Ultimate Chocolate Fudge Cake

Why You’ll Love This Recipe

This cake isn’t just chocolatey — it’s intensely chocolatey. It combines moist cake layers with a deep, fudgy frosting for a dessert that tastes like it came straight from a high-end bakery. It’s easy enough to make at home, yet impressive enough for special occasions. Whether you’re a beginner baker or a seasoned pro, this recipe is foolproof and delivers spectacular results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Whole milk
• Vegetable oil
• Pure vanilla extract
• Boiling water
• Semisweet or dark chocolate (for the fudge)
• Heavy cream
• Butter

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the sugar, eggs, milk, oil, and vanilla until smooth and combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Slowly pour in the boiling water, mixing carefully until the batter is smooth. It will be thin — that’s expected.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9. While the cakes are cooling, prepare the fudge frosting: melt the chocolate with butter and heavy cream over low heat, stirring until smooth and glossy. Let it cool slightly to thicken.
10. Once the cakes are fully cooled, spread a generous layer of fudge frosting over one layer, stack the second layer on top, and frost the entire cake.

Servings and timing

This recipe serves 12 people.
Prep time: 20 minutes
Cook time: 35 minutes
Cooling and decorating time: 1 hour
Total time: 1 hour 55 minutes

Variations

• Espresso Chocolate Cake: Add 1 tablespoon of instant espresso powder to enhance the chocolate flavor.
• Nutty Fudge Cake: Stir in chopped walnuts or pecans to the batter or sprinkle them on top of the frosting.
• Mint Chocolate Fudge Cake: Add peppermint extract to the frosting for a cool twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of regular flour.
• Vegan Variation: Replace eggs with flax eggs, milk with plant-based milk, and use vegan chocolate and butter for the frosting.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best flavor and texture, bring the cake to room temperature before serving.

To freeze, wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight.

To reheat a slice, microwave for 10–15 seconds just to warm the cake slightly.

FAQs

How do I make the cake extra moist?

Use oil instead of butter in the batter and don’t overmix. Adding boiling water at the end also helps create a moist texture.

Can I use a different size cake pan?

Yes, you can use a 9×13-inch pan or make cupcakes. Adjust the baking time accordingly: about 40 minutes for a 9×13 pan, and 18–20 minutes for cupcakes.

What type of chocolate is best for the fudge frosting?

High-quality semisweet or dark chocolate works best. Avoid chocolate chips, as they often contain stabilizers.

Can I make this cake ahead of time?

Absolutely. You can bake the layers a day ahead and store them tightly wrapped. Frost just before serving.

Why is my frosting too runny?

It may be too warm. Let it cool and thicken slightly before spreading. If it’s still runny, add a bit more melted chocolate or refrigerate it briefly.

Can I add filling between the layers?

Yes! Ganache, whipped cream, or a layer of jam can be added between the cake layers for extra flavor.

Is this cake good for birthdays?

It’s perfect for birthdays! The rich chocolate flavor and stunning look make it a show-stopping centerpiece.

Can I make this recipe without eggs?

Yes, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as a substitute.

What can I use instead of boiling water?

You can use hot brewed coffee instead — it enhances the chocolate flavor even more.

How should I transport the cake?

Use a cake carrier or box. If it’s a hot day, refrigerate the cake beforehand to keep the frosting firm during travel.

Conclusion

The Ultimate Chocolate Fudge Cake is a dream dessert for any chocolate lover. With its ultra-moist layers and smooth, rich frosting, it’s a recipe that delivers both elegance and indulgence. Whether for a celebration or a weekend treat, this cake is sure to satisfy every craving and leave a lasting impression.

Ultimate Chocolate Fudge Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Ultimate Chocolate Fudge Cake is rich, moist, and deeply chocolatey, layered with a luscious fudge frosting. Perfect for celebrations or when you’re craving a decadent dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup boiling water
• 8 oz semisweet or dark chocolate, chopped
• 1 cup heavy cream
• 1/2 cup unsalted butter

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, eggs, milk, oil, and vanilla until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Slowly add boiling water, mixing until the batter is smooth. It will be thin.
6. Divide batter evenly between the prepared pans.
7. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. For the frosting, melt chocolate with butter and heavy cream over low heat, stirring until smooth. Let cool slightly to thicken.
10. Spread frosting over one cake layer, top with the second, and frost the entire cake.

Notes

• Use brewed coffee instead of water for deeper chocolate flavor.
• Cool cakes completely before frosting to prevent melting.
• Store at room temperature for 2 days or refrigerate for up to 5 days.
• Freeze for up to 3 months; thaw overnight in the fridge.

Nutrition

• Serving Size: 1 slice
• Calories: 510
• Sugar: 38g
• Sodium: 290mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 62g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 65mg