This easy chocolate fudge cake has three layers of the most incredibly moist sponge.
Made with buttermilk, sour cream, and hot coffee, the flavor is out of this world.
But that’s not all! It’s filled and coated with a chocolate fudge frosting that’s so silky-smooth and rich, you’ll want to eat it straight from the bowl.
Yeah, this chocolate fudge cake is the stuff of dreams. Let’s dive in!
Why You’ll Love This Chocolate Fudge Cake
Celebration Centerpiece: You can’t beat a layer cake for special celebrations. And this one, with that fudgy frosting, is guaranteed gourmet.
Crowd-Pleaser: With its rich, chocolatey flavor and moist texture, this cake is sure to please everyone at the table.
Make it Your Own: This cake can be dressed up or down, making it suitable for casual get-togethers and more formal events. And feel free to swap the frosting for something light or add a layer of crunch to the filling. There are no wrong answers here.
Ingredients
I made this cake for my best friend’s birthday, and let me tell you, it stole the show!
Everyone raved about how delicious it was and pretty much begged me for the recipe.
Luckily for you, it couldn’t be easier to recreate. Here’s what you’ll need:
- All-Purpose Flour + Cornstarch: For structure and to ensure the best texture in the sponge.
- Unsweetened Cocoa Powder: Adds rich, deep chocolate flavor to the cake and frosting.
- Baking Powder and Baking Soda: The leavening agents that help the cake rise and become light and fluffy.
- Salt: Enhances the chocolate flavor and balances the sweetness.
- Granulated Sugar and Light Brown Sugar: A combination of sugars for sweetness and moisture.
- Vegetable Oil: Keeps the cake moist and tender.
- Large Eggs + Yolks: Bind the ingredients and contribute to the cake’s structure.
- Buttermilk + Sour Cream: Adds tanginess and helps create a soft, tender crumb.
- Hot Coffee: Intensifies the chocolate flavor without making the cake taste like coffee.
- Vanilla Extract: Enhances the overall flavor of the cake and frosting.
- Fudge Frosting: A thick and decadent blend of chocolate, cream, butter, salt, and powdered sugar.
How to Make Chocolate Fudge Cake
I have many amazing chocolate cake recipes, but the real star of this show is the fudge frosting.
And guess what? It’s the easiest part of the whole recipe!
Here’s how it’s done:
1. PREP: Preheat the oven to 350°F, grease and line three 8-inch cake pans.
2. MIX: Whisk the flour, cocoa, cornstarch, leavening agents, and salt in a bowl. Blend the buttermilk and sour cream in a separate container.
3. BLEND: Whisk the sugars and oil in a large bowl until smooth. Add the eggs and yolks, then incorporate the buttermilk mixture.
4. COMBINE: Alternate adding the dry ingredients and hot coffee, beginning and ending with dry, mixing gently.
5. BAKE: Divide the batter between the pans, bake for 30-35 minutes, and cool in the pans for 10-15 minutes before transferring to a wire rack.
6. FROSTING: Melt chocolate with cream using a double boiler, then mix in the butter, salt, and powdered sugar until smooth. Set aside to thicken.
7. ASSEMBLE: Layer the cakes with frosting, then cover the top and sides. If you have any frosting left, pipe the excess on top.
8. CHILL: Refrigerate the cake for 30-60 minutes to set, then serve and enjoy!
Tips For the Best Chocolate Fudge Cake
While there are a few steps to this, I promise it’s easier than it looks. And the taste? It’ll make you swoon!
But before you begin, check out these tips:
- Use room temperature ingredients. They blend more easily, so the batter won’t overmix.
- Sift the dry ingredients. It ensures the leavening agents are evenly distributed and lightens the sponge.
- Hot coffee magic. Don’t skip the hot coffee! It enhances the chocolate flavor like you won’t believe – and no, it doesn’t make the cake taste like coffee.
- Make it two layers. I think the three layers are pretty impressive, but it’ll be just as showstopping if you bake it in two 9-inch cake pans.
- Tap out air bubbles. Before baking, gently tap the filled cake pans on the counter to release any trapped air bubbles.
- Toothpick test. Insert a toothpick into the center of the cakes to check for doneness. If it comes out clean or with just a few moist crumbs, the cakes are ready.
- Cool before frosting. Allow the cakes to cool completely before frosting to avoid a melty mess.
- Crumb coat first. Apply a thin layer of frosting as a crumb coat, chill the cake, then add the final layer of frosting for a neater appearance.
- Chill for clean slices. Refrigerate the cake for about 60 minutes before slicing. Then, run a chef’s knife under hot water, wipe it dry with paper towels and slice. Repeat for each cut.
Recipe Variations
This chocolate cake is pretty perfect as it is. But that doesn’t mean you can’t jazz it up!
Here are a few ways I like to make this extra special:
- Add crispy pearls or Oreo chunks between the layers for a bit of crunch
- Make half the amount of frosting for the coating and fill it with something different, such as peanut butter, coffee, caramel, or raspberry frosting.
- Add swirls of salted caramel whipped cream or raspberry whipped cream on top to lighten it up.
- Add fruit to the middle layers, such as chopped cherries
How to Store
As devilishly addictive as this cake is, it’s very rich. So, you might have leftovers.
If that’s the case, here’s how to store them:
To Store: Cover the cake in a cake dome or transfer leftovers to an airtight container. Store in the fridge for up to 5 days.
To Freeze: Securely wrap the chocolate fudge cake (or slices) in plastic wrap and aluminum foil and place it in an airtight container or freezer bag. Freeze the cake for up to 3 months.
Thaw frozen cake in the fridge overnight. For the best texture and flavor, allow chilled cake to come to room temperature for about 30 minutes before serving.
More Decadent Chocolate Desserts You’ll Adore
Chocolate Chip Cookie Cake
Double Chocolate Chip Cookies
Chocolate Sandwich Cookies
Triple Chocolate Cake
Brownie Bread
Easy Chocolate Fudge Cake
12
servings30
minutes45
minutes1066
kcalThis easy chocolate fudge cake is a dessert dream come true. Between the tender sponge, rich frosting, and chocolate ganache, it’s insanely good!
Ingredients
- For the Chocolate Cake:
2 cups (240g) all-purpose flour
3/4 cup (75g) unsweetened cocoa powder
1/4 cup cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (240ml) buttermilk, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
1 cup (200g) granulated sugar
1 cup (220g) light brown sugar
1/2 cup (120ml) vegetable oil
2 large eggs + 2 egg yolks, room temperature
1 cup (240ml) hot coffee
- For the Chocolate Fudge Frosting:
4 1/2 cups dark or semi-sweet chocolate
2 1/2 cups heavy whipping cream
1/2 cup butter
1/2 teaspoon salt
1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper. Set aside.
- Make the Cake: In a medium bowl, whisk the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt until well combined. Set aside.
- Stir the buttermilk, sour cream, and vanilla in a small bowl or measuring glass until smooth. Set aside.
- In a separate large bowl, whisk the sugars with the oil by hand until smooth. Add the eggs and yolks one at a time and whisk to combine. Then, add the buttermilk mixture in two parts, whisking well after each addition.
- Alternate adding the dry ingredients and hot coffee, starting and ending with the flour. Whisk gently between each addition. The batter will be thin.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in pans for 10-15 minutes, then turn them onto a wire rack to cool completely.
- Make the Fudge Frosting: Combine the chocolate and cream in a large, heatproof bowl. Place the bowl on the rim of a medium saucepan with 2-3 inches of water in the bottom (the bottom of the bowl should not touch the water). Turn the heat to medium and stir the chocolate and cream as the water simmers underneath. Use an oven glove to hold the bowl and protect your skin from the steam.
- When the ganache is smooth, remove the bowl from the heat and add the butter, salt, and powdered sugar. Mix gently until the sugar is no longer powdery, then mix more vigorously until smooth and shiny. Cover and set aside to cool and thicken.
- Assemble: Place one cake layer on a serving plate. Add 1/4 of the thick frosting and spread evenly. Repeat with the next layer of cake and 1/4 of the frosting, then add the last cake layer on top. Cover the cake with the remaining frosting, evenly coating the top and sides. Use any excess to pipe on top, if desired.
- Chill the cake for 30-60 minutes for the layers to set, then slice, serve, and enjoy!
Notes
- Before baking, gently tap the filled cake pans on the counter to release any trapped air bubbles.
- Apply a thin layer of frosting as a crumb coat, chill the cake, then add the final layer of frosting for a neater appearance.
- If desired, bake the batter in two 9-inch cake pans. Bake for 25-30 minutes.
