If you are on the hunt for an easy, but scrumptious chocolate cake recipe, then look no further! This truly is the Perfect Chocolate Fudge Cake recipe – moist, rich, sweet, and made from scratch. It has amazing chocolate flavor, and definitely blows the box mix out of the water.
For this recipe, I am including lots of tips for making a 2-layer cake: everything from how to grease your pans, preventing the cakes from sticking, then on to how to layer and frost the cakes.
Preparing the Cake Pans
My foolproof way to grease layer cake pans:
- Flip your pan(s) upside down and trace them on parchment paper using a pencil
- Cut the shapes out slightly inside the line so you don’t get any pencil residue on your cake
- Spray the pans liberally with non-stick cooking spray
- Press the parchment cut-outs into the bottom of the pans
- Spray again liberally with non-stick cooking spray
Preparing the Perfect Chocolate Fudge Cake Batter
Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Add the eggs, milk, oil, and vanilla. Beat at medium speed for 2 minutes until well incorporated.
Add instant coffee grounds to the cup of boiling water and stir to combine. Pour the instant coffee into the cake batter until just combined. Batter will be thin.
Baking the Cake and Removing from the Pans
Pour the batter evenly into the prepared pans, you can weigh them to be exact, but not required. Bake for 28-34 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes rest for about 10 minutes in their pans, then run a knife along the outer edge to help the cake release from the pan. With one hand over the top of the cake, flip the cake out of the pan. Carefully set it down (parchment side up) on the cooling rack and remove the parchment paper. Repeat for the other cake and pan.
Batter in Pans Cakes Fresh From Oven Cake Removed from Pan Cakes Cooling on Rack
Only a few crumbs came off of the cakes and they turned out beautifully. This method for greasing cake layer pans is definitely a keeper!
Frosting the Cake
Once the cakes have cooled completely, mix together the frosting:
- Sift powdered sugar, salt, and cocoa, and add half of the mixture to the bowl of a stand mixer with the softened butter. Beat on low speed, gradually increasing as the frosting starts to form. Stir in the vanilla extract and salt.
- Alternately, add the remaining half of the sugar mixture and the milk. Beat until smooth and spreadable. Add a tsp or more of extra milk as needed for spreading consistency.
- Place overlapping strips of parchment paper around the edges of your cake stand, then place the cake on top. Pull the strips out when finished frosting!
- Frost the cake, be sure to spread a thin “crumb” layer over the top and sides of the cake to prevent crumbling and breakage.
Prepare Frosting Frost top of First Layer Place Second Layer Frost Entire Cake
Decorate the cake with sprinkles, candy, candles, and/or more frosting!
This beauty was for my daughter’s 4th birthday, and it sure went fast!
A thick, beautiful slice of Perfect Chocolate Fudge Cake! What dreams are made of! At least mine anyway, ha!
Perfect Chocolate Fudge Cake
Ingredients
Perfect Chocolate Fudge Cake
- 2 cups Granulated Sugar
- 1 3/4 cup All Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 2 large Eggs
- 1 cup Milk (2% or Vitamin D)
- 2 tsp Vanilla Extract
- 1/2 cup Vegetable Oil
- 1 cup Boiling Water
- 1 Tbsp Instant Coffee Grounds
Perfect Chocolate Frosting
- 1/2 cup Softened Unsalted Butter (1 stick)
- 2/3 cup Unsweetened Cocoa Powder
- 3 cups Powdered Sugar
- 1/3 cup Milk
- 1 tsp Vanilla Extract
- 1/4 tsp Kosher Salt
Instructions
Perfect Chocolate Fudge Cake
- Preheat oven to 350 degrees. Grease and line with parchment two 9-inch round baking pans.
- Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, oil, and vanilla. Beat at medium speed for 2 minutes until well incorporated.
- Add instant coffee grounds to the cup of boiling water and stir to combine. Pour the instant coffee into the cake batter until just combined. Batter will be thin.
- Pour the batter into the prepared pans, and bake for 28-34 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then transfer to wire racks to finish cooling completely.
Perfect Chocolate Frosting
- Sift powdered sugar, salt, and cocoa, and add half of the mixture to the bowl of a stand mixer with the softened butter. Beat on low speed, gradually increasing as the frosting starts to form.
- Stir in the vanilla extract and salt.
- Alternately, add the remaining half of the sugar mixture and the milk. Beat until smooth and spreadable. Add a tsp or more of extra milk as needed for spreading consistency. Frost the cake.
Notes
- 13x9x2 One Pan: Bake 35-40 minutes at 350 degrees
- Three Layer 8 inch: Bake 26-34 minutes at 350 degrees
- Bundt Cake: Bake 45-55 minutes at 350 degrees
- Cupcakes: Use muffin cups, Bake 22 to 25 minutes at 350 degrees. Makes about 30 cupcakes
Like this recipe? Try my recipe for The Best Fudgy Brownies next!
https://beckysrecipebox/the-best-fudgy-brownies/