Are you ready for a chocolatey explosion in your mouth? Look no further than Linda’s famous fudge cake recipe. This rich and indulgent dessert is perfect for any occasion, from birthdays to dinner parties to a simple night in with a glass of milk. So grab your apron and let’s get baking!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until well combined.
- Stir in boiling water until smooth.
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes before removing and transferring to wire racks to cool completely.
- Frost with your favorite frosting and enjoy!
1 slice (1/12 of cake) contains:
- Calories: 370
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 400mg
- Total Carbohydrates: 60g
- Dietary Fiber: 2g
- Sugars: 44g
- Protein: 5g
This fudge cake recipe takes approximately 1 hour and 15 minutes from start to finish, including prep time, baking time, and cooling time.
- 2 9-inch cake pans
- Mixing bowls
- Measuring cups and spoons
- Wire racks
This fudge cake is delicious on its own, but it’s even better when topped with your favorite frosting or a scoop of vanilla ice cream. Serve with a tall glass of milk or a hot cup of coffee for the ultimate dessert experience.
Looking to switch things up? Here are a few variations to try:
- Top with fresh berries or whipped cream for a fruity twist
- Add a teaspoon of cinnamon for a spicy kick
- Swap out the buttermilk for sour cream for a tangier flavor
Don’t have all the ingredients on hand? Here are a few substitutions you can make:
- Vegetable oil can be swapped for canola oil or melted butter
- Buttermilk can be swapped for regular milk mixed with a tablespoon of vinegar or lemon juice
Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze the cake for up to 3 months.
- Make sure to grease and flour your cake pans to prevent sticking
- Don’t overmix the batter or your cake may turn out tough
- Let the cakes cool in the pans for 10 minutes before removing to prevent them from falling apart
This recipe makes 2 9-inch cakes, but you can easily halve the recipe to make just one cake.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the cake up to a day in advance and store it in an airtight container at room temperature. Frost the cake right before serving.
Can I use Dutch-processed cocoa powder?
Yes, but keep in mind that Dutch-processed cocoa powder has a different acidity level than regular cocoa powder, so you may need to adjust the amount of baking soda accordingly.
Can I use hot coffee instead of boiling water?
Yes! The hot coffee will enhance the chocolate flavor even more.
Can I use a different type of frosting?
Of course! This cake pairs well with just about any frosting, from cream cheese to buttercream to ganache.
Linda’s fudge cake recipe is truly a chocolate lover’s dream come true. It’s rich, indulgent, and absolutely delicious. Plus, it’s easy to make and can be customized to your liking with different variations and substitutions. I highly recommend giving this recipe a try – your taste buds will thank you!