Ingredients:

  • 1 box (15.25 oz / 432g) Duncan Hines Devil's Food Cake Mix
  • 1 package (3.4 oz / 96g) Instant Chocolate Pudding mix (dry)
  • 3 large eggs
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 1 cup (240ml) Whole milk
  • 1/2 cup (120ml) Hot coffee or boiling water
  • 1 cup (225g) Unsalted butter, softened
  • 3 cups (360g) Powdered sugar
  • 1/2 cup (45g) Unsweetened cocoa powder
  • 2 tbsp (30ml) Heavy cream
  • 1 tsp (5ml) Vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease your pan with butter and dust it with cocoa powder, tapping out the excess.
  2. In a large bowl, combine the Duncan Hines chocolate cake mix and the dry pudding mix.
  3. Add the eggs, melted butter, and whole milk. Beat on medium speed for 2 minutes until the batter looks smooth and glossy.
  4. Carefully stir in the hot coffee or boiling water by hand until the batter is thin and combined.
  5. Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  6. Let the cake cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
  7. Prepare the Velvet Buttercream by beating together softened butter, powdered sugar, cocoa powder, heavy cream, and vanilla extract until smooth.