Star Wars Birthday Cake + {Durable} Chocolate Cake Recipe
This Star Wars Birthday Cake uses my Durable Chocolate Cake Recipe. It’s delicious, moist, and dense enough to stand up to multiple tiers! I get compliments every time I serve it or make it for customers, and I don’t think you’ll be disappointed!
Last weekend I made this fun Star Wars Birthday Cake using my Durable Chocolate Cake Recipe. I almost forgot to share it with you! Apparently, I was a LOT little stressed out last week, so maybe that’s why.
I actually made one other cake that I totally forgot to even take pictures of, so I can’t post it. But it was nearly identical to this Hot Pink Graduation Cake, except I covered it with electric hot pink marshmallow fondant over the buttercream and I left off the candles!
Anyway, so, I wasn’t as creative as I usually am with cakes. I think it still turned out cool (it was a boy’s cake… can’t say it was cute…hehe). This is the Star Wars Cake topper set I used. I feel like I totally cheated, but I did make the “7” and stars out of gum paste.
See how to make stars on wires for cakes here.
It’s just an adaptation of my Vanilla Cake Recipe, but just for kicks, I thought I’d finally add it to my list of recipes!
Super Moist {Durable} Chocolate Cake Recipe
- Total Time: 40 minutes
- Yield: 18 1x
Description
This cake is delicious, moist, and dense enough to stand up to multiple tiers! I get compliments every time I serve it or make it for customers and I don’t think you’ll be disappointed!
Ingredients
- 1 chocolate cake mix (I only use Duncan Hines Dark Chocolate Fudge, 18 oz.)
- 1/2 cup all-purpose flour (OR an extra 1/2 cup of chocolate cake mix)
- 3 whole large eggs
- 1/2 cup water
- 1/2 cup oil
- 8 oz. sour cream (~1 cup)
- 1 small box instant chocolate pudding
Instructions
- Thoroughly mix all ingredients together (blend for at least 3 minutes).
- Bake at 325° for about 25-35 minutes (for 8 or 9 inch pans – adjust for larger pans), until a toothpick comes out clean.
Notes
I know the baking instructions are vague, but if you use it often, you’ll get a feel for how long to bake it. I do a toothpick test to be sure each time.
- Prep Time: 5
- Cook Time: 35
- Category: Dessert
Do you have any questions about this cake? Please leave them in the comments and I’ll do my best to answer and help out!
FROSTING RECIPES TO PAIR WITH CHOCOLATE CAKE:
I love your recipes, they are all so delicious! However, I noticed that when making bigger cakes, they pull away from the edge far before the toothpick comes out clean, so when it’s actually done, the edges are very hard 🙁 Is this your experience, and any suggestions as to how to fix this? Thanks!
Thanks so much!! Try this trick Teri: http://rosebakes.com/how-to-bake-a-level-cake-for-cheap-works-for-me-wednesday/. Let me know if it helps!!
Oh nice! And you think that will help with it not pulling away from the pan too soon?
I can’t promise, but it should help a bunch! The wet towels keep the edges cooler and keep them from cooking so fast so that the whole thing bakes more evenly!
I will give it a shot! Thanks so much!
Rose I am loving your site and all your help; I’m so EXCITED to make my daughters “easy princess castle cake” for her birthday party
For this reciepe; how much does it make? I’m doing a 10″ square layered bottom, 8×3 inche middle tier and 4×2 inche top tier.
How many “batches” of this receipe would you guestimate I need to make for my cakes?
Can you also tell me, how does the heating core work, or how do i use it?
You’ll need at least 4 batches, maybe 5. The recipe makes a little over 5 cups of batter I think. For a heating core, you just stick it in the center of the pan and put a little batter in it. Be sure to treat it with non-stick spray (inside and out) or however you do the rest of your pan. After it’s baked you pull it out and pop the little “hole” of cake in the hole and it’s done. Having it there helps the cake cook from the outside in and from the middle out – helping it cook more evenly and level.
Ok so this may be the dumbest question ever but…
Do i also need to add the ingrediants that the box mix calls for or just your ingrediants listed?
Thanks!
Just what I have listed!
Hi Rose! In your chocolate cake recipe do I prepare the pudding and then add it to the mix or just add the contents of the box? Thanks Peg
The dry pudding mix only.
Hi Rose, Love your cakes, tips,etc. Just wanted to find out ….Do you have a from scratch recipe for this cake….. we do not get Duncan Hinds products in Africa 🙁
I don’t, I’m sorry 🙁
Hi Rose is there another way to make the cake
Does this recipe work well for cupcakes? If yes, what approximate baking time would you recommend? If not, do you have a recipe you’d recommend? Thanks! I love following your posts!!!
Yes – it’s great for cupcakes and I bake them for 17-18 minutes at 325°F!
Hi rose. I love you site. Thank you for all your clear instructions.. O have a question regarding the chocolate cake mix. I live in saudi arabia and We dont have the cake mix you used in your recipe. We do have Dunkin chocolate fudge for brownie , betty croker dark chocolate fudge fir brownie, betty crocker chocolate fudge (but not dark). Do you think i can use one of those?
Thank you
The brownie mixes wouldn’t work, but probably the Betty Crocker Chocolate Fudge would!
Hi,
First off, love your site. You’ve been an inspiration and a huge help! I cannot find 18 oz cake mix size. 16.5 was the largest. I bought 2 to make up for the difference. I’m a looking at the wind one? I bought Duncan Hines dark chocolate fudge cake mix.
See my post here: http://rosebakes.com/smaller-cake-mixes-how-to-adjust-recipe-recipes-fix/
Thank you! That’s perfect. I should have known you already had the answer 😉
Could you also add 3 oz of AP flour? Fingers crossed this will work so I don’t have to go back to the store.
Yes!
Hi, I really appreciate what u’re doing here. U have taught me a lot in cake baking.
Pls do u have from the scratch recipe for vanilla cake. Thanks
I’m sorry I don’t have one posted, but you might want to try this recipe: http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html
What kind of oil can be used in the cake mix
I use 100% vegetable oil.
Hi Rose,
I was going to use your dark chocolate cake recipe,but after reading it I saw that you use a packet mix, I live. The UK and I never ever yes packet mix we always make from scratch so if you have a recipe for a durable chocolate cake from scratch I would love to use it thinks x
Hi. I don’t have any experience In baking. So I wanna ask. How did you do the cover. The blue cover. Thanks.
It’s homemade marshmallow fondant colored blue! Tutorial for making it here: http://rosebakes.com/how-to-make-homemade-marshmallow-fondant-yummy/.
I made this over the weekend in the form of cupcakes…and it turned out soo good. The batter was a bit thick, and I was a bit worried, but it turned out to be fine. I also tweeked your crusting vanilla butter cream recipe to top them, and it made them absolutely delicious. I now have a go to chocolate cake recipe….
Hi Rose, thank you for the recipes and tips. Just a quick question, how long does the cake stay fresh? Can I bake it a week before it is cut and cover with fondant or should I rather bake it the day before?
If you bake it several days ahead, it needs to go in the freezer wrapped in several layers of plastic wrap and then maybe foil on the outside. If you bake only 2-3 days before, I’d still wrap it, but only refrigerate it. I try to not cover mine in fondant and leave them at room temp more than a day ahead. Although it won’t spoil, it will begin to dry out and not taste fresh anymore if left at room temp for several days.
Hello!!! This may seem like a silly question but when you bake your cakes do you use the convection setting on your oven or just normal the bake? Thanks 🙂
Oh I only dream of having a convection oven… mine is an old electric oven with only normal settings!
Hi rose. Just wondering how many grams is the pudding mix that u use?
96.39
Hi! Would this make 3 8 inch layers or 2?
This looks amazing! Can’t wait to try it. Pinning it now!
Maybe a stupid question, the small box of instant chocolate pudding do I make the pudding then add it in?
Do I make the pudding then add it in?
No, sorry. Add in the dry pudding mix!
I’m looking for a chocolate cake for my 9 inch round 3 inch deep pans. I need to be able to carve for a purse cake order. Would I need one recipe per pan and does this carve well. I’ve tried 3 different recipes in 3 days all failures had to toss ech one. All Hersey cake recipes
I have used this chocolate cake for carving. It’s best to bake and then chill the cake before attempting any shaping!
Hi, I’m using this to make a half sheet cake. Any thoughts on cook time? Or just till toothpick is clean? Thanks!
Hi Penny! Thanks for stopping by the blog. When I make this recipe in a 18×12 inch pan, I end up using this recipe tripled. I use a flower nail in the center (or a heating core if you have one) to help it cook evenly since it’s such a big cake. In my oven, it takes about 45-50 minutes at 325, but ovens vary, so keep a look out!
Rose,
You are a life-saver. I discovered at 10:30 last night I did not have enough Hershey’s cocoa to make a cake and frosting. Like you , I live in the middle of no-where so time to improvise. I ran to the computer, (talking to you ” come on Rose don’t let me down, have somethin I can use”)and here it is. I had everything needed for this chocolate cake. Thank you ma’am. And on behalf of the ladies at Vacation Bible School, thank you.
Hi rose,
Can u say the preparation of dark chocolate fudge with brownie cake…its look delicious
Curious; What does the sour cream do? I notice you have it in a lot of your recipes. I always substitute the water with milk. Just wondering about adding sour cream and milk. Thoughts??
Hi Lesia – there’s a great article about it here: http://thecakeblog.com/2014/09/cake-baking-science.html
This cake sounds great! I’m a brand new Baker! I’m making a two tier wedding cake. I have a few questions!
The bottom tier will be 8 in. Top tier 6 in. Do I need to put supports in?
Can I use coffee in place of the water and butter in place of the oil?
Do I need to make two batches of batter for the two tiers?
I would really appreciate your help!!!
Thx so much!
I would use bubble tea straws for a cake that small. I have a tutorial for how I stack cakes with bubble teas here. You can use coffee in place of water but I’m not sure about the butter in place of oil – I’ve never tried that. If it were me, I’d bake a trial run to see how it turns out. Yes, you’d need to double the recipe.
Do you know if there’s an adjustment for high altitude? We usually need to add flour for example. Thx!
I’m sorry, I don’t know Cari. I’ve never baked at high altitude.
Thanks Rose this recipe was fabulous and held up very well. I used the recipe to make my son an R2D2 cake for his 5th birthday and held up really well. Planning on trying your vanilla white cake next…Can’t wait.
Thanks Rose this recipe was fabulous and held up very well. I used the recipe to make my son an R2D2 cake for his 5th birthday it was a hit. Planning on trying your vanilla white cake next…Can’t wait.
Awesome – thank you!
Hi! I was wondering if it was normal for the batter to be so thick? The batter seems thicker than normal. By the way, I love your recipes!!
Yes, it is a really thick batter!
Hi!! I just discovered your website today and am SO glad I did!! I can’t stop reading….I am starting to turn my cake hobby into a business and am finding that cakes from scratch seem to be too delicate for stacking and discovered your recipes today and am excited to try them. I have made a chocolate chip cake before using a mix and pudding mix and it turned out delicious. From a business standpoint, what do you have customers asking if the cakes are from scratch? If so what is your response? They are homemade, but I wonder if customers won’t like the fact that part of the recipe is from a box? I am learning so much from you today, thank you!!!
You’re very welcome! I’m so happy to have you here reading Deanna! xx
Hi Rose,
I’m making a 11 x 14 x 2 hot wheels sheet cake for a birthday party. How many cake mixes do I need to make and do I need to make 2 layers to feed about 35 guest. Thank you!
You’ll need to at least double this recipe – maybe triple for one layer and one layer will have about 30 servings.
Would you make one layer or two. I don’t want it to be too thick with no frosting except on top. Whats your advice?
This cake is delicious. Very moist. Can you make a vanilla cake mix altering the ingredients? Vanilla pudding instead of chocolate.
Yes! I have a vanilla cake recipe here: http://rosebakes.com/vanilla-cake-recipe-wedding-cake-practice/. And strawberry here: http://rosebakes.com/chocolate-buttercream-strawberry-grooms-cake-hunter-hunting-turkey-strawberry-cake-recipe/.
Rosa, This cake is the best. I am making a cake for a retirement party with about 50 guest. What size cake do I need? I was planning a 2 tier. And what size tiers would be enough? Thanks, Trish
Hi Rose! I just started making cake pops for people! Your vanilla cake recipe worked perfectly. Is this the recipe you use for chocolate cake pops? Also do you use your crusting buttercream frosting for the chocolate cake balls also? Thanks in advance!!!
It is! 🙂
Awesome! Thank you so much!! I love your site!!!!
Hi, Rose!
Can you tell me why this recipe calls for 1/2 cup of oil when your other cakes only call for 1/3?
Thank you!
Ashley
Quite simply, way back when I first started trying recipes – this amount worked well so I stuck with it. But 1/3 cup oil might work just as well 🙂
Ok! I made it with half a cup and it tasted great. I can never remember what it does if the ratio of water to oil is off. One more question, if you don’t mind, this cake fell in the middle. Is that a temperature problem?
Thank you for replying!! I LOVE your recipes!!
Hi! Love your recipes! I usually bake 9 inch and 6 inch cakes but for an upcoming cake I’m going to bake 10 inch, 8 inch and 6 inch layers. Do I need to use a flower nail or heating core for a 10 inch pan or just cook it without like I do for 9 inch cakes? Thanks!
Hi, I would like to make your chocolate cake. Do I need to add the extra three ounces of cake mix to make it turn out right?
Thanks, Stef
How to make your chocolate cake come out right-do I need to add an extra three ounces of cake mix?
Does your chocolate cake recipe need an extra three ounces of cake mix to make it turn out right?
Yes, I do add the extra.
Thank you.
One more question. I just made the Best Pound Cake ever that I found on your web site, I think. It is very delicious, but quite light. Is there a way to make it a little more dense, but with the same flavor? Thanks, Stef
Hello! I am making a 3 tiered wedding cake in may, it will be my second time trying and the first cake recipe I used was too soft. My question is have you used this for a stacked cake before? I just want to be sure before I use it that it will be dense enough to withstand 3 teirs. Please please get back to me! Thank you!
I have used this for tiered cakes multiple times. My best advice is to bake and cool the cake, then chill it until it’s very cold before you start stacking, filling, and/or covering in buttercream or fondant.
Thank you very much! I just noticed, but I also use your marshmallow fondant all the time! It’s great!
Thank you!
hi, I am also making a wedding cake with 3 tiers. I use a tooth pick to make sure the layers are fully baked, but when I pull them out to cool, the centers sink. Is this normal? I am following your measurement to the “t”.
Mine do sink sometimes but I don’t consider it a big deal. I’m not sure what causes this but adding an extra 3-5 minutes of cooking (past “done”) usually helps.
I want to clarify, do you add cake flour to this recipe to total the weight to 18 oz if the box weight is only 15.25?
I usually add an extra 3 oz. of cake mix, but yes, you could also add 3 oz. of flour.
Hi! I tried this for the first time and the cake was so light and airy. The way it came it, there is just no way it be used for carving. Do you think there is something I did wrong?
Your story sound very much like mine. It is great. I do not use box mix. I use cake flour only, butter (Land O Lake), the pudding, pure flavorings, etc. It blew my mind to see how much you charge using cake mix. I should be charging $8-$10 per serving. I have to tell some of my customers why my price is higher than what they pay for cakes in a grocery store, but less than a bakery. I just recently had to explain how much cake boards, boxes, etc., and even how much butter and vanilla cost. Thanks for the information; maybe I’ll hang in there a little while longer. They will have to pay for the taste. I will certainly use the take it or leave it attitude, with love.
Hi, I am wondering what altitude you bake these recipes at. I need to know if I need to make adjustments when I bake mine! Thanks!
I live at about 800 ft. altitude.
Thanks!
Rose, I made this cake for the first time on the weekend, I filled the chocolate cake with bar one sauce, chocolate frosted the whole cake and just melted dark chocolate and poured it over the top, my husband is in chocolate cake heaven…. thank you thank you for an awesome recipe as well as not making me feel guilty about using a box mix…have an awesome day. xxx
Hi Rose, Thanks for the recipes! I’ve been altering cake mixes for years, but following your recipes has taken them up a notch! I have to make a lemon cake for a tiered wedding cake. Can I follow either this or the vanilla cake recipe? And add lemon pudding? Wasn’t sure if you’ve done anything with lemon before. Thanks!
I would use lemon cake mix and lemon pudding – yes!
H rose! I love ur stuff and have learned a lot and just started selling my cakes. I’ve not done much chocolate cakes tho bc regular buttercream and white cakes are more my thing. What if I added vanilla pudding instead of chocolate? Would it make it more of a regular chocolate cake versus a dark one? Or would u recommend using milk chocolate cake mix instead of dark? I’m worried the dark will be too rich for the cake I’m trying to create. I’m trying to make a traditional basic generic chocolate flavored cake with a grooms cake style chocolate buttercream with a hint of almond. Worried it will taste more like a devils food.. but does the sour cream and pudding balance it out well with the dark mix?
Made 2 batches of these as cupcakes and they were insanely delicious! Topped with your maple buttercream and candies bacon, i got multiple compliments that they were the best cupcakes people have ever had! Thanks for making me look good 🙂 i wish i could post a picture here!
Oooh – this makes me happy, happy, happy!! 😀
Rose,Do you add three oz of dry cake mix for this recipe to take into account smaller box amounts now? Thabks1
I either add extra cake mix or an equal amount of all-purpose flour! I have a post about it here.
Will this recipe work for chocolate petit fours? Or do you have another recipe for chocolate petit fours?
I’ve never tried making petit fours with this… not sure!
Hi there! Just came across your wonderful site. I was interested in making this chocolate cake in a 12 by 18 inch (half sheet) pan. How many recipes do you think are needed to have a good 2 inch cake? Any thoughts on cooking times and temp with that size of cake? Heating core? Also I saw that in your vanilla cake you are adding three vanilla xtra ounces of cake… is that not necessary so long as we are using the 18 ounce chocolate cake mix? Thanks!!
Hey Gina! A triple batch should work for a 12×18 cake. It will likely take 45 minutes to an hour to cook. I’d personally use a heating core and wrap the pan in the baking strips (or wet towels) to have the best chance of it baking level. You’re going to be hard-pressed to find the 18 oz boxes in the common brands. I add an extra 3oz to all of my recipes these days. Best of luck! Rose
I love this cake and have made it several times. I bake it in three 8in pans. Each time, the cakes come out of the oven beautiful and raised. Upon cooling, tho, they collapse and shrink down to one inch layers. Is it supposed to do that or am I doing something wrong? I’m following the directions exactly, and I am an experienced baker. Thanks.
Do you adjust the wet ingredients along with the extra 3 ozs of cAke mix?
No, I just added the extra 3 ounces to my recipe.
This cake is so delicious! I accidentally grabbed my Devil’s Food cake mix instead of the dark chocolate fudge mix and it was still fabulous. I will definitely use this recipe again! I’ve been trying my hand at scratch cakes and I am rarely happy with the results. This was outstanding!
Hi Rose! Just a quick question for you. It seems that Pillsbury isn’t making their Dark Chocolate Fudge cake mix anymore. What would be the best substitution and would the rest of the ingredients, and their measurements, in your recipe stay the same? Thank you!
You can use any chocolate cake mix. Just keep all the measurements the same!