This Classic Chocolate Fudge Cake is a true family favorite, delivering a rich, moist, and intensely chocolatey experience everyone will adore. You’re about to create a show-stopping dessert that’s surprisingly simple to master.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa. Dutch-processed gives a darker color.
- All-Purpose Flour: A good gluten-free all-purpose blend can be substituted.
- Buttermilk: If you don’t have it, combine milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Hot Water/Coffee: Hot coffee enhances chocolate flavor; hot water works perfectly too.
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 unsalted butter, softened
- 1 cup unsweetened cocoa powder
- 4 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, electric mixer
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking. This ensures your family favorite cake recipe comes out cleanly.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for a smooth batter.
3. Mix Wet Ingredients (Except Hot Liquid)
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. This creates the liquid base for your moist cake.
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, as this can make the cake tough.
5. Add Hot Water or Coffee
Gradually add the hot water or coffee to the batter, mixing until just smooth. The batter will be thin, which is normal for this incredibly moist cake.
6. Bake the Cake
Pour the batter evenly into your prepared pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool completely in the pan before frosting.
7. Make the Fudge Frosting
While the cake cools, beat softened butter and cocoa powder together in a large bowl until smooth. Gradually add powdered sugar, alternating with milk, until combined. Beat in vanilla extract and a pinch of salt until the frosting is light and fluffy.
8. Frost and Serve
Once the cake is completely cool, spread the rich fudge frosting evenly over the top. Slice and serve this delightful family favorite cake recipe.
Variation Ideas:
- Mint Chocolate: Add ½ teaspoon of peppermint extract to the frosting.
- Chocolate Chip: Fold in 1 cup of mini chocolate chips into the batter before baking.
- Coffee Lover’s: Increase the hot coffee to 1 ½ cups in the cake batter for a stronger coffee flavor.
Storage Instructions:
Store leftover Classic Chocolate Fudge Cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it unfrosted, covered at room temperature. Frost before serving.
Why is my fudge cake dry?
Ensure you’re measuring your flour correctly (spoon and level) and avoid overbaking. A thin batter helps keep it moist.
Can I use milk instead of buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
What kind of cocoa powder should I use?
Unsweetened natural cocoa powder or Dutch-processed cocoa powder both work well. Dutch-processed will give a darker color.
Can I make this cake in round pans?
Yes, you can divide the batter between two 8-inch or 9-inch round cake pans. Adjust baking time as needed, usually around 25-30 minutes.
How do I prevent the cake from sticking?
Thoroughly grease and flour your pan, or line it with parchment paper for easy removal.