Linda S Fudge Cake Recipe

Linda S Fudge Cake Recipe

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Linda's Fudge Cake Cheesecake Factory My favorite! Chocolate fudge
Linda's Fudge Cake Cheesecake Factory My favorite! Chocolate fudge from

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


  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Add wet ingredients to dry ingredients and mix until well combined.
  5. Stir in boiling water until smooth.
  6. Pour batter evenly into prepared pans.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool cakes in pans for 10 minutes before removing and transferring to wire racks to cool completely.
  9. Frost with your favorite frosting and enjoy!
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Nutritional Information

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

Cooking Time

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
  • Whisk
  • Measuring cups and spoons
  • Wire racks

Serving Suggestions

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
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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.

Final Thoughts

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!