Zesty, rich, and utterly irresistible—chocolate cake is the universal language of love and comfort. Whether you’re whipping up a last-minute dessert or planning a special treat, our roundup of 18 Delicious Box Chocolate Cake Mix Recipes Easy is your golden ticket to baking bliss. From decadent layers to playful twists, these recipes promise simplicity and satisfaction. Ready to transform that humble box mix into something extraordinary? Let’s dive in!
Chocolate Lava Cake
Melt-in-your-mouth chocolate lava cake is the ultimate dessert for chocolate lovers. It’s rich, gooey, and surprisingly simple to make.
Ingredients
- 4 oz of high-quality dark chocolate, chopped
- 1/2 cup unsalted butter, plus a bit more for greasing
- 1 cup powdered sugar
- 2 large eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- A pinch of salt
Instructions
- Preheat your oven to 425°F. Grease four ramekins with butter and dust with a bit of flour.
- Melt the chocolate and butter together in a microwave-safe bowl in 30-second bursts, stirring in between, until smooth.
- Whisk in the powdered sugar until well combined.
- Add the eggs and egg yolks one at a time, whisking after each addition.
- Stir in the vanilla extract and a pinch of salt.
- Gently fold in the flour until just combined. Tip: Don’t overmix to keep the cakes light.
- Divide the batter evenly among the prepared ramekins.
- Bake for 12-14 minutes until the edges are set but the center is still soft. Tip: The cakes should jiggle slightly when shaken.
- Let them sit for 1 minute, then invert onto plates. Tip: Run a knife around the edges for easy release.
You’ll love the contrast between the crispy exterior and the molten center. Serve with a scoop of vanilla ice cream for an extra indulgent treat.
Triple Chocolate Cake
Some days just call for a decadent Triple Chocolate Cake. This one’s rich, moist, and packed with chocolate in every layer.
Ingredients
- 2 cups all-purpose flour
- 1 and 3/4 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- a splash of heavy cream
- a couple of cups of semi-sweet chocolate chips
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed for 2 minutes. The batter will be thin.
- Pour evenly into prepared pans. Bake for 30-35 minutes, until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.
- For the frosting, melt chocolate chips with a splash of heavy cream over low heat, stirring until smooth. Let cool slightly.
- Beat butter until creamy, then gradually add the chocolate mixture, beating until fluffy.
- Frost the cooled cake layers, stacking as you go. Chill for 30 minutes before serving.
Just imagine slicing into this cake to reveal its moist, fluffy layers. The coffee enhances the chocolate flavor, making it irresistibly rich. Serve with a scoop of vanilla ice cream for an extra treat.
Chocolate Peanut Butter Cake
Let’s dive straight into making this decadent Chocolate Peanut Butter Cake. It’s rich, moist, and packed with flavor.
Ingredients
- 2 cups of all-purpose flour
- 1 and 3/4 cups of sugar
- 3/4 cup of unsweetened cocoa powder
- 1 and 1/2 tsp of baking powder
- 1 and 1/2 tsp of baking soda
- 1 tsp of salt
- 2 eggs
- 1 cup of milk
- 1/2 cup of vegetable oil
- 2 tsp of vanilla extract
- 1 cup of boiling water
- 1 cup of creamy peanut butter
- A splash of heavy cream
- A couple of tablespoons of powdered sugar
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
- In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Tip: Scrape the bowl to ensure everything’s mixed well.
- Stir in boiling water. The batter will be thin. Pour evenly into the pans.
- Bake for 30-35 minutes. Tip: A toothpick inserted should come out clean.
- Cool cakes for 10 minutes in pans, then transfer to wire racks.
- While cakes cool, mix peanut butter, heavy cream, and powdered sugar for the frosting. Tip: Warm the peanut butter slightly for easier mixing.
- Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.
Velvety smooth with a perfect balance of chocolate and peanut butter, this cake is a crowd-pleaser. Try serving it with a drizzle of melted peanut butter for extra indulgence.
Chocolate Mint Cake
Minty freshness meets rich chocolate in this irresistible cake. Perfect for any occasion, it’s a breeze to make.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1/2 cup of cocoa powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1 cup of buttermilk
- 1/2 cup of vegetable oil
- 2 eggs
- 1 tsp of vanilla extract
- a splash of peppermint extract
- 1 cup of chocolate chips
- a couple of mint leaves for garnish
Instructions
- Preheat your oven to 350°F and grease a 9-inch cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract to the dry ingredients. Mix until just combined.
- Fold in chocolate chips gently to keep them whole.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Garnish with mint leaves before serving.
So moist and fluffy, this cake is a chocolate lover’s dream with a refreshing mint twist. Serve it chilled for an extra refreshing treat.
Chocolate Raspberry Cake
Very few desserts strike the perfect balance between rich and fruity like this Chocolate Raspberry Cake. It’s a showstopper that’s surprisingly simple to make.
Ingredients
- 2 cups of all-purpose flour
- 1 3/4 cups of sugar
- 3/4 cup of cocoa powder
- 1 1/2 tsp of baking powder
- 1 1/2 tsp of baking soda
- 1 tsp of salt
- 2 eggs
- 1 cup of milk
- 1/2 cup of vegetable oil
- 2 tsp of vanilla extract
- 1 cup of boiling water
- 1 1/2 cups of fresh raspberries
- a splash of raspberry liqueur (optional)
- a couple of tbsp of powdered sugar for dusting
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix until smooth.
- Carefully stir in the boiling water. The batter will be thin, but that’s okay.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, place one cake layer on your serving plate. Spread a layer of raspberry jam over it, then top with half of the fresh raspberries.
- Place the second cake layer on top. Dust with powdered sugar and garnish with the remaining raspberries.
- For an extra kick, lightly drizzle the top with raspberry liqueur before serving.
Keep in mind, the cake’s moist texture pairs wonderfully with the tartness of the raspberries. Serve it slightly warmed to enhance the chocolate flavor, or chill it for a firmer texture that holds the layers together beautifully.
Chocolate Orange Cake
Everyone loves a dessert that combines rich chocolate with the bright zing of orange. This cake is a crowd-pleaser, easy to make, and packed with flavor.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- Zest of 1 orange
- A splash of orange juice
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes. Tip: Don’t overmix to keep the cake tender.
- Stir in boiling water carefully. The batter will be thin; that’s okay.
- Fold in orange zest and a splash of orange juice for that citrus kick.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes until a toothpick comes out clean. Tip: Rotate pans halfway for even baking.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
A moist, fluffy cake with a perfect balance of chocolate and orange. Serve with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Chocolate Coconut Cake
Unbelievably moist and rich, this Chocolate Coconut Cake is a dream for anyone who loves the combo of chocolate and coconut. It’s straightforward to make, with a result that’s anything but basic.
Ingredients
- 2 cups of all-purpose flour
- 1 3/4 cups of sugar
- 3/4 cup of unsweetened cocoa powder
- 2 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of salt
- 2 eggs
- 1 cup of buttermilk
- 1 cup of strong black coffee, cooled
- 1/2 cup of vegetable oil
- 2 tsp of vanilla extract
- 1 cup of shredded coconut
- A splash of coconut milk for brushing
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13 inch baking pan.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed for 2 minutes. The batter will be thin.
- Fold in the shredded coconut gently with a spatula. Tip: Don’t overmix to keep the cake fluffy.
- Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Brush the top with coconut milk while still warm for extra moisture.
- Cool completely before serving. Tip: For an extra coconut kick, toast some shredded coconut and sprinkle on top.
The cake is incredibly moist with a deep chocolate flavor, complemented by the subtle crunch and sweetness of coconut. Serve it with a dollop of whipped cream and a drizzle of chocolate sauce for an indulgent treat.
Chocolate Banana Cake
Just when you thought bananas and chocolate couldn’t get any better, this cake proves otherwise. Perfect for using up those overripe bananas sitting on your counter.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed bananas (about 2-3 bananas)
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup hot water
- A splash of milk
- A couple of chocolate chips for topping
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add mashed bananas, oil, eggs, and vanilla to the dry ingredients. Mix until just combined.
- Slowly pour in hot water, stirring until the batter is smooth. Tip: The batter will be thin, but that’s okay.
- Pour the batter into the prepared pan. Sprinkle chocolate chips on top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early to prevent the cake from sinking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For extra moisture, brush the top with a splash of milk while still warm.
You’ll love the moist, rich texture and the deep banana flavor with chocolatey goodness. Try serving it warm with a scoop of vanilla ice cream for an extra treat.
Chocolate Cherry Cake
Craving something sweet and tangy? This Chocolate Cherry Cake combines rich cocoa with juicy cherries for a decadent treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 1 can (21 oz) cherry pie filling
- A splash of milk (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add vegetable oil, buttermilk, eggs, and vanilla to the dry ingredients. Mix until just combined.
- Pour half the batter into the prepared pan. Spread cherry pie filling evenly over the batter.
- Top with remaining batter. Use a knife to swirl the layers slightly.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- While the cake cools, whisk together powdered sugar and a splash of milk for the glaze. Drizzle over the cake.
Just out of the oven, this cake is moist with pockets of cherry goodness. The glaze adds a sweet finish. Serve warm with a scoop of vanilla ice cream for extra indulgence.
Chocolate Almond Cake
You’ve got to try this Chocolate Almond Cake—it’s rich, nutty, and utterly decadent. Perfect for when you’re craving something sweet but not overly complicated.
Ingredients
– 1 cup of all-purpose flour
– 1/2 cup of cocoa powder
– 1 cup of sugar
– 1/2 cup of softened butter
– 2 eggs
– A splash of vanilla extract
– 1/2 cup of almond milk
– A handful of chopped almonds
– 1 tsp of baking powder
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a bowl, mix the flour, cocoa powder, baking powder, and salt. Tip: Sifting the dry ingredients avoids lumps.
3. In another bowl, beat the butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Alternately add the dry ingredients and almond milk to the butter mixture, starting and ending with dry. Tip: Don’t overmix to keep the cake tender.
5. Fold in the chopped almonds gently.
6. Pour the batter into the pan and smooth the top. Tip: Tap the pan lightly to remove air bubbles.
7. Bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Zesty and moist, this cake pairs wonderfully with a dollop of whipped cream or a drizzle of chocolate ganache. The almonds add a delightful crunch that contrasts the soft crumb beautifully.
Chocolate Coffee Cake
You’ve got to try this Chocolate Coffee Cake. It’s the perfect blend of rich chocolate and bold coffee flavors, baked into a moist, irresistible cake.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 tbsp vinegar
- 1 tsp vanilla extract
- A splash of milk
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the coffee, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake tender.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 30 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For extra moisture, brush the top with a splash of milk while still warm.
Great for any occasion, this cake boasts a deep chocolate flavor with a hint of coffee. Serve it with a dusting of cocoa powder or a dollop of whipped cream for an extra treat.
Chocolate Caramel Cake
Who doesn’t love the rich combo of chocolate and caramel? This cake is a showstopper with layers of moist chocolate cake and gooey caramel.
Ingredients
- 2 cups of all-purpose flour
- 1 and 3/4 cups of sugar
- 3/4 cup of cocoa powder
- 2 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of salt
- 2 eggs
- 1 cup of buttermilk
- 1 cup of strong black coffee, cooled
- 1/2 cup of vegetable oil
- 2 tsp of vanilla extract
- 1 cup of caramel sauce, plus extra for drizzling
- A splash of heavy cream
- A couple of pinches of sea salt for garnish
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients. Mix until just combined. Tip: Overmixing can make the cake tough.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Once cooled, spread caramel sauce between the layers and over the top of the cake. Tip: Warm the caramel slightly for easier spreading.
- Whip the heavy cream until soft peaks form and spread it over the caramel layer. Tip: Chill your bowl and beaters for better whipped cream.
- Sprinkle with sea salt and drizzle with extra caramel before serving.
Expect a moist, rich cake with a perfect balance of sweet and salty. Serve with a scoop of vanilla ice cream for an extra indulgent treat.
Chocolate Toffee Cake
Decadent doesn’t even begin to describe this chocolate toffee cake. It’s rich, indulgent, and surprisingly simple to make.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 cup cold coffee
- 2 tsp vanilla extract
- 1 tbsp vinegar
- 1 cup toffee bits
- A splash of milk
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add vegetable oil, coffee, vanilla extract, and vinegar to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake tender.
- Fold in 3/4 cup of toffee bits. Save the rest for topping.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick comes out clean. Tip: Check at 30 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Once cooled, drizzle with a splash of milk and sprinkle the remaining toffee bits on top. Tip: Warm the milk slightly for easier drizzling.
Amazingly moist with a deep chocolate flavor, the toffee adds a delightful crunch. Serve it warm with a scoop of vanilla ice cream for an extra treat.
Chocolate Walnut Cake
Very few desserts hit the spot like a rich, nutty chocolate walnut cake. Perfect for any occasion, this cake is a crowd-pleaser with minimal fuss.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1/2 cup of unsweetened cocoa powder
- A pinch of salt
- 1 tsp of baking soda
- 1/2 cup of vegetable oil
- 2 eggs
- A splash of vanilla extract
- 1 cup of water
- A handful of chopped walnuts
Instructions
- Preheat your oven to 350°F. Grease a 9-inch cake pan.
- In a large bowl, mix flour, sugar, cocoa powder, salt, and baking soda.
- Add oil, eggs, and vanilla to the dry ingredients. Mix until just combined.
- Slowly pour in water, stirring until the batter is smooth. Tip: Don’t overmix to keep the cake tender.
- Fold in chopped walnuts. Tip: Toast walnuts beforehand for extra crunch.
- Pour batter into the prepared pan. Bake for 30-35 minutes. Tip: Insert a toothpick in the center; if it comes out clean, it’s done.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
The cake is moist with a deep chocolate flavor, punctuated by crunchy walnuts. Serve warm with a scoop of vanilla ice cream for a decadent twist.
Chocolate Pistachio Cake
Some days call for a dessert that’s both rich and nutty, and this Chocolate Pistachio Cake hits the spot. It’s a straightforward bake with a luxurious outcome.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup shelled pistachios, roughly chopped
- A splash of hot water
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add the vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Stir in the chopped pistachios and a splash of hot water to loosen the batter slightly.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For extra moisture, brush the warm cake with a simple syrup.
Chocolate Pistachio Cake boasts a moist crumb and a delightful crunch from the pistachios. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Chocolate Hazelnut Cake
Kick off your baking session with this irresistible Chocolate Hazelnut Cake, a perfect blend of rich flavors and easy steps. Keep it simple, and let’s dive right in.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of sugar
– 1/2 cup of cocoa powder
– 1 tsp of baking soda
– A pinch of salt
– 1 cup of buttermilk
– 1/2 cup of vegetable oil
– 2 eggs
– A splash of vanilla extract
– 1 cup of chopped hazelnuts
– 1/2 cup of chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
4. Fold in the chopped hazelnuts and chocolate chips gently.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tip: For an extra nutty flavor, toast the hazelnuts before chopping them.
Tip: Ensure all ingredients are at room temperature to achieve a smooth batter.
Tip: Don’t overmix the batter to keep the cake light and fluffy.
Luxuriously moist with a crunchy hazelnut texture, this cake is a chocolate lover’s dream. Serve it warm with a scoop of vanilla ice cream for an indulgent treat.
Chocolate Vanilla Swirl Cake
Make this Chocolate Vanilla Swirl Cake when you’re craving something sweet but can’t decide between chocolate or vanilla. It’s the best of both worlds, swirled together in a moist, fluffy cake.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1/2 cup of cocoa powder
- 1/2 cup of unsalted butter, softened
- 2 eggs
- 1 cup of milk
- 1 tsp of vanilla extract
- 1 tbsp of baking powder
- A pinch of salt
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, milk, and vanilla extract. Mix until smooth.
- Divide the batter in half. Stir cocoa powder into one half.
- Alternate spoonfuls of vanilla and chocolate batter into the pan. Swirl with a knife for a marbled effect.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Tip: Don’t overmix the batters to keep the swirls distinct.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Cooling in the pan helps prevent sticking.
- Serve warm or at room temperature. Tip: A dusting of powdered sugar adds a nice touch.
Perfectly moist with a rich chocolate and sweet vanilla flavor in every bite. Try serving with a scoop of vanilla ice cream for an extra treat.
Chocolate Strawberry Cake
Vividly rich and irresistibly decadent, this chocolate strawberry cake combines the classic duo in a moist, layered delight. Perfect for any occasion, it’s as easy to make as it is delicious.
Ingredients
- 2 cups of all-purpose flour
- 1 3/4 cups of sugar
- 3/4 cup of cocoa powder
- 1 1/2 tsp of baking powder
- 1 1/2 tsp of baking soda
- 1 tsp of salt
- 2 eggs
- 1 cup of milk
- 1/2 cup of vegetable oil
- 2 tsp of vanilla extract
- 1 cup of boiling water
- 1 1/2 cups of fresh strawberries, sliced
- 1 cup of heavy cream
- A splash of vanilla extract for the cream
- A couple of tbsp of powdered sugar for dusting
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is smooth. It will be thin; that’s okay.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream with a splash of vanilla extract until stiff peaks form.
- Once cooled, spread the whipped cream over one cake layer, top with sliced strawberries, then place the second layer on top.
- Dust the top with powdered sugar and garnish with additional strawberries if desired.
Zesty and fresh, the strawberries cut through the rich chocolate for a balanced flavor. Serve chilled for a refreshing twist on the classic chocolate cake.
Conclusion
Whether you’re a baking novice or a seasoned pro, these 18 delicious box chocolate cake mix recipes offer something for everyone. Easy to make and impossible to resist, they’re perfect for any occasion. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these sweet treats too. Happy baking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.