Chocolate lovers, rejoice! We have a recipe that will satisfy your sweet tooth and have you coming back for seconds. The Wellesley Fudge Cake is a rich and moist cake that is perfect for any occasion. This classic recipe has been around for decades and is a favorite among families and friends. So, roll up your sleeves, grab your apron, and let’s get baking!
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups buttermilk
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy.
- Beat in the eggs, one at a time, and then add the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost the cake with your favorite chocolate frosting and serve.
This recipe yields approximately 12 servings. Each serving contains the following nutritional information:
- Calories: 490
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 121mg
- Sodium: 352mg
- Total Carbohydrates: 66g
- Dietary Fiber: 3g
- Sugars: 46g
- Protein: 7g
The total cooking time for this recipe is approximately 45-50 minutes.
- Two 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
This cake is perfect for any occasion and can be served on its own or with a scoop of vanilla ice cream.
For a twist on this classic recipe, try adding chopped nuts or chocolate chips to the batter before baking. You can also experiment with different frosting flavors or add a layer of fruit preserves in between the cake layers.
If you don’t have buttermilk on hand, you can substitute with 1 and 1/2 cups of milk mixed with 1 and 1/2 tablespoons of white vinegar or lemon juice.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Be sure to cream the butter and sugar together until light and fluffy. This step is crucial for a moist and fluffy cake.
- Use room temperature eggs for easier mixing and a smoother batter.
- Let the cake cool completely before frosting to prevent the frosting from melting or sliding off.
This recipe can easily be doubled or halved to fit your needs.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and freeze them for up to 3 months. Simply thaw them at room temperature before frosting and serving.
Can I use a different type of frosting?
Yes, feel free to use your favorite frosting recipe or try a different flavor to switch things up.
Can I use a different type of flour?
All-purpose flour works best for this recipe, but you can also use cake flour for a lighter and fluffier texture.
The Wellesley Fudge Cake is a classic recipe that has stood the test of time. It’s rich, moist, and perfect for any occasion. Whether you’re a chocolate lover or just looking to impress your friends and family, this cake is sure to do the trick. So, give it a try and let us know what you think!