Easy Super Moist Chocolate Cake | Betty Crocker

Posted in Cakes & Cupcakes Surprise Rainbow Marble Cake

Let’s make a Super Moist Chocolate Cake with Betty Crocker Cake Mix together! It is Delicious and Super Easy. Perfect for any beginner or anyone who doesn’t have time to make it from scratch!

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Making the Super Moist Chocolate Cake

What you will need:

1. Make the cake batter. Follow the instructions on the back of the boxed cake mix. I always use milk instead of water.

2. Using butter, grease your baking pans very well, especially the edges. Don’t forget to do the sides.

3. Pour the cake batter evenly into the two baking pans. Try to be as consistent as possible; so they bake evenly.

4. Put cakes into a preheated oven. I always reduce the oven temperature, shown on the back of the cake box, by 25 degrees Fahrenheit to allow the cakes to bake more evenly and have a flatter top. For example, the back of the cake box says to bake at 325 degrees Fahrenheit for non-stick pans, so I have set my oven to 300 degrees Fahrenheit.

5. Bake the cakes for the minimum time shown for your pan type as per the instructions on the back of the box. I checked my cakes at 23 minutes because I used two 9″ round baking pans. 

6. Fully insert a toothpick into the centre of each cake to check if done. If the toothpick comes out clean, your cake is done. If not, bake for another 2 minutes and recheck with a toothpick. Repeat until done. 

7. Let the cakes cool in baking pans for 10 minutes.

8. Transfer cakes to a cooling rack. Flip the cooling rack upside down and place it on top of the baking pan. While holding the baking pan to the cooling rack, flip the cooling rack right side up. Remove the baking pan. It should come off easily. Do the same for the other pan.

9. Allow cakes to cool completely. 

10. Place the first cake layer right side up on the cake board or whatever you plan to serve it on. Place the second cake layer upside down on top of the first layer to check if it fits nicely and is level. Remove the second cake layer. Level cake layers if necessary.

11. Put a thin layer of chocolate frosting on top of the first cake layer for your filling. I use Betty Crocker Creamy Deluxe Chocolate Frosting.

12. Gently flip the second cake layer upside down and place it on top of the first cake layer. 

Frosting the Chocolate Cake

What you will need:

1. Using a gliding motion, spread a generous amount of frosting on the top of the cake using an angled icing spatula. You always want frosting between the icing spatula and the cake to ensure you don’t pull up the cake. Try not to pull the spatula directly up from the cake because it could also pull up the cake.

2. Apply a good dollop of frosting to the side of the cake and gently glide the frosting on. Repeat until you have gone around the whole cake. 

3. Warm a spoon in hot water and dry. Gently move the back of the spoon on top of the cake in a swooping motion. Keeping doing the imprint until you finish the top of the cake. NOTE: No icing should come off on the spoon. You are lightly pressing to leave an imprint.

4. Using a paper towel, wipe the frosting off the edges of the cake board. Repeat with a damp paper towel. Be carful not to touch the cake. 

I would love to hear about your Super Moist Chocolate Cake! Please share your pictures and comments below.

Mama's Helpful Tips

  1. When making the cake mix, use milk instead of water.
  2. Try to keep the overall cake batter level in each pan as consistent as possible; so they bake evenly.
  3. Reduce oven temperature, shown on the back of the cake box, by 25 degrees Fahrenheit to allow the cakes to bake more evenly and have a flatter top.
  4. For the frosting imprint technique, make sure that no icing comes off on the spoon. You are lightly pressing to leave an imprint. Rewarm the spoon, if necessary. 
  5. Remember to clean the edges of the cake board after frosting to give it a nice finished look. 
  6. Have fun and enjoy!

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