This Devil’s Food Chocolate Cake is every chocolate lover’s dream! Moist, fluffy, and deeply rich, this cake combines the ease of a boxed mix with a few secret upgrades for bakery-level flavor. With instant pudding, coffee, and sour cream, each bite is dense, fudgy, and melt-in-your-mouth delicious. Whether you’re baking for a birthday, dinner party, or craving something truly indulgent, this cake delivers pure chocolate bliss.
Who Is This Recipe For?
This recipe is perfect for:
- 🍰 Chocolate lovers who crave an ultra-rich, decadent dessert.
- đź•’ Busy bakers who want bakery-quality results using simple ingredients.
- 👩‍🍳 Home bakers looking to level up a boxed cake mix with professional tips.
- 🎂 Party hosts in need of a foolproof crowd-pleaser for birthdays or holidays.
Why It’s Great
- Easy but impressive: A box mix gets a gourmet twist with pudding, sour cream, and coffee.
- Super moist texture: The sour cream (or buttermilk) keeps the crumb rich and tender.
- Deep chocolate flavor: Coffee enhances the cocoa taste without overpowering it.
- Perfect every time: This recipe is reliable, forgiving, and a guaranteed crowd favorite.
Ingredients
- 1 box Devil’s Food Cake mix
- 1 (3.9 oz) box Instant Chocolate Pudding mix
- 5 large eggs
- Âľ cup vegetable oil
- 1 cup sour cream or buttermilk
- Âľ cup brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 2 cups chocolate chips (Nestlé Toll House or similar)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or two 9-inch round cake pans.
2. Mix the Batter
In a large mixing bowl, combine the cake mix and pudding mix.
Add eggs, oil, sour cream (or buttermilk), coffee, and vanilla extract.
Beat on medium speed for 2–3 minutes until smooth and thick.
3. Add the Chocolate Chips
Fold in the chocolate chips gently using a spatula to distribute them evenly throughout the batter.
4. Bake
Pour the batter evenly into the prepared pan(s).
Bake for 40–45 minutes (Bundt pan) or 30–35 minutes (round pans), or until a toothpick inserted into the center comes out mostly clean.
5. Cool & Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar, drizzle with chocolate ganache, or serve as-is for a rich, chocolatey masterpiece.
Kitchen Equipment Needed
- Large mixing bowl
- Electric hand or stand mixer
- Spatula
- Bundt pan or two 9-inch round cake pans
- Wire cooling rack
- Measuring cups and spoons
Storage
- Room Temperature: Keep covered for up to 3 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze tightly wrapped slices for up to 3 months. Thaw overnight before serving.
- Make-Ahead Tip: Bake the cake a day in advance and frost just before serving.
FAQ
1. Can I skip the coffee?
Yes — you can replace it with warm water or milk, but coffee enhances the chocolate flavor beautifully.
2. Can I turn this into cupcakes?
Absolutely! Bake at 350°F (175°C) for 18–20 minutes or until a toothpick comes out clean.
3. Can I add frosting?
Of course! Try a chocolate ganache, cream cheese frosting, or even whipped chocolate buttercream.
4. What if I don’t have sour cream?
Use buttermilk or plain Greek yogurt — both keep the cake moist and rich.
Conclusion
This Devil’s Food Chocolate Cake is proof that boxed cake mixes can become gourmet desserts with a few smart upgrades. Moist, fudgy, and bursting with deep chocolate flavor, it’s the perfect dessert for any occasion — from casual family dinners to elegant celebrations. With minimal effort and maximum flavor, this cake will easily become your go-to chocolate indulgence. 🍫✨
