Homemade Chocolate Cake Mix

A rich, moist, deeply chocolatey mix made entirely from scratch. Just combine the dry ingredients, store it in an airtight container, and when you're ready to bake, simply add the wet ingredients and bake. This makes one full 2-layer cake or 24 cupcakes.

⭐ DRY MIX INGREDIENTS (Store Ahead)

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder (natural or Dutch-process)
1 tsp baking powder
2 tsp baking soda
1 tsp fine salt
½ cup powdered milk (optional but great for richness & shelf stability)
2 Tbsp cornstarch (helps keep the mix lump-free and more tender)

Optional add-ins for extra flavor

1 tsp instant espresso powder (boosts chocolate flavor)
1 Tbsp vanilla sugar
½ cup mini chocolate chips (store in a separate bag if your kitchen is warm)

⭐ HOW TO MAKE THE DRY MIX

Sift flour, cocoa powder, baking powder, baking soda, and cornstarch into a large bowl.
Add sugar, salt, powdered milk, and any optional dry flavorings.
Whisk thoroughly until the mix looks even and uniform.
Transfer to an airtight jar, zip bag, or container.
Label with:
- “Chocolate Cake Mix — Add: 2 eggs, 1 cup water, ½ cup oil, 1 cup buttermilk (OR 1 cup water + 2 Tbsp vinegar), 1 tsp vanilla.”
- Date of preparation.

Storage Life

Room temperature: up to 3 months
Refrigerator: 6 months
Freezer: 1 year

⭐ WHEN READY TO BAKE — WET INGREDIENTS

Add these to one full batch of the dry mix:

2 large eggs (room temp)
1 cup warm water
½ cup vegetable oil (or melted butter for richer texture)
1 cup buttermilk
- (OR 1 cup water + 2 Tbsp vinegar/lemon juice mixed and rested for 5 min)
1 tsp vanilla extract

⭐ HOW TO BAKE THE CAKE

1. Prepare the pans

Grease and flour two 8-inch pans, OR
One 9×13-inch pan, OR
Line 24 cupcake wells.

2. Mix the batter

In a mixing bowl, whisk the eggs, oil, buttermilk, water, and vanilla.
Add the cake mix.
Beat with a hand mixer or whisk for 2 minutes until smooth.
Batter will be thin — this is normal for moist chocolate cakes.

3. Bake

8-inch rounds: 30–35 minutes
9×13 inch: 35–40 minutes
Cupcakes: 18–22 minutes

Cake is done when:

A toothpick comes out clean, or
The center springs back lightly when touched.

4. Cool Completely

Cooling makes the crumb firmer and improves chocolate flavor.

⭐ OPTIONAL ENHANCEMENTS (FOR BETTER-THAN-BOXED RESULTS)

Make it extra moist

Add 2 Tbsp mayonnaise to the wet ingredients (yes—classic bakery trick).
Swap water for hot coffee.

Make it darker or richer

Increase cocoa from ¾ cup to 1 full cup.
Add 2 Tbsp black cocoa.

Make it sturdier for stacking

Add ¼ cup additional flour to the dry mix.
Use all butter instead of oil.

Add mix-ins

1 cup chocolate chunks
½ cup chopped nuts
1 cup mini marshmallows for “rocky road” cake

⭐ CHOCOLATE BUTTERCREAM TO GO WITH IT (LONGER VERSION)

Ingredients

1 cup unsalted butter, softened
3 cups powdered sugar
½ cup cocoa powder
¼ cup heavy cream or milk
1 tsp vanilla extract
Pinch of salt

Directions

Beat butter 3 minutes until pale and fluffy.
Add powdered sugar and cocoa gradually.
Stream in cream until you reach your preferred consistency.
Add vanilla and salt; beat 2 minutes more.
Frost cooled cake generously.

⭐ TIPS FOR THE BEST HOMEMADE CAKE MIX

Sift the cocoa to avoid bitterness pockets.
Keep the mix airtight — exposure to humidity reduces rising power.
Always add warm water — it blends better with cocoa.
Make multiple batches and store them in labeled jars for quick baking.

OTHER RECIPES

Ingredients

1 3/4 cups (220g) all-purpose flour
2 cups (400g) sugar
3/4 cup (90g) cocoa powder
1 1/2 teaspoons (7g) baking powder
1 1/2 teaspoons (7g) baking soda
1 teaspoon (5g) salt
2 eggs, room temperature
1 cup (227mL) whole milk
1/2 cup (119mL) vegetable oil
2 teaspoons (30mL) McCormick® vanilla
1 cup (227mL) coffee, warm

Instructions

Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Store in an airtight container in a cool dry place for up to 3 months until ready to use.

When ready to bake:

Preheat oven to 350 degrees.

Prepare two 8-inch round cake pans.

Whisk milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.

Add the dry mix and whisk until just barely combined and smooth, about 50 strokes. (do not over mix)

Divide between the prepared cake pans.

Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Enjoy it !

BOXED CAKE MIX RECIPE

Homemade Chocolate Cake Mix