This old-fashioned Chocolate Cake Mix recipe creates a rich, moist, and decadent chocolate cake with deep cocoa flavor and a tender crumb. Made with pantry staples like cocoa, flour, sugar, and buttermilk, the recipe combines classic baking techniques for a soft, melt-in-your-mouth texture. Perfect for celebrations or casual desserts, this versatile mix can be prepared in advance, stored, and baked fresh whenever needed. Paired with a smooth chocolate frosting, it’s the ultimate homemade treat for chocolate lovers.
Ingredients
For the Cake Mix:
- 2 ½ cups all-purpose flour
- ¾ tsp salt
- 4 tsp baking soda
- ⅔ cup cocoa powder
- 2 cups sugar
For One Bowl Cake:
- 3 eggs
- ¾ cup vegetable oil
- 2 cups buttermilk
- 1 tsp vanilla extract
- 1 ¾ cups prepared cake mix (from above)
Instructions
Step 1: Make the Cake Mix
- In a large bowl, sift together the flour, salt, and baking soda.
- Add cocoa and sugar; stir until thoroughly blended.
- Store mix in an airtight plastic bag or container until ready to use.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, add 3 eggs, vegetable oil, buttermilk, and vanilla extract.
- Gradually add the prepared chocolate cake mix.
- Beat with an electric mixer at medium speed until smooth, scraping the bowl as needed.
Step 3: Bake the Cake
- Preheat oven to 350°F (175°C).
- Pour batter into a greased and floured 9×13-inch pan or two 9-inch round pans.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Step 4: Cool and Frost
- Remove from the oven and allow to cool in the pan for 10 minutes.
- Run a knife around the edges to loosen, then invert onto a plate.
- Frost with a rich chocolate icing before serving.
Tips
- Use strong hot coffee instead of water to deepen chocolate flavor
- Substitute buttermilk with milk + vinegar/lemon juice if needed
- Add chocolate chips or nuts for extra texture
- Bake as cupcakes; reduce baking time to ~18 to 22 minutes
- Use the dry mix to make bundt, sheet, or layer cakes
- Frost with rich chocolate icing as suggested on the card
- Ensure cake is done by checking that tester comes out clean
- Store dry mix in a sealed container for quick future baking
- Add 1 tsp espresso powder to intensify chocolate flavor
- Use high-quality cocoa, not drink mix, as directed on the card
Nutrition
Calories: 410kcalCarbohydrates: 65gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 370mgPotassium: 180mgFiber: 3gSugar: 42gVitamin A: 90IUCalcium: 35mgIron: 2.5mg
Tried this recipe?Let us know how it was!