The Best Chocolate Fudge Cake Recipe
Introduction
This decadent homemade chocolate fudge cake delivers everything a chocolate lover dreams of—intensely rich, deeply moist, and crowned with silky chocolate frosting. Whether you're celebrating a special occasion or simply indulging a craving, this ultimate chocolate cake promises to impress with its fudgy crumb and luxurious chocolate flavor that lingers in every bite.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1/3 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Gradually stir in boiling water until the batter is smooth. The batter will be thin.
- Pour batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, melt butter in a saucepan over medium heat. Stir in cocoa powder until smooth.
- Remove from heat and alternately add powdered sugar and milk, beating to spreading consistency. Stir in vanilla.
- Frost the cooled cakes, placing one layer on a serving plate and spreading frosting on top, then adding the second layer and frosting the top and sides.
Pro Tips & Notes
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better mixing and a more even crumb.
- Proper Measurement: Spoon flour into measuring cups and level with a knife for accurate amounts.
- Cake Testing: Cakes are done when they spring back when lightly touched or when a toothpick comes out with moist crumbs.
- Cooling Time: Allow cakes to cool completely before frosting to prevent melting.
Nutrition Facts (per serving)
- Calories: 520 kcal
- Protein: 6g
- Carbohydrates: 85g
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 380mg
- Fiber: 3g
- Sugar: 62g
Frequently Asked Questions
- Q: Can I make this cake ahead of time? A: Yes! The cake layers can be baked, cooled, and wrapped tightly in plastic wrap, then stored at room temperature for up to 2 days or frozen for up to 3 months.
- Q: What if I don't have two 9-inch pans? A: You can use a 9x13 inch pan and adjust the baking time to 35-40 minutes, or make cupcakes which will bake in 18-22 minutes.
- Q: Can I use a different type of milk? A: Yes, any milk variety including whole, 2%, skim, or plant-based alternatives like almond or oat milk will work well in this recipe.