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+ servings
Chocolate cake

The Best Chocolate Cake

The Best Chocolate Cake doesn't have to be hard. All you need is a doctored cake mix and the best chocolate frosting in the world. A rich, moist chocolate cake with tons of frosting to top!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 12 servings


  • 1 box devil’s food cake mix (chocolate cake mix works too)
  • 1 (3.4 ounce) box instant chocolate pudding mix (not the sugar or fat free kind!) (see note)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 4 eggs beaten
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups semisweet chocolate chips

Chocolate Buttercream Frosting:

  • 1 1/2 cups unsalted butter, softened
  • 1 cup cocoa powder
  • 5 cups powdered sugar
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream (milk can be substituted)


  1. Preheat oven to 350 degrees and line two 9-inch pans with parchment paper and spray with cooking spray. In a large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into prepared pans (see note for other pan options). For cooking time, use the cooking times on the back of the devil’s food cake box as a guide and add around 10 minutes to whatever it says. For me, this cake takes around 35 minutes. Do the toothpick check to see if it's done.

For the Chocolate Buttercream Frosting:

  1. In a mixing bowl, cream butter and cocoa until fluffy. Add the powdered sugar, salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Recipe Notes

This recipe calls for a 3.4 ounce instant chocolate pudding but I've used the 5.9 ounce package of pudding too and it makes it extra fudgy.

You could use this batter to make any kind of cake: sheet cake, cupcakes, bundt cake, etc. Baking time will vary. Check the cake mix box for cooking times and do the toothpick test to see if it's done.