Fudge Cake Recipe

Moist, rich, and utterly decadent, this fudge cake recipe is a chocolate lover’s dream come true! With a velvety texture and deep, dark flavor, these cakes are sure to become a new favorite.

Perfect for special occasions or everyday indulgences, get ready to satisfy your sweet tooth in the most indulgent way.

Ingredients

• Butter, softened, 1 1/2 sticks
• Granulated sugar, 1 3/4 cups
• Large eggs, 3
• All-purpose flour, 2 1/2 cups
• Baking powder, 1 teaspoon
• Salt, 1/2 teaspoon
• Unsweetened cocoa powder, 1 cup
• Whole milk, 1 cup
• Vanilla extract, 1 teaspoon

Instructions

Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar until you get a light and fluffy mixture.

Beat in the large eggs one at a time, making sure each egg is fully incorporated before adding the next.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add this dry mixture to the butter mixture, alternating with the whole milk, beginning and ending with the dry mixture.

Beat just until combined.

In a small bowl, whisk together the unsweetened cocoa powder and vanilla extract.

Add this mixture to the batter and mix until smooth.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

Make sure to use room temperature butter for better creaming with sugar.

Don’t overmix the batter, especially when combining the dry and wet ingredients.

Use high-quality cocoa powder for a deeper chocolate flavor.

To ensure the cake releases easily, grease the pans generously and make sure they’re at room temperature.

If you’re not using the cakes immediately, you can wrap them tightly in plastic wrap and freeze for up to 2 months.

To get a smooth and even layer of frosting, make sure the cakes are completely cooled.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g