Chocolate Fudge Cake

by Sabrina Snyder

Last Update:

3 Comments

5 from 1 vote
15 servings
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
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Chocolate Fudge Cake is an easy, ultra-moist fudgy cake recipe made from scratch with no mixer, topped with a rich frosting.

This incredibly moist fudge cake is like Chocolate Cake and Brownies combined. Truly one of the best Cake Recipes and you don’t even need a mixer.

Sabrina’s Chocolate Fudge Cake Recipe

This old-fashioned Chocolate Fudge Cake is perfect for casual gatherings, potlucks, and birthday parties. Chocolate lovers of all ages will go wild for the delicious, melt-in-your-mouth abundance of goodness. Honestly this cake is so sweet and indulgent on its own, but that doesn’t stop us from serving it with a scoop of Vanilla or Chocolate Chip Ice Cream. Some homemade Whipped Cream also compliments the intense chocolate flavor.

Dinner, then Dessert

Chocolate Fudge Cake Recipe

Chocolate Fudge Cake is an easy, ultra-moist fudgy cake recipe made from scratch with no mixer, topped with a rich frosting.
Yield 15 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Piece of cake on plate with fork.
PrintRate

Ingredients
 

Chocolate Fudge Cake:

  • 1 1/2 cups unsalted butter , diced
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups hot coffee , brewed
  • 3/4 cup buttermilk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 cups flour
  • 3 cups sugar
  • 1 1/2 teaspoons baking soda

Chocolate Frosting:

  • 3/4 cups unsalted butter , softened
  • 1/2 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 1/3 cups whole milk
  • 1 teaspoon vanilla extract

Instructions

Chocolate Fudge Cake:

  • Preheat oven to 350 degrees and spray a 9×13″ baking pan with baking spray.
  • Add the butter to a saucepan on medium heat.
  • Whisk in the cocoa powder and coffee until smooth.
  • Let cool for 10 minutes.
  • In a large bowl whisk together the buttermilk, eggs, vanilla extract, and salt.
  • Whisk in the butter mixture.
  • Add in the flour, sugar, and baking soda, whisk until just combined.
  • Pour into baking pan, spread evenly and bake for 40-45 minutes until a toothpick comes out clean.

Chocolate Frosting:

  • Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
  • Add the cooled chocolate mixture to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them ⅓ at a time and finally add the vanilla in last. You can whisk by hand if you don't have a stand mixer.
  • If the frosting is too thick, add a bit more milk.
  • Spread the frosting over the cooled cake.

Nutrition

Calories: 657kcal | Carbohydrates: 96g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 223mg | Potassium: 196mg | Fiber: 3g | Sugar: 72g | Vitamin A: 933IU | Calcium: 48mg | Iron: 2mg

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Sliced chocolate cake with title in the center

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This looks delicious. I can’t wait to make it. We are having company look forward to hear what they think. Thank You

    Reply

    1. Yes, that is correct, 3 cups of sugar. As for making ahead, you can make the cake 2 days ahead and store it at room temperature. For best results let it cool completely and wrap tightly in plastic wrap, unfrosted. Then frost it fresh the day you’ll serve it. You could also store it in the refrigerator for up to 5 days, again wrapped-tightly, but the refrigerator will begin to dry the cake out a little. Happy Baking!

      Reply