The Best Chocolate Fudge Cake

Chocolate Fudge Cake isn’t just any chocolate cake, it’s deeply chocolatey, incredibly moist, and crowned with the most luscious, creamy fudge icing you’ve ever tasted. Dense, moist, and irresistibly decadent, this three-layer cake is a true chocolate lover’s dream. Simple to make yet unbelievably satisfying, it’s the perfect dessert for birthdays, celebrations, or anytime you’re craving pure chocolate indulgence in every bite.

Love More Chocolate Cakes? Try My German Chocolate Cake or this Buttermilk chocolate cake next.

Why You’ll Love This Recipe

• Intensely chocolatey – Dark cocoa, melted chocolate, and a secret touch of coffee create the deepest chocolate flavor
• Incredibly moist – The combination of buttermilk, oil, and butter keeps every bite tender and perfect
• Showstopping presentation – Three gorgeous layers covered in silky fudge icing that looks like it came from a bakery
• Perfect for celebrations – This is THE cake for birthdays, anniversaries, or any time you want to make memories
• Make-ahead friendly – You can prepare components ahead, making party day so much easier

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Ingredients You’ll Need

For the Fudge Icing

• 450 g dark chocolate – Use good quality (60-70% cocoa); this is the star of your frosting
• 350 ml double cream (heavy cream) – Creates that silky, pourable texture
• 200 g unsalted butter – Adds richness and helps it set beautifully
• 150 g icing sugar (powdered sugar) – Sweetens and stabilizes
• 2 teaspoons vanilla extract – Pure vanilla works best here
• ¼ teaspoon salt – Don’t skip this; it makes the chocolate sing

For the Cake Layers

• 70 g unsweetened cocoa powder – Dutch-process gives the deepest color
• 1 teaspoon instant coffee (optional but recommended) – Enhances chocolate without tasting like coffee
• 120 ml hot water – Blooms the cocoa for maximum flavor
• 180 g unsalted butter, softened – Brings that classic cake richness
• 150 ml vegetable oil – Keeps the cake incredibly moist for days
• 180 g granulated sugar – For sweetness and structure
• 180 g light brown sugar – Adds moisture and a hint of caramel depth
• 6 eggs – Room temperature works best
• 200 ml buttermilk – The secret to tender, fluffy crumb
• 300 g all-purpose flour – Standard baking flour is perfect
• 1.5 teaspoons baking soda – Our main leavener
• 1 tablespoon white vinegar – Creates a chemical reaction that makes the cake rise beautifully

Why These Ingredients Work

There’s some real magic happening in this mixing bowl, and it all comes down to smart ingredient partnerships.

The cocoa powder bloomed in hot water unlocks way deeper chocolate flavor than dry cocoa ever could. It’s like waking up those cocoa beans all over again.

That little bit of instant coffee? Think of it as turning up the volume on chocolate. You won’t taste coffee—I promise—just richer, more intense chocolate.

Butter plus oil gives you the best of both worlds. Butter brings incredible flavor, while oil delivers that stay-moist-for-days texture we all crave.

Brown sugar does double duty. It adds moisture and a subtle caramel note that makes everyone wonder, “What’s that amazing flavor?”

Here’s my favorite kitchen science moment: when vinegar meets baking soda, it fizzes like crazy. Those tiny bubbles create air pockets that help your cake rise beautifully and stay incredibly tender.

Buttermilk keeps everything soft and pillowy. Plus, its gentle tang balances all that sweetness perfectly.

For the frosting, dark chocolate creates a grown-up, not-too-sweet finish that lets real chocolate flavor shine. The cream and butter? They’re what make it glossy and dreamy to spread.

Every single ingredient has a purpose, and together they create pure chocolate heaven.

Essential Tools and Equipment

• Three 8-inch round cake pans – For those beautiful layers
• Electric mixer (stand or hand) – Makes mixing so much easier
• Medium saucepan – For making the fudge icing
• Fine-mesh sieve – Ensures silky-smooth frosting
• Parchment paper – Prevents sticking and makes cleanup easy
• Wire cooling racks – Lets air circulate for even cooling
• Offset spatula – Makes frosting the cake so much easier (but a butter knife works too!)
• Toothpick or cake tester – For checking doneness
• Large mixing bowls – You’ll need a few

Step-by-Step Instructions

Step 1: Make the Fudge Icing First

In a medium saucepan over medium heat, combine your dark chocolate, double cream, butter, icing sugar, vanilla extract, and that pinch of salt.Heat gently, stirring constantly with a wooden spoon or spatula.

Once it’s completely smooth and no lumps remain, push the mixture through a fine-mesh sieve into a clean bowl. This removes any stubborn bits and gives you bakery-perfect frosting. Cover with plastic wrap pressed directly on the surface. This prevents a skin from forming.

Let it set at room temperature for about 2 hours, or pop it in the fridge for 45 minutes to an hour. You want it thick enough to spread, like really luxurious chocolate frosting.

If it gets too firm, just let it sit at room temperature for 15 minutes.

Step 2: Preheat & Prepare Your Cake Pans

Preheat your oven to 180°C (350°F). This is important. Grease three 8-inch round cake pans generously with butter or non-stick spray. Then line the bottoms with circles of parchment paper.

Step 3: Bloom the Cocoa

In a small bowl, whisk together the cocoa powder and instant coffee (if using). Pour the hot water over top and stir until you have a smooth, thick paste. It’ll smell absolutely heavenly. Set this aside to cool for about 10 minutes while you work on the rest.

Step 4: Cream the Fats and Sugars

In a large mixing bowl (or your stand mixer), beat together the softened butter, vegetable oil, granulated sugar, and brown sugar for about 5 minutes.

Step 5: Add Eggs and Buttermilk

Add three of the eggs to your butter mixture and beat until incorporated. Then add the remaining three eggs along with the buttermilk. Mix until everything is smooth and happy together.

The batter will look a bit loose, and that’s exactly what you want. This moisture is what makes the cake so incredibly tender.

Step 6: Add the Flour

Add your all-purpose flour and mix on low speed until just combined.

Step 7: The Magic Fizz

In a small cup, mix together the baking soda and white vinegar. Immediately stir this into your cake batter while it’s still fizzing. Work quickly here; that reaction is creating air bubbles that will make your cake rise.

Step 8: Finish with Cocoa Mixture

Pour in your cooled cocoa-coffee mixture and stir until the batter is completely smooth and uniform in color. The batter will be quite thin and pourable, almost like a thick milkshake.

Step 9: Bake the Layers

Divide the batter evenly among your three prepared pans. Bake for 35-40 minutes, rotating the pans halfway through for even baking.

The cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back lightly when touched. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 10: Assemble Your Masterpiece

Once your cake layers are completely cool. If the tops domed a bit during baking, you can trim them level with a serrated knife. But honestly, I usually don’t bother for a homestyle cake.

Place your first layer on a serving plate or cake stand. Spread about one-third of your fudge icing over the top, going right to the edges. Place the second layer on top and repeat. Finally, add the third layer and use the remaining icing to cover the top and sides.

You Must Know

Let’s talk about the most important thing: patience with cooling. I know it’s tempting to frost those gorgeous layers while they’re still warm. But here’s the thing—warm cake will melt your beautiful icing and turn everything into a slippery mess.

Give those layers at least an hour to cool completely. Even better? Bake them one day and assemble the next.

Your fudge icing needs proper setting time too. If it’s too runny, pop it in the fridge for 15-minute intervals, stirring occasionally. Too thick? Let it warm up at room temperature or microwave it for just a few seconds.

Personal Secret: Want to know what takes this cake from great to absolutely unforgettable? After you’ve frosted the whole cake, refrigerate it for 30 minutes. This firms up that gorgeous icing. Then, let it sit at room temperature for 20 minutes before serving.

You’ll get perfectly clean slices with fudgy frosting that’s set but still melts in your mouth. It’s the difference between a good cake and a showstopper.

One more secret? Use the best quality dark chocolate you can afford for the icing. It’s the star of this show, and trust me, you’ll absolutely taste the difference.

Pro Tips & Cooking Hacks

• Room temperature matters – Take your eggs and buttermilk out of the fridge 30 minutes before baking. Cold ingredients can cause the butter to seize up and create a lumpy batter.
• Measure flour correctly – Spoon it into your measuring cup and level it off. Scooping directly can pack in 25% more flour and make your cake dense.
• Check your baking soda – If it’s old, your cake won’t rise properly. Test it by adding a pinch to vinegar—it should fizz vigorously.
• Rotate your pans – Halfway through baking, rotate them front to back and swap shelves if you’re using two racks. This ensures even baking.
• The toothpick test – Don’t go by time alone. Ovens vary! A few moist crumbs on the toothpick are perfect; wet batter means keep baking.
• Crumb coat trick – For a truly professional look, spread a thin layer of icing over the whole cake first (this is called a crumb coat), chill for 15 minutes, then add your final frosting layer. This seals in any loose crumbs.
• No buttermilk? – Make your own by adding 1 tablespoon of lemon juice or vinegar to 200ml of regular milk. Let it sit for 5 minutes before using.

Flavor Variations & Suggestions

Once you’ve mastered this base recipe, the fun really begins.

For mocha lovers: Bump up the instant coffee to 1 tablespoon and add a teaspoon of espresso powder to the icing. It’s sophisticated and delicious.

Holiday special: Fold in a quarter cup of mini chocolate chips. Or add a tablespoon of peppermint extract to the icing and top with crushed candy canes.

Berry beautiful: Split each layer horizontally and spread raspberry or strawberry jam between the cake and icing. The fruit cuts through all that richness perfectly.

Grown-up version: Brush each cake layer with a tablespoon of coffee liqueur, amaretto, or bourbon before icing. Just a hint of booze makes it extra special.

Over-the-top gorgeous: Add a chocolate ganache drip around the edges. Or press toasted chopped nuts or chocolate shavings onto the sides.

Extra tangy: Some folks swear by adding half a cup of sour cream to the batter instead of some buttermilk. It adds moisture and a lovely tang.

Easier assembly: Make this as two 9-inch layers for a shorter cake. Just reduce baking time by about 5 minutes and keep an eye on them.

Make-Ahead Options

This is honestly one of the best make-ahead cakes I know. When you don’t want party-day stress, this recipe has your back.

The frosting: Make it up to 3 days ahead and store it covered in the fridge. Just bring it to room temperature and give it a good stir before using.

The cake layers: Bake them a day ahead, cool completely, wrap tightly in plastic wrap, and store at room temperature.

Freeze the layers: Even better for long-term planning. Bake, cool, wrap in plastic then foil, and freeze for up to 2 months. Thaw overnight in the fridge, still wrapped.

The whole assembled cake: Frost it and refrigerate overnight. Just bring it to room temperature for 30 minutes before serving so the icing softens beautifully.

Freeze the finished cake: If you’re super organized, you can do this too. Freeze uncovered for an hour until the frosting firms up, then wrap carefully in plastic and foil. Keeps for up to a month. Thaw overnight in the fridge, still wrapped.

What to Serve With Chocolate Fudge Cake

This rich, decadent cake is honestly perfect all on its own. But there are some wonderful pairings that take it from delicious to unforgettable.

A scoop of vanilla bean ice cream or freshly whipped cream provides a cool, creamy contrast to the dense chocolate.

Fresh raspberries or strawberries on the side add a bright, tart note that cuts through all that richness.

For special occasions, I love serving this with a glass of dessert wine—port or a sweet red blend work beautifully.

Coffee is the classic choice. The slightly bitter notes complement the sweet chocolate perfectly. A cup of Earl Grey or English Breakfast tea is lovely too, especially for an afternoon celebration.

If you’re serving this at a dinner party, keep the rest of the meal lighter so this show-stopping dessert can truly shine. It’s wonderful after a simple roasted chicken dinner or a lighter pasta dish.

For kids’ parties, cold milk is always the perfect accompaniment.

Allergy Information

This chocolate fudge cake contains several common allergens you should know about.

It includes dairy (butter, cream, buttermilk), eggs, and wheat gluten. Depending on your chocolate brand, it may also contain soy lecithin.

For dairy-free: Substitute butter with dairy-free baking sticks (not margarine—it’s too soft). Use coconut cream or canned full-fat coconut milk instead of heavy cream. Replace buttermilk with plant-based milk mixed with vinegar.

For egg-free: This one’s trickier since we use six eggs for structure. You could try flax eggs: 6 tablespoons ground flaxseed mixed with 18 tablespoons water, left to gel for 5 minutes.

For gluten-free: Use a good-quality 1-to-1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different but still delicious.

Always check your chocolate and cocoa powder labels if you’re concerned about cross-contamination with nuts or soy.

Storage & Reheating

This chocolate fudge cake keeps beautifully, which is one of the many reasons I love it.

Store the frosted cake covered at room temperature for up to 2 days. Or refrigerate it for up to 5 days.

If refrigerating, cover it loosely with plastic wrap or keep it in a cake carrier to prevent the frosting from picking up fridge odors.

The cake actually tastes even better the second day after the flavors have had time to meld together.

Before serving refrigerated cake, let it sit at room temperature for 20-30 minutes. This lets the icing soften and the cake return to its tender texture.

For longer storage, this cake freezes wonderfully for up to 2 months. Freeze individual slices wrapped in plastic wrap and foil for easy grab-and-go treats.

This isn’t really a cake you’d reheat since it’s meant to be enjoyed at room temperature or slightly cool. But if you have a chilled slice, 15-20 seconds in the microwave can take the chill off without melting the icing.

Questions I Get Asked A Lot

Can I make this as a sheet cake instead of layers?

Absolutely! Pour all the batter into a greased and lined 9×13-inch pan and bake at the same temperature for 45-50 minutes. Let it cool completely in the pan, then spread all the fudge icing on top. It won’t have that impressive layer cake look, but it’ll taste just as amazing and is perfect for casual gatherings.

My icing is too runny—what should I do?

Pop it in the fridge for 15-20 minutes, stirring every 5 minutes or so. It needs time to cool and thicken. If it’s still too soft after chilling, you didn’t cook it long enough initially or your chocolate had too high a cocoa butter content. You can try whisking in 2-3 tablespoons of additional powdered sugar to help it set.

Can I skip the instant coffee?

You absolutely can! The coffee doesn’t make the cake taste like coffee at all—it just deepens the chocolate flavor. But if you’re sensitive to caffeine or just prefer not to use it, leave it out. Your cake will still be wonderfully chocolatey.

Why did my cake layers turn out dry?

This usually happens from overbaking or overmixing the batter. Check your oven temperature with an oven thermometer—many ovens run hot. Start checking for doneness at 35 minutes, and remember that a few moist crumbs on the toothpick are perfect. Also, make sure you’re measuring flour correctly by spooning and leveling, not scooping.

Can I use milk chocolate instead of dark chocolate for the icing?

You can, but your icing will be much sweeter and softer. Milk chocolate has more sugar and less cocoa solids, so it doesn’t set as firmly. If you do use milk chocolate, reduce the powdered sugar to about 100g and be prepared for a softer, fudgier frosting that might need extra chilling time.

💬 Tried this chocolate fudge cake recipe? I’d absolutely love to hear how it turned out! Leave a comment and rating below