Come-Home-to-Mama Chocolate Cake Recipe
This decadent Come-Home-to-Mama Chocolate Cake features a moist devil’s food cake enhanced with instant chocolate fudge pudding, sour cream, and a rich homemade chocolate frosting. Perfect for chocolate lovers looking to impress with a luscious, layered dessert that’s both easy to make and irresistibly delicious.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake:
- 1 package devil’s food cake mix (regular size)
- 1 cup sour cream
- 1 package (3.9 ounces) instant chocolate fudge pudding mix
- 4 large eggs, room temperature
- 1/3 cup canola oil
- 1/4 cup water
- 1/4 cup buttermilk
- 2 tablespoons chocolate syrup
- 2 teaspoons vanilla extract
Frosting:
- 1 pound semisweet chocolate, chopped
- 6 tablespoons Dutch-process cocoa powder
- 6 tablespoons boiling water
- 1–1/2 cups butter, softened
- 1/2 cup confectioners’ sugar
Instructions
- Prepare the Cake Batter: In a large bowl, combine the devil’s food cake mix, sour cream, instant chocolate fudge pudding mix, eggs, canola oil, water, buttermilk, chocolate syrup, and vanilla extract. Beat on low speed for 30 seconds to combine, then increase to medium speed and beat for 2 minutes until the batter is smooth and well blended.
- Bake the Cake Layers: Grease and flour two 8-inch round baking pans. Divide the batter evenly between the prepared pans. Bake in a preheated oven at 350°F (175°C) for 38 to 43 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 10 minutes in the pans before removing to wire racks to cool completely.
- Melt the Chocolate for Frosting: Place the chopped semisweet chocolate in a microwave-safe bowl and microwave on medium power, stirring every 20 seconds, until melted and smooth. Let the melted chocolate cool to room temperature, about 20 to 30 minutes.
- Prepare the Cocoa Mixture: In a small bowl, dissolve the Dutch-process cocoa powder in boiling water and set aside to cool completely.
- Make the Frosting: In a large bowl, beat softened butter and confectioners’ sugar until fluffy and light in color. Gradually add the cooled melted chocolate, beating on low speed until combined, scraping the sides of the bowl as needed. Finally, beat in the cooled cocoa mixture until the frosting is smooth and creamy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread approximately 1-1/2 cups of frosting evenly over the top. Carefully position the second cake layer on top. Use the remaining frosting to spread over the top and sides of the cake for a smooth finish. Let the frosting set slightly before serving.
Notes
- Ensure eggs are at room temperature to promote even mixing and better cake texture.
- For easier spreading, chill the frosting slightly if it becomes too soft.
- Use Dutch-process cocoa powder for deeper chocolate flavor in the frosting.
- The cake layers can be made a day ahead and wrapped tightly in plastic wrap, stored at room temperature.
- This cake is best served at room temperature to enhance the chocolate flavor and moist texture.
Keywords: chocolate cake, devil's food cake, chocolate fudge pudding, chocolate frosting, layered cake, homemade cake
