Chocolate Fudge Cake

Indulge in the ultimate chocolatey delight with our rich chocolate fudge cake, an ideal treat for any occasion.

Table of Contents

Chocolate Fudge Cake Ingredients
Substitutions and Additions
How To Make This Chocolate Fudge Cake Recipe
How To Serve
Storing a Fudge Cake
Why We Think This Is the Ultimate Chocolate Cake Recipe
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

Our chocolate fudge cake is pure decadence from the first bite to the last lingering note of rich chocolate. Velvety and indulgent, the cake melts in your mouth, its luxurious texture complemented by a smooth, silky frosting. This is a recipe for those who believe dessert should be more than sweet – it should be rich, bold, and unforgettable.

Let’s Dish: About This Cake

Main Ingredients: Cocoa powder, flour, sugar, oil, eggs.
Quick Steps: Mix dry and wet ingredients separately, combine, bake, and frost.
Total Time & Yield: 1 hour 25 minutes; yields 12 slices.

Why This Recipe

This chocolate fudge cake recipe stands out for its balance between rich chocolate flavor and moist texture.

Compared to recipes that rely solely on cocoa powder, this one incorporates both cocoa powder and melted chocolate, offering a deeper, more intense chocolate experience.

While many fudge cakes lean heavily on sugar, making them overly sweet, this recipe carefully balances sweetness with a touch of coffee, enhancing the chocolate without making it taste like coffee.

Additionally, the use of oil and sour cream ensures the cake remains incredibly moist, even days after baking, which is something you don’t always find in recipes that use butter alone.

If you’re tired of chocolate cakes that lose their moisture after a day or two, you’ll appreciate this chocolate fudge cake recipe. It stays soft and fudgy even after being stored.

Chocolate Fudge Cake Ingredients

Chocolate Fudge Cake raw ingredients that are labeled

Pantry staples come together to add all the components of a delicious cake – moisture, tanginess, and richness.

For this fudge cake recipe, you’ll need:

For The Chocolate Cake:

1¼ cups of granulated sugar
¾ cup of light brown sugar
1 cup of sour cream
½ cup of canola oil
3 large eggs, room temperature
2 teaspoons of vanilla extract
2 cups of all-purpose flour
¾ cup of unsweetened cocoa powder, sifted
2 teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1 cup of hot water
1 tablespoon of instant coffee granules

For The Chocolate Fudge Frosting:

1½ cups of unsalted butter, room temperature
6 cups of powdered sugar, sifted
1 cup of unsweetened cocoa powder, sifted
¾ cup of heavy cream
2 teaspoons of vanilla extract

Substitutions and Additions

SOUR CREAM: You can substitute Greek yogurt for sour cream for a slightly tangy twist.

CANOLA OIL: Swap canola oil with vegetable oil if that’s what you have on hand.

INSTANT COFFEE: If you’re not a coffee fan, simply omit the coffee granules for a pure chocolate flavor.

You can substitute the hot water and instant coffee granules for 1 cup of hot brewed coffee. Do not use espresso or flavored brewed coffee if you are going to make this substitution.

FUDGE FROSTING: Experiment with flavored extracts like peppermint or orange for a unique frosting twist on your rich chocolate cake.

COCOA POWDER: I prefer the rich, dark flavor the Hershey’s Special Dark unsweetened cocoa powder gives to this cake.

You can substitute your favorite brand of unsweetened cocoa powder, but do not use a hot cocoa/ hot chocolate powder mix. This store bought mix has added sugars and other ingredients that will not yield the desired results if used in this recipe.

How To Make This Chocolate Fudge Cake Recipe

With this recipe, we set out to make the ultimate chocolate fudge cake recipe.

We wanted to create a chocolate cake that wasn’t just rich in flavor but also had a moist, melt-in-your-mouth texture.

After several trials, tweaking ingredients and proportions, the perfect balance was achieved. Here are the step-by-step instructions to make it:

For The Chocolate Cake

STEP ONE: Preheat oven to 350°F. Spray two (9-inch) round cake pans with baker’s spray and line with a piece of parchment round at the bottom of each pan. Set aside.

STEP TWO: Beat together the granulated sugar, light brown sugar, sour cream, canola oil, eggs, and vanilla extract until all the ingredients are fully combined.

sugar, light brown sugar, sour cream, canola oil, eggs, and vanilla extract combined in a bowl

To do this, use a large bowl and a handheld electric mixer at medium speed.

STEP THREE: Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a separate bowl.

all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt combined in a bowl

STEP FOUR: Add the hot water and instant coffee granules to a small bowl and stir to combine until all the granules are dissolved.

hot water and instant coffee granules combined in a bowl

STEP FIVE: Add half the flour mixture to the bowl of wet ingredients and beat just until all the flour is incorporated.

Add the coffee mixture and beat again just until it is fully incorporated, followed by the remaining flour mixture.

Beat for one to two minutes or until all the ingredients are fully combined and the batter is smooth.

Be sure you are scraping down the sides and bottom of your bowl when making the cake batter and frosting. This is essential to ensure that all your ingredients are evenly mixed.

STEP SIX: Transfer the chocolate cake batter evenly between the two (9-inch) prepared round cake pans.

STEP SEVEN: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

Allow the cake to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.

You will need to remove the parchment paper round from the bottom of each cake before frosting the cake.

For The Fudge Frosting

STEP ONE: In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, add the butter and whisk on medium-high speed until the butter is smooth and fluffy.

STEP TWO: Add the sifted powdered sugar and cocoa powder to the bowl and mix until fully combined. This will be a thick, smooth mixture.

Be sure to start your mixer at a low speed and gradually increase the speed to avoid getting powdered sugar all over your counter.

STEP THREE: While your mixer is running, slowly add the heavy cream and vanilla extract and whisk until fully combined.

heavy cream and vanilla combined to the bowl

Scrape down the sides and bottom of your bowl and whisk again, on medium-high speed, for an additional two to three minutes or until your fudge frosting is light, fluffy, and smooth.

Your frosting should be thick enough to hold its shape but easy to spread onto your cake when frosting it.

STEP FOUR: Add one cooled cake layer to a serving plate or cake stand.

If your cake is slightly domed from baking, you can use a large serrated knife to carefully remove the domed portion to give you a flat, even cake layer.

Add approximately one-third of the fudge frosting to the top of the first cake layer and spread evenly from edge to edge with an offset spatula.

Add the second cake layer, trimming the domed portion of the cake if needed, to the first cake layer and add the remaining fudge frosting to the top and sides of the cake.

Be sure that your frosting is evenly spread over the top and sides of your cake before slicing and serving.

How To Serve

Serve up slices of this chocolatey masterpiece with a scoop of vanilla ice cream for a delightful dessert.

This scrumptious cake also pairs wonderfully with a hot cup of coffee, hot chocolate, or a cold glass of milk.

Pair your moist chocolate cake with a scoop of strawberry sorbet or fresh berries for a refreshing contrast to the rich chocolate flavor.

For even more chocolate cake recipes that we love, check out our chocolate dump cake and chocolate poke cake.

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Storing a Fudge Cake

If you have any leftover cake, we have a few handy storage tips for you.

MAKE AHEAD: You can prepare the cake layers in advance and freeze them. Frost the cake when ready to serve for a fresh taste.

IN THE FRIDGE: Store any leftover cake in an airtight container in the fridge for up to five days.

IN THE FREEZER: Freeze the unfrosted cake layers wrapped in plastic wrap for up to three months. Thaw in the fridge before serving.

Why We Think This Is the Ultimate Chocolate Cake Recipe

DECADENT FLAVOR: The rich, chocolatey taste of this chocolate fudge cake is simply irresistible.

FUDGY TEXTURE: This yummy cake has the most moist, dense, and oh-so-fudgy you’ve ever tasted.

CROWD-PLEASER: This delightful fudge cake will be loved by both kids and adults from the first bite.

cake on a cake stand with a slice of cake missing

Our chocolate fudge cake is a delightful treat for any occasion. Its rich, fudgy goodness and versatility make it a favorite among dessert lovers.

Whether you’re celebrating a special event or simply craving a slice of chocolatey heaven, this recipe is a winner.

Frequently Asked Questions

Can I use dark brown sugar instead of light brown sugar?

Dark brown sugar will work but will yield a slightly different flavor.

Can I add nuts or chocolate chips to the batter?

Certainly! You can customize the cake by adding your favorite mix-ins.

Can I use a different type of frosting?

Feel free to experiment with other frosting options to suit your taste.

Can I use this recipe for cupcakes?

Yes, adjust the baking time to around 20-25 minutes for cupcakes.

Can I freeze leftover fudge frosting?

You can freeze it in an airtight container for future use.

Is it necessary to use instant coffee granules?

They enhance the chocolate flavor, but you can skip them if you prefer.

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Chocolate Fudge Cake

5 from 1 vote

Indulge in the ultimate chocolatey delight with our rich chocolate fudge cake, an ideal treat for any occasion.

Prep Time 20

Cook Time 30

Total Time 50

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Chocolate Cake

1¼ cups granulated sugar
¾ cup light brown sugar
1 cup sour cream
½ cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup hot water
1 tablespoon instant coffee granules

Fudge Frosting

1½ cups unsalted butter, room temperature
6 cups powdered sugar, sifted
1 cup unsweetened cocoa powder, sifted (Hershey’s Special Dark brand)
¾ cup heavy cream
2 teaspoons vanilla extract

Instructions

Chocolate Cake

Preheat oven to 350°F. Spray 2 (9-inch) round cake pans with baker’s spray and line with a piece of parchment round at the bottom of each pan. Set aside.
In a large mixing bowl using a handheld mixer on medium speed, beat together the granulated sugar, light brown sugar, sour cream, canola oil, eggs, and vanilla extract until all the ingredients are fully combined.
Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a separate bowl.
Add the hot water and instant coffee granules to a small bowl and stir to combine until all the granules are dissolved.
Add half the flour mixture to the bowl of wet ingredients, and beat just until all the flour is incorporated. Add the coffee mixture and beat again just until it is fully incorporated, followed by the remaining flour mixture. Beat for 1-2 minutes or until all the ingredients are fully combined, and the batter is smooth.
Transfer the chocolate cake batter evenly between the 2 (9-inch) prepared round cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely. You will need to remove the parchment paper round from the bottom of each cake before frosting the cake.

Fudge Frosting

In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, add the butter and whisk on medium-high speed until the butter is smooth and fluffy.
Add the sifted powdered sugar and cocoa powder to the bowl and mix until fully combined. This will be a thick, smooth mixture. Be sure to start your mixer at a low speed and gradually increase the speed to avoid getting powdered sugar all over your counter.
While your mixer is running, slowly add the heavy cream and vanilla extract and whisk until fully combined. Scrape down the sides and bottom of your bowl and whisk again, on medium-high speed, for an additional 2-3 minutes or until your fudge frosting is light, fluffy, and smooth. Your frosting should be thick enough to hold its shape but easy to spread onto your cake when frosting it.
Add one cooled cake layer to a serving plate or cake stand. If your cake is slightly domed from baking, you can use a large serrated knife to carefully remove the domed portion to give you a flat, even cake layer. Add approximately ⅓ of the fudge frosting to the top of the first cake layer and spread evenly from edge to edge with an offset spatula. Add the second cake layer (trim the domed portion of the cake if needed) to the first cake layer and add the remaining fudge frosting to the top and sides of the cake. Be sure that your frosting is evenly spread over the top and sides of your cake before slicing and serving.

Notes

Be sure that you are using instant coffee granules and NOT standard ground coffee.
Be sure you are scraping down the sides and bottom of your bowl when making the cake batter and frosting. This is essential to ensure that all your ingredients are evenly mixed.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
If you want your fudge frosting to have a bit of a glossy look to it, you can add one tablespoon of clear corn syrup when adding the heavy cream. This will not alter the flavor and is completely optional, but it does give a glossy sheen to your frosting.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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