Chocolate Fudge Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 30

Chill Time: 2 10

Total Time: 3 10

Servings: slices

Calories: 840kcal

Author: Becky Hardin - Easy Dessert Recipes

This Chocolate Fudge Cake is moist, chocolatey, and fudgy perfection. You won't want to make any other chocolate cake recipe after trying this one – it even comes with its own easy chocolate frosting recipe!

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Equipment

Kitchen Scale (optional)
3 8-inch Round Cake Pan
Stand Mixer
Piping Tip Set

Ingredients

For the Cake

2½ cups all-purpose flour 350 grams, sifted
2½ cups granulated sugar 500 grams
1 cup unsweetened cocoa powder 100 grams, sifted
2½ teaspoons baking soda 15 grams
1½ teaspoons baking powder 6 grams
1 teaspoon kosher salt 3 grams
1¾ cups buttermilk 397 grams, room temperature (see note)
¾ cup vegetable oil 150 grams
3 large eggs 150 gramsroom temperature
1 tablespoon pure vanilla extract 12 grams
1 cup water 227 grams, hot (180-200°F)

For the Frosting

1 cup unsalted butter 227 grams (2 sticks)
1½ cups unsweetened cocoa powder 150 grams
6 cups powdered sugar 720 grams
⅔ cup milk 151 grams
1 tablespoon pure vanilla extract 12 grams

Instructions

For the Cake

Preheat oven to 350°F. Spray three 8-inch round cake pans with nonstick spray and line the inside bottom of each pan with parchment paper. Set aside.
In a large bowl, stir the flour, sugar, cocoa powder, baking soda, baking powder, and salt together until well combined. Set aside for now.
2½ cups all-purpose flour, 2½ cups granulated sugar, 1 cup unsweetened cocoa powder, 2½ teaspoons baking soda, 1½ teaspoons baking powder, 1 teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the buttermilk, vegetable oil, eggs, and vanilla extract together. Beat until mixed well, about 30 seconds.
1¾ cups buttermilk, ¾ cup vegetable oil, 3 large eggs, 1 tablespoon pure vanilla extract
On low speed, beat the wet ingredients into the dry ingredients just until combined. Do not overmix. Just beat lightly until all the dry ingredients are mixed in. Use a spatula to make sure you’ve mixed in any dry ingredients that settled in the bottom of the bowl.
Using a spatula, stir in the hot water. Do not use the beater for this step. Gently stir in the water until it is well mixed. This cake batter will be very runny, and that’s okay.
1 cup water
Divide the cake batter evenly between the prepared cake pans (about 636 grams per pan). Try to get the same amount in each pan so that they bake at the same speed and bake up the same size (height).
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in middle comes out clean.
Remove cakes from oven and let cakes cool in pans for 15 minutes before removing cakes from pans then placing on wire racks to finish cooling. These are very moist cakes so be careful not to break them when removing them from the pans.
Cover cakes completely (each layer wrapped separately) in food-safe plastic wrap and refrigerate for 2 hours. This step is important because you’ll want the cakes to be firm before frosting. If they are too soft when you start frosting, the cakes may crumble and break apart.

For the Frosting

While the cakes chill, make the frosting: In a small saucepan, melt the butter over low heat.
1 cup unsalted butter
Add in the cocoa powder and stir until smooth.
1½ cups unsweetened cocoa powder
Remove from heat and pour into the bowl of a stand mixer fitted with the whisk attachment. Let the mixture cool slightly, about 10 minutes.
Beat in the powdered sugar, milk, and vanilla until smooth, about 3 minutes.
6 cups powdered sugar, ⅔ cup milk, 1 tablespoon pure vanilla extract

For Assembly

After removing the cake layers from the refrigerator (before frosting), use a large serrated knife to cut the dome tops off of the cakes so they all have a flat top.
Place a thin layer of frosting (about 2 tablespoons) in the middle of a cake board or cake plate then place one cake (cut side facing up) on top of that frosting. This is meant to secure the cake to the cake board or cake plate.
Add a generous layer of frosting on top of that first layer then place the second layer (cut side facing up) on top of the first layer.
Add a generous layer of frosting on top of that second layer then place the third layer (bottom side facing up) on top of the second layer.
Frost a thin layer of frosting around the top and sides of cake. This first thin layer of frosting (called a crumb coat) is meant to secure all the crumbs to the cake. It helps to prevent crumbs from getting into the final layer of the cake. To get the layers of frosting smooth, use a tool like a cake scraper (smooth side) to smooth the icing out.
Place the lightly frosted (crumb coated) cake in the freezer for 10 minutes so the crumb coat hardens up a bit before frosting the next layer.
Remove cake from freezer and apply the second layer of frosting on the top and sides of the cake. Spread this layer as smoothly as you can using the cake scraper tool.
Use a decorative side of the cake scraper tool to add lines to the icing on the sides of the cake.
Using an icing bag and a Wilton 1M tip, add frosting swirls to the top edge of the cake, if desired.

Notes

Buttermilk: If you don't have buttermilk, you can make your own by measuring out 1¾ cups milk, removing 1¾ tablespoons, and adding 1¾ tablespoons of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.
For a gluten-free chocolate fudge cake, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
You can use any cocoa powder you like in this cake.
In place of the vegetable oil, you can use canola oil or melted coconut oil.
In place of the milk in the frosting, you can use plant-based milk.
Measure your dry ingredients using the spoon-and-level method to avoid adding too much flour.
Make sure to sift the flour and cocoa powder to remove any lumps. This will lead to a smoother batter.
Do not overmix the cake batter; otherwise, you will end up with dry, tough cakes.
Do not frost warm cakes. The frosting will melt off!

Storage: Store chocolate fudge cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

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