If you ever wished you could turn a brownie into a cake, try this Chocolate Fudge Cake! It's like a super moist and soft fudge brownie with even more fudge frosting. It's incredibly decadent yet remarkably easy to make!
This brownie-like cake is an extra moist chocolate cake with a thin, rich layer of chocolate fudge frosting. The easy fudge frosting is poured on the cake while it is still hot, so part of it soaks into the cake, making it extra moist.
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The rest of the fudge icing sets up with a nice shine and rich, fudgy texture. It'll satisfy any chocolate cravings for a while!
I love this great recipe as a quick alternative to a more time-consuming layer cake. It's like a "snack cake," simple and easy to make with no stand mixer needed and no chill time. But it's also delicious enough to impress your guests – I recently made it for my son's 3rd birthday party, and everyone loved it!
💬 Featured Comment: "I absolutely love the easy moist chocolate fudge cake. It's the perfect fusion of Texas sheet cake and brownies ...similarities to both, yet it has its own unique texture and flavor. " - Sharron
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Why you'll love this chocolate fudge cake
- Tons of chocolate flavor: It's rich and fudgy, perfect for chocolate lovers.
- Amazing moist and fudgy texture: the melt-in-your mouth texture makes it the best chocolate cake recipe.
- Quick & easy: Unlike many of my cake recipes that must be refrigerated before decorating, this one comes together much faster. No mixer needed!
- Perfect for beginner bakers: Although there are three components to this fudge cake, it's really simple. I'll break down every step and measurement in the recipe card to make it extremely simple!
Ingredients
This easy chocolate fudge cake has all the simple ingredients you'll see in classic chocolate cake recipes, yet a few extra to give it that perfectly fudgy texture. You'll find many of these ingredients in my most popular bakery recipes, so they're always worth keeping on hand.
Note: This cake is baked in a standard 9x13x2 cake pan instead of my usual 1" tall ¼ sheet pan. This makes it even more convenient, especially for home bakers.
You'll follow a simple two-bowl method for this rich chocolate cake. Start by whisking the dry ingredients together in a large bowl.
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Instant Clearjel: my secret weapon to moist cakes every time
- Unsweetened cocoa powder
- Sugar
- Brown sugar
In a separate bowl, whisk the wet ingredients until fully blended. If you love tender, moist cakes, you'll also use many of these ingredients in my other recipes.
- Eggs
- Buttermilk
- Brewed coffee (it adds richness without coffee flavor; substitute with water if needed)
- Vegetable oil
- Dark corn syrup
- Vanilla extract
For extra flavor and that dense, fudgy texture, whisk a molten Chocolate Butter Mixture directly into the batter for this chocolate fudge cake recipe. Melt salted butter and semi-sweet chocolate chips in the microwave, then stir the mixture into the batter right before baking.
While the cake bakes, whip together the perfect Chocolate Fudge Frosting. The only additional ingredient you'll need to make the fudgy icing is powdered sugar, which you'll whisk with more melted butter, chocolate chips, cocoa powder, dark corn syrup, and vanilla extract.
It makes a delicious icing that tastes just like chocolate fudge!
Instructions
Whisk together the dry ingredients (minus the brown sugar) in a large mixing bowl. Once combined, whisk in the brown sugar and break up any clumps.
In a separate bowl, whisk the wet ingredients together.
Melted the chocolate chips and salted butter in the microwave for the Chocolate Butter Mixture. Whisk the dry ingredients into the wet ingredients, then add the melted chocolate mixture.
Pour the cake batter into a prepared pan and bake cake until done.
While baking, prepare the chocolate frosting by melting all the ingredients in a saucepan, then stir in the powdered sugar.
Pour the warm frosting over the top of the cake while still warm, and let the cake cool to room temperature on a wire rack before serving. (Although it's delicious warm as well!)
🎥 Step-by-Step Video
Watch how easy it is to make this chocolate snack cake in the video below!
🎥 I hope you enjoy the video above (you may have to hit "play" twice on mobile devices). You can also view all my bakery recipe videos and tips on the following channels:
Variations
- Since this cake is so rich and fudgy, I recommend serving it with vanilla ice cream.
- Replace the vanilla extract with almond extract for a slightly nutty flavor.
- For extra bitterness, use dark chocolate cocoa powder.
- If you'd prefer a regular frosted cake, replace the Chocolate Fudge Frosting with cooled ganache frosting or chocolate buttercream.
- If you don't have chocolate chips, use your favorite chopped chocolate (ideally semi-sweet).
- Add a teaspoon of instant coffee powder to the fudge topping for even more flavor.
Storage
Unlike most of my layer cakes, this cake does not have to be refrigerated. It just needs to stay in an airtight container.
You can also freeze leftover cake for later. Be sure to let the cake cool completely, then either wrap it in plastic wrap or store it in a freezer-safe container for up to 3 months.
FAQs
Although they contain many of the same ingredients, a fudgy chocolate cake is made to have a rich, dense texture similar to fudge or a really good brownie.
On the other hand, regular chocolate cake is usually baked to be light and fluffy. Their flavors are similar, but the textures are so different and make these chocolate desserts distinctly their own.
You'll notice that the ingredients for chocolate fudge cake resemble a regular chocolate cake. However, it has more chocolate chips, melted butter, and ingredients like dark corn syrup, giving this decadent chocolate cake recipe a rich, fudgy texture.
No, this chocolate fudge cake does not need to be refrigerated! Any ingredients that could go bad have been baked or heated. Plus, the high sugar content will also prevent any bacteria from growing. This recipe is like a brownie; brownies do not need to be refrigerated.
Like any homemade goods that have no preservatives, however, it's best to eat it within a few days. Freeze any leftovers that you don't plan on eating.
Did you make this recipe? Tag @amycakesbakes on Instagram so I can see your delicious creations! Be sure to follow me for all of my new recipes and professional baking tips.
If you love rich chocolate cake in layer-cake form, try my chocolate ganache cake. It's a similar cake, except it's a layer cake with a different filling and frosting. Perfect for any special occasion! Happy Baking!
Thanks for Reading. ❤️
📖 Recipe
Easy Moist Chocolate Fudge Cake
Ingredients
Dry Ingredients
- 170 grams (1 ¼ cup + 2 Tbsp) All-Purpose Flour (I use Gold Medal)
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 2 Tablespoons + 1 ½ teaspoons Instant Clearjel (A bakery ingredient you can use at home--see Note #1)
- 26 grams (¼ cup) Unsweetened Cocoa Powder (I use Hershey's)
- 100 grams (½ cup) Sugar
- 113 grams (½ cup packed) Brown Sugar
Wet Ingredients
- 2 large Eggs
- ¾ cup + 2 tablespoon Buttermilk
- ¼ cup Brewed Coffee
- ½ cup Vegetable Oil
- 3 tablespoon Dark Corn Syrup
- 1 ½ teaspoon Vanilla Extract
Chocolate Butter Mixture
- ¾ stick(s) (3 oz) Salted Butter
- 43 grams (¼ cup + 1 Tbsp) Semi-Sweet Chocolate Chips (I use Nestle)
Chocolate Fudge Frosting Ingredients
- 1 stick salted butter (at room temperature)
- 43 grams semi-sweet chocolate chips
- 2 Tablespoons + 2 teaspoons Unsweetened Cocoa Powder
- ¼ cup dark corn syrup
- 176 grams powdered sugar
- 1 Tablespoon vanilla extract
Instructions
Make Chocolate Fudge Cake
- Preheat oven to 325 degrees. LIe the bottom of a 9x13 2" tall baking pan with parchment paper and spray the bottom and sides of the pan with nonstick cooking spray.
- Whisk the Dry Ingredients (except for the brown sugar) in a large bowl. Add the brown sugar to the bowl, then whisk everything together until well blended. If you see any large brown sugar clumps, break them up and blend them in with your fingers.170 grams (1 ¼ cup + 2 Tbsp) All-Purpose Flour, 1 ½ teaspoon Baking Powder, 1 teaspoon Baking Soda, ¾ teaspoon Salt, 2 Tablespoons + 1 ½ teaspoons Instant Clearjel, 26 grams (¼ cup) Unsweetened Cocoa Powder, 100 grams (½ cup) Sugar, 113 grams (½ cup packed) Brown Sugar
- Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.2 large Eggs, ¾ cup + 2 tablespoon Buttermilk, ¼ cup Brewed Coffee, ½ cup Vegetable Oil, 3 tablespoon Dark Corn Syrup, 1 ½ teaspoon Vanilla Extract
- Melt salted butter in the microwave (or over the stove) until just melted. Avoid overcooking. Add semi-sweet chocolate chips and whisk until melted and smooth (Whisk for 30 seconds to 1 minute--the heat from the melted butter plus the whisking will melt the chips).¾ stick(s) (3 oz) Salted Butter, 43 grams (¼ cup + 1 Tbsp) Semi-Sweet Chocolate Chips
- Pour Wet Ingredients into Dry Ingredients and whisk until incorporated. Pour Chocolate Butter Mixture over batter and whisk until smooth and lump-free. (A few teeny brown sugar lumps are ok and will dissolve as it bakes).
- Pour the batter into the prepared 9x13 cake pan. Bake in the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 25-28 minutes, or until it passes the toothpick test. This cake is often done baking before it looks done, and will continue to bake a little bit as they cool. Because the cake is so moist, it is okay to see a couple of moist crumbs on your knife when you check the finished product for doneness. But any wet-looking crumbs mean they need more time in the oven. The cake should also spring back when touched lightly instead of sinking in.
Make the Chocolate Fudge Icing
- While the cake bakes, make the fudge frosting. Combine the chocolate chips, cocoa powder, dark corn syrup, and room temperature butter in a saucepan. Heat on medium-low, stirring frequently, until the butter and chocolate chips are melted and the mixture is smooth and combined.1 stick salted butter, 43 grams semi-sweet chocolate chips, 2 Tablespoons + 2 teaspoons Unsweetened Cocoa Powder, ¼ cup dark corn syrup
- Remove the chocolate mixture from heat, and slowly and gradually whisk in the powdered sugar and vanilla extract until it is combined, smooth and shiny. The frosting will be thick.176 grams powdered sugar, 1 Tablespoon vanilla extract
- Pour the fudge frosting over the hot cake after it comes out of the oven, and spread it out with a spatula until it is even. It will soak slightly into the cake. (If your frosting cools and gets too thick while waiting on the cake to come out of the oven, heat it up again slightly until it will pour easily over the cake).
- Allow the cake to cool completely and the icing to set before cutting and serving. Serve with vanilla ice cream. Enjoy!
Notes
- Read my article Instant Clearjel: a Magical Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before added to wet ingredients to avoid clumping.
