This chocolate fudge cake with fudge frosting is such a rich and decadent, delightfully tasty cake that is perfect for any occasion! Moist layers of indulgent chocolate cake are coated with a homemade fudge frosting that is completely irresistible! It is truly a chocolate lovers' delight that could win over vanilla fans too!
Best Chocolate Fudge Cake Recipe
When it comes to cakes, our household is seriously divided. Even worse, I'm outnumbered by the chocolate lovers <sigh>. However, when it is this deliciously fudgy cake baking in the oven, I am just as happy as the rest of the household.
The cake is somewhat fudge brownie-like in texture and taste, but a bit more cake-like than any brownie. It is, hands-down, a household and family favorite cake and deservedly called my best chocolate fudge cake recipe!
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If you're looking for some tasty treats to satisfy your sweet tooth, take a look at all of my yummy dessert and cake recipes!
🥘 Chocolate Fudge Cake Ingredients
These are your standard cake and frosting ingredients that you can find in the baking aisle of the grocery store. If you enjoy baking as much as I do, you may already have most of them!
Chocolate Fudge Cake
- Flour - 2 cups of all-purpose flour that has been measured using the spoon and level method.
- Sugar - 2 cups of sugar.
- Corn Starch - 2 tablespoons of corn starch.
- Dark Cocoa Powder - ¾ cup of dark cocoa powder.
- Baking Powder - 2 teaspoons of baking powder.
- Baking Soda - 1 teaspoon of baking soda.
- Salt - 1 teaspoon of salt.
- Eggs - 4 large eggs at room temperature.
- Coconut Oil - ¾ cup of coconut oil.
- Vanilla - 1 tablespoon of vanilla extract.
- Water - 1¼ cups of water.
Fudge Frosting
- Chocolate Chips - 12 ounces of chocolate chips. For this recipe, I prefer to use dark chocolate, but you can use your favorite kind!
- Butter - 3 tablespoons of butter.
- Sweetened Condensed Milk - 12 ounces of sweetened condensed milk.
- Light Corn Syrup - 1 tablespoon of Karo light corn syrup.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Fudge Cake
There are no complicated techniques or methods for this beginner-friendly cake! You're going to need your cake pans, two mixing bowls, and a wire rack.
This recipe will make one 9x13 cake, or a two-tiered 8 or 9-inch cake.
Chocolate Fudge Cake
- Preheat. Preheat your oven to 350°F (175°C) then grease and flour your baking pans (or spray with bake easy). Use either two 9" rounds, two 8" rounds, or a 9x13 baking pan.
- Mix dry ingredients. In a large mixing bowl, add the dry ingredients: 2 cups of all-purpose flour, 2 cups of sugar, 2 tablespoons of corn starch, ¾ cup of cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisk the dry ingredients together until all of the cocoa powder is evenly distributed throughout the flour mixture.
- Add in the wet ingredients. Add 4 eggs, ¾ cup of coconut oil, 1 tablespoon of vanilla extract, and 1¼ cups of water, then stir to combine. Mix until all of the flour is incorporated and the batter is smooth. Transfer the batter to your prepared cake pans and divide evenly between each round.
- Bake. Bake your 9-inch cake rounds or a 9x13 cake at 350°F (175°C) for 30-32 minutes, and your 8-inch deep cake pans for 35-38 minutes. Your cakes are done when the tops are springy to the touch and an inserted toothpick comes out clean.
- Cool. Remove your cake pans from the oven and allow the cake rounds to cool for 15-20 minutes before transferring them to a wire cooling rack to cool completely.
Fudge Frosting
- Melt the chocolate. In a medium mixing bowl, add your 12 ounces of chocolate chips. Heat in the microwave in 30-second increments until fully melted.
- Stir. Stir in 3 tablespoons of butter (sliced in tablespoon-sized butter pats) until melted, then add the 12-ounce can of sweetened condensed milk and 1 tablespoon of light corn syrup. Stir and incorporate into the melted chocolate until smooth.
Assemble the Cake
- Level the cakes. Once your cake rounds are cooled, level off the layers by slicing off any rounded portion on the top of the cake. Place onto a cake round to work, or any plate that you will be serving your cake on.
- Frost the cake. Spread your frosting between layers in an even layer that is not too thick (about ¼ inch) and then add the next layer. Repeat for a filling layer, or begin to frost your entire cake by covering the top of the cake and working to spread the frosting down until the entire cake is covered.
- Finish. * If you baked in a 9 x 13 cake pan, you can simply frost your entire cake once the cake is cooled completely in the pan.** For a final touch (that looks so much better!) grate some chocolate over the cake.
This yummy cake is perfect for any occasion! Eat it by itself or alongside some tasty ice cream! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Frost your cake quickly once the frosting is ready. It will start to harden and get difficult to work with (if necessary, microwave on half heat for small 1- second bursts to keep your frosting smooth while working).
- To help frost your cake easily, use a warmed offset spatula to spread the frosting. The heat in your fingertips will also smooth any final rough spots.
- Take a look at my guide to frosting cake for a bunch of helpful tips and tricks!
🥡 Storing
Keep your frosted cake stored in an airtight container or cake cover for up to 1 week. Additionally, you can store the layers, un-frosted, for about a week as well (if you are wanting to bake the cake but frost it later).
Just make sure to wrap the layers in plastic wrap really well and keep them at room temperature.
Freezing Cake Rounds
To freeze your cake layers (before frosting), make sure you let the cake cool completely. Then, double-wrap the cake in two layers of plastic wrap.
Make sure to label each cake round so you remember the date and what flavor it is. They can be frozen for up to 2 months. Simply allow the cake to defrost in the fridge when you're ready.
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❓ Recipe FAQs
You'll find that chocolate cake is lighter than chocolate fudge cake. Additionally, the fudge variety is richer with an extra deep chocolate flavor!
This cake will keep perfectly well at room temperature. However, if your kitchen is exceptionally hot, you can store it in an airtight container (or wrapped tightly in Saran wrap) in the refrigerator.
Yep! Go ahead and bake your cake layers, allow them to cool completely, and then tightly wrap them in plastic wrap. Keep them stored at room temperature or in the fridge for up to 2 days. For best results, I would recommend preparing the frosting when you are ready to frost the cake.
🍰 Delicious Cake Recipes
- Rainbow Lollipop Drip Cake - This colorful cake is almost as impressive to look at as it is delicious!
- Homemade White Cake - A classic white cake that is sweet, fluffy, and moist!
- Orange Crush Soda Cupcakes - Fruity orange-flavored cupcakes are topped with fun orange soda buttercream!
- Root Beer Cupcakes with Cream Soda Frosting - These fun soda-themed cupcakes are sure to be a hit with anyone who loves root beer!
- Preacher Cake with Cream Cheese Frosting - Moist and flavorful cake is packed with a ton of tasty mix-ins!
- Super Moist Banana Cake with Cream Cheese Frosting - This soft and smooth banana caked is topped with delicious homemade cream cheese frosting!
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📖 Recipe Card
Chocolate Fudge Cake with Fudge Frosting
Ingredients
Chocolate Fudge Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tablespoon corn starch
- ¾ cup dark cocoa
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs (room temperature)
- ¾ cup coconut oil
- 1 tablespoon vanilla extract
- 1 ¼ cups water
Fudge Frosting
- 12 oz chocolate chips (we prefer dark chocolate chips)
- 3 tablespoon butter
- 12 oz sweetened condensed milk (1 12 oz can)
- 1 tablespoon Karo light corn syrup
(Note: 2x or 3x only changes the ingredient list)
Instructions
Chocolate Fudge Cake
- Preheat your oven to 350°F (175°C) then grease and flour your baking pans (or spray with bake easy). Use either 2 9" rounds, 2 8" x 2" deep rounds, or a 9 x 13 baking pan.
- In a large mixing bowl, add the dry ingredients: all-purpose flour, sugar, corn starch, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients together until all of the cocoa powder is evenly distributed throughout the flour mixture.
- Add the eggs, coconut oil, vanilla extract and water, then stir to combine. Mix until all of the flour is incorporated and the batter is smooth. Transfer the batter into your prepared cake pans and divide evenly between each round.
- Bake your 9 inch cake rounds or a 9 x 13 cake at 350°F (175°C) for 30-32 minutes, and your 8 inch deep cake pans for 35-38 minutes. Your cakes are done when the tops are springy to the touch and an inserted tooth pick comes out clean.
- Remove your cakes pans from the oven and allow the cake rounds to cool for 15-20 minutes before transferring to a wire cooling rack to cool completely.
Fudge Frosting
- In a medium mixing bowl, add your 12 ounces of chocolate chips. Heat in the microwave in 30 second increments until fully melted. Stir in the butter (sliced in tablespoon sized butter pats) until melted, then add the can of sweetened condensed milk and light corn syrup. Stir until smooth. *Reheat as needed in the microwave when spreading on your cake.
Assembling A Layer Cake
- Once your cake rounds are cooled, level off the layers by slicing off any rounded portion on the top of the cake. Place onto a cake round to work, or any plate that you will be serving your cake on.
- Spread your frosting between layers in an even layer that is not too thick (about ¼ inch) and then add the next layer. Repeat for a filling layer, or begin to frost your entire cake by covering the top of the cake and working to spread the frosting down until the entire cake is covered.
Notes
- Frost your cake quickly once the frosting is ready. It will start to harden and get difficult to work with (if necessary, microwave on half heat for small 15 second bursts to keep your frosting smooth while working).
- To help frost your cake easily, use a warmed offset spatula to spread the frosting. The heat in your fingertips will also smooth any final rough spots.
- If you baked in a 9 x 13 cake pan, you can simply frost your entire cake once the cake is cooled completely in the pan.
- For a final touch (that looks so good!) grate some chocolate over the cake.
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