Moist, rich and decadent this chocolate fudge cake is the ultimate chocolate lovers treat! It’s fudgy with a moist crumb and an irresistible dessert perfect for Easter or any special occasion.
Chocoholics rejoice! This chocolate fudge cake is easy to make and the perfect recipe for when that chocolate craving hits.
You will fall head over heels for the fudgy texture and you can even frost it or add a chocolate glaze like I do in this chocolate glazed marble cake. Made in one pan it’s perfect for those times when you just need a simple chocolate cake!
Whether you decide to share this fudgy chocoalte cake at a dinner party or just treat yourself, it’s a temptation that is hard to resist with just one bite!
Table of Contents
Ingredients to Make Chocolate Fudge Cake
Maximum rich chocolate flavor permeates this cake through and through. It’s one of our favorite chocolate cake recipes and made with only a few simple ingredients.
- Butter: Softened unsalted butter is best, but if salted is all you have reduce the added salt.
- Granulated sugar: Is best for cake as it dissolves into the cake for the best texture and sweetness.
- Eggs: You will need two large eggs at room temperature.
- Vanilla extract: Adds rich taste to the cake.
- Unsweetened cocoa powder: You can use a natural or Dutch process powder for this fudgy chocolate cake. Just remember the quality of the unsweetened cocoa powder will affect the results of the cake.
- Pastry flour: Pastry flour is lower in protein and will result in a light and fluffy cake. Cake flour could be substituted if needed.
- Milk: There is no room for low fat milk in a chocolate cake recipe! Use 2% milk for best rich tasting results.
- Baking staples: Baking powder, baking soda and salt for lift, rise and to enhance taste.
How to Make Easy Chocolate Fudge Cake
Grease a 8 or 9 inch cake pan or line it with parchment paper and get ready to make this ultimate chocolate cake!
Cream butter and sugar: In a large mixing bowl cream together butter and sugar until light and fluffy. Add eggs one at a time beating well in between each addition then beat in the vanilla extract.
Whisk dry ingredients: In a medium bowl sift together cocoa powder, flour, baking powder and baking soda until no lumps remain.
Combine wet and dry ingredients: Add the flour mix alternately with the milk to the wet mixture and beat until just combined then transfer the cake batter to the prepared cake pan.
Bake: Bake at 350 degrees F for approximately 45-50 minutes or until a toothpick inserted in the cake comes out clean. Let the cake cool in the pan for about 10 minutes then transfer to a wire rack. Once cool, frost with a glaze or buttercream icing if desired.
Why You Will Love this Chocolate Fudge Cake
- Easy to make: You only need a few simple ingredients, a mixer and two bowls to make this moist chocolate fudge cake.
- Small batch: This recipe only makes one 8 or 9 inch cake so it’s a perfect chocolate cake for a smaller crowd or when you don’t need a whole cake to tempt you!
- Moist and tender: This moist chocolate cake has the perfect tender crumb and is not dry at all.
- Add frosting or not: This fudgy chocolate cake is perfectly delicious as is, but a Swiss Meringue Buttercream frosting or a chocolate fudge frosting would make it heavenly.
- Coffee: Adding a ½ teaspoon of espresso powder or instant coffee granules can help intensify the chocolate flavor.
- Frosting: A simple chocolate glaze, chocolate ganache, chocolate buttercream frosting or swiss meringue buttercream would be delicious.
- No milk?: Use sour cream in place of milk for a 1:1 substitute or try this chocolate water cake which uses no milk!
- Layer cake: Double the recipe and use frosting of choice between the layers.
Baking Tips for Chocolate Fudge Cake
- Butter: Do not try to substitute the butter with oil. Butter adds a rich and decadent flavor that can’t be matched by using oil.
- Room temperature ingredients: You will start the recipe by creaming your butter and sugar, then eggs. Softened butter and room temperature eggs will incorporate and combine best.
- Milk: 2% fat content milk or even whole milk should be used. Chocolate cake is not the time to choose low fat anything.
- Don’t over mix: Don’t overmix the batter when combining your wet ingredients with the dry ingredients, mix only until combined to ensure your cake is soft and tender.
What’s the difference between fudge cake and mud cake?
Mud cake is a very moist chocolate cake that has a dense and gooey texture. It’s very smooth when sliced and the best description of it is to call it mud. Fudge cake is similar to mud cake in that it is very chocolatey but it is much fluffier in texture.
Can I double the recipe?
Yes! If you would like to make a layered cake feel free to double the recipe and use two 8 or 9 inch round cake pans.
Can I use another type of flour?
Pastry flour is best as it will result in a lighter and more delicate cake. Cake flour would be the best substitute as it is also a low protein flour. You could also try ½ cake flour and ½ all purpose flour as well. Using all purpose flour is another possibility but your cake will not be as light in texture. This has not been tested with gluten free flour.
How do I store this cake?
Store unsliced cake in an airtight container for a few days and move to the refrigerator for up to a week. If you have frosted your cake or your home is warm you may want to store it in an airtight container in the refrigerator right away.
More Recipes to Satisfy Chocolate Cravings
- Fudgy brownie cookies
- Chocolate chip brownies
- Double chocolate banana bread
- Chocolate chip cookies
- Marble pound cake
Chocolate Fudge Cake
- ⅔ cups Unsalted butter – soft
- 1 cup Granulated sugar
- 2 large Eggs – room temperature
- 1 teaspoon Vanilla extract
- ½ cup Unsweetened cocoa powder
- 1 ⅔ cup Pastry flour
- 1 cup Milk – 2% fat content
- 1 ½ teaspoons Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- Pre-heat the oven to 350 F (180C). Grease an 8 inch or 9 inch cake pan.
- In a large bowl cream together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time beating well in between each addition. Beat in the vanilla extract.
- In a medium bowl sift together cocoa powder, flour, baking powder and baking soda. Whisk in the salt.
- Add the flour mix alternately with the milk to the wet mixture and beat just until combined. Transfer the batter to the prepared cake pan.
- Bake for approximately 45-50 minutes or until a toothpick inserted in the cake comes out clean or with a few crumbs. Let the cake cool in the pan for about 10 minutes then transfer it on a wire rack to finish cooling completely.
- Finish by decorating the cake with a chocolate glaze or swiss meringue buttercream. Enjoy!