandy says:

    Made this tonight. Moist and delicious cake. Thank you for sharing.

  • Darci says:

    I am going to have to try your cake recipes – question though, do you think you can substitute the dairy products with non-dairy and it would still be okay? Almond milk instead of milk and dairy free “butter” such as earth balance.

    • Elizabeth Keeney says:

      Hi, Darci! I work with iambaker and am happy to help with questions. We have not tried substituting non-dairy products into the cake recipes, so I can’t say how that would affect the cakes. But, let us know if you try it and how the substitutions worked! Have a great day!

  • Lois Ann says:

    I made this cake yesterday using WW (Weight Watchers) substitutions. My husband loves chocolate cake. He declared, “Good cake, hon.” I made it in a 9 X 13 pan, cutting it into 20 pieces so I can have a piece for 2 WW blue points. It is really moist.

  • Janis gibbons says:


  • Miguel says:

    Can it be made without coffee?

    • Elizabeth Keeney says:

      Hi, Miguel! I work with iambaker and am happy to help with questions. You can substitute water for the coffee, but I encourage you to try it once with coffee; it really enhances the chocolate flavor without a coffee taste. Have a wonderful day!

  • Lakshmi says:

    What is the shelf life of these mixes

    • Elizabeth Keeney says:

      Hi, Lakshmi! I work with iambaker and am happy to help with questions. This mix can be stored in an airtight container in a cool, dry place for up to 3 months. Have a wonderful day!

  • Lee stanley says:

    With these cake mixes do you use the whole batch you make for what size cake 2/9 inch or2/8 inch

    • Elizabeth Keeney says:

      Hi, Lee! I work with iambaker and am happy to help with questions. The cake mix will make 2, 8-inch round cakes. Have a great day!

  • Cindi says:

    Your recipes are always reliable. This cake is moist and delicious. I actually made the dry ingredients, and measured it. Nearly 4 cups. Halved everything and made a one layer cake today for the kids (I’m on a diet) and I’ll make the other half on a different weekend. Thank you!

  • Neill says:

    The coffee is just a flavor enhancer and makes the chocolate richer it does not taste like coffee.