Chocolate Cake~A Doctored Mix Recipe
This easy doctored cake mix Chocolate Cake is fabulous! It is super moist, just like my scratch Classic Chocolate Cake...but has a lighter, fluffier texture, which makes it great for cupcakes as well.
Table of Contents
The Secret Ingredient of this Moist Chocolate Cake
People are always surprised by this chocolate cake's secret ingredient. Are you ready for this?
It's mayonnaise. Yep. A bit of mayo incorporated into this recipe makes it extra moist. I know it seems a little unusual, but trust me, it makes for a DELICIOUS cake.
Don't worry, the mayonnaise is completely undetectable, but the resulting ultra moist crumb elevates this chocolate cake to a new level of deliciousness. You'll be tempted to throw a bit of mayo into every cake mix recipe (and maybe you should!)
This Recipe Makes Delicious Chocolate Cupcakes Too!
Whenever I need delicious chocolate cupcakes from a mix, I use this recipe. The cupcakes are so moist and chocolatey, but have a satisfying fluffiness too. Everyone loves them! We hope that you enjoy this quick, easy, and delicious recipe!
Working with fondant? Read this first!
***This is a very moist cake and softer than most of the cakes in our Recipes section. I wouldn't advise covering this cake with fondant unless you dam and frost your layers with a chocolate ganache frosting (like our Simple Spreadable Ganache frosting). Once the ganache has firmed up, it provides a sturdy shell to properly support the weight of the fondant.
Every Chocolate Cake Deserves a wonderful Chocolate Frosting!
The chocolate cake pictured above was frosted with our favorite Classic Chocolate Buttercream Frosting recipe. We piped the spirals of buttercream with a star tip 21.
Find our Classic Chocolate Buttercream Recipe here!:Chocolate Buttercream Frosting.
Don't even think about canned frosting, this chocolate buttercream recipe is SO easy to make and tastes a million times better than anything that you can find at the store! Yummmm....
How to Make a Doctored Cake Mix Chocolate Cake
- Okay, so nobody has to know how simple this cake is to make. It'll be our little secret. We've gotten SO many rave reviews for it, and it comes together in minutes!
- First, grab your favorite boxed chocolate cake mix. (We've flip flopped over the years and currently use Duncan Hines.)
- Sift your cake mix into your mixing bowl. This step is surprisingly effective in improving the texture of your cake! Plus, every once in a while you'll find a granule of something or other that doesn't belong in your batter ;0)
- Add your ingredients as listed on the box, plus vanilla, cocoa for a little added richness, and our magical mayo that's going to make the cake extra moist.
- Mix for two minutes and pour the luscious batter into your prepared pans.
How to Make Your Cakes even more Moist...
Here's a cake Pro Tip for you! Another secret to an ultra moist cake happens AFTER baking. Once you remove the cakes from the oven, allow the layers to cool in the pan on a wire rack for about 10-15 minutes.
Then, flip out the warm layers and wrap individually with plastic wrap, then foil. Place in the freezer. (It's up to you if you want to place them on a foil-wrapped cake board for extra support while in your freezer- we often do this)
When you are ready to thaw and decorate, remove the layers from the freezer and place on your kitchen counter to begin to thaw.
Once condensation begins to form on the foil (10-15 minutes), you can remove the wrapping and thaw to desired temperature. (Sometimes its easier to assemble, fill, and crumb coat a cake while it's still partially frozen but that is up to you!)
More Chocolatey Goodness for You!
We have another fantastic Chocolate Cake {Doctored Cake Mix} Recipe that you may be interested in.
This is our Chocolate Sour Cream Cake Recipe. The sour cream makes for a slightly denser cake that would hold up well to fondant. You can find it here!: Chocolate Sour Cream Cake Recipe (Doctored Cake Mix). So decadent!
Chocolate Cake From Scratch...
Finally, if you're ever in the mood for a little scratch baking, we LOVE this homemade Classic Chocolate Cake recipe! This decadent chocolate cake is so moist and rich. It's been our go-to chocolate scratch recipe for years, and one of our most popular!
We have More Delicious Doctored Cake Mix Recipes to Share!
If you're looking for more cake mix recipes, you've come to the right place! We have many in our Cake Recipes section that we've fallen in love with over the years.
Some of our favorites are Chocolate Mousse Cake, Easy Marble Cake Mix Recipe, and Lemon Cake from Cake Mix. We also have a quick Brownie Cake Recipe that is based on a brownie mix!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Chocolate Cake- A Doctored Cake Mix Recipe
This moist and delicious Chocolate Cake all starts with a simple cake mix and a secret ingredient or two! Nobody would guess that this amazing chocolate cake isn't from scratch! So good!
Ingredients
- 1 box Chocolate or Devil's Food Cake Mix ( we usually use Duncan Hines cake mix)
- Ingredients as listed on the box (water, eggs, and oil)
- 1 Tablespoon cocoa powder
- 1 teaspoon vanilla
- 2 rounded Tablespoons mayonnaise (Use full fat. We like Hellman's.)
Instructions
- Sift mix into bowl and add ingredients according to box instructions. Add vanilla, mayo and cocoa.
- Mix all ingredients on medium speed for two minutes, scraping the bowl when necessary.
- Oven should be pre heated to 325 degrees. Fill two eight inch cake pans that have been greased and floured. Bake at 325 degrees for 25 to 30 minutes. When a toothpick is inserted in the center and comes out clean or with just a few crumbs attached it is done.
- This is optional but your cake will be more moist if you wrap your warm cakes in plastic wrap and aluminum foil and freeze for at least 2 hours. If you are baking in advance the cake layers can be frozen for 2 months. Just make sure they are wrapped air tight. Thaw on the countertop when ready to use.
- MAKES GREAT CUPCAKES - Fill cupcake liners ⅔'s full and bake at 350 degrees for 18 to 20 minutes.
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on this cake does the T stand for tablespoon or teaspoon???
Hi Nayeli---Thanks for asking--we'll have to change our recipe for others who may not know. T is the abbreviation for tablespoon, and t is the abbreviation for teaspoon.
Hi I love devils food cake. I normally make it without the mayo, what does the mayo do in this recipe?
Hi Jasmin, the mayo makes it more moist.
hola bebe esta receta dices que sirve para cupcakes necesito que no salgan del capacillo y ponerles fondat al decorarlos si me sirve esta receta?
hola bebe esta receta dices que sirve para cupcakes necesito que no salgan del molde y ponerles fondat al decorarlos si me sirve esta receta?
hola bebe esta receta dices que sirve para magdalenas necesito que no salgan del molde y ponerles fondat al decorarlos si me sirve esta receta?
perdon melisa por manda varias veces el mismo mensaje pero no entiendo bien la manera de borrarlos
Hola Irma,
Si utiliza esta receta de magdalenas, puede utilizar pasta de azúcar, pero no se debe utilizar para las tortas porque la masa más grande de la torta no soportar el peso de la pasta de azúcar (se necesita una torta densa). Papeles magdalena mantener la forma de la torta, para fondant debería ser un problema.
I am in love with this cake, especially for cupcakes. It is a softer cake. Will it hold up as a layer cake. Thinking 9" round layers with the baseball hat on top?
Hi Kels, I would not use it if you are planning to cover the cake in fondant, it would be fine with a buttercream frosting. You would then add your bubble tea straws (or wooden dowels) for supporting the baseball cap that would be on its own cake board. This would be supporting the weight of the cap instead of the chocolate cake beneath it.
You could use the Chocolate Sour Cream Cake, here is the link https://www.mycakeschool.com/recipes-tutorials/chocolate-sour-cream-cake/ if you were planning to use fondant. Let me know if you have other questions.
Was wondering how much batter does this recipe make, was thinking of making two layers 9 inch each...or 3 8-in layers?