Print

The Ultimate Moist Chocolate Fudge Cake with Silky Fudge Frosting

A close-up of a thick slice of moist chocolate fudge cake covered in glossy dark chocolate frosting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers an intensely rich, moist chocolate fudge cake with a tender crumb. Layered with a silky, decadent fudge frosting, this is the showstopper birthday cake you need for ultimate indulgence.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • For the Silky Fudge Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup unsweetened cocoa powder
  • 4 cups powdered sugar, sifted
  • 1/2 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually add the cocoa powder and beat until combined.
  10. Alternate adding the sifted powdered sugar and the milk/cream, beating well after each addition until the frosting is smooth and spreadable.
  11. Stir in the vanilla extract and salt. Beat on high speed for one minute for a lighter texture.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  13. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining fudge frosting.
  14. Slice and serve this decadent chocolate dessert.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • For an extra fudgy texture in the cake, substitute 1/2 cup of the sugar with 4 ounces of melted, cooled semi-sweet chocolate added with the wet ingredients.
  • If you want a taller cake, use three 8-inch pans instead of two 9-inch pans, reducing the baking time slightly.

Nutrition

Find it online: https://www.unfoldrecipes.com/chocolate-fudge-cake-recipe-moist-rich/