Desserts & Sweet Treats

Mix: Chocolate Cake

With this from-scratch chocolate cake mix, my life is now complete. There used to be a time in my life where I actually thought the only way to make a cake was by opening a box. When I became obsessed with making my

Serves 1 recipe
Prep 5 minutes
Total 10 minutes

Jump to the recipe

With this from-scratch chocolate cake mix, my life is now complete.

There used to be a time in my life where I actually thought the only way to make a cake was by opening a box.

When I became obsessed with making my cakes without a mix, I didn’t know from-scratch cake mixes existed. It wasn’t until my sister Julie passed on her recipe for yellow cake mix that I decided to give this chocolate version a go.

Winner-winner chocolate cake for dinner. 😉

Goodbye boxed mixes that contain chemicals and un-natural ingredients. There’s a new cake mix in town and it’s UNFUSSY!

Last year when I shared my from-scratch yellow cake mix it was a hit! I had no idea so many people were looking for an alternative to buying boxed mixes. ALSO it’s pretty much the dependable yellow cake around, in my opinion.

And NOW we have a chocolate version! Same straightforward ingredients… only chocolate.

To cook this Kitchen-made Chocolate Cake Mix Set out:

unbleached all-purpose flour
sugar
natural cocoa powder
baking powder
fine salt (sea salt or Himalayan)
unsalted butter

Measure and add 2 cups of unbleached all-purpose flour into a large mixing bowl. See recipe card notes for substituting cake flour. Then measure and add 1½ cups sugar, 1/2 cup natural unsweetened cocoa powder, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon fine salt and place them into a large bowl. Be sure to style it especially cool sand art form because that is a crucial step when making this cake mix.

Kidding.

Grab a whisk and combine.

Almost done.

Seriously, you see how straightforward this is right?

Drop in 4 tablespoons of softened unsalted butter and use a pastry cutter to blend it into the dry ingredients.

Ta-DAH! Since this has butter in it, simply store in a glass or plastic container with a tight fitting lid in your refrigerator. Then you have kitchen-made chocolate cake mix at your fingertips!

Give Kitchen-made Cake Mix As A Gift:

If you want to give kitchen-made chocolate cake mix as a gift, omit the butter and store all the dry ingredients in a glass jar with a tight fitting lid. Write out the remaining ingredients (include the butter!) and then recipe instructions (start by creaming the butter, vanilla, eggs and adding the dry ingredients, water, oil etc.) out onto a note card and tie it around the jar with string.

Make The Cake:

The recipe for making the cake is below, however if you want to see a step-by-step for the cake and frosting, clickhere

Other Kitchen-made Cake Mixes:

Lemon Cake Mix

Yellow Cake Mix

White Cake Mix

Funfetti Cake Mix

Enjoy! And if you give this From-scratch Chocolate Cake Mix recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

The recipe

Home Kitchen From-scratch Chocolate Cake Mix

Say goodbye to store bought boxes of cake mix and hello to your new BFF, From-scratch Chocolate Cake Mix!

Serves 1 recipe
Prep 5 minutes
Total 10 minutes

Ingredients

2 cups unbleached all-purpose flour (see notes)
1½ cups granulated sugar
1/2 cup natural unsweetened cocoa powder (like Hershey's or Ghirardelli)
4 teaspoons baking powder
1 teaspoon fine salt (sea salt or Himalayan)
4 tablespoons softened unsalted butter

Method

1
In a large bowl combine the flour, sugar, cocoa powder, baking powder and salt. Whisk to combine.
2
Use a pastry cutter to blend in the butter.
3
Store in an airtight container and refrigerate until ready to use.

From the cook

Can you Substitute cake flour? Yes! If using cake flour instead of all-purpose flour, set out only need 2 ¼ cups cake flour. However the cakes crumb/texture will be different. Nutritional Value Is for the Entire Cake Mix.

Per serving

Serving1 recipe
Calories2678 kcal
Carbohydrates532 g
Protein43 g
Fat57 g
Saturated Fat33 g
Polyunsaturated Fat4 g
Monounsaturated Fat14 g
Trans Fat2 g
Cholesterol120 mg
Sodium4045 mg
Potassium958 mg
Fiber23 g
Sugar301 g
Vitamin A1405 IU
Calcium1055 mg
Iron10 mg

The recipe

From-scratch Chocolate Cake with Chocolate Frosting at Home

This handsome Chocolate Cake is made from my from-scratch chocolate cake mix! And it's so much better than boxed cake mix! Moist, chocolaty but simply as unfussy!

Serves 14 servings
Prep 25 minutes
Cook 30 minutes
Total 2 hours

Ingredients

1 recipe kitchen-made chocolate cake mix
1 cup water
2/3 cup grapeseed oil
2 teaspoons pure vanilla extract
3 large eggs

FOR THE FROSTING:

1/2 cup unsalted butter
2½ cups powdered sugar
1/2 cup natural unsweetened cocoa powder
3 tablespoons whole milk
2 to 3 tablespoons low-fat buttermilk
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

Method

1
Grease and line 2 (9-inch) cake pans with parchment.
2
Preheat your oven to 350℉ (or 180℃).
3
Into the bowl of your stand mixer fitted with the paddle attachment, add the kitchen-made cake mix, water and oil. Mix on low until combined.
4
With the mixer on low, add the vanilla plus one egg at a time to the cake mixture, scraping down the sides of the bowl after each egg.
5
Divide the cake mixture (about 2 1/2 cups each) among the two prepared pans. Slide the pans into your preheated oven and bake for 25 to 30 minutes or until a tester comes out with only a few crumbs attached. Rotate the pans half way through baking to ensure even baking.
6
Allow the cakes to cool in the pans for 10 minutes before running a knife around the edge and turning the cakes out onto a wire cooling rack.
7
Cool the cakes completely before frosting.

FOR THE FROSTING:

8
In the bowl of your stand mixer fitted with the whisk attachment, add the butter and mix on low speed until light and creamy (about 2 minutes).
9
Next, sift together the powdered sugar and cocoa powder into a large bowl.
10
Using a large liquid measuring cup combine the whole milk, buttermilk, vanilla and almond extract.
11
Add a few large spoonfuls of the cocoa mixture to the butter in the mixer, alternating with the liquids. Mix on low speed until simply combined. Increase the speed to high and mix for 4 to 5 minutes or until the frosting is light and fluffy.

HOW TO FROST THE CAKE:

12
Spread a teaspoon of frosting in the middle of the cake plate/stand. Place the first cake layer onto a cake stand and loosely place strips of parchment or wax paper simply underneath the edge all around the cake. Top with 1/3 of the frosting and starting at the center, spread the frosting out to the edge, leaving a little extra frosting overhanging the edge of the cake. Place the second cake layer on top of the frosting and top it with the remaining frosting. Spread the frosting out from the center and down around the sides of the cake.