Chocolate Fudge Layered Cake Recipe
Get ready to meet your new favorite indulgence: Chocolate Fudge Layered Cake. This showstopper is the ultimate celebration of rich cocoa, tender crumb, and luscious fudge frosting, all stacked into a dessert that begs to be shared and savored. Whether you’re celebrating a special occasion or just want to treat yourself, this cake brings pure chocolate bliss to every bite thanks to its moist texture and decadent layers that balance sweetness and depth in perfect harmony. There’s something magical about slicing into a homemade cake and revealing those gorgeous, fudgy layers — and this recipe is about to become your most requested treat.
Ingredients You’ll Need
This recipe relies on simple, pantry-friendly ingredients, each playing an essential part in building the classic flavor and texture of a Chocolate Fudge Layered Cake. Don’t skip or substitute if you want that perfect, tender crumb and fudgy richness—each item has a purpose!
- All-purpose flour: The go-to base for structure and the perfect soft crumb.
- Unsweetened cocoa powder: The secret behind the cake’s deep chocolate flavor and dark, dramatic color.
- Baking powder & baking soda: Together, they give your layers their ideal lift and lighten the dense chocolate goodness.
- Salt: Just a little brings out the chocolate flavor and balances the sweetness.
- Granulated sugar: Essential for sweetness and moisture, ensuring your cake stays tender.
- Large eggs: Bind everything together and contribute to a lovely, rich texture.
- Whole milk: Adds moisture and just enough richness to make every bite creamy.
- Vegetable oil: Keeps the cake ultra-moist without weighing it down.
- Vanilla extract: Enhances all the flavors and brings warmth to each layer.
- Boiling water: Makes the batter smooth, dissolves cocoa, and intensifies the chocolate taste.
- Unsalted butter (for frosting): The foundation of an ultra-creamy, melt-in-your-mouth fudge frosting.
- Powdered sugar (for frosting): The key to fluffy, smooth, sweet frosting that holds its shape.
- Heavy cream (for frosting): Adds lusciousness and helps achieve the perfect spreadable texture.
- Pinch of salt (for frosting): Just enough to mellow the sweetness and make the chocolate truly sing.
How to Make Chocolate Fudge Layered Cake
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round pans, then line the bottoms with parchment paper. This step ensures you’ll get neat layers that release easily, and it really does make a difference for the final presentation of your Chocolate Fudge Layered Cake.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together your flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisking ensures everything is evenly combined and aerated, which leads to that incredibly light, springy crumb we’re after.
Step 3: Add Wet Ingredients
Add in the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed until the batter is smooth, about two minutes. This blend of wet ingredients, especially the oil and milk, brings much-needed richness and moisture to your cake layers.
Step 4: Incorporate Boiling Water
Carefully stir in the boiling water—a little at a time. The batter will seem thin, but this is exactly right. The hot water blooms the cocoa powder, giving you a deeper, more pronounced chocolate flavor in every forkful.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 30 to 35 minutes. The cakes should spring back when touched lightly in the center, or a toothpick inserted should come out with just a few moist crumbs. Let them cool in the pans for 10 minutes, then turn out onto wire racks to cool completely — patience is key for clean, beautiful layers!
Step 6: Make the Fudge Frosting
While the cakes cool, beat the softened butter and cocoa powder in a large bowl until creamy. Gradually add the powdered sugar, alternating with heavy cream, and beat until the frosting is fluffy and spreadable. Finish with vanilla extract and a pinch of salt, mixing just to blend. This fudge frosting transforms the entire Chocolate Fudge Layered Cake experience with its satiny texture.
Step 7: Assemble and Frost
Place one cake layer on your serving plate and generously spread over a thick layer of frosting. Top with the second layer, then cover the whole cake with a swoop of fudge frosting. For the cleanest layers, chill the cake for about 30 minutes before slicing and serving.
How to Serve Chocolate Fudge Layered Cake
Garnishes
Dress up your Chocolate Fudge Layered Cake with chocolate shavings, a flurry of cocoa powder, or even chocolate curls for a dramatic effect. Fresh berries, a dusting of powdered sugar, or a swirl of whipped cream next to each slice add both beauty and a delightful flavor contrast.
Side Dishes
The richness of this cake pairs so well with tangy sides like fresh berries or a scoop of vanilla bean ice cream. For a hint of sophistication, serve each slice with a drizzle of raspberry or caramel sauce, and a cup of deep, dark coffee or espresso.
Creative Ways to Present
Layer cubes of Chocolate Fudge Layered Cake into parfait glasses with whipped cream and berries for mini trifles. Or, cut into small squares and place in cupcake wrappers for a finger-food-friendly party platter. For special occasions, top the cake with edible gold leaf or candied violets.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake in plastic wrap or store in an airtight container at room temperature for up to 2 days, or keep it in the fridge for up to a week. The cake stays moist and the fudge frosting actually gets even fudgier!
Freezing
Both the unfrosted cake layers and the finished cake freeze beautifully. Wrap each layer tightly in plastic wrap, then in foil, and freeze for up to three months. Thaw overnight in the refrigerator before frosting or serving.
Reheating
For that just-baked taste, allow a chilled slice to come to room temperature for 30 minutes before serving. Want it slightly warm? Pop a slice in the microwave for 5–10 seconds to make the fudge frosting extra melty and irresistible.
FAQs
Can I make this Chocolate Fudge Layered Cake gluten-free?
Yes! Swap in your favorite one-to-one gluten-free baking flour for the all-purpose flour. Just check that it contains xanthan gum for best structure. The rest of the ingredients are naturally gluten-free.
What’s the secret to super moist cake layers?
Using both vegetable oil and whole milk ensures your layers stay incredibly moist. The addition of boiling water to the batter also helps achieve that perfectly soft, rich texture every time.
Can I use another type Dessert
Absolutely. Regular unsweetened cocoa gives classic chocolate flavor, but for a deeper color and more intense taste, try Dutch-processed or dark cocoa powder. Just avoid hot cocoa mix, as it contains added sugar and milk solids.
How do I prevent my cake from sticking to the pan?
Generously greasing and flouring your pans, plus lining the bottoms with parchment paper, makes all the difference. The cakes will release with ease and look professional every time.
Can I make the fudge frosting ahead of time?
Yes! Store the frosting in an airtight container in the fridge for up to 3 days. Let it come to room temperature and re-beat for a minute or two until fluffy before spreading on your Chocolate Fudge Layered Cake.
Final Thoughts
If you’re searching for a dessert that doubles as a celebration, you simply have to give this Chocolate Fudge Layered Cake a try. With its rich layers and velvety frosting, it’s pure joy and comfort in every bite. Gather your favorite people, serve up big slices, and watch the smiles appear — it’s one recipe you’ll return to time and again.
Print
Chocolate Fudge Layered Cake Recipe
- Total Time: 1 hour (plus cooling and frosting)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent layers of this Chocolate Fudge Layered Cake. Moist chocolate cake paired with a creamy fudge frosting is a dessert lover’s dream come true.
Ingredients
Main Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Fudge Frosting:
- 1 cup unsalted butter (softened)
- ¾ cup unsweetened cocoa powder
- 5 cups powdered sugar
- ½ cup heavy cream (plus more if needed)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add wet ingredients: Add the eggs, milk, oil, and vanilla extract. Mix until smooth. Carefully stir in the boiling water.
- Bake: Divide the batter between the pans. Bake for 30–35 minutes. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool.
- Make frosting: Beat butter and cocoa powder. Add powdered sugar and cream, alternating. Mix in vanilla and salt.
- Assemble: Spread frosting between layers and on top and sides of the cake. Chill before serving.
Notes
- For deeper flavor, use dark cocoa powder or espresso powder in the batter.
- Cake layers can be baked a day ahead and wrapped tightly before assembling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 53g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg
