Chocolate cravings don’t negotiate. You either surrender or end up eating a sad, store-bought brownie that tastes like regret. But what if you could whip up a rich, fudgy, melt-in-your-mouth chocolate cake in less time than it takes to binge half a Netflix episode?

No fancy techniques, no weird ingredients, just pure, unapologetic chocolate bliss. This isn’t just cake. It’s a mood lifter, a crowd-pleaser, and your new secret weapon for every occasion (or Tuesday).

Ready to make magic?

Why This Recipe Works

This cake is the unicorn of desserts: stupidly easy but tastes like you spent hours on it. The secret? A perfect balance of cocoa, butter, and a touch of coffee to deepen the chocolate flavor (don’t worry, it won’t taste like espresso).

The texture? Dense yet soft, like a brownie and cake had a delicious love child. Plus, it’s forgiving—no baking degree required.

Easy Chocolate Fudge Cake

Recipe by Wendy Carter

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

430

kcal

Ingredients

1¾ cups all-purpose flour (spooned and leveled, because nobody likes a dense brick)
1½ cups granulated sugar (yes, it’s worth it)
¾ cup unsweetened cocoa powder (the darker, the better)
1½ tsp baking powder (not soda—trust me)
1½ tsp baking soda (now we’re talking)
1 tsp salt (to make the chocolate pop)
2 large eggs (room temp, unless you enjoy lumpy batter)
1 cup whole milk (skim milk is for cereal, not cake)
½ cup vegetable oil (or melted butter for extra richness)
2 tsp vanilla extract (the good stuff)
1 cup hot coffee (or hot water if you’re anti-caffeine)
For the fudge frosting:
1 cup unsalted butter (softened, not melted—patience is key)
1 cup cocoa powder (again, go dark)
4 cups powdered sugar (no judgments here)
½ cup heavy cream (or milk in a pinch)
2 tsp vanilla extract

Step-by-Step Instructions

Preheat your oven to 350ºF (175ºC). Grease two 9-inch round pans or line them with parchment paper. Pro tip: Dust them with cocoa powder instead of flour to avoid white speckles.
Whisk dry ingredients—flour, sugar, cocoa, baking powder, baking soda, and salt—in a large bowl. No need to sift unless you’re extra.
Add wet ingredients—eggs, milk, oil, and vanilla. Mix until just combined. Overmixing = tough cake, and nobody wants that.
Pour in hot coffee (or water) and stir gently. The batter will be thin. This is normal, not a crisis.
Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Don’t open the oven early—you’re not checking your ex’s social media.
Cool cakes for 10 minutes in pans, then transfer to a wire rack. Frosting a warm cake is a messy disaster. Learn from my mistakes.
Make the frosting: Beat butter until creamy, then add cocoa, powdered sugar, cream, and vanilla. Whip until fluffy. If it’s too thick, add more cream; too thin, more sugar. Easy.
Frost the cake once completely cool. Pile it high, swirl it fancy, or just smear it on with a spoon. You do you.

Storage Instructions

Store covered at room temp for 3 days or in the fridge for 1 week (if it lasts that long). Freeze unfrosted layers for 3 months—wrap tightly in plastic. Thaw at room temp before frosting.

Why You Should Make This Cake

It’s foolproof, decadent, and universally loved.

Need to impress in-laws? Win a bake sale? Bribe a toddler?

This cake delivers. Plus, the coffee trick elevates it from “good” to “where has this been all my life?” Bonus: It’s a one-bowl wonder (mostly).

Nutrition Stats (Per Slice)

Calories: 450
Fat: 22g
Carbs: 63g
Protein: 5g
Sugar: 45g (it’s cake, not kale)

Common Mistakes to Avoid

Overmixing the batter—gluten development is for bread, not cake.
Using cold eggs/milk—room temp ingredients blend better.
Frosting a warm cake—it’ll slide off like your resolve at a buffet.
Overbaking—check at 30 minutes. Dry cake = sadness.

Alternatives

Gluten-free: Swap flour for a 1:1 GF blend.
Dairy-free: Use almond milk and vegan butter.
Less sweet: Reduce sugar to 1¼ cups.
Mocha twist: Add espresso powder to the frosting.

FAQs

Can I make this cake ahead?

Absolutely!

Bake layers 1–2 days early, wrap tightly, and frost before serving. The flavor even improves overnight.

Why coffee? Will it taste like coffee?

Nope.

Coffee intensifies the chocolate flavor without being detectable. Use hot water if you’re skeptical (but don’t blame me if it’s less amazing).

Can I use a different pan?

Yes! A 9×13-inch pan works—bake for 35–40 minutes.

Cupcakes? 18–20 minutes. Adjust as needed.

My frosting is too runny. Help!

Chill it for 10 minutes or add more powdered sugar.

Too thick? A splash of cream fixes everything.

Final Thoughts

This cake is the hug in dessert form you didn’t know you needed. Minimal effort, maximum payoff.

Whether you’re celebrating, coping, or just really like chocolate, this recipe won’t let you down. Now go bake it—your future self (and anyone within fork range) will thank you.

Easy Chocolate Fudge Cake: The Only Recipe You’ll Ever Need

Why This Recipe Works