Chocolate Cake Recipe

This easy Chocolate Cake Recipe starts with a cake mix for convenience but elevates the flavor with the addition of flour, cocoa powder and sour cream for an ultra-moist, decadent result.

With simple ingredients like eggs, vanilla extract and a bit of canola oil, this cake comes together quickly to create a rich and tender dessert that’s perfect for any occasion!

We just love these Best Cake Recipes at home!

This easy Chocolate Cake Recipe starts with a cake mix for convenience but elevates the flavor with the addition of flour, cocoa powder and sour cream for an ultra-moist, decadent result.

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Can Chocolate Cake Be Frozen

Yes, chocolate cake can be frozen. To freeze, allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.

For added protection, place the wrapped cake in an airtight container or a freezer-safe bag. If the cake is frosted, you can freeze it as a whole or freeze individual slices.

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It’s best to freeze the cake without frosting if possible, but if you do frost it, use a sturdy frosting like buttercream.

This easy Chocolate Cake Recipe starts with a cake mix.

To thaw, let the cake sit at room temperature for a few hours or overnight in the fridge.

When Is Chocolate Cake Day

Chocolate Cake Day is celebrated on January 27 each year.

It’s a fun occasion to indulge in this beloved dessert, whether homemade or from your favorite bakery.

Chocolate Cake Recipe Ingredients

  • 15.25 oz devil’s food cake mix, sifted
  • ¾ cup all-purpose flour (scooped with a spoon and leveled with a knife), sifted
  • ¼ cup Dutched processed cocoa powder, sifted
  • 3 large eggs
  • 1 tablespoon canola oil (the back of the cake mix will have a different amount, however since you are adding the sour cream you won’t need as much oil)
  • 1 ¼ cup water
  • 1 teaspoon pure vanilla extract (you can use imitation)
  • 1 cup regular sour cream

How to Make Chocolate Cake From Scratch

To make this chocolate cake recipe, preheat the oven to 350°F (or the temperature specified in your recipe).

Grease and flour your cake pans or use your preferred baking spray, then set them aside.

chocolate cake recipe in process

In a large mixing bowl, combine the cake mix, flour, cocoa powder, eggs, oil, water and vanilla.

Start mixing on low speed for one minute, then increase to medium speed and mix for two minutes.

Scrape the sides of the bowl, mix again if necessary and fold in the sour cream using a spatula.

Divide the batter evenly between the pans and bake according to the cake mix instructions.

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Begin checking for doneness at the earliest recommended time on the box by inserting a toothpick or cake tester into the center — if it comes out with a few crumbs, it’s done.

If the tester is still wet, return the cake to the oven and check every five minutes.

This easy Chocolate Cake Recipe elevates the flavor with the addition of flour, cocoa powder and sour cream for an ultra-moist, decadent result.

Once done, remove the pans and let the cakes cool. Add Perfect Vanilla Frosting and decorate!

RECIPE NOTES:

This cake recipe uses a store-bought cake mix and canned frosting, but feel free to substitute with your favorite from-scratch recipes for both.

Sifting the cake mix, flour and cocoa powder not only eliminates lumps but also helps aerate the dry ingredients, resulting in a lighter texture in your finished desserts.

When measuring flour, always scoop it with a spoon and level it with a knife to ensure accuracy, as simply scooping with the measuring cup can lead to an incorrect measurement.

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For this chocolate cake recipe, we used Dutched cocoa powder, which has undergone an alkaline process to reduce its acidity, giving it a sweeter flavor.

More Chocolate Cake Recipes

Indulge in more irresistible chocolate cake recipes that promise rich, decadent flavor in every bite!

Chocolate Cake Recipe

Chocolate Cake Recipe

Yield: 10
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This easy Chocolate Cake Recipe starts with a cake mix for convenience but elevates the flavor with the addition of flour, cocoa powder and sour cream for an ultra-moist, decadent result.

Ingredients

  • 15.25 oz devil's food cake mix, sifted
  • ¾ cup all-purpose flour (scooped with a spoon and leveled with a knife), sifted
  • ¼ cup Dutched processed cocoa powder, sifted
  • 3 large eggs
  • 1 tablespoon canola oil
  • 1 ¼ cup water
  • 1 teaspoon pure vanilla extract
  • 1 cup regular sour cream

Instructions

    1. Preheat the oven to 350°F (or the temperature specified in your recipe). Grease and flour your cake pans or use your preferred baking spray, then set them aside.
    2. In a large mixing bowl, combine the cake mix, flour, cocoa powder, eggs, oil, water, and vanilla. Start mixing on low speed for one minute, then increase to medium speed and mix for two minutes. Scrape the sides of the bowl, mix again if necessary, and fold in the sour cream using a spatula.
    3. Divide the batter evenly between the pans and bake according to the cake mix instructions. Begin checking for doneness at the earliest recommended time by inserting a toothpick or cake tester into the center—if it comes out with a few crumbs, it's done. If the tester is still wet, return the cake to the oven and check every five minutes.
    4. Once done, remove the pans and let the cakes cool. Then add icing and decorate. I recommend this Perfect Vanilla Frosting.

Notes

While the back of the cake mix box will have a different amount for canola oil, because you are adding the sour cream you won’t need as much.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 345mgCarbohydrates: 45gFiber: 1gSugar: 20gProtein: 5g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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