This Doctored Chocolate Cake Mix Recipe with Sour Cream is a great way to make a professional tasting cake in a hurry.
The combination of a cake mix, sour cream and a few simple ingredients creates a decadent chocolate cake with a light and fluffy texture. One-bowl chocolate cake is a great way to enjoy homemade-tasting cake without the hassle of making it entirely from scratch.
Why I love this easy chocolate cake recipe
• My son loves it! He wanted a chocolate cake for his birthday and this was the perfect birthday cake for him!
• It's so easy! This decadent cake comes together in one bowl. Some people even call it a one-bowl chocolate cake.
• Also very convenient! Using a box cake mix as a base can save you time and effort compared to making a cake from scratch.
• Sour cream adds moisture to the cake, making it incredibly moist and tender. It's one of the best chocolate cake recipes I've tasted!
• You can customize it by adding other ingredients like chocolate chips, nuts, or flavored extracts to create different variations of the cake.
• This simple but amazing Doctored chocolate cake mix recipe will satisfy all your chocolate cravings! Perfect for any chocolate lover!
What you need
Ingredient notes
Boxed Cake Mix - We used Duncan Hines Devils Food Cake box of cake mix. Try your favorite brand. It would also be delicious with a yellow cake mix.
Eggs - Use large eggs at room temperature.
Vegetable Oil - Use any mild tasting oil that you prefer. I like avocado oil or light olive oil. You could also use coconut oil but keep in mind it will add a slight coconut flavor.
Full-fat Sour cream: Take it out of the fridge in advance to bring it to room temperature as well. You can also replace it with buttermilk or plain yogurt.
Butter: Make sure your butter is softened at room temperature and unsalted.
Unsweetened Cocoa Powder: The type of cocoa powder I use is Nestle cocoa which is a natural processed powder. If you want a darker color, use Dutch process cocoa powder. If you prefer dark chocolate, use dark cocoa powder. Find these at your local grocery store.
Heavy Whipping Cream: Be sure to use “heavy” whipping cream, not whipped cream or half and half. Heavy whipping cream will hold its shape better. It has a higher fat percentage which will make it richer, thicker more flavorful. It should be room temperature, not cold heavy cream.
How to make doctored chocolate cake mix with sour cream
For the cake...
1) Preheat oven to 350°F. Line three 6-inch round cake pans with parchment paper. Spray with non-stick cooking spray. Set aside.
2) Place all cake in ingredients in a large bowl. Mix on low with an electric mixer until combined. Then turn up to medium speed and beat for 2 minutes. Pour into prepared pans. I weighed the batter and split into equal amounts between the 3 pans. Bake for 40 minutes or until a toothpick inserted in center comes out clean. Let cool completely.
For the frosting
1) In a large mixing bowl, beat softened butter with an electric mixer until light and fluffy (about 3 minutes).
2) In a separate large bowl, add your powdered sugar and cocoa and whisk together.
3) With your hand mixer or stand mixer (with whip attachment) on low, gradually add sugar/cocoa mixture, heavy whipping cream, and vanilla extract until completely combined.
4) Turn up to medium-high speed and beat for 3 minutes until smooth and creamy. If it seems too thick, add a little more cream (in 1-tablespoon increments) until you have a perfect consistency.
5) You'll know it's ready when it starts to have a glossy shine to it. Now you're ready to frost your cake. For decorating, pour frosting into a piping bag fitted with a 1M tip or a 4B tip which is great for adding stars on top of frosted cake. Serve with vanilla ice cream, if desired.
Frequently asked questions
What is a doctored chocolate cake mix with sour cream? A doctored chocolate cake mix with sour cream is a recipe that enhances the flavor, texture, and moisture of a standard chocolate cake mix by incorporating sour cream and other simple ingredients.
Why should I add sour cream to a chocolate cake mix? Sour cream adds moisture, richness, and a slight tangy flavor to the cake, resulting in a more delicious and tender dessert.
Can I use yogurt instead of sour cream? Yes, you can substitute yogurt for sour cream in the same amount. Yogurt can provide similar moisture and acidity to the cake.
Expert Tips
You can make this moist chocolate cake in advance! You can prepare the cake batter in advance and refrigerate it until you're ready to bake. Just be sure to bring it to room temperature before baking.
Do not over bake your cake. Check it by inserting a toothpick into the cake. If the toothpick comes out clean, your cake is good.
You can freeze this cake! Cakes made with a doctored chocolate cake mix with sour cream can be frozen for future use. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. Note: It is better to freeze the cake before you frost it.
This recipe can also be used for cupcakes! This recipe can be adapted for cupcakes by adjusting the baking time and portion sizes accordingly. Use a muffin pan with cupcake liners. Fill â…” full with cake batter. Bake for 22-25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
Try frosting this cake with cream cheese frosting! It's delicious!
Related Recipes
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Doctored Chocolate Cake Mix Recipe with Sour Cream
Ingredients
For the cake
- 1 box chocolate cake mix
- ½ cup flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 â…“ cups water
- 8 ounces sour cream
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
For the frosting
- ½ cup unsalted butter, softened
- 8 ounces powdered sugar (about 2 cups)
- ½ cup heavy whipping cream, room temperature plus more if it's too thick
- 6 tablespoons unsweetened cocoa powder, I used Nestle
- 1 teaspoon pure vanilla extract
Instructions
For the cake
- Preheat oven to 350°F. Line three 6-inch round cake pans with parchment paper. Spray with non-stick cooking spray. Set aside.
- Place all cake in ingredients in a large bowl. Mix on low with an electric mixer until combined. Then turn up speed to medium and beat for 2 minutes. Pour into prepared pans. I weighed the batter and split into equal amounts between the 3 pans. Bake for 40 minutes or until a toothpick inserted in center comes out clean. Let cool completely.
For the frosting
- In a large mixing bowl, beat softened butter with an electric mixer until light and fluffy (about 3 minutes). In a separate large bowl, add your powdered sugar and cocoa and whisk together. With your hand mixer or stand mixer (with whip attachment) on low, gradually add powdered sugar/cocoa mixture, heavy whipping cream, and vanilla extract until completely combined. Turn up to medium-high speed and beat for 3 minutes until smooth and creamy. If it seems too thick, add a little bit more cream (in 1-tablespoon increments) until you have a perfect consistency.
- You'll know it's ready when it starts to have a glossy shine to it. Now you're ready to frost your cake. For decorating, pour frosting into a piping bag fitted with a 1M tip or a 4B tip which is great for adding stars on top of frosted cake.
- Store any leftover frosting in refrigerator in an airtight container. Let it come to room temperature and stir well before using.
Nancy says
Can I use milk instead of water in the batter?
Lise Ode says
Yes you can.
Teresa Czaja says
Most round cake pans are either 8" or 9". If I used 2 8" or 9" pans would that do the trick?
Alisa Yearwood says
Does this doctored chocolate cake use all purpose flour
Lise Ode says
Yes