BEST Homemade Chocolate Cake Mix
This recipe combines simple pantry ingredients for an easy make-ahead baking staple. Add the wet ingredients when you're ready and bake a soft, rich, chocolatey two-layer cake.
Servings: 8-inch round pans
Calories: 1874kcal
Ingredients
- 1 ¾ cups all purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 1 cup coffee
- 2 teaspoons vanilla extract
Instructions
Make and Store
- First, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a bowl.
- Mix for a few seconds until evenly combined.
- Next, transfer the dry mixture to an airtight container or resealable bag.
- Keep it sealed until you are ready to bake.
Prepare the Pans
- When ready to bake, preheat the oven to 350°F.
- Then grease two 8-inch round pans.
- Line each pan with parchment paper.
Mix the Ingredients
- Next, whisk the milk, vegetable oil, eggs, coffee, and vanilla extract in a large bowl.
- Then, add the prepared dry cake mix.
- Stir gently with a wooden spoon until just combined.
Fill and Bake
- After that, divide the batter evenly between the two prepared pans.
- Bake at 350°F for about 30 minutes.
- Insert a toothpick near the center to check for doneness. It should come out clean or with a few moist crumbs.
Remove and Cool
- When ready, remove the cakes from the oven.
- Let them cool in the pans for about 10 minutes.
- Then, gently run a knife around the edges of each cake.
- Carefully turn the cakes onto a cooling rack.
- Lastly, let them cool for about 1 hour before frosting, decorating, or serving!
Serving: 1gCalories: 1874kcalCarbohydrates: 309gProtein: 27gFat: 69gSaturated Fat: 15gPolyunsaturated Fat: 33gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 178mgSodium: 2424mgPotassium: 920mgFiber: 15gSugar: 207gVitamin A: 435IUCalcium: 414mgIron: 11mg
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