Mix mania continues. This week I decided to work on a chocolate cake mix recipe … and well … I nailed it! To find out what my family really thought of my recipe, I made a chocolate cake from a box mix and one from my mix recipe. Then, I conducted a blind taste test (seriously, don’t you feel sorry for my family?). My husband and kids all picked my cake as the hands-down winner. But don’t take their word for it. Conduct your own taste test, and see what you think.
Chocolate Cake Mix Recipe
1-3/4 cups all-purpose flour
1-1/2 cups granulated sugar
3/4 cup cocoa powder
1 Tablespoon baking powder
1/2 teaspoon salt
What You Do:
Measure the flour and cocoa powder by spooning them into measuring cups. Just let them pile up in a big hill (don’t shake the cup to make the ingredients settle). Then, level the cups off with the back of a knife. This is the secret to a light and fluffy cake. If you just scoop the flour and cocoa out of their containers with the measuring cups, you’ll end up with a lot more of each in your recipe, and that’ll make for a denser cake. No good.
Combine all the ingredients in a bowl, and stir until well mixed.
Transfer your chocolate cake mix into an air-tight container (it fits perfectly in a quart jar), and store it in your pantry until you need it. Be sure to label the container, so you remember what’s inside.
Here’s are free printable labels that you can use to label your mix.
I recommend putting your mix in smooth-sided jars. I’ve tested the labels on canning jars with the raised lettering on the sides, and they come out looking really bumpy. Ball sells a smooth canning jar for crafting purposes. You’ll find them at just about any craft store. I’ve also started keeping an eye out for smooth jars when I’m out yard saling and thrift storing.
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Your homemade chocolate cake mix can be used in any recipe that calls for a box of chocolate cake mix. Just add a teaspoon or two of vanilla to the recipe, along with the rest of the ingredients. Store-bought mixes have powdered vanilla in them, so you want to be sure to get that ingredient in.
You can also use your mix to make your own chocolate cake from scratch. Here’s how to do that.
Homemade Chocolate Cake Recipe
This recipe will make (1) 13×9″ cake or (2) 8×8″ or 9×9″ cakes.
Refer to my Pan Substitutions Chart to find other pan sizes that’ll work.
1 homemade chocolate cake mix
3 large eggs
1 stick of butter, softened
1-1/4 cup milk
1 Tablespoon vanilla extract
Allow your eggs, butter and milk to come to room temperature. Then, pour your cake mix into a mixing bowl. I like to make my cake batter in a stand mixer, but it’s just as doable by hand.
Cut the butter into smaller pieces; add them to your cake mix; and stir until they’re well combined.
Crack the eggs into a small bowl, and beat them with a whisk or fork. Add the vanilla to your eggs. Then, pour the egg mixture into your mixing bowl, and mix to combine.
Slowly add the milk to the bowl, and mix until all the ingredients come together. To keep the cake light and fluffy, it’s important not to work the batter any more than you have to.
Butter and flour your cake pan(s).
Then, pour the batter into your pan(s), and bake at 350. A 13×9″ cake should take around 30 minutes. 8×8 or 9×9 cakes should take around 28 minutes. Your time may vary a bit from mine (everyone’s oven is just a little different), so keep an eye on things when you’re getting close to the end of your bake time. Your cake(s) are done, when a toothpick inserted into the center comes out clean.
Allow your cake(s) to cool for at least 10 minutes, before you remove them from the pan. They should pop right out, if you work a spatula around the sides.
Then, frost your cake(s), and enjoy the deliciousness that is chocolate cake.