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The Richest Homemade Chocolate Cake Mix Recipe For Your Pantry

The Richest Homemade Chocolate Cake Mix Recipe For Your Pantry

By Mona - Far From The Farm
September 16, 2025
Frugal homemade chocolate cake mix recipe! Rich, moist, budget-friendly pantry staple that bakes like a boxed mix but without the additives!
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Approximate cost $2.00
Prep Time 10 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the dry cake mix:
  • 2 & ½ cups All-purpose flour - 300 g
  • 1 & ¾ cups Granulated white sugar - 350 g
  • ¾ cup Unsweetened cocoa powder - 65 g
  • 1 & ½ tsp baking powder
  • 1 & ½ tsp baking soda
  • ½ tsp fine salt
Optional add-ins to the cake mix for a more box-cake like flavor
  • ½ cup nonfat dry milk powder
Additional ingredients when baking:
  • 2 Large eggs
  • ½ cup Neutral tasting oil - vegetable, canola, or melted butter, cooled
  • 2 tsp Vanilla extract
  • 1 cup Liquid - If you added dry milk powder to the mix: use 1 cup water. If you didn’t add dry milk powder: use 1 cup whole milk

Equipment

  • large mixing bowl
  • Whisk
  • Airtight Storage Jars or Containers
  • Measuring cups and spoons
  • Cake Pans a 9×13 or two 9-inch rounds

Method
 

Making the cake mix:
  1. Combine Dry Ingredients:
    Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly blended. Stir in dry milk powder if using.
  2. Storage
    Pour the mix into a labeled airtight jar or container. Write down the wet ingredients you’ll need to add later.
    Keep sealed in a cool, dry pantry for up to 3 months. For best results, always check that your baking powder and soda are fresh.
Baking the cake:
  1. Preheat Oven:
    Set oven to 350°F. Grease and flour a 9×13 pan, two 9-inch rounds, or line a cupcake tin.
  2. Measure Mix:
    Empty the entire jar (about 4 ½ cups) into a large bowl.
  3. Add Wet Ingredients:
    Add 2 eggs, ½ cup oil (or melted butter), 2 teaspoons vanilla, and your chosen liquid (water if you used dry milk, whole milk if not).
  4. Mix Batter:
    Whisk or beat on low speed until just combined. Do not overmix, it can make the cake tough.
  5. Step 5: Bake:
    9×13 pan: 30–35 minutes
    Two 9-inch rounds: 28–32 minutes
    Cupcakes: 18–22 minutes
  6. Test for Doneness:
    Toothpick should come out clean or with a few moist crumbs.
  7. Cool & Serve:
    Cool in the pan 10 minutes, then transfer to a rack. Frost when fully cool or enjoy plain.

Notes

 

Tips & Variations

  • Mocha Twist: Add 2 teaspoons instant coffee to the dry mix for depth.
  • Double Chocolate: Fold in ½ cup chocolate chips before baking.
  • Celebration Cake: Top with buttercream and sprinkles once cooled.
  • Cupcakes for Kids: Line a tin and bake for quick lunchbox treats.
 

Troubleshooting

  • Cake too dry? Check your measuring cups — too much flour or cocoa can throw the balance.
  • Cake didn’t rise? Your baking powder or soda may be old. Replace mixes every 3 months.
  • Cake bitter? Make sure to use unsweetened cocoa powder, not Dutch-process unless recipe specifies.
  • Cake too crumbly? Try replacing oil with melted butter next time for a richer texture.
 
 

Nutrition information is automatically calculated, so should only be used as an approximation.

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