Life is all about transitions, right? We grow and learn and make better choices when we know better. At least, that’s the hope.
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.
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.
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.)
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.
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)
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 Chocolate Cake Mix
Ingredients
Dry Ingredients
- 1¾ cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (90g) cocoa powder
- 1½ teaspoons (7g) baking powder
- 1½ 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
Instructions
- 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.
- When ready to bake:
- Preheat oven to 350°F. Prepare two 8-inch round cake pans.
- Whisk milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.
- Add the dry mix and whisk until just barely combined and smooth, about 50 strokes. (do not over mix)
- Divide between the prepared cake pans.
- Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I have to admit I use cake mix from time to time, but never for when I want cake! Love this homemade version!
Ohhh LOVE this homemade cake mix! I have used boxed mix before (like when I totally could not bake a successful cake from scratch) but now I love to make from scratch. Good idea to have some ready to use homemade mix in the pantry!
Your cakes always amaze me! This one is no different. Love the idea of homemade cake mix just sitting around begging to be made! 😉
Happy Wednesday!
Hi what size eggs did you use making an oreo cake tonight and would love to try this sponge, many thanks
Amanda, I used your chocolate recipe this weekend for some cupcakes and they were absolutely delicious.! By far the best home-made chocolate cake recipe I’ve tried so far. I am going to make batches ahead of time, like you do, instead of stocking up when boxed cake mixes are on sale. Thank you for sharing! Can’t wait to try your yellow cake recipe too!
Wonderful! So glad you enjoyed it!! This recipe is amazing as well!!
WOW!! I just made this for a party, and I weighed out the dry ingredients last night, and then just added the wet ingredients this morning and baked it!! I made 1.5 x the recipe, so it had three layers, and the texture was perfect; light and spongy, and yet somehow dense and moist at the same time! So easy, but it is definitely the best chocolate cake I have EVER baked, and believe you me, I have made loads!! This is the first recipe I have tried off your blog, and I’m going to be trying loads more! Thanks for such a great recipe! x
Hello… do you mean we need to sift the flour/ Cocoa powder before we measure them?
Just made this as a test run with the goal of giving out jars of mix as gifts, and it’s truly delicious! Well done! However, one small correction if I may – 2 teaspoons does not equal 30 ml. 2 teaspoons is 10 ml. 2 tablespoons is 30 ml. I used 15 ml (1 tablespoon).
Thank you!
Thank you for the homemade cake mix recipes. I like the convenience of the dry mixes but not all the chemicals in the ingredients. I like moist, dense cakes, not airy dry cakes and I like the idea of adding homemade pudding mixes to the dry ingredients. I have several questions – can a homemade dry pudding mix be added to most cake ingredients and can a made pudding or custard be added to the dry ingredients and not ruin the cake?
I made this last night for a family party. Not a coffee drinker so used water. We now call it the worlds best chocolate cake. It was moist and delicious and gone in no time. Making again tonight!
How do I bake cupcakes using this cake mix recipe? And how about a 9X13 and bundt cakes?