Description
This Best Chocolate Cake recipe combines the convenience of a cake mix with added instant pudding for extra moisture and richness. Enhanced with sour cream, oil, and eggs, it yields a tender, flavorful chocolate cake. Topped with a creamy homemade vanilla buttercream frosting, this cake is perfect for celebrations or any chocolate craving.
Ingredients
Cake:
- 1 Box Devil’s Food Cake Mix (15.25 oz)
- 1 Box Jello Instant Chocolate Pudding Mix (3.4 oz)
- 1 Cup Sour Cream
- 1 Cup Canola Oil
- 4 Eggs (beaten)
- 1/2 Cup Milk
- 3/4 teaspoon Vanilla
- 2 Cups Semisweet Chocolate Chips
Vanilla Buttercream Frosting:
- 1 Cup Butter (softened)
- 4 Cups Powdered Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
- 1/4 Cup Heavy Whipping Cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cake evenly.
- Prepare Batter: In a large bowl, combine the Devil’s Food Cake Mix, instant chocolate pudding mix, sour cream, canola oil, beaten eggs, milk, and vanilla extract. Stir thoroughly until all ingredients are well blended. Then fold in the semisweet chocolate chips evenly through the batter.
- Prepare Pans and Pour Batter: Butter and flour two 9-inch round cake pans to prevent sticking. Pour the batter evenly into the prepared pans, smoothing the tops if needed.
- Bake the Cake: Bake the cakes according to the time suggested on the back of the cake mix box, but add approximately 10 extra minutes. Use a toothpick inserted into the center of the cakes to check doneness; it should come out clean with no gooey batter.
- Make Vanilla Buttercream Frosting - Cream Butter: In a stand mixer, beat the softened butter on medium speed until light and fluffy, about 3-5 minutes.
- Add Powdered Sugar: Gradually add powdered sugar to the creamed butter, continuing to beat until fully incorporated and smooth.
- Add Flavorings: Mix in salt, vanilla extract, and heavy whipping cream. Start blending at low speed to prevent sugar from flying out, then increase to high speed and beat until the frosting becomes light and fluffy.
- Level Cake Layers: If the cake layers have domed tops, use a serrated knife to level them for neat stacking.
- Assemble Cake: Place one cake layer on a serving plate or cake board. Spread about 1/2 cup of frosting evenly across the top using an angled spatula.
- Add Second Layer and Frost: Place the second cake layer upside down atop the frosted first layer, so the flat bottom faces up. Spread another 1/2 cup of frosting evenly over the top and push excess frosting to the edges to cover fully.
- Crumb Coat: Apply a thin layer of frosting around the sides of the cake to seal in crumbs. Chill the cake for 30 minutes to set this base layer.
- Final Frosting Layer: Spread a final layer of frosting over the chilled cake, smoothing it for a clean finish or creating decorative swirls with a spoon.
- Decorate: Optionally, embellish the cake top with chocolate sprinkles or mini chocolate chips for added texture and visual appeal.
Notes
- Make sure all ingredients are at room temperature before mixing for best results.
- Use an angled spatula for smooth, even frosting application.
- Chilling the cake after the crumb coat helps achieve a neat final frosting layer.
- The addition of instant pudding mix increases moisture and enhances chocolate flavor.
- Test doneness with a toothpick to avoid under- or over-baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
