This Chocolate Fudge Cake recipe makes a decadent chocolate treat! Rich, moist, and fluffy chocolate sheet cake is topped with creamy fudge frosting for the perfect dessert!
I love chocolate desserts more than any other, so I am always looking for new ways to satisfy my chocolate cravings.
Dark Chocolate Brownies and Double Chocolate Cookies are long time favorites, but this Chocolate Fudge Cake recipe is my new favorite.
Why You'll Love This Recipe
- Sheet cakes are easier to make than a layer cake.
- Freezer friendly. The unfrosted cake freezes well for up to 4 months!
- A chocolate dessert lover's dream! It has everything you want in one bite- rich chocolate cake with creamy fudgy frosting.
When you don't have time to make and frost a layer cake, sheet pan cake recipes like this are a life saver!
If you don't mind making a layer cake, I also have recipes for Homemade Key Lime Cake, Italian Lemon Olive Oil Cake, and White Cake From Scratch.
Ingredients
See ingredient substitutions in the next section. ⬇️
For the Chocolate Cake
- canola oil
- sugar: You'll need both white granulated sugar and light brown sugar.
- large eggs: Take them out of the fridge and bring them to room temperature before you start making the cake.
- vanilla extract
- unsweetened cocoa powder: This is different than hot cocoa mix, which has sugar in it. For a deeper chocolate flavor, use a dutch process cocoa powder, like Hershey's special.
- all-purpose flour: I prefer using unbleached flour because it's less processed than bleached flour.
- leaveners: You'll need both baking powder and baking soda. If you haven't used them in a while, it's best to test them for freshness. If your leaveners are too old, they won't produce the gas bubbles needed to cause your cake to rise.
- salt: Use a coarse sea salt or Kosher salt. Do not use iodized table salt because it will add a metallic flavor to the chocolate cake.
For the Fudge Frosting
- unsalted butter
- heavy cream: The high fat content in whipping cream gives the frosting a rich flavor and creamy consistency.
- chopped chocolate I like to use chocolate bars because they melt better than chocolate chips.
- powdered sugar
- salt
Substitutions and Recipe Variations
- all-purpose flour: For a lighter consistency chocolate cake, substitute cake flour for all or a portion of the all-purpose flour. If you need a gluten-free dessert, substitute the AP flour with a cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- baking powder: If you happen to be out of baking powder, but you have baking soda and cream of tartar on hand, you can make a baking powder replacement!
To use baking soda as a substitute for baking powder, mix ½ teaspoon of cream of tartar with ¼ teaspoon of baking soda for every 1 teaspoon of baking powder. - white granulated sugar: To reduce the calories, you can substitute the sugar with any cup-for-cup variety of granulated sugar substitute. Monkfruit sugar is a good option. Light brown sugar can be used as a substitute, but if you don't use at least a little bit of white sugar, the cake will have a heavy molasses flavor.
- unsalted butter: If you need or want to use salted butter, just omit the ¼ teaspoon of salt for the fudge frosting.
I don't recommend using dairy-free or plant-based butter substitutes. They have too much water, which will make it difficult to make a thick, rich frosting. - canola oil - Canola oil can be substituted 1:1 with applesauce. I do not recommend using applesauce as a substitute for oil if you also use it as an egg replacement.
- eggs: Egg yolks are important for giving the cake a moist crumb and sturdy structure. If you need a substitute, check out my post, egg substitutes for cake mix.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence.
- heavy cream: Feel free to substitute with half and half or whole milk. Anything with less fat will not give you good results.
If you're interested in something other than the fudge frosting, vanilla buttercream frosting, chocolate buttercream, and chocolate ganache are delicious options.
How to Make Chocolate Fudge Cake
- In a large mixing bowl, mix sugars, vanilla extract, and eggs, until all incorporated.
- Add cocoa powder and oil. Mix well. Set aside.
- In a separate mixing bowl, combine flour, baking soda, baking powder, and salt.
- Add the flour mixture to the chocolate mixture alternating with milk.
- When all combined, add the boiling water. Mix until smooth.
- Pour the batter into your prepared baking dish and bake in the oven for 28-30 minutes.
- Cool completely.
How to Make Fudge Frosting
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
This is a cooked fudge frosting, but it's very simple to make!
- Cook frosting ingredients over medium heat.
- Add powdered sugar and whisk to combine.
- Refrigerate the frosting for 1 hour.
- Frost the cool chocolate cake.
Liz's Recipe Tips
- Bring all cake ingredients to room temperature before using. This makes the cold ingredients easier to incorporate without over mixing the batter.
- For a softer cake, feel free to substitute cake flour for all-purpose flour.
- When making the frosting, whisk constantly over medium heat to prevent burning the chocolate. Keeping the heat low creates the best fudgy consistency.
- Mixing: You can mix the batter with a whisk, a dough whisk, or an electric hand mixer. Just be sure not to over mix the batter.
Storage
Storing: You can store this homemade chocolate fudge cake for up to 5 days in an airtight container at room temperature.
Freezing: To freeze the unfrosted cake, wrap it tightly with plastic wrap and keep it in a freezer-safe container for up to 3 months.
To freeze a frosted cake, place it in the fridge for 15 minutes, or until the frosting sets enough to wrap it. Cover with plastic wrap and freeze for up to two months.
Before serving, thaw the frozen cake at room temperature for 30 minutes.
Making a Dry Cake Moist: This recipe creates a very moist cake, but if you have trouble with it, check out the tips in my post, How To Make A Dry Cake Moist.
Chocolate Fudge Cake FAQ
A chocolate fudge cake is denser and rich in flavor, while a chocolate cake is still rich in flavor it has a lighter texture.
The combination of Canola Oil, Eggs, and Baking Powder will make a cake more moist and fluffy.
Chocolate contains cocoa butter, while fudge only contains butter.
Other Chocolate Desserts You'll Love
- Double Chocolate Chip Cookies
- Edible Brownie Batter
- Better Than Anything Cake
- Chocolate Brownie Cookies
- Chocolate Strawberry Brownies
Chocolate Fudge Cake
Ingredients
Cake
- 1 cup granulated white sugar
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- ¾ cup cocoa powder
- 2 cups all-purpose flour see Notes
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup milk or buttermilk, room temperature
- ¾ cup canola oil
- 2 large eggs room temperature
- 1 cup boiling water
Fudge Frosting
- 9 tablespoons unsalted butter 1 stick plus 1 Tbsp
- 2 tablespoons unsweetened cocoa powder
- 7 ounces heavy cream ¾ cup plus 2 Tbsp
- 1 ½ cup chopped chocolate bars milk, semi-sweet, or dark (about 7 ounces)
- ¼ teaspoon sea salt
- 1 cup powdered sugar
Instructions
- Butter a 9 by 13-inch baking pan. Preheat oven to 350℉.
For the Cake
- In a large mixing bowl, stir to combine white and brown sugars, vanilla extract, and eggs. Add cocoa powder and oil. Stir again to combine. Set aside.
- In a separate mixing bowl, whisk flour, baking soda, baking powder, and salt to combine.
- Stir one-third of the flour mixture into to the chocolate mixture. Add one-third of the milk mixture and stir to combine. Repeat, alternating between flour mixture and milk until everything is incorporated.
- Add the boiling water and stir to create a smooth and loose batter.
- Pour the batter into your prepared baking dish and use a silicone spatula to spread it into an even layer.
- Bake in preheated oven for 28-30 minutes, until the center is set and a toothpick inserted into the cake comes out clean. Remove from oven and let it cool in the pan on a wire cooling rack.
Make Fudge Frosting
- In a medium saucepan over medium heat, melt the butter. Add the cocoa powder and whisk to combine.
- Add cream and chopped chocolate. Whisk to combine and continue heating until everything has melted.
- Add the powdered sugar and whisk for about 2 minutes, creating a smooth consistency.
- Take frosting off the heat and pour into a bowl. Chill in the refrigerator for 1 hour, stirring every 20 minutes.
- When the cake is cool and the frosting is cool and thick, spread the frosting over the cake. Cut the cake into 12 equal slices. Serve and enjoy!
Helpful Notes and Tips From Liz
- Bring all cake ingredients to room temperature before using. This makes the cold ingredients easier to incorporate without over mixing the batter.
- For a softer cake, feel free to substitute cake flour for all-purpose flour.
- Keep heat below medium to prevent burning the chocolate
- Mixing: You can mix the batter with a whisk, a dough whisk, or an electric hand mixer. Just be sure not to over mix the batter.
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