Many chocolate cakes simply aren't all that chocolatey. This chocolate fudge cake absolutely is. It's rich, super moist, and packed with intense chocolate flavor - a dessert that'll satisfy your cravings and then some!
In my opinion, every home baker needs a few staple recipes they can make again and again: a solid banana bread, no-fail chocolate chip cookies, and a classic double chocolate cake. If you're reading this, you can scratch that last one off the list because this, my friends, is the perfect homemade chocolate cake.
What Makes it a Fudge Cake?
Basically, this is a variation of chocolate cake that's ultra-moist and a little more dense, with a flavor that more closely resembles a bar of chocolate than simple cocoa powder. It's what I imagine the classic Matilda cake would taste like - a dessert for the truest of chocolate lovers!
While this cake doesn't actually contain any fudge, it's very rich, very chocolatey, and extra fudgy (hence the name).But unlike a fudgy brownie, it somehow manages to be fluffy at the same time - just another reason why it's truly the most amazing chocolate cake.
Jump to:
- What Makes it a Fudge Cake?
- Why I Call This THE BEST
- Ingredients for This Cake
- Frosting Ingredients
- How to Make the Ultimate Chocolate Fudge Cake
- Storing and Serving
- Make Ahead Instructions
- More Tips for a Perfect Chocolate Layer Cake
- Recipe FAQ
- More Double Chocolate Desserts
- Recipe Card
- 💬 Comments and Reviews
Why I Call This THE BEST
When it comes to cake - the chocolate variety in particular - my standards are high. It took quite a bit of experimenting to make this one perfect, and here's why I think it is:
- The cake has a deep chocolate flavor that's not too sweet - so good you could eat it without frosting.
- It's extra moist, and stays that way for days!
- You won't need a mixer for the cake itself - just a bowl, a whisk, and a spatula. The batter comes together in 15 minutes or less.
- The buttercream frosting served with it actually tastes like chocolate - not just sugar with a little chocolate flavor. It's silky-smooth and so luxurious - hands-down the best traditional chocolate buttercream I've ever had.
- It's hard to mess up!
Ingredients for This Cake
Let's take a look at what you'll need to make this super moist chocolate fudge cake recipe:
- You can use regular or gluten-free all-purpose flour.
- Stick to a good-quality, Dutch process cocoa powder to really get that deep chocolate flavor and rich color in your cake. I used Rodelle for this cake, but I also like Ghirardelli, which is what I used in these equally rich double chocolate cookies.
- Coffee is one of the key ingredients that makes this chocolate fudge cake so moist, and it also enhances the flavor! You can use freshly-brewed coffee, hot water combined with instant coffee/espresso, or even hot water alone.
- Oil tends to work better than melted butter for making a cake that's extra soft and tender, and in a rich chocolate cake like this once, it won't affect the taste. I typically use avocado oil, but sunflower, canola, and vegetable oil are all fine as well.
- Buttermilk also helps make this chocolate cake moist and gives it a fluffy, tender crumb. You can make your own buttermilk if you don't have any on hand.
- While it might sound strange, a little bit of vinegar is the final piece to keeping this cake soft and moist, while also helping it rise. I used white vinegar, but apple cider vinegar works too.
Frosting Ingredients
For the chocolate buttercream frosting, you'll of course need butter and powdered sugar, but the key to really nailing the flavor is a combo of cocoa powder and melted chocolate.
- Use real butter only. I'm going to go against the grain here and say that I prefer salted butter in frosting, but if you want to use unsalted butter, just add a pinch or two of salt to taste. Your butter should be at room temperature - soft enough to press a finger into, but not anywhere close to melting.
- Sift your powdered sugar and cocoa powder. I know - it's annoying - but it'll make your frosting smoother! If you don't have a true sifter, just use a large fine-mesh strainer.
- Use the best (Dutch process) cocoa powder and chocolate you can find. It will make ALL THE DIFFERENCE in the flavor of your chocolate frosting. I recommend semisweet baking chocolate with about 65% cacao. I don't suggest using chocolate chips, which don't always melt as well and might affect the texture of your frosting.
- Use pure vanilla extract. When you're only working with a few ingredients, quality really does matter!
How to Make the Ultimate Chocolate Fudge Cake
To make the cake, preheat your oven to 350ºF. Butter two 9" cake pans, line the bottoms with parchment circles, and dust the sides with cocoa powder. Read my tips for perfect cake pan prep!
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt, making sure to break up any clumps.
In a second, medium bowl, combine the hot coffee (or water), avocado oil, buttermilk, eggs, vanilla extract, and white vinegar in order. Whisk them together well.
Add the wet ingredients to the flour mixture and fold in with a spatula until everything is evenly incorporated, making sure that you don't have any pockets or streaks of flour/cocoa left. (But don't be tempted to overmix either!) The batter will be somewhat thin.
Divide the cake batter evenly between the two pans and bake for 35-40 minutes, or just until a toothpick inserted into the center of one comes out with no more than a few moist crumbs. Set the pans on a wire rack and let the cakes cool completely before frosting.
Homemade Chocolate Frosting
To make the frosting, start by microwaving the chopped chocolate at 50% power for 30-second intervals, stirring in between, until smoothly melted. Set aside to cool briefly.
Meanwhile, add the butter to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until it's smooth and creamy.
Scrape down the bowl and beater with a rubber spatula. Add the sifted confectioner's sugar, sifted cocoa powder, and vanilla extract and beat on low speed until incorporated. Continue beating, increasing the speed to medium, until smooth.
With the mixer on low speed, slowly pour in the melted chocolate. Beat the frosting until smooth, light, and fluffy, using a spatula as needed to make sure everything is fully incorporated.
Assembling the Cake
Carefully transfer one cake layer to a cardboard round or cake plate, removing the parchment paper lining in the process. Spread an even layer of chocolate frosting over the cake, and top with the second cake layer. Finally, frost the outside of the cake and decorate as desired.
Storing and Serving
This chocolate fudge cake can sit at room temperature for a few hours, but is best kept in the refrigerator for longer periods. The easiest way to store it is inside of a cake caddy!
You can also place the cake in the fridge uncovered until the frosting is firm, and then cover the entire thing with a layer of plastic wrap.
Either way, I recommend placing plastic wrap directly over any exposed areas of cake to prevent moisture loss. Stored properly, it should stay fresh for a full week.
For the best taste and texture, let the cake sit at room temperature for about 30 minutes before eating.
Make Ahead Instructions
Although you can easily make and assemble the entire cake a day or two before you plan to serve it, you can also bake the individual cake layers a day before assembling.
Once cool, carefully remove them from their pans, wrap them in a double layer of plastic wrap, and store at room temperature.
More Tips for a Perfect Chocolate Layer Cake
- Weigh your ingredients. Though this recipe is pretty forgiving, it's always best to measure your ingredients with a kitchen scale for accuracy. A heavy hand with the dry ingredients won't set you up for a perfectly moist chocolate cake.
- Use a cake turntable and offset spatula for frosting. They'll make your life so much easier!
- Use a piping bag with a decorative tip (I used a closed star tip) to pipe extra frosting over the top of your cake. Not only will this give it more of a bakery-style appearance, it can be a great way to cover any imperfections!
- Garnish your cake with chocolate sprinkles, chocolate curls, or mini chocolate chips for a little extra flair. If you really want to get elaborate, you can even add a chocolate ganache drip (like the one on this raspberry ice cream cake).
- For a variation on this recipe that's a bit less rich - but equally as fudgy - frost this cake with chocolate whipped cream instead. It's an equally amazing pairing!
Recipe FAQ
Yes! Just use gluten-free all-purpose flour. I like Cup4Cup, Bob's Red Mill, or King Arthur.
Absolutely - in fact, because this is such a fudgy chocolate cake, it freezes really well (and even makes a great ice cream cake)! After the cake has chilled long enough for the frosting to set, cut it into small portions. Wrap each portion in a double layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months.
Absolutely! Use my chocolate fudge cupcake recipe, which has all of the ingredients re-portioned for a batch of 12 cupcakes.
More Double Chocolate Desserts
If you like your desserts as chocolatey as possible, you'll also love these recipes!
Recipe Card
Best Chocolate Fudge Cake
Ingredients
Chocolate Cake
- 2 ¾ cups all-purpose flour regular or gluten free
- 2 ¾ cups granulated sugar
- 1 cup Dutch process cocoa powder
- 2 ⅛ teaspoons baking soda
- ⅞ teaspoon salt
- 1 ¾ cups hot coffee or water
- ½ cup neutral-flavored cooking oil e.g., avocado, vegetable, canola, or sunflower oil
- ¾ cup buttermilk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar
Chocolate Buttercream Frosting
- 7 ½ ounces semisweet baking chocolate finely chopped
- 1 ⅞ cups salted butter softened
- 3 ¾ cups confectioner's sugar sifted
- 10 tablespoons Dutch process cocoa powder sifted
- 2 teaspoons vanilla extract
Instructions
Chocolate Cake
- Preheat oven to 350ºF. Butter two 9" cake pans, line the bottoms with parchment circles, and dust the sides with cocoa powder.
- In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt, making sure to break up any clumps.2 ¾ cups all-purpose flour |2 ¾ cups granulated sugar |1 cup Dutch process cocoa powder |2 ⅛ teaspoons baking soda |⅞ teaspoon salt
- In a second, medium bowl, combine hot coffee/water, oil, buttermilk, eggs, vanilla extract, and white vinegar in order. Whisk together well.1 ¾ cups hot coffee or water |½ cup neutral-flavored cooking oil |¾ cup buttermilk |2 large eggs |1 tablespoon vanilla extract |1 tablespoon white vinegar
- Add the wet ingredients to the dry and fold in with a spatula until everything is evenly incorporated, making sure that no pockets or streaks of flour/cocoa remain. The batter will be somewhat thin. Avoid over-mixing.
- Divide batter evenly between the prepared cake pans and bake for 35-40 minutes, or just until a toothpick inserted into the center of one comes out with no more than a few moist crumbs. Place on a cooling rack and allow cake to cool completely before removing from pans and frosting.
Chocolate Buttercream Frosting
- Using a microwave-safe bowl, microwave the chopped chocolate at 50% power for 30-second intervals, stirring in between, until smoothly melted. Set aside to cool briefly.7 ½ ounces semisweet baking chocolate
- Meanwhile, add the butter to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until it's smooth and creamy.1 ⅞ cups salted butter
- Scrape down the bowl and beater with a rubber spatula. Add the confectioner's sugar, cocoa powder, and vanilla extract and beat on low speed until incorporated. Continue beating, increasing the speed to medium, until smooth.3 ¾ cups confectioner's sugar |10 tablespoons Dutch process cocoa powder |2 teaspoons vanilla extract
- With the mixer on low speed, slowly pour in the melted chocolate. Beat the frosting until smooth, light, and fluffy, using a spatula as needed to make sure everything is fully incorporated.
Assembling
- Carefully transfer one cake layer to a cardboard round or cake plate, removing the parchment paper lining in the process. Spread an even layer of chocolate frosting over the cake, and top with the second cake layer. Finally, frost the outside of the cake and decorate as desired.
Notes
Storing and Serving:
- Cake can be left at room temperature for a few hours but is best stored in the refrigerator. Store inside of a cake caddy or other airtight container, placing plastic wrap directly over any exposed areas of cake. Alternatively, let cake chill uncovered in refrigerator until frosting has set, and then cover entire cake with plastic wrap.
- For best flavor and texture, serve this cake at room temperature.
- Because this cake is quite rich, I've found that you can easily get about 20 servings out of it. Keep in mind that this will change if you cut thicker slices.
Freezing Instructions:
- After letting cake chill long enough for frosting to set, slice into small portions. Wrap each portion in a double layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months.
Make-Ahead Instructions:
- Cake can be made and frosted 1-2 days before serving. Cake can also be baked a day in advance, wrapped in plastic wrap, and stored at room temperature until frosted.
Nutrition
Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.
Did you make this recipe?I'd love to hear from you - leave a rating and review!Have you made this recipe?
If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below! It's also so helpful if you help spread the word by sharing this post on your favorite social media channel. If you happen to snap a photo of what you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!
Lori W.
I think your flour measure is off... 5.5 cups flour weighs over 800 grams! I saw your "volume/ weight" button after I had already measured out all my ingredients and was only supposed to use 660 grams... eeek! I'm afraid my "fudgey" cake will be more dry & crumbly.
Alexandra Azary
Hi there,
660 grams is correct for 5.5 cups flour. One cup of flour is commonly considered to weigh roughly 120 grams. That being said different sources will always give you slightly different numbers which is why I provide my recipes in weight measurements as well as volume!
Lori W.
Thank you for replying. I see my mistake now. I usually bake by weight and I wish I had seen your weight button before starting... my bad! Also, I used Bob's Red Mill 1:1 which weighs more (148g/cup or 814g/5.5cups)
In the end, I slightly under-baked to keep a more fudgey/ brownie texture and froze for a few hours while still warm. The result was moist and delicious after all! I'll defo try this recipe again!
Sherri
This cake is irresistible. I don’t even like chocolate cake (with the exception of this one!) but I was looking for a recipe for my grandson’ pirate ship birthday cake, which required six rectangular cakes. It didn’t work well for stacking several layers and carving, but it was so good that both the children and the adults absolutely loved it and everyone ended up taking home cake, even the parts I’d carved off. The whole pirate ship made with six large cakes disappeared. Since then I’ve made it several times and it’s been a huge success every time. It is so moist and fudgy and the texture so perfect that it is the ideal cake for chocolate lovers. I can’t get buttermilk in the country where I live and used kafir instead, which possibly makes it even more moist.
Alexandra Azary
That's amazing, thank you so much for letting me know! Kefir is a great substitute for buttermilk - good call!
Karen
More of a quest than a comment. Are the frosting proportions accurate? I assume they are, but almost two cups (1 pound) of butter to under four cups of x-sugar seems like a lot. Planning to make this week so I’d like to confirm this.
Thanks!
Alexandra Azary
Hi, yes they're correct! This is not meant to be a super sweet frosting and the added chocolate will also contribute to the sweetness.
Katie
hiya, i was just wondering if i use baking powder instead of bicarbonate of soda. in england baking soda means bicarbonate of soda but it seems like a lot to put in this cake so just double checking :) thanks!
Alexandra Azary
Hi Katie, Use bicarbonate of soda. It may seem like a lot but that is the correct quantity you'll need for this recipe, and you're correct that bicarbonate of soda is the same thing as what we call baking soda in the US. :)
Debbie
I’ve been going thru Pinterest recipes looking for a classic chocolate cake.
I’ve tried three recipes so far and had no success finding a light but moist chocolate cake.
Then I made yours and it’s everything I’ve been looking for, rich without being dense. Tons of chocolate flavor.
Suggestion. If you want to keep your cakes from blistering on top you should take a firm toothpick and lightly swirl the batter once it’s in the pans. The batter in the bottom of the bowl is always thicker. A quick swirl will help the batter be evenly distributed.
The chocolate frosting is to die for.
The only change I made is substitute Wholesome brand powdered sugar. It has tapioca starch instead of cornstarch. So you don’t get that grainy texture. The chocolate buttercream is heaven.
Alexandra Azary
Hi Debbie,
Thank you so much for this amazing comment! I really wanted this to be the PERFECT chocolate cake and I'm so happy to hear you say it is! That's a great tip about swirling the batter, and I also definitely agree that powdered sugar made with tapioca starch tastes better. Thanks again for your great feedback. :)
Sarah Maddison
The recipe instructions need to be clearer. I wanted a 2 tier 9” birthday cake. So I used the x 2 recipe. I still divided them between 2 pans!! I didn’t realise that probably it should have been 4 pans! The cakes kept on rising and rising and took longer to cook (obviously). So you may want to make it clearer that 1 x 9” size is to be divided between 2 pans.
Alexandra Azary
Hi Sarah,
I'm sorry you found the instructions confusing; unfortunately, I'm really not sure how to make them more clear! I have the yield listed as "one 2-tier 9" cake" and the step-by-step instructions in both the recipe card and the post instruct you to use two pans. Please know that I do try to be as detailed with my instructions as possible!
Merriam
I need to make it in 4-round 8 inches pans. Should I double the whole recipe?
Alexandra Azary
Hi Merriam,
If you double the recipe you'll probably have a little extra batter and frosting, but that would still be the easiest option. I would just be careful not to overfill your cake pans, and use any extra batter to make a few cupcakes instead. Hope this helps!
AlexA
This is hands down the best chocolate cake I've ever tasted! It's incredibly rich, moist, and intensely chocolatey. I could indulge in this every night!
Sandra
Amazingly delicious cake! You have the interesting ingredients that make Chocolate cake taste so incredibly rich and yet light at the same time. Thank you for this keeper of a recipe!
maggie
this is the cake for people who LOVE chocolate. it’s the perfect balance of moist and dense, with an intense but not overwhelming chocolate flavor. HIGHLY RECOMMEND