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!
Ingredients:
- 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
Instructions:
- 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.
Nutritional Information:
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
Cooking Time:
The total cooking time for this recipe is approximately 45-50 minutes.
Equipment:
- Two 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
Serving Suggestions:
This cake is perfect for any occasion and can be served on its own or with a scoop of vanilla ice cream.
Variations:
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.
Substitutions:
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.
Storage:
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.
Tips:
- 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.
Notes:
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!