Fudge Cake with Fudge Frosting
This perfectly rich chocolate Fudge Cake with Fudge Frosting is such a delightfully tasty any occasion cake that is easy to make and topped with an equally amazing fudge frosting. Even for those of us (me included) that don’t identify with being chocolate addicts, this easy chocolate fudge layer cake will win you over!
When it comes to cakes, our household is seriously divided. Even worse, I’m outnumbered by the chocolate addicts <sigh>. However, when it is this deliciously fudgy cake baking in the oven, I am just as happy as the rest of the household. The cake is somewhat fudge brownie-like in texture and taste, but a bit more cake-y than any brownie (any way you describe it, it’s just a-m-a-z-i-n-g!!).
It is, hands-down, a household and family favorite cake and deservedly called my best chocolate fudge cake recipe! For our fudge cake filling, and to top it all off perfectly, we use a super easy fudge frosting…the only trick to it, is to make sure that you work fast with your frosting!
Last Updated: January 15th, 2018
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- Fudge Cake with Fudge Frosting (this page)
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- Root Beer Cupcakes with Cream Soda Frosting
- Preacher Cake with Cream Cheese Frosting
- Super Moist Banana Cake with Cream Cheese Frosting
- Chocolate and Banana Marbled Mini Cakes with Peanut Butter Frosting
It's your favorite fudge in the form of an incredibly delicious fudge cake that is sure to be your new dessert addiction! It is a truly easy-to-make cake with a thick, fudgy frosting to literally be 'icing on the cake'!
- 2 cups all-purpose flour
- 2 cups sugar
- 2 Tbsp corn starch
- 3/4 cup dark cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 large eggs (room temperature)
- 3/4 cup coconut oil
- 1 Tbsp vanilla extract
- 1 1/4 cups water
- 12 oz chocolate chips (we prefer dark chocolate chips)
- 3 Tbsp butter
- 12 oz sweetened condensed milk (1 12 oz can)
- 1 Tbsp Karo light corn syrup
Preheat your oven to 350 degrees F (175 degrees C) then grease and flour your baking pans (or spray with bake easy). Use either 2 9" rounds, 2 8" x 2" deep rounds, or a 9 x 13 baking pan.
In a large mixing bowl, add the dry ingredients: all-purpose flour, sugar, corn starch, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients together until all of the cocoa powder is evenly distributed throughout the flour mixture.
Add the eggs, coconut oil, vanilla extract and water, then stir to combine. Mix until all of the flour is incorporated and the batter is smooth. Transfer the batter into your prepared cake pans and divide evenly between each round.
Bake your 9 inch cake rounds or a 9 x 13 cake at 350 degrees F (175 degrees C) for 30-32 minutes, and your 8 inch deep cake pans for 35-38 minutes. Your cakes are done when the tops are springy to the touch and an inserted tooth pick comes out clean.
Remove your cakes pans from the oven and allow the cake rounds to cool for 15-20 minutes before transferring to a wire cooling rack to cool completely.
In a medium mixing bowl, add your 12 ounces of chocolate chips. Heat in the microwave in 30 second increments until fully melted. Stir in the butter (sliced in tablespoon sized butter pats) until melted, then add the can of sweetened condensed milk. Stir an incorporate into the melted chocolate until smooth.
Once your cake rounds are cooled, level off the layers by slicing off any rounded portion on the top of the cake. Place onto a cake round to work, or any plate that you will be serving your cake on.
Spread your frosting between layers in an even layer that is not too thick (about 1/4 inch) and then add the next layer. Repeat for a filling layer, or begin to frost your entire cake by covering the top of the cake and working to spread the frosting down until the entire cake is covered.
* If you baked in a 9 x 13 cake pan, you can simply frost your entire cake once the cake is cooled completely in the pan.
** For a final touch (that looks so much better!) grate some chocolate over the cake.
*Frost your cake quickly once the frosting is ready. It will start to harden and get difficult to work with (if necessary, microwave on half heat for small 15 second bursts to keep your frosting smooth while working).
**To help frost your cake easily, use a warmed offset spatula to spread the frosting. The heat in your fingertips will also smooth any final rough spots.