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
Scale
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
