Chocolate Cake Mix Bread — Easy, delicious and quick

There’s something wonderfully rebellious about having chocolate for breakfast. That little voice in your head might whisper “you shouldn’t,” but when it’s in the form of a slice of homemade quick bread that happens to use cake mix as a shortcut—well, suddenly it feels perfectly reasonable. That’s the magic of chocolate cake mix bread.

My mom used to say that the best recipes come from thinking outside the box—sometimes literally. This recipe takes a box of cake mix and transforms it into something that straddles the line between bread and cake in the most delightful way. It’s less sweet than actual cake but more indulgent than typical breakfast bread.

Why You’ll Love This Chocolate Cake Mix Bread

• Starts with a box mix (but tastes completely homemade!)
• Less sugar than traditional cake (making it breakfast-appropriate)
• More moisture than regular quick bread (stays fresh for days)
• Incredible aroma while baking (better than any candle!)
• Versatile for any time of day (breakfast, snack, or dessert)

I discovered this recipe during a particularly busy holiday season when I needed something special for a family brunch but didn’t have time for anything complicated. The loaf was gone within minutes, with everyone asking for the recipe and no one guessing it started with a box mix.

Let’s Gather Our Ingredients Chocolate Cake Mix Bread

For the basic Chocolate Cake Mix Bread:

• 1 box chocolate cake mix (15.25 oz)
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water
• 1 cup sour cream (the secret to perfect texture!)

Optional Mix-ins (choose your favorites):

• ¾ cup chocolate chips
• ¾ cup chopped nuts (walnuts or pecans work beautifully)
• ½ cup dried cherries or cranberries
• 2 tablespoons instant coffee (dissolved in the water)
• 1 teaspoon cinnamon

Let’s Make Some Magic Chocolate Cake Mix Bread

1. Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans, or use parchment paper for easy removal.
2. Mix everything together. In a large bowl, combine the cake mix, eggs, oil, water, and sour cream. Beat with an electric mixer on medium speed for about 2 minutes until well combined. The batter will be thicker than cake batter but still pourable.
3. Fold in any mix-ins you’re using, saving a small handful for topping if desired.
4. Pour the batter evenly between the two prepared loaf pans. If you saved some mix-ins, sprinkle them on top now.
5. Bake to perfection. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
6. Cool properly. Allow the bread to cool in the pans for 10 minutes, then remove to a wire rack to cool completely before slicing.

Stuffani’s Notes From Years Of Quick Bread Experiments

For perfect texture: Don’t overmix after adding the dry ingredients. Mix just until combined for a tender crumb.

For beautiful loaves: Fill your pans only ⅔ full to prevent overflow. If you have extra batter, make a few muffins!

For gift-giving: These loaves freeze beautifully! Cool completely, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. They make perfect last-minute gifts or contributions to brunches.

Make it healthier: Replace half the oil with unsweetened applesauce for a lighter version that’s still incredibly moist.

Enhance the chocolate flavor: Add 2 tablespoons of unsweetened cocoa powder to the dry cake mix for an even deeper chocolate experience.

5 Favorite Flavor Combinations That Never Fail

Double Chocolate Chip

Add ¾ cup semi-sweet chocolate chips to the batter. For the ultimate chocolate lover’s dream, drizzle cooled loaf with simple chocolate glaze (½ cup chocolate chips melted with 2 tablespoons heavy cream).

Chocolate Cherry

Fold in ½ cup dried cherries and ¼ cup white chocolate chips. The tangy cherries balance the sweet chocolate perfectly.

Chocolate Mocha

Dissolve 2 tablespoons instant espresso powder in the water before adding to the batter. Top slices with a dollop of coffee-flavored whipped cream.

Chocolate Banana Nut

Reduce water to ½ cup and add 1 mashed ripe banana plus ½ cup chopped walnuts to the batter. The banana adds natural sweetness and moisture.

Mexican Chocolate

Add 1 teaspoon cinnamon and a pinch of cayenne pepper to the batter for a subtle warm spice that enhances the chocolate flavor.

The Science Behind Quick Breads vs. Cakes

You might wonder what makes this a “bread” rather than just a cake baked in a loaf pan. The distinction comes down to a few key differences:

1. Lower sugar content: By using sour cream and less water than the cake mix calls for, we’re diluting the sweetness slightly.
2. Denser texture: The additional fat from sour cream creates a sturdier crumb structure that’s more like a quick bread than a fluffy cake.
3. Different serving context: We slice it like bread, often toast it, and can spread things on it—all bread behaviors!

In baking science terms, quick breads (like banana bread or zucchini bread) are technically cake-like in structure but with less sugar and fat than traditional cakes. This recipe bridges that gap perfectly by starting with cake mix but adjusting it toward the bread end of the spectrum.

When This Bread Saves The Day

This magical bread has been my solution for:

• Weekend brunches when I want something special but simple
• Morning potlucks at work that need something beyond basic muffins
• After-school snacks that feel like a treat but aren’t too sweet
• Holiday gift-giving when I need multiple homemade gifts
• Dessert with a scoop of ice cream when the sweet tooth strikes
• Coffee break treats that pair perfectly with my afternoon cup

Serving Suggestions For Any Time Of Day

For breakfast: Toast a slice and spread with a thin layer of cream cheese or peanut butter.

For brunch: Serve with fresh berries and a dollop of Greek yogurt.

For snack time: Enjoy as is with a cold glass of milk or hot coffee.

For dessert: Warm slightly and top with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

For gifts: Wrap cooled loaves in parchment paper, tie with twine, and add a handwritten tag.

A Final Thought On Baking Shortcuts

Cooking doesn’t need to be fancy—it just needs heart. And sometimes, it needs to be practical enough to fit into our busy lives while still bringing joy to the table.

This cake mix bread is my reminder that taking shortcuts doesn’t mean sacrificing homemade quality. The smiles when I serve this bread are just as genuine as when I spend hours on a from-scratch recipe, and sometimes—dare I say it—even bigger.

If you try this recipe, I’d love to hear which variation became your family’s favorite. Did your kids request it for breakfast? Did anyone guess your secret shortcut? Those kitchen victories are worth celebrating.

With warmth, Stuffani

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Did you make this recipe? Tag @StuffaniBorjat on Facebook and use #DailyEasyMeals so I can see your creation!

Have questions? Drop them in the comments below and I’ll help troubleshoot.

Looking for more cake mix magic? Try my Chocolate Cake Mix Muffins for another breakfast-friendly treat, or my Doctored Chocolate Cake Mix with Sour Cream for a more traditional cake.or my Chocolate Mug Cake from Cake Mix. Browse our complete collection of Chocolate Cake Recipes for even more inspiration!

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