Chocolate Fudge Cake
This chocolate fudge cake is everything you love in a chocolate cake: rich, moist layers with a soft, dense crumb and topped with creamy chocolate fudge frosting. Whether it’s for a birthday, celebration, or your next chocolate craving, this cake delivers every time.
This fudge cake holds a special place in my heart. Back when I ran my cake business, this was one of the most requested cakes by my clients—and for good reason!
Its rich, moist chocolate layers and velvety fudge frosting made it a standout at every celebration. It was also one of my personal favorites during cake tastings. Watching clients fall in love with its decadent flavors always reminded me of why I loved baking so much. It’s a true classic that never fails to impress!
Why You’ll Love This Chocolate Fudge Cake
- Rich Chocolate Flavor: Made with real chocolate and cocoa for a deep chocolate taste.
- Moist & Fudgy: Buttermilk, brown sugar, and melted chocolate create a soft, dense crumb.
- Easy to Make: Simple steps using pantry staples, perfect for any skill level.
- Versatile: Pair with ganache, fudge frosting, or whipped cream for any occasion.
- Crowd-Pleaser: Always a hit at birthdays, potlucks, and celebrations.
Ingredients and substitutes
- All-Purpose Flour: Use plain flour; if using self-raising, reduce baking powder by half.
- Cocoa Powder: Unsweetened Dutch-processed for rich flavor.
- Butter: Unsalted preferred for control, but salted works (omit added salt).
- Brown Sugar: Adds moisture and deepens flavor.
- Buttermilk: Creates a tender crumb. Make your own with milk + lemon juice if needed.
- Chocolate: Use eating chocolate or couverture for the best results.
- Vanilla Extract: Adds warmth to enhance chocolate notes.
How to Make Chocolate Fudge Cake (Step-by-Step)
- Preheat the oven to 325°F 165°C/ Gas Mark 3. Grease and line 2 x 9-inch or 3 x 7-inch round cake pan with parchment paper.
- Dry ingredients – In a bowl, combine flour, baking powder, baking soda, salt, and cocoa powder – and set aside.
- Wet ingredients – In a stand mixer bowl with the paddle attachment, cream butter and sugar until light and fluffy. Next, add the eggs one at a time, ensuring each is well incorporated.
- Dry to wet – Add the flour, mixer, and buttermilk in three batches, then the melted, cooled chocolate, vanilla extract, and brewed hot coffee
- Bake – Divide the batter equally between the prepared baking pans. Then, bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
- Cool – Once baked, cool in the baking pan for 5 minutes. Then, invert and cool on a wire rack completely before you decorate.
- Fudge frosting – In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth. Next, add salt, whipping cream, and vanilla extract. Mix for a minute longer until well combined. Then, add the powdered sugar one cup at a time. Continue to mix on medium-high for 2 to 3 minutes. Lastly, add the melted, cooled chocolate.
- Level – Using a bread knife or cake leveler, cut the domes off the cake layers. Then, brush each layer with the cooled simple syrup.
- Stack layer – Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Then top the second cake layer on top, followed by more buttercream and the last layer.
- Crumb coat – Spread a thin layer of frosting on top and around the cake. Then, place the cake in the fridge to chill for 10 to 15 minutes.
- Spread the remaining buttercream around and on top of the cake. Create a rustic buttercream look by simply swirling the tip of the spatula around the cake.
- Place any remaining frosting in a piping bag with a round tip, and pipe small kisses as I have done.
Storage
- Once decorated, the cake does not need to be refrigerated.
- It can stay at room temperature for two days or in the fridge for up to 5 days.
- Once cut, always cover the cut side of the cake with plastic wrap to prevent it from drying out.
Tips for Success
- Use room-temperature ingredients for a smooth batter.
- Also, avoid overmixing to prevent a dense cake.
- Don’t overbake; check for a few moist crumbs on the skewer.
- Use high-quality chocolate for the best flavor.
- Store covered at room temperature for 2 days or in the fridge for 5 days.
- One bowl chocolate cake
- Devil’s food chocolate cake
- Chocolate Fudge Cake or Death by chocolate cake
- Classic, chocolate cake or Chocolate Coffee Cake
Frequently asked questions
What makes this cake fudgy?
Brown sugar, melted chocolate, and buttermilk keep the cake moist and dense.
How long can this fudge cake be kept?
If properly stored, a chocolate fudge cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Can I make this cake ahead of time and freeze it?
Yes, you can make the chocolate cake ahead of time and freeze it for later use. It’s best to wrap the completely cooled cake layers tightly in plastic wrap and then place them in an airtight container or freezer bag. Properly stored, the cake can be frozen for up to 2 to 3 months. When you’re ready to use the cake, thaw it in the refrigerator overnight and bring it to room temperature before frosting or serving.
Can I make this an eggless chocolate fudge cake?
Oh, I do have an eggless chocolate Fudge cake recipe for you.
What’s the difference between chocolate cake and chocolate fudge cake?
Fudge cake is denser and moister, with a deeper chocolate flavor and a richer crumb.
Moist Chocolate Fudge Cake Recipe
This Chocolate Fudge Cake is a dream come true for chocolate lovers! Moist cake layers frosted with creamy chocolate fudge frosting make it an indulgent treat. Perfect for birthdays, celebrations, or whenever your sweet tooth calls, this cake is easy to make and guaranteed to impress.
Video
Ingredients
Fudge Cake
- 250 g (2 cups) All-purpose flour
- 60 g (¾ cups) Cocoa powder
- 2 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 226 g (1 cup) Butter unsalted, room temperature
- 100 g (1 cup) White sugar
- 220 g (1 cup) Dark brown sugar
- 3 large Eggs
- 240 g (1 cup) Buttermilk
- 2 tsp Vanilla Extract
- 100 g (4 oz) Chocolate, melted 60 to 70% cocoa
- 60 ml (¼ cup) Coffee brewed (optional)
Chocolate Fudge Frosting
- 226 g (1 cup) Butter unsalted, room temperature
- 360 g (3 cup) Powdered sugar
- 200 g (7 oz) Chocolate melted, cooled
- 60 g (¼ cup) Whipping cream (38% fat)
- 2 tsp Vanilla extract
Extra
- ½ cup (120 ml) Simple syrup
Method
Cake
- Preheat the oven to 325°F 165 C/ Gas Mark 3. Grease and line 2 x 8-inch or 3 x 7-inch round cake pan with parchment paper.
- Dry ingredients – In a bowl, combine flour, baking powder, baking soda, salt, and cocoa powder – set aside.60 g Cocoa powder, 250 g All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt
- Wet ingredients – In a stand mixer bowl with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time, ensuring each is well incorporated. .226 g Butter, 100 g White sugar, 220 g Dark brown sugar, 3 large Eggs, 240 g Buttermilk, 2 tsp Vanilla Extract, 100 g Chocolate, melted, 60 ml Coffee
- Dry to wet – Add the flour mixer and buttermilk in three batches, then the melted, cooled chocolate, vanilla extract, and brewed hot coffee
- Bake – Divide the batter equally between the prepared baking pans. Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
- Cool – Once baked, cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
- Fudge frosting – In a bowl of a stand mixer with the paddle attachment, cream the butter until smooth. Add salt, whipping cream, and vanilla extract. Mix for a minute longer until well combined. Then, add the powdered sugar one cup at a time. Continue to mix on medium-high for 2 to 3 minutes. Lastly, add the melted cooled chocolate.226 g Butter, 360 g Powdered sugar, 60 g Whipping cream, 2 tsp Vanilla extract, 200 g Chocolate
Assemble
- Level – Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup.½ cup Simple syrup
- Stack layer – Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
- Crumb coat – Spread a thin layer of frosting on top and around the cake. Place the cake in the fridge to chill for 10 to 15 minutes.
- Spread the remaining buttercream around and on top of the cake. Create a rustic buttercream look by simply swirling the tip of the spatula around the cake. Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have donePro tip – A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
- Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done
Notes
Tips for Success
✅ Use room-temperature ingredients for a smooth batter.✅ Avoid overmixing to prevent a dense cake.
✅ Don’t overbake; check for a few moist crumbs on the skewer.
✅ Use high-quality chocolate for best flavor.
✅ Store covered at room temp for 2 days or in the fridge for 5 days.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Chocolate ganache cake or chocolate mud cake
- my Espresso Cake with whipped espresso ganache
- See all chocolate cake recipes or see all layer cakes
- Eggless chocolate Fudge cake recipe
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My cakes layers did not rise as much as yours in the pictures. Should I divide each Cale in half or should I leave them the way they are.
Week 2 day 2 done
Lois, yes, divide and stack them then share it in the FB group, so we can discuss what happened.Thanks
I make this fudge cake, which I love the very much. So easy to make
Thank you
Hi Veena. I would like to know which nozzle tip have you used in this cake
I used a large star tip Sara.
I did this cake today, it turned out to be way to soft, difficult in handling it. It literally broke when I unmoulded from the pan. I did it once it was cool enough to transfer to the cooling rack. What do you think I did wrong?
Not sure, Ajitha. A fresh-baked cake is supposed to be delicate but easy to handle. Make use to use a tray or pan below it when stacking and frosting. I can bet it is still delicious.
Hi Veena, thanks for the recipe. Can I use this chocolate recipe and frosting for chocolate barrel cake?
Yes, absolutely Abigael. Just change the number of servings in the recipe card and it will calculate the recipe and frosting for you. Thanks
Thank you so much Veena. I learned a lot from u?
Baked this cake and frosting last weekend for family and friends. Recipe super easy to follow and tastes fantastic. Frosting not too sweet. Perfect. Was a big hit.
Thank you, Avril.
When do you add the 9oz melted chocolate to the cake batter? I’m baking this now and just caught that it’s not mentioned in the instructions.
It says in the instructions Kristin it is the final step before you pour into the baking pans – you can see the progress pictures as well. It shows clearly.
Hi, Veena – We loved this cake – it turned out so moist and tasty. Thanks for answering my questions before – helped me be more confident when making the cake.
Hey Lori,
So happy you enjoyd this cake. Of course, I’m always here to answer any questions you have. Always!
I love how easy this cake is Veena. Making it today
Hey Beth. Let me know how it goes. Feel free to ask any more questions
Hi – I was looking for a Dense chocolate cake, and I will make Yours, because of the picture of the Inside of the cake! It looks like exactly what I want! Super-fudgey!
One question – I was attracted to how you described the ease, esp. the “no mixer” part (I have to store my mixer in the basement!) But, in the directions, you say to “cream the butter and sugar until light and fluffy.” That sounds like mixer-territory to me – do you really just sort-of “cream” by hand? I can imagine incorporating very well, but not achieving “light and fluffy.” Truthfully, I’m going to make this cake either way, but I would like to get the texture just like that yummy-looking picture, so please let me know about this. Thanks very much!!!
Hey Lori, I have made this often with just a spoon and a bowl – It’s my son’s favorite cake –
The creaming does not need to be super light and fluffy but it does need some creaming.
Unless the sugar you are using is thick you won’t need any mixer. I get brown sugar that’s thick and takes longer to cream.
Again, it’s up to you – you can make things easier with a mixer if you’re not up to hand mixing. I hope that makes sense.