Description
This upgraded chocolate cake starts with a box mix but tastes completely homemade thanks to the magic of sour cream. Incredibly moist with rich chocolate flavor, it’s perfect for birthdays or everyday celebrations.
Ingredients
1 box chocolate cake mix (15.25 oz)
1 cup full-fat sour cream
3 large eggs
½ cup vegetable oil
½ cup warm water
1 teaspoon vanilla extract
1 small package instant chocolate pudding mix (3.9 oz) – optional
For frosting: 1 cup (2 sticks) unsalted butter, softened
For frosting: 3½ cups powdered sugar
For frosting: ½ cup unsweetened cocoa powder
For frosting: ¼ cup heavy cream or milk
For frosting: 2 teaspoons vanilla extract
For frosting: ¼ teaspoon salt
Instructions
Preheat your oven to 325°F (163°C). Grease and flour your pan of choice—two 8-inch rounds, a 9×13 rectangle, or a bundt pan.
In a large bowl, combine the cake mix, sour cream, eggs, oil, water, vanilla extract, and pudding mix (if using). Beat with an electric mixer on medium speed for about 2 minutes until well combined.
Pour the batter into your prepared pan(s).
Bake until a toothpick inserted in the center comes out with a few moist crumbs. For 8-inch rounds, about 30-35 minutes; for a 9×13 pan, about 35-40 minutes; for a bundt pan, about 45-50 minutes.
Cool completely before frosting. For layer cakes, cool in pans for 10 minutes, then turn out onto wire racks to finish cooling.
For the frosting, beat the butter until creamy and smooth, about 2 minutes.
Sift together the powdered sugar and cocoa powder to remove any lumps.
Gradually add the sugar-cocoa mixture to the butter, alternating with splashes of cream or milk.
Mix in the vanilla and salt, then beat on medium-high speed until light and fluffy, about 3 minutes.
Frost the completely cooled cake as desired.
Notes
The batter will be thicker than what you’d get following the box directions—that’s exactly what we want for a richer cake.
For an extra-special chocolate boost, add ½ cup mini chocolate chips to the batter.
Make it a mocha cake by dissolving 1 tablespoon instant espresso powder in the warm water.
This cake tastes even better the second day, as the flavors have time to deepen.
Store at room temperature in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: doctored chocolate cake mix, chocolate cake mix sour cream, moist chocolate cake, upgraded box cake mix, sour cream chocolate cake, easy chocolate cake recipe