This easy doctored cake mix Chocolate Cake is fabulous! It is super moist, just like my scratch Classic Chocolate Cake…but has a lighter, fluffier texture, which makes it great for cupcakes as well.
People are always surprised by this chocolate cake’s secret ingredient. Are you ready for this? It’s mayonnaise. Yep. A bit of mayo incorporated into this recipe makes it extra moist. I know it seems a little unusual, but trust me, it makes for a DELICIOUS cake.
Don’t worry, the mayonnaise is completely undetectable, but the resulting ultra moist crumb elevates this chocolate cake to a new level of deliciousness. You’ll be tempted to throw a bit of mayo into every cake mix recipe (and maybe you should!)
Whenever I need delicious chocolate cupcakes from a mix, I use this recipe. The cupcakes are so moist and chocolatey, but have a satisfying fluffiness too. Everyone loves them! We hope that you enjoy this quick, easy, and delicious recipe!
***This is a very moist cake and softer than most of the cakes in our Recipes section. I wouldn’t advise covering this cake with fondant unless you dam and frost your layers with a chocolate ganache frosting (like our Simple Spreadable Ganache frosting). Once the ganache has firmed up, it provides a sturdy shell to properly support the weight of the fondant.
Chocolate Cake~ A Doctored Cake Mix Recipe
Ingredients
- 1 box Chocolate Cake Mix
- Ingredients as listed on the box (water, eggs, and oil)
- 1 Tablespoon cocoa powder
- 1 teaspoon vanilla
- 2 Tablespoons mayonnaise (we use full fat Hellman's)
Directions
- Sift mix into bowl and add ingredients according to box instructions. Add vanilla, mayo and cocoa.
- Mix all ingredients on medium speed for two minutes, scraping the bowl when necessary.
- Oven should be pre heated to 325 degrees. Fill two eight inch cake pans that have been greased and floured. Bake at 325 degrees for 25 to 30 minutes. When a toothpick is inserted in the center and comes out clean or with just a few crumbs attached it is done.
- This is optional but your cake will be more moist if you wrap your warm cakes in plastic wrap and aluminum foil and freeze for at least 2 hours. If you are baking in advance the cake layers can be frozen for 2 months. Just make sure they are wrapped air tight. Thaw on the countertop when ready to use.
- MAKES GREAT CUPCAKES - Fill cupcake liners 2/3's full and bake at 350 degrees for 18 to 20 minutes.
The chocolate cake pictured above was frosted with our favorite Classic Chocolate Buttercream Frosting recipe. We piped the spirals of buttercream with a star tip 21.
Find our Classic Chocolate Buttercream Recipe here!:Chocolate Buttercream Frosting. Don’t even think about canned frosting, this chocolate buttercream recipe is SO easy to make and tastes a million times better than anything that you can find at the store! Yummmm….
We have another fantastic Chocolate Cake {Doctored Cake Mix} Recipe that you may be interested in. This is our Chocolate Sour Cream Cake Recipe. The sour cream makes for a slightly denser cake that would hold up well to fondant. You can find it here!: Chocolate Sour Cream Cake Recipe (Doctored Cake Mix). So decadent!
Finally, if you’re ever in the mood for a little scratch baking, we LOVE this homemade Classic Chocolate Cake recipe! This decadent chocolate cake is so moist and rich. It’s been our go-to chocolate scratch recipe for years, and one of our most popular!
Thanks for stopping by! It’s a great day to make a chocolate cake. In fact, I think every day is a great day to make a chocolate cake. Now you have a few awesome, no-fail recipes to help you along! If you haven’t already, make to to check out our full collection of favorite Cakes and Frostings in our Recipes Section!
Melissa- Would this cake work for a stacked 9×13 with buttercream frosting? I plan on using a raspberry filling. Thanks for any advice!
Hello! Yes, I’ve done this many times. If your filling is very soft, just be sure to dam it! ;0)
I love the this recipe!! This is my go to Chocolate Cake! :0)
Thanks Melissa
Hi there, HAPPY NEW YEAR!
I want to bake some cupcakes for today and can’t find Devil’s Food chocolate mix… only found white mix…. you think is a good idea if I add the mayo, cocao and vanilla?
Thanks
No, probably not……..I’m sorry but it just won’t have the chocolate flavor that you want. You will have great vanilla cupcakes by adding the mayo and vanilla.
Thanks BeBe…. I hope that 2012 is treating you well so far!
Have you ever made it with Miracle Whip?
Hi Sttrimb, no I haven’t but I’m curious to know the result if you give it a try.
I am making a 1/2 sheet cake but they are wanting to place an emblem in the middle that is 12×12 and weighs 1.3lbs. Is this cake too soft? Should I try the other chocolate cake recipe you have?
Hi Tamara— No matter what cake you use (and this one would be fine even though it is soft)–you will want to dowel beneath such a heavy emblem. I would treat it just as if you are putting on an extra tier. You can trace the emblem onto parchment and cut out a template so that you know exactly how to space out your dowels (or bubble tea straws) so that the weight will be evenly distributed.
If you don’t want to put the emblem directly onto the icing, you could use your template to cut out a cake board the same size as the emblem. Then place the emblem on the board and dowel beneath before placing on the cake. (You can pipe a small border if needed around the edge of the emblem).
Hi BeBe, I am wanting to make your Chocolate Cake from Scratch and I was wondering if you use sweet or unsweetened cocoa?
Hi Angie, my chocolate cake from scratch uses unsweetened cocoa
on this cake does the T stand for tablespoon or teaspoon???
Hi Nayeli—Thanks for asking–we’ll have to change our recipe for others who may not know. T is the abbreviation for tablespoon, and t is the abbreviation for teaspoon.
Hi I love devils food cake. I normally make it without the mayo, what does the mayo do in this recipe?
Hi Jasmin, the mayo makes it more moist.
hola bebe esta receta dices que sirve para cupcakes necesito que no salgan del capacillo y ponerles fondat al decorarlos si me sirve esta receta?
hola bebe esta receta dices que sirve para cupcakes necesito que no salgan del molde y ponerles fondat al decorarlos si me sirve esta receta?
hola bebe esta receta dices que sirve para magdalenas necesito que no salgan del molde y ponerles fondat al decorarlos si me sirve esta receta?
perdon melisa por manda varias veces el mismo mensaje pero no entiendo bien la manera de borrarlos
Hola Irma,
Si utiliza esta receta de magdalenas, puede utilizar pasta de azúcar, pero no se debe utilizar para las tortas porque la masa más grande de la torta no soportar el peso de la pasta de azúcar (se necesita una torta densa). Papeles magdalena mantener la forma de la torta, para fondant debería ser un problema.
I am in love with this cake, especially for cupcakes. It is a softer cake. Will it hold up as a layer cake. Thinking 9″ round layers with the baseball hat on top?
Hi Kels, I would not use it if you are planning to cover the cake in fondant, it would be fine with a buttercream frosting. You would then add your bubble tea straws (or wooden dowels) for supporting the baseball cap that would be on its own cake board. This would be supporting the weight of the cap instead of the chocolate cake beneath it.
You could use the Chocolate Sour Cream Cake, here is the link link to mycakeschool.com if you were planning to use fondant. Let me know if you have other questions.
Was wondering how much batter does this recipe make, was thinking of making two layers 9 inch each…or 3 8-in layers?
Hi Freda, It makes 4 cups of batter……..enough for two 8 inch or 9 inch layers.
One question – does this recipe work as is with the reduced size cake mixes that are out now? Thank you!
Hi Jeanf, yes it does!
Can I doctor a carrot cake mix by adding the mayo and more vainilla.
I’ve heard of other ways to make it taste better, like changing the oil for butter, adding milk instead of water and adding an egg…. What do you recomend?
Hi Marian, Click on this link to Melissa’s doctored cake mixes for carrot cake,link to mycakeschool.com I hope you will like this.
Could I use this with Red Velvet cupcakes, I have never tried this but I am looking for a very moist cupcake, Thank you
Hi Suzanne, any cake mix would work well with this recipe! ;0)
Just verifying that this cake will be awesome for a two tierd baby shower I always use the sturdy doctored cake reciepe but I think it’s too dense for my basic cakes needing a lighter change but no disasters also this will be a buttercream thank you
Hi Suzanne, when I had my cake business from home several years ago, I often used this recipe for tiered cakes with no issues (for buttercream frosted cakes). The “fluffy factor” does mean that will settle a little bit more than denser cakes, so just make sure to let it settle before applying the final layer of buttercream. I like to fill my cake layers, wrap with plastic wrap, and place a smallish book on top for several hours or overnight. This applies a steady light pressure. Then frost and decorate as usual! ;0)
**One other thing, because these are softer layers, they don’t do as well with trimming. If you normally trim the sides of your cake before frosting, I would either skip that step, or do this step when partially frozen, and then crumb coat while partially frozen. This just keep things neat and crumble-free ;0)
since the box cake providers have decreased the weight of the standard cake mix from 18.25 to 16.5 does the loss of that matter in this / or other recipes on this site.
Hi Shannon, You can still make the recipes with the smaller size and they will turn out fine even through there is less cake batter. Here is a link to Anne Byrne (author of the Cake Mix Doctor) and her advice under “Hello Anne”, http://www.cakemixdoctor.com. I often take her advice and add 4 to 6 Tablespoons flour or the amount needed to bring the weight to 18.25 oz. Some of the members on the site add cake mix from another box of mix to bring the weight back to the old 18.25 amount.
I find that putting two teaspoons of apple sauce in your cake mix makes it moist too:)
Thanks for posting this tip, Robynne.
Will this cake work with fondant decorations such as roses? I’m making a graduation 3 tier cake (12, 9 and 6) all buttercream except the decor. There will also be a grad hat on the top, supported with dowels. Or do you recommend your chocolate wasc instead? Thanks so much!!
Hi Coreen, If you have already made the cake layers using the above recipe, it will be fine to use. However, when making a tiered cake using a doctored recipe we prefer using the Chocolate WASC because it is a bit more dense.
Will I be able to use whole milk and butter in place of the oil and water as the box directs? Just not sure with the addition of mayo and cocoa if I can still do that, thanks :) :) :)
Hi Chelsea, If you typically use whole milk and butter in your boxed cake recipes, I think it will be fine to add the mayonnaise and cocoa.
What do i substitute for egg ,so it can still be moist.
Hi Hina, We have not tried making this recipe with a substitute for eggs. Here is a link to possible substitutions, however we have not tried any of them. I think It could work with 1 egg. I am not sure about using it for 3 eggs in a recipe. link to chefinyou.com. Let us know how it goes.
This cake looks great. Can I use sour cream in place of the mayo? I do not buy it as my family is anti-mayo.
Hi Karen, We have not used sour cream with this recipe, though I think it would be fine to do so. The mayo adds moisture to the cake. Melissa also has another doctored chocolate cake recipe that does use sour cream, here is a link if you would like to check it out link to mycakeschool.com
I see your white cake recipe has been updated but not this one. Is this for the 15 or 18 oz mix? If so need to know if needing to add additional mix or flour? TIA
I like to doctor my cakes up also. I use an equal amount of melted butter in place of the oil and I use milk in place of the water. I do this on ALL cake mixes, I then do some flavor specific things, like I also add 1/2 teaspoon of Almond flavoring in Chocolate cake. I do add the cocoa, occasionally a touch of cinnamon also. I will do the addition of the mayo and give that a try. If I have buttermilk I always use that rather than plain milk.
Fajowa stronka!
Hi Bebe, thi recipe is not recommended to covered with fondant, can I put on top a litlle logo with 37 gramas of fondant. And this cake can be refrigerated for how many time with out risk to this logo
Hi Dalila, Yes, a small logo on top should be fine. We have refrigerated Satin Ice Fondant and also the Liz Merck Fondant recipe with no problem. You could test the fondant by putting a small piece in your refrigerator and see how it holds up. It should be fine for 2 days. If possible, you could also add the logo just before the cake is served.
I have learnt how to make cake, with the help of this recipe. It’s taste was fantastic!!! I would like to recommend this cake to all my siblings.
Hello! Just discovered your site a few days ago & thoroughly enjoying it! Question though, for this recipe re: cupcakes. For layer cakes, temp is specified at 325 w/o regard to pan type .What about time/temp for cupcakes? This info is provided on the scratch version of this cake. And just a footnote; novice bakers may not know how much batter you fill for cupcakes. Thanks!
Hi Leanne, Thank you, I have added those instructions to the recipe.
Hi. I want to use your vanilla and chocolate wasc recipes for my two or three tier cakes so can you pls tell me which method is better conventional or reverse? Thanks
Hi Zarqa, Some bakers have trouble with the reverse creaming method so you might want to make a practice cake the first time you try it. Melissa has a video on the reverse creaming method, if you would like to watch, here is a link link to mycakeschool.com. Both methods are good but we find that most people like the conventional mixing method. If you are making a doctored cake recipe (using a boxed cake mix) the reverse creaming cannot be used.
Hi Melissa,
I’m wondering which brand box cake mix you use and why. I made a doctored vanilla cake and the WASC cake using Betty Crocker, but they both have a “wet” not just moist, texture to them that I find unappealing. I have to carve a dinosaur cake for a 2 year olds birthday. It will be a vanilla cake with orange buttercream filling. Can you recommend a vanilla cake to use for this?
I made your Fluffy Vanilla Buttercream today and flavored it with Orange Oil. Oh my, it was so light, fluffy, refreshing and delicious! Thanks for such a nice BC recipe.
Gloria
Hi Gloria, Melissa and I used to use Pillsbury but after the formulation was changed we did not like the taste. We have been using Duncan Hines for a number of years and are happy with it. I don’t know how much carving you will be doing for the dinosaur but you should be fine using the WASC recipe for simple carving. If the carving is intricate, you might like the durable recipe for carving, here is a link to that recipe link to mycakeschool.com. Hope all goes well. We are very happy that the Fluffy Buttercream recipe worked well for you.
Hi Melissa,
I made this recipe and was trying to do the ridged buttercream technique. I crumb coated the cake and went with a lot of layer of buttercream and still found that the cake was crumbling on me. I froze it the night before as well. Not sure what to do
HI melissa I am just new to your site and am amazed at the beautiful cakes that you can create. I have a question most of your recipes specify using 8 inch round cake pans would there be a problem if I used 9 inch ones. I have quite a few 9 and not 8 inch pans. Would it make that much of a difference in the look and also should the baking time be different if I use the 9 inch ones. Thanks for your help.
Mil
Hi Mil, You can use 9 inch pans for the recipes, your cake will not be as tall as they would when using 8 inch pans. With less batter in your pans you will need to decrease the baking time. Check with a toothpick and when the pick comes out clean or with just a few crumbs attached it will be done. Here are 2 links to cake batter amount that you might find helpful:
link to wilton.com
link to fromkarenskitchen.com
Hi BeBe: thanks for getting back to me . I will check the sites as suggested. Thanks again.
Mil
Hi Melissa or Bebe,
This recipe and the white doctored cake recipe are great for cupcakes. I️ used both with the classic vanilla buttercream frosting recipe for my sons football banquet.
I️ just have a quick question, the chocolate recipe seemed to stick more to the cupcake cups than the vanilla and I️ think I️t may have been moisture? I️ did freeze them overnight along with the buttercream and frosted right before the event. Could this be why?? Will adding flour to the chocolate recipe help with this? Just wondering so people aren’t losing the outside layer of the cupcake to the cupcake cup lol. I️ did read in the comments you have an updated version for both. Do you mind sending me the link as well. Thank you and have a blessed day.
These were my finished product though, awesome flavor. 😉
Hi Jessica, Your cupcakes look great! I am sorry you have had a sticking problem with the chocolate ones. Freezing should not have caused a problem and I would not add additional flour to the recipe. I suggest that when the cupcakes are removed from oven, take them out of the cupcake pan as soon as possible and let them cool on a cooling rack. If left in the pan moisture can develop making them stick to the wrappers. Parchment paper liners also help prevent sticking. I have found them at Jo Ann’s . They are typically brown in color. These work well for chocolate cupcakes, as they look like dark brown wrappers when the cupcakes are baked. As another precaution, you could put the liners in the pan and spray lightly with non-stick baking spray before filling. Hope this helps. I am not sure about the updated version, we have a Chocolate Sour Cream recipe (doctored mix) I think that may be what was mentioned. Click on the link below. Let me know how it goes.
link to mycakeschool.com
Thank you so much for getting back to me so quickly. I️ will definitely try and make it to joans ASAP for those liners. And I’ll give them another shot. Thank you for the recipe as well, I️ think that is the one mentioned.
I️ will be sure to let you know what ends up working the best. Thank you and have a good day.
Hey Melissa, I just wanted to pop in and say that I love this recipe. It’s SO decadent and lush! It’s better, in my opinion, that many complicated scratch or commercial mix recipes I’ve tried (and I’ve tried SO many chocolate cake recipes, and that includes the Hershey’s recipe). Yes, this cake is super soft and a bit crumbly – but now that many of us finish our cakes in ganache instead of buttercream, the texture of this cake isn’t so much of an issue anymore for those wanting to cover their finished cake with fondant. The trick is to be sure to dam with ganache and to finish with ganache. Once that ganache shell has hardened, you can cover away with fondant. I do it all the time. You may want to update your followers to let them know that it’s actually fine for ANY use, including covering with fondant, as long as it’s protected by the big, strong ganache guard.
Hi there Peggy! So good to hear your feedback on this, I’m happy to know that you not only love the recipe, but that it works well for you for fondant when ganached! Great to know, will update above. Happy baking! xo