So many people have asked me about my durable cake recipe in chocolate so I did a bit of experimenting and think I came up with just the right combination. This chocolate cake is a bit thicker but not overwhelming. It holds up so much better than a regular cake during sculpting. There is less crumbling and the taste is just right.

Durable Cake for 3D in Chocolate


  • 1 Duncan Hines Devils Food Chocolate Mix
  • 4 egg whites
  • 1/2 cup water
  • 1/3 cup plus 2 tablespoons vegetable oil
  • 1 small package instant chocolate pudding mix
  • 1 cup sour cream


    Preheat oven to 350 degrees

  1. Grease and flour pans.
  2. On low speed begin incorporating all ingredients together.
  3. Once combined, give a very good stir with a spatula making sure to scrape the bottom of the bowl. Turn mixer to medium and blend well for approximately 2 minutes.
  4. The batter will be thick but don’t worry – this is normal.
  5. Spoon equal amounts into pans and using spatula even out the batter.
  6. Bake for 25-30 minutes depending on oven. Toothpick inserted in center should come out clean and top should spring back when pressed.
  7. Allow to cool for at least 10 minutes in pan before turning out onto cooling racks.
  8. Decorate as desired.


kafox Says... 23 Mar 2010 , 7:05pm

I tried this cake after a friend of mine said "you'll get better the more you make it" about the chocolate cake recipe I was using. Everyone loved it! It was easy to make and easy to carve. I'm glad I was warned about the batter being thick. I would have worried I'd done something wrong if I hadn't of known. Thanks! It's the only chocolate cake I use!

Holley Says... 12 Apr 2010 , 6:40am

This cake is delicious! Thanks so much for posting! I too, was glad to be warned about the thickness. Wonderful recipe!! :)

sunset74 Says... 24 Apr 2010 , 11:13pm

I made this, but just converted the regular receipe that does not have the addidtional oil. It turned out awesome. I did it with the Dark Chocolate Duncan Hines with Chocolate Fudge pudding. The family I made the 3d bear for loved it. My only recommnedation is with the 3d bear, DON"T use the core, cook for 2 hours and only let it sit for a few minutes before you set the bear somewhat on his butt, if you don't this batter is SOOOO heavy that the head will seperate from the shoulders.

ohsugarsugar Says... 10 May 2010 , 7:08pm

Love Love this recipe!! So easy to stack and carve!! Tastes great!!!

arx045 Says... 27 Jul 2010 , 9:14pm

how do you store the cake..if you bake it before hand a couple of days?

sjc0858 Says... 14 Aug 2010 , 1:40pm

Why is only the egg white used in this recipe?

Black10 Says... 7 Sep 2010 , 5:38am

I love this recipe! I have used it many times and it holds up great when using fondant!

stasia1985 Says... 17 Jan 2011 , 6:27am

how many people will this recipe feed please??

AKCandice Says... 24 Apr 2011 , 12:34am

Stasia1985: I'm guessing it will feed slightly more than the cake mix says, since the egg whites and extra ingredients puff it up a lot.

krawn Says... 13 May 2011 , 12:47pm

If i were to do this with vanilla cake and pudding would it work the same??

aubreyisgreen Says... 15 Jun 2011 , 1:15pm

How hard is this to carve? Should it be frozen first? Refrigerated?

Also, how full is best to fill pans? So that it won't flow over or crisp at the top?

AKCandice Says... 15 Jun 2011 , 2:48pm

I froze it and it still wasn't too easy, but way better than any other cake I've tried to carve. I even pasted pieces together, froze that, and then carved some more... so I guess it worked out pretty well. Definitely freeze it!! Don't worry - from the time you start putting on frosting to the time you serve it, it won't be still frozen.

Kiddiekakes Says... 18 Aug 2011 , 6:13pm

Do you think I can generally use this recipe with any boxed mix??I have a customer who wants cherry chip flavor cake and I thought about using vanilla pudding instead.

creativecakes1978 Says... 10 Sep 2011 , 1:00pm

Would this make 2 x 8" or just 1? Thanks

cristee Says... 22 Sep 2011 , 5:27am

not sure if i'm using this recipe wrong, tried to make a 13x9 and it only rose 1 inch :( are you supposed to replace the ingridients on the box with the ones listed?? Should i have doubled the recipe for a 13x9?? thx

AKCandice Says... 26 Oct 2011 , 11:11pm

Kiddiekakes: I've used this with several different boxed mixes & pudding flavors now. Worked great every time!

Cristee- do 2 layers for 13x9 (which is easiest if you just have 2 of the same pan- takes less time).

Jesse0977 Says... 27 Oct 2011 , 10:10am

One question, i like to make my recipes from scratch. Does anyone know how to replace the devil food box for actual ingredients? Please!! I need to do a 3D chocolate cake and would love to use this recipe :D Thank you!

LadyKinster Says... 27 Oct 2011 , 9:11pm

Awesome recipe. Used to make a teapot cake. It held its shape and was easy to work with. My friends loved the flavor and raved about the moistness. Thanks so much for a great recipe!!

vgereis Says... 15 Nov 2011 , 8:19am

Am just about to make this recipe for the first time after having read all the comments and compliments! Just a quick question... what does "small package" of chocolate pudding mix mean? how small is small? I have some sachets that I just bought... which I think are about 125g... is that right? or is that too much? too little? Many thanks for any help!

Honeybees Says... 18 Jan 2012 , 11:55pm

I baked this last night to see how it would work for sculpting. It was ok to carve but the taste.. that is what sold it to me. Sooooo good!!! I'm not a big chocolate cake fan but this cake may be my new favorite!

Overboard Says... 14 Apr 2012 , 3:40pm far so good! I have a Captains Hat to make and just tried this recipe and they turned out of the pans on my hands great without cracking. I only had a large box of Chocolate and Vanilla pudding on hand so I used all of those and whipped my egg whites adding them last. Ran out of sour cream so the last half of that was whipping cream and I added 2 tablespoons of good vanilla.

AKCandice Says... 25 Apr 2012 , 10:18pm

Honeybees- 3.4 oz box of pudding is what I've been using. But I think I'm too late for your January cake! Hope it went great!


luckyblueeye Says... 7 Jul 2012 , 1:46pm

Oh my Goodness!! Finally I have a chocolate cake recipe that I can trust! I don't like chocolate cake and I can't bake it for the life of me (high altitude)...but this one turned out fabulous even in 10" rounds!! Thank you :)

erinalicia Says... 2 Oct 2012 , 12:13pm

I use this recipe all the time, but I use 3 whole eggs instead of egg whites. Everyone loves it. It's very similar to the Darn Good Chocolate cake recipe.

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