Incredible Classic Chocolate Cake with Fudge Frosting Recipe

This Incredible Classic Chocolate Cake is a dreamy indulgence that promises rich, velvety layers and a decadent fudge frosting. Every bite melts in your mouth, offering a perfect balance of moist crumb and intense chocolate flavor. With just 20 minutes of prep and 35 minutes of baking, you’ll have a show-stopping dessert ready in under an hour. It’s the ultimate treat for celebrations or cozy nights in, guaranteed to satisfy your sweetest cravings.

The luscious fudge frosting adds a glossy, creamy finish that complements the cake’s deep cocoa notes. Its smooth texture contrasts beautifully with the cake’s tender crumb, creating a symphony of flavors and sensations. Whether you’re a baking novice or a seasoned pro, this recipe is simple yet impressive, delivering a timeless dessert that feels like a warm hug. Perfect for sharing or savoring solo, this cake is pure chocolate bliss.

Ingredients for Incredible Classic Chocolate Cake with Fudge Frosting

• For the Cake:
• 1 3/4 cups (250g/9oz) all-purpose flour
• 2 cups (400g/14oz) sugar
• 1/2 cup (75g/2oz) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (240ml/8floz) buttermilk* (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
• 1/2 cup (120g/4oz) vegetable oil (or any flavorless oil)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240ml/8floz) freshly brewed hot coffee
• For the Fudge Frosting:
• 1 cup (240g/8oz) butter, at room temperature
• 6 cups (675g/1lb 8oz) powdered sugar, sifted
• 1 1/3 cups (120g/4oz) cocoa powder
• 1 tablespoon vanilla extract
• 2/3 cup (165ml/5.5floz) whole milk (or half & half, adjust as needed for consistency)

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 350°F (180°C). Butter and line 3 8-inch x 2-inch round cake pans with parchment paper. (Using 2 pans is fine if you prefer fewer layers.)
2. Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
3. Combine wet ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and hot coffee.
4. Make the batter: Gently add the wet ingredients to the dry ingredients. Mix just until combined—do not overmix, as this can make the cake tough.
5. Bake the cake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a cake tester comes out clean. Note: Check at 25 minutes to avoid overcooking.
6. Cool the cakes: Let the cakes cool in the pans for 30 minutes, then turn them out onto a cooling rack to cool completely.
7. Make the frosting: In the bowl of an electric mixer, beat the room-temperature butter until light and fluffy. Gradually add the sifted powdered sugar, one spoonful at a time, mixing well after each addition.
8. Add flavor and texture: Mix in the cocoa powder, vanilla extract, and milk. Scrape down the sides of the bowl as needed. Beat on medium-high speed until the frosting is light, fluffy, and spreadable. Add more milk, one tablespoon at a time, if the frosting is too thick.
9. Assemble the cake: Place one cake layer flat side up on a plate or cake stand. Spread a thin layer of frosting on top (this is the crumb layer). Add the second layer, rounded side up, and frost the top and sides of the cake.
10. Chill the cake: Refrigerate the cake for 30 minutes to set the crumb layer.
11. Final frosting: Apply a final, smooth layer of frosting. Use a hot spoon (dipped in hot water and dried) to create a swirl design on the top of the cake.
12. Serve and store: Store the cake at room temperature or in the fridge for up to 4 days. If refrigerated, let it come to room temperature before serving.

Perfect Pairings: Serving Suggestions for Your Chocolate Cake

This classic chocolate cake is a showstopper on its own, but pairing it with the right accompaniments can elevate your dessert game. Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. For a touch of elegance, drizzle with caramel sauce or sprinkle with sea salt to enhance the rich chocolate flavor. A cup of espresso or hot cocoa makes the perfect beverage pairing.

Smart Storage: Keeping Your Cake Fresh

To maintain the cake’s moist texture, store it in an airtight container at room temperature for up to 4 days. If refrigerated, let it come to room temperature before serving to restore its softness. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and enjoy!

Time-Saving Tips for Busy Bakers

Short on time? Prep the frosting a day ahead and store it in the fridge—just bring it to room temperature before using. You can also bake the cake layers in advance and freeze them, wrapped tightly in plastic wrap, for up to a week. When ready to assemble, thaw the layers and frost as usual. This makes the process seamless for last-minute celebrations!

Recipe Variations: Customize Your Cake

Feel free to tweak this recipe to suit your taste! Swap the coffee for hot water if you prefer a milder flavor, or add chocolate chips to the batter for extra indulgence. For a nutty twist, fold in chopped walnuts or pecans. You can also experiment with different frostings, like cream cheese or peanut butter, for a unique spin.

Essential Equipment for Baking Success

To ensure your cake turns out perfectly, use 8-inch round cake pans with at least 2-inch sides for even baking. A stand mixer or hand mixer is ideal for whipping up the frosting, while an offset spatula makes smoothing the frosting a breeze. Don’t forget a cake tester or toothpick to check for doneness without overbaking!

Incredible Classic Chocolate Cake Recipe with Fudge Frosting

Shaziya

This Incredible Classic Chocolate Cake is a dreamy indulgence that promises rich, velvety layers and a decadent fudge frosting. With just 20 minutes of prep and 35 minutes of baking, you’ll have a show-stopping dessert ready in under an hour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 10

Ingredients

  

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Cake Ingredients

• 1 3/4 cups all-purpose flour 250g/9oz
• 2 cups sugar 400g/14oz
• 1/2 cup unsweetened cocoa powder 2oz/75g
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk 240ml/8floz
• 1/2 cup vegetable oil, or any flavorless oil 120g/4oz
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee 240ml/8floz

Chocolate Fudge Frosting Ingredients

• 1 cup butter, at room temperature 240g/8oz
• 6 cups powdered sugar, SIFTED 1lb 8oz/675g
• 1 1/3 cup cocoa 120g/4oz
• 1 tablespoon vanilla extract
• 2/3 cup whole milk 51/2floz/165ml

Instructions

 

• Preheat the oven to 350°F (180°C). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 times, I just wanted 3 layers in mine.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
• In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee.
• Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
• Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
• Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
• Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger.
• Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
• Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
• If the frosting is too thick, slowly add more milk or half & half, one tablespoon at a time, until it reaches the desired consistency.
• You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze it for up to 3 months. Allow frosting to come to room temperature before using.
• Place 1 layer, flat side up, on a flat plate or cake pedestal.
• Create a crumb layer: With a knife or offset spatula, spread the top with frosting. Place the second layer on the top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean).
• Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
• To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.
• Finish your cake off with your homemade sprinkles.
• Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.

Keyword baking tips, chocolate cake, classic recipe, fudge frosting, homemade dessert

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