Go Back
–+ servings
Homemade Cake Mix Recipe
Print

Homemade Chocolate Cake Mix

Homemade Chocolate Cake Mix is an easy, from-scratch pantry staple for whipping up light, moist chocolate cake or cupcakes in a matter of minutes!
Course Dessert
Cuisine American
Prep Time 5 minutes
Approximate Batter Making/Baking Time 40 minutes
Total Time 45 minutes
Servings 24 servings
Calories 156kcal
Author Samantha Skaggs

Equipment

Ingredients

TO ASSEMBLE A CAKE MIX:

  • 2 cups sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt

TO MAKE A CAKE:

  • 2 eggs at room temperature
  • 1 cup milk at room temperature
  • ½ cup light vegetable oil such as sunflower or safflower
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water

Instructions

TO MAKE CAKE MIX:

  • In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until very well combined. Transfer to a gallon-sized plastic baggie. (Repeat for as many cake mixes as you wish to assemble.)

TO USE CAKE MIX:

  • Adjust oven rack to the center position and preheat oven to 350°F. Grease and flour a (9- by 13-inch) rectangular baking pan, OR two (9-inch) round baking pans, OR line 24 muffins cups with paper baking liners.
  • Pour the Homemade Chocolate Cake Mix into a large bowl. Blend in the eggs, milk, oil, and vanilla using an electric mixer. Beat on medium speed for 2 minutes, scraping the bowl as needed. Gradually stir in the boiling water (¼ cup at a time) until the batter is well-combined (it will be thin and runny).
  • Pour the batter into the prepared pans, dividing evenly. Bake until a wooden toothpick inserted in the center comes out clean, using these times as a guideline: one (9- by 13-inch) rectangular baking pan = 35 to 40 minutes; two (9-inch) round baking pans = 30 to 35 minutes; 24 cupcakes = 20 to 22 minutes.
  • Cool cake(s) in pans for 10 minutes (only 5 minutes for cupcakes) before turning out onto a wire rack. Allow to cool completely before frosting.

Video

Notes

  • I prefer whisking the dry ingredients together in a bowl, transferring the resulting mix to a baggie, and then repeating the steps in the same bowl for each additional cake mix I wish to assemble.
  • I like to mix up three Homemade Chocolate Cake Mixes at a time with the intent to use them up within six months. Just be sure to write the date on the bags so you remember how old they are.
  • Always use fresh baking powder and baking soda when assembling homemade baking mixes to ensure that they will keep fresh in the pantry longer.
  • After you pour the boiling water into the batter, it will seem unusually thin. But don't be alarmed! This method produces a light, moist, and tender cake.
  • Nutrition values below are calculated for one serving of chocolate cake (not just one serving of cake mix), when made as directed using all ingredients.

Nutrition

Calories: 156kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 176mg | Potassium: 94mg | Fiber: 1g | Sugar: 17g | Vitamin A: 36IU | Calcium: 29mg | Iron: 1mg