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.
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?
Made this tonight. Moist and delicious cake. Thank you for sharing.
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.
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!
Can this mix be used as cupcakes?
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.
LOVE YOUR RECIPES!!!!
Can it be made without coffee?
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!
What is the shelf life of these mixes
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!
With these cake mixes do you use the whole batch you make for what size cake 2/9 inch or2/8 inch
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!
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!
The coffee is just a flavor enhancer and makes the chocolate richer it does not taste like coffee.