This Semi-Homemade Chocolate Cake recipe is made by mingling chocolate cake mix with sour cream to provide a richer, creamier bite than that of a basic boxed cake. Finished off with a layer of velvety chocolate buttercream this delightfully chocolate dessert is a chocolate lover's dream.
This delectable Devil's Food Cake recipe marries the ease of boxed cake mixes with the flavors of homemade baking to bring an easy extra chocolaty favorite to your table. Your family will beg for a second slice of this enticing chocolate comfort food!
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❤️ Why I Love This Recipe
✔️ Semi-homemade chocolate cake starts with a cake mix but tastes like from scratch!
✔️ This chocolate cake recipe serves 18, perfect for your birthday parties or family gatherings!
✔️ So moist and chocolaty, this is the best devils food cake recipe ever!
🥘 Ingredients
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)
🔪 Instructions
For the Cake :
- Preheat the oven to 350℉.
- Spray the inside of the 2 cake pans with cooking spray and line with a circle of parchment paper; set aside.
- Add the cake mix, flour, and cocoa powder to a large bowl and stir with a wire whisk until combined.
- Add the eggs, oil, water, and vanilla to the dry ingredients. With an electric hand mixer on a medium setting, mix the ingredients until thoroughly blended.
- Using a silicone spatula, fold in the sour cream.
- Evenly distribute the cake batter into the greased cake pans.
- Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and cool completely on a wire rack.
To Frost the cake:
- In a large bowl, mix the powdered sugar and cocoa powder until combined, set aside.
- In a separate large mixing bowl use an electric hand mixer to cream the butter.
- Using a low speed, mix the vanilla extract, ¼ milk, and ¾ cup of the cocoa mixture into the butter.
- Continue adding the cocoa mixture and milk alternately until the frosting forms a smooth and creamy texture throughout.
🙋 Recipe FAQ's
Devils food cake is a rich, moist chocolate layer cake, known as the chocolate counterpart to an angel food cake.
Because of its high-fat content buttercream frosting can sit at room temperature for about a week.
The frosting should form a peak when pulling the mixing beaters out.
💭 Tips
- After 20 minutes of baking, check the doneness of the cake layers and turn the pans if needed.
- For best results use an electric hand mixer to mix the chocolate buttercream frosting 20 minutes before using, until smooth and creamy throughout.
- To prevent the chocolate cake from crumbling chill the cake layers before applying chocolate frosting.
📖 Variations
- For extra chocolate flavor add a layer of chocolate ganache between the devils food cake layers.
- Add an instant chocolate pudding mix to the wet ingredients for an extra moist chocolate cake recipe.
- Use the chocolate cake batter to make delicious chocolate cupcakes!
🍽 Equipment
Serving Suggestions
This luscious chocolate cake mix with sour cream pairs perfectly a scoop of Rhubarb Ice Cream with Vanilla Cream Cookies, a cold cup of milk, or a hot cup of strong coffee.
Storage
Store this semi-homemade chocolate cake covered at room temperature for 3 days, refrigerated in an airtight container for a week, or frozen for up to 3 months.
Related Recipes
Chocolate Zucchini Cookies with White Chocolate Chips
Chocolate Mint Cookies with Andes Candies
Mexican Brownies Recipe with Cinnamon and Cayenne
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📖 Recipe
Semi-Homemade Chocolate Cake
Equipment
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Ingredients
For the cake
- 15.25 ounces Devil's food cake mix
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 3 large eggs
- 1 tablespoon canola oil
- 1¼ cup water
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
For the frosting
- ½ cup unsalted butter
- 3 cups powdered sugar
- ⅓ cup cocoa powder
- 1 teaspoon pure vanilla extract
- ½ cup milk
Instructions
For the cake
- Preheat the oven to 350℉.
- Spray the inside of the 2 cake pans with cooking spray and line with a circle of parchment paper; set aside.
- Add the cake mix, flour, and cocoa powder to a large bowl and stir with a wire whisk until combined.
- Add the eggs, oil, water, and vanilla to the dry ingredients. With an electric hand mixer on a medium setting, mix the ingredients until thoroughly blended.
- Using a silicone spatula, fold in the sour cream.
- Evenly distribute the cake batter into the greased cake pans.
- Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and cool completely on a wire rack.
For the frosting
- In a large bowl, mix the powdered sugar and cocoa powder until combined, set aside.
- In a separate large mixing bowl use an electric hand mixer to cream the butter.
- Using a low speed, mix the vanilla extract, ¼ milk, and ¾ cup of the cocoa mixture into the butter.
- Continue adding the cocoa mixture and milk alternately until the frosting forms a smooth and creamy texture throughout.
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