DIY Homemade Devil’s Food Cake Mix

Happy birthday to me, happy birthday to me, happy birthday dear Nicolaaaaaa. Happy birthday to me! In case I wasn’t obvious enough, today is my birthday! Well it almost is. My birthday is actually Feb 10th, but I don’t post on Tuesdays, so I’m celebrating today.

DIY Homemade Devil's Food Cake Mix - make your own rich and decadent chocolate cake from scratch with this recipe. It's so much better than the boxed stuff! |

Every birthday requires cake. In this case – devil’s food cake. But not just any devil’s food cake. One made entirely from scratch without any box mixes or the nasty chemicals hiding within them! (In the very rare instance that devil’s food cake doesn’t wow you as much as it does me, there are loads of other cake recipes on Pink Recipe Box, too.)

DIY Homemade Devil's Food Cake Mix - make your own rich and decadent chocolate cake from scratch with this recipe. It's so much better than the boxed stuff! |

If you’ve got  feeling of de ja vu, it’s probably because this DIY homemade devil’s food cake mix recipe is actually a Pink Recipe Box post makeover – not a new recipe. This devil’s food cake recipe is one of the most popular posts on my blog, so I thought I’d jazz it up a bit with better writing, a more detailed recipe and some much better photos, since the only photo I had for this recipe was beyond terrible.

DIY Homemade Devil's Food Cake Mix - make your own rich and decadent chocolate cake from scratch with this recipe. It's so much better than the boxed stuff! |

Even if it’s not your birthday today, you can whip up this homemade cake mix recipe and give it to the foodie in your life as a gift. That way they get a thoughtful homemade present and hopefully you get a slice of cake out of it! To give this recipe as a present, combine all the dry ingredients in the recipe below and scoop it into a cute mason jar. Wrap a pretty ribbon around the rim and stick a cute label on the jar – no one wants an undecorated jar of brown stuff for their birthday.

DIY Homemade Devil's Food Cake Mix - make your own rich and decadent chocolate cake from scratch with this recipe. It's so much better than the boxed stuff! |

Don’t forget to include the recipe in the jar or your friend won’t be able to make the cake! You can print out the recipe below, write it out by hand, or better yet, tell them to come to Pink Recipe Box to find the recipe and we can celebrate our birthdays together.

I used a basic chocolate buttercream recipe to frost the cake in the photo, but if you’re looking for something a bit different to decorate your cake, try one of these light and fluffy whipped cream frosting recipes or even drizzle on some silky smooth chocolate ganache.

DIY Homemade Devil's Food Cake Mix - make your own rich and decadent chocolate cake from scratch with this recipe. It's so much better than the boxed stuff! |

DIY Homemade Devil’s Food Cake Mix


for the dry cake mix

  • 1 cup unsweetened cocoa
  • 2 1/2 cups sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups milk chocolate chips or chopped up milk chocolate

to make the cake

  • 1 batch of dry cake mix
  • 4 eggs at room temperature
  • 1 cup melted butter
  • 1 cup brewed coffee or 1 cup hot water
  • 1 cup sour cream


to make the dry mix

  • Mix all the dry cake mix ingredients together and store inside a jar or container in a cool, dry place.

to make the cake

  • Preheat the oven to 350°F/175°C and empty the contents of the dry cake mix into a large bowl.
  • Add in the eggs, butter, coffee or water and sour cream.
  • Beat well until there are no lumps in the batter and pour into a greased 13x9" baking pan.
  • Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
  • Leave to cool to room temperature in the baking pan for around 2 hours.
  • When cooled, remove the cake from the pan and frost with your favourite frosting.


Recipe slightly adapted from Restless Chipotle
To store the cake, wrap each of the slices individually in plastic wrap and store in the fridge for up to one week or in the freezer for up to six months.

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About Nicola

I’m Nicola, the face behind Happy Healthy Motivated – your go-to guide to becoming your best you!
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    • Nicky says

      Thanks, Jocelyn! You should be able to buy it in the store, but if not you could always make your own (it’s really not much hassle!).
      The below link takes you to a blog that explains how you can make your own really easily:
      Or – you could always use regular sugar instead of vanilla sugar and include 2 teaspoons of vanilla extract when you mix in the wet ingredients.
      I hope this helps 🙂

  1. Sherry says

    Hi, how do I adjust this recipe to use in a bundt versus a 13×9 pan? It would be nice to know cup for cup how much mix will make what pan size. I guessed based on consistency…crossing my fingers.


  2. Nicola Quinn says

    Yes, this recipe will give you pretty much the same amount of dry mix that you’d get in a box mix. Thanks for stopping by! 🙂

  3. Emily says

    I always get so annoyed when a recipe calls for box cake mix instead of listing the dry ingredients. I’d always much rather make my cakes from scratch. This will make things so much easier! Thanks for the post!

  4. Joybee says

    I love this recipe. It’s very hard to find a good devils food cake recipe that doesn’t use a store bought mix. It looks so rich (and I know some people hate this word but…) moist. I have to try this. I saw your recipe on Tasty Tuesday and I’m repinning.

  5. Brittany says

    This cake looks so moist and rich, I need to try it! I love the idea of saving as a dry mix. That would totally save time for a last minute chocolate emergency! Or make a super cute gift in a mason jar! Thanks for sharing!

  6. SJ says

    Is this recipe for one 9×13 pan? I made it tonight, and it filled my 9×13 very full, and took about an hour to cook (maybe longer?). By the time the center was cooked, the bottom was dry. 🙁 I wondered if maybe it should have been split up into 2 pans? Flavor is yummy. I used semi-sweet chocolate chips instead of milk chocolate, and oil in place of butter (oil is so much cheaper, but what I really wanted to do was use coconut oil, which is also expensive! So I did part coconut, part canola). Used French Vanilla coffee. This recipe looks very much like this “Too much chocolate cake” recipe (, which I wanted to make, but didn’t want to use a box or chocolate pudding mix. Since your recipe had the sour cream and the chocolate chips, I thought I would give it a try. 🙂 I really wanted to do it in a bundt pan, but resisted the urge, lest I ruin the whole thing. I think the dry cake mix portion of this recipe must make a lot more than a typical box mix? Seemed to be a LOT more than 18.25 ounces. Meant to weigh it but forgot. (Granted, those box mixes may not use granulated sugar?) Anyhow….. Just trying to figure all this out so I can have a tried and true recipe next time. Any light you can shed on my quandaries would be much appreciated!

    • Nicola Quinn says

      Hi SJ,
      Thanks for taking the time to try one of my recipes and leave a comment!
      A 9 x 13 inch baking pan is usually suitable for cake batters of up to 14 cups – (you can check in this blog post I wrote: which was inspired by This recipe makes about 12 cups of cake batter, which means it should be large enough.
      If you thought the pan was overly full and it took an hour to cook (It should never take this long! I’d say it should be 45 minutes at most) then I would definitely recommend changing up the pans next time and doing exactly as you said – baking it in two pans. I’d recommend 2 9×2 inch round pans, 2 8x8x2 square pans or 2 9x5x3 loaf pans. I have zero experience cooking with bundt pans, so I can’t really help you out there. They hold 8 cups of batter each, which should be enough to cater for the larger cake batter volume you’re getting.
      You’re right about this recipe making more than a standard-size box mix and you’re right about why – it’s all in the granulated sugar 🙂
      Coconut oil is crazily expensive to use in quantities like this, but I bet the chocolate coconut flavour would be amazing! You’ve inspired me to try it out soon!
      If you need any more help or clarification, just reply to this comment and I’ll get back to you right away.

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