This Old-Fashioned Chocolate Fudge Cake is a true classic, perfect for satisfying your chocolate cravings. You can easily make this incredibly moist and rich homemade cake recipe, even if you are a beginner baker. It’s a delightful treat that will impress everyone.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa. Dutch-processed cocoa gives a darker color and milder flavor.
- All-Purpose Flour: You can use a gluten-free all-purpose blend, but check for specific baking instructions on the package.
- Buttermilk: If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Hot Water/Coffee: Hot coffee enhances the chocolate flavor without making it taste like coffee.
- Unsalted Butter: Margarine can be used as a substitute.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water or hot brewed coffee
For the Fudge Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 4 cups powdered sugar, sifted
- 1/2 cup milk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Prep time: 25 minutes
- Cook time: 30-35 minutes
- Total time: 1 hour 10 minutes
- Servings: 12-16
- Tools: Two 9-inch round cake pans, mixing bowls, electric mixer, whisk.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps.
3. Mix Wet Ingredients
In a separate medium bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk these ingredients until they are well blended.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix.
5. Add Hot Water or Coffee
Carefully stir in the hot water or coffee until the batter is smooth and a little thin. This liquid activates the cocoa and makes the cake extra moist.
6. Bake the Cakes
Divide the batter evenly between your two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
7. Prepare the Fudge Frosting
In a large bowl, cream the softened butter until it’s light and fluffy. Gradually beat in the cocoa powder, then slowly add the powdered sugar, alternating with the milk, until smooth. Mix in the vanilla extract. If the frosting is too thick, add a little more milk, one teaspoon at a time. If it’s too thin, add more powdered sugar.
8. Assemble Your Cake
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake. You’ve just made a fantastic homemade cake recipe!
Variation Ideas:
- Chocolate Chip Cake: Fold in 1 cup of chocolate chips into the batter before baking.
- Mint Chocolate Cake: Add ½ teaspoon of peppermint extract to the frosting for a refreshing twist.
- Nutty Fudge Cake: Sprinkle chopped nuts (like pecans or walnuts) between the layers and on top of the frosting.
Storage Instructions:
Store your Old-Fashioned Chocolate Fudge Cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze individual slices, tightly wrapped, for up to 2 months. Thaw frozen cake slices at room temperature before enjoying.
Frequently Asked Questions (FAQ):
Q: Can you make this cake in a 9×13 inch pan?
A: Yes, you can. Bake it for 35-40 minutes or until a skewer comes out clean.
Q: What if your cake layers dome too much?
A: You can gently level the tops with a serrated knife once cooled for easier stacking.
Q: Can you prepare the frosting ahead of time?
A: Yes, you can make the frosting a day in advance and store it in the refrigerator. Let it come to room temperature and re-whip before using.
Q: Why is your cake dry?
A: Overmixing the batter or overbaking are common reasons for a dry cake. Ensure you only mix until just combined and test for doneness promptly.
Q: Can you use self-rising flour?
A: If using self-rising flour, omit the baking powder and salt from the recipe.
Q: What makes this a great homemade cake recipe?
A: Its rich flavor, moist texture, and straightforward preparation make it a standout homemade cake recipe, even for beginners.