Homemade Recipe | The Best Homemade Chocolate Cake Mix Recipe | I’ve been seeking a great chocolate cake recipe for years. I’ve discovered it. My search has ended. Now i have THE recipe. If you have ever seen the movie Matilda you’ll surely can remember the scene the place that the boy is expected to eat one of the most delicious looking chocolate cake ever. I am just like this boy when I eat this cake. It is indeed my Matilda chocolate cake for sure.
This cake is moist and it has a wonderful crumb. I cannot imagine generating a chocolate cake using some other recipe. It’s very all to easy to make and puts doctored cake mix recipes to shame. I’m eating a bit of the cake as I’m offering this, drooling all over my keyboard. It’s insanely delicious. A decades search was really worth the wait. Every…decadent…bite. Who desires cake?
Best Homemade Chocolate Cake Mix Recipe
CAN THIS RECIPE BE MADE INTO CUPCAKES?
Why yes it can! I’ve even scaled along the recipe and written an independent pair of instructions for it to keep it nice easy. You will find The Most Amazing Chocolate Cupcakes now around the blog.
WHAT IS BUTTERMILK? IS THERE A SUBSTITUTE FOR BUTTERMILK?
Buttermilk is essential in this recipe. It concerns what interacts with ingredients. Buttermilk will be the liquid leftover after churning butter. Check out my more in depth post concerning how to make buttermilk substitute.
CAN I MAKE THIS A DAIRY FREE CHOCOLATE CAKE RECIPE?
Yes! Add 2 tablespoons white wine vinegar to almond or soy milk. Let stand 5 minutes and employ instead of the buttermilk. For any frosting, start using a dairy free frosting option.
CAN I MAKE THIS A GLUTEN-FREE CHOCOLATE CAKE RECIPE?
Yes! Use “Cup for Cup” gluten-free flour match this recipe in the same amounts.
WHAT KIND OF COCOA POWDER DID YOU USE?
I often went Hershey’s Unsweetened Cocoa Powder site in order to a brandname that is certainly most easily available to my readers. I’m also partial to using excellent quality cocoa powders like Ghiradelli’s or cocoa powders from specialty chocolatier shops, but those are pretty pricey. I really don’t recommend using cheap store brands.
- butter and flour for coating and dusting the cake pan
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups warm water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Chocolate Cream Cheese Buttercream Frosting
- 1 1/2 cups butter softened
- 8 oz cream cheese softened
- 1 1/2 cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- 7-8 cups powdered sugar
- about 1/4 cup milk as needed
- Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
- Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
- Frost with your favorite frosting and enjoy!
- Chocolate Cream Cheese Buttercream Frosting
- In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
- Add in cocoa powder and vanilla extract. Beat until combined.
- Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.