If you’ve been searching for a from scratch chocolate cake that tastes like boxed cake, this is the recipe you’ve been waiting for—moist, fluffy, deeply chocolatey, and made completely from scratch.
My dad was the first to teach me how to bake, and our go-to treat was always a boxed chocolate cake from the grocery store. But we never made it as-is—we’d enhanced it up with an extra egg, milk instead of water, maybe a touch of almond extract. I loved everything about it: the smell, the soft crumb, that rich, familiar chocolate flavor.
As I became a self-taught baker, I started to realize that boxed cake mixes were built for long shelf lives—with preservatives and additives doing most of the heavy lifting. I knew I could recreate that nostalgic flavor using simple, real ingredients—and I’ve been working on it ever since.
This is that cake—the one that brings together the best of both worlds. It’s everything I loved growing up, made with the care and intention I put into all my from-scratch recipes today.
ingredients you'll need
- 2 Cups All Purpose Flour / 280 g
- ¾ Cups Dutch Processed Cocoa / 66 g
- ¾ Teaspoon Baking Powder / 3 g
- 2 Teaspoons Baking Soda / 10 g
- 1 Teaspoon Kosher Salt / 7 g
- 1 ¾ Cup Granulated Sugar / 370 g
- ½ Cup Vegetable Oil / 70 g
- 3 Whole Eggs / 150 g
- 1 Tablespoon Vanilla Extract / 10 g
- 1 Cup Buttermilk / 210 g
- 1 Cup Hot Water or Coffee / 190 g
how to make this cake recipe
- Preheat your oven to 325°F (160°C). Grease and line three 8-inch round cake pans, then measure out all ingredients into separate bowls.
- Mix the hot water (or liquid of choice) with the cocoa powder and let it sit for a few minutes to bloom.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, and salt. Mix on low speed for 1 minute.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until smooth.
- With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients.
- Scrape down the sides of the bowl, then add the cocoa mixture.
- Increase to medium speed and mix for 30 seconds. Scrape the bowl and mix for another 30 seconds to ensure the batter is fully combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Test for doneness with a cake tester or by pressing lightly—the surface should spring back.
- Cool the cakes in the pans on a rack for 10 minutes, then invert them onto the rack to cool completely. Alternatively, while still warm, wrap the cakes in plastic wrap and freeze for later use.
Jump to:
Frostings for this Chocolate Cake
This chocolate cake is the perfect base for a variety of frostings and seasonal flavors. Try it with my maraschino cherry buttercream, my strawberry frosting will brighten things in the winter months or enhance strawberry season in the warmer months, or classic vanilla buttercream for an all-occasion favorite.
With this one simple From Scratch Chocolate Cake That Tastes Like Boxed Cake, you can switch up the flavor all year long—try orange or peppermint for the holidays, lemon zest in spring or summer, or almond and hazelnut extracts for a cozy fall twist
how to store this cake
It’s helpful to know that this is an oil-based cake, which means it stays soft even after freezing—there’s no solid butter to firm up or separate. The only ingredients that really freeze are the eggs and buttermilk, and both hold up beautifully. I’ve personally wrapped these chocolate cake layers in plastic wrap and foil, tucked them in the freezer for several months, and been completely satisfied with the taste, texture, and flavor when thawed. It’s a great make-ahead option that doesn’t compromise on quality.
equipment you'll need
- Shopping for a stand mixer? I love my Kitchen Aid Bowl Lift and also my Universal Plus Bosch from Nutrimill.
- I use these cake pans, size 8
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If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
From Scratch Chocolate Cake That Tastes Like Box Cake
Ingredients
- 2 Cups All Purpose Flour / 280 g
- ¾ Cups Dutch Processed Cocoa / 66 g
- ¾ Teaspoon Baking Powder / 3 g
- 2 Teaspoons Baking Soda / 10 g
- 1 Teaspoon Kosher Salt / 7 g
- 1 ¾ Cup Granulated Sugar / 370 g
- ½ Cup Vegetable Oil / 70 g
- 3 Whole Eggs / 150 g
- 1 Tablespoon Vanilla Extract / 10 g
- 1 Cup Buttermilk / 210 g
- 1 Cup Hot Water or Coffee / 190 g
Instructions
- Preheat your oven to 325°F (160°C). Grease and line three 8-inch round cake pans, then measure out all ingredients into separate bowls.
- Mix the hot water (or liquid of choice) with the cocoa powder and let it sit for a few minutes to bloom.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, and salt. Mix on low speed for 1 minute.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until smooth.
- With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients.
- Scrape down the sides of the bowl, then add the cocoa mixture.
- Increase to medium speed and mix for 30 seconds. Scrape the bowl and mix for another 30 seconds to ensure the batter is fully combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Test for doneness with a cake tester or by pressing lightly—the surface should spring back.
- Cool the cakes in the pans on a rack for 10 minutes, then invert them onto the rack to cool completely. Alternatively, while still warm, wrap the cakes in plastic wrap and freeze for later use.
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