Homemade Chocolate Cake Mix

Chocolate Cake Mix Recipe

By Erin Huffstetler | 01/20/2016 | 25 Comments
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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

Ingredients:

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.

Chocolate Cake Mix

Combine all the ingredients in a bowl, and stir until well mixed.

Chocolate Cake Mix in Quart JarTransfer 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.

Free Printable Chocolate Cake Mix Labels

Printable Chocolate Cake Mix Labels

Here’s are free printable labels that you can use to label your mix.

They’re designed to print on full-sheet shipping labels. Use Avery 8165, if you have an inkjet printer or Avery 5265, if you have a laser printer.

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.

If you’re using Google’s Chrome browser, our printables may not print properly. Click here for printing help.

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Homemade Chocolate Cake Mix

This homemade chocolate cake mix tastes better than store-bought, and stores beautifully in the pantry.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 cake mix
  • Category: Desserts
  • Method: Mix
  • Cuisine: American

Ingredients:

  • 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

Instructions:

Combine all the ingredients in a bowl, and stir until well mixed. Store in an air-tight container, if you aren’t using it right away.

Notes

Use in place of one box of chocolate cake mix.

To Use:

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

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.

Ingredients:

1 homemade chocolate cake mix
3 large eggs
1 stick of butter, softened
1-1/4 cup milk
1 Tablespoon vanilla extract

Chocolate Cake Mix in MixerAllow 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.

Combine Cake Mix and Butter

Cut the butter into smaller pieces; add them to your cake mix; and stir until they’re well combined.

Eggs and Vanilla

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.

Chocolate Cake BatterSlowly 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 Pans

Butter and flour your cake pan(s).

Chocolate Cake Mix

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.

Chocolate Cakes

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.

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Homemade Chocolate Cake

Here’s how to make a chocolate cake from scratch. Tastes better than any box mix.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 1 13x9 cake or 2 8x8 or 9x9 cakes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Ingredients:

  • 1 My Frugal Home chocolate cake mix (see website for recipe)
  • 3 large eggs
  • 1 stick of butter, softened
  • 1-1/4 cup milk
  • 1 Tablespoon vanilla extract

Instructions:

Bring eggs, butter and milk to room temperature.

Pour cake mix into mixing bowl.

Cut up butter, and mix into cake mix.

Beat eggs in small bowl. Add vanilla.

Mix egg mixture into cake batter.

Add milk, and mix just long enough to bring everything together.

Butter and flour cake pan(s).

Then, pour batter into pans, and bake at 350; approximately 28 minutes for 8×8 or 9×9 cakes; 30 minutes for 13×9 cake. You cake is done when a toothpick inserted in the center comes out clean.

Allow cake(s) to cool 10 minutes. Then, remove from pan.

Allow cake(s) to cool completely before frosting.

Notes

  • This recipe will make (1) 13×9″ cake or (2) 8×8″ or 9×9″ cakes.

Psst …

You can also use this chocolate cake mix to make a mug cake. This video shows you how.

 

More Mixes to Try

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Comments

  1. I wonder if you’ve done a cost comparison to store-bought cake mixes. I expect you are saving money as well as getting an improved taste and fewer unhealthy additives.

    • I haven’t run a price comparison yet, but it’s on my to-do list. I definitely think it comes in cheaper, and like you said, it does make a tastier, less-junky cake than a store-bought mix. I love that there are no preservatives or artificial colors, and that I can make it with aluminum-free baking powder. Funny thing: My kids won’t even touch the leftover store-bought cake from our taste test. They said it didn’t taste as good and was too soft and crumbly 🙂

  2. What? No anti-freeze? What’s a cake mix without propylene glycol.

    This mix recipe is perfect for singles. I like a bit of chocolate but will make a mug cake using a cake mix with soymilk & maybe a bit of pumpkin to replace the eggs. But the mixes without the nasties are expensive. I’ll be putting up a jar of this within the next day or so. Thank you!

    • Ha! Sorry, I guess everyone’s going to have to get their anti-freeze elsewhere 🙂 Using this mix to make mug cakes is a great idea.

    • Hi Della,

      I just ran the numbers, and there are 480 carbs in one batch of the mix. A box of store-bought chocolate cake mix is typically 10 servings, so that would mean 48 carbs per serving.

  3. Used the recipe this week, but done cupcakes (kiddos request)
    And it turned out amazing. I found a homemade peanut butter icing, and it went amazing with this chocolate cake recipe. A new family favorite.

  4. Since we are newly “empty nesters”, I would like to try to do this as a one layer. Hubs would gladly eat a double layer; but for calories, I would like to do a one layer. Has anyone tried this? I have blended eggs and divided them in half before with nice results. I would like to try it with this.

  5. I made this a couple days ago to test for Christmas gifts, and it is amazing! I realized I didn’t have any cream cheese to make frosting with, so I added chocolate chips to the batter. It turned out sooo good! I’m excited to try the other cakes and other chip combinations. These are going to make a great Christmas gift. Thank you for making an awesome boxed mix replacement. I won’t be going back!

  6. This looks amazing and delicious! Can I substitute water for the milk like I can in a boxed mix or does it turn out different?

  7. Hey Erin,
    Thanks for this wonderful recipe, was wondering if you would be able to help me for a eggless cake mix. Also, is it possible to store the mix after mixing butter with it. How then will i determine the shelf life?

    • Hi Samantha,

      There are lots of things that you can use in place of the eggs. Here’s an article I wrote about egg substitutes on thebalance.com.

      I would wait and add the butter when you’re ready to use your mix. That’ll give you the best shelf life, and ensure your cake comes out the way it should.

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