Midnight Fudge Cake Recipe

Introduction

Midnight Fudge Cake is a rich, moist chocolate cake layered with creamy fudge frosting. It’s a decadent treat perfect for chocolate lovers and special occasions. With simple ingredients and straightforward steps, you can create a stunning dessert that tastes as indulgent as it looks.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ½ cup milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Chocolate shavings (for decoration)
• Fresh berries (raspberries, strawberries, for decoration)
• Chopped nuts (walnuts, pecans, for decoration)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Avoid overmixing for a tender crumb.
5. Step 5: Carefully pour the boiling water into the batter, mixing on low speed until smooth and thin. The batter will be quite liquid.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a wooden skewer inserted in the center comes out clean.
7. Step 7: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
8. Step 8: While the cakes cool, make the fudge frosting. In a large bowl, cream the softened butter with an electric mixer until light and fluffy.
9. Step 9: Gradually add the powdered sugar and cocoa powder to the butter, mixing on low speed until combined.
10. Step 10: Slowly add the milk and vanilla extract, mixing on medium speed until the frosting is smooth and creamy. Add a pinch of salt to balance the sweetness.
11. Step 11: Beat the frosting for another 2 to 3 minutes until it is light and fluffy.
12. Step 12: If your cakes have domed tops, level them with a serrated knife for an even stack.
13. Step 13: Place one cake layer on your serving plate. Spread a generous layer of fudge frosting evenly over the top.
14. Step 14: Carefully place the second cake layer on top, then frost the top and sides with the remaining frosting.
15. Step 15: Decorate with chocolate shavings, fresh berries, and chopped nuts as desired.
16. Step 16: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Tips & Variations

• Use brewed coffee instead of boiling water to deepen the chocolate flavor.
• Substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar.
• For a gluten-free version, replace all-purpose flour with a 1-to-1 gluten-free baking flour.
• Try adding a teaspoon of instant espresso powder to the frosting for an extra rich taste.
• Decorate with your favorite nuts or switch to white chocolate shavings for contrast.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it moist, wrap the cake tightly with plastic wrap or store it in an airtight container. Before serving, bring the cake to room temperature for about 30 minutes for the best flavor and texture. Leftover cake slices can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake a day ahead?

Yes, this cake actually tastes better when made a day ahead as the flavors have time to meld. Just store it covered in the refrigerator and bring it to room temperature before serving.

What can I use if I don’t have buttermilk?

You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.

Midnight Fudge Cake Recipe

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5 from 124 reviews

Midnight Fudge Cake is a rich and moist chocolate layer cake with a deep chocolate fudge frosting. This decadent dessert is made with a blend of cocoa powder, buttermilk, and boiling water to create an intensely chocolaty and tender crumb, topped with a creamy homemade fudge frosting. Garnished with chocolate shavings, fresh berries, and chopped nuts, it’s the perfect indulgence for special occasions or anytime you crave a classic chocolate cake.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Fudge Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ½ cup milk
• 1 teaspoon vanilla extract
• Pinch of salt

Garnish

• Chocolate shavings
• Fresh berries (raspberries, strawberries)
• Chopped nuts (walnuts, pecans)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
3. Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, large eggs, and vanilla extract until fully combined and smooth.
4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
5. Add Boiling Water: Carefully pour the boiling water into the batter and mix on low speed until the batter becomes smooth and thin; this step helps intensify the cake’s chocolate flavor and moisture.
6. Divide Batter and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before inverting them onto wire racks to cool completely to room temperature.
8. Prepare Frosting: In a large bowl, use an electric mixer to cream the softened butter until light and fluffy. Gradually add powdered sugar and cocoa powder on low speed until combined.
9. Add Liquids and Finish Frosting: Slowly mix in the milk and vanilla extract on medium speed until the frosting is smooth and creamy. Add a pinch of salt to balance sweetness and beat the mixture for another 2-3 minutes for a light, fluffy texture.
10. Level Cakes: If the cake layers have domes, use a serrated knife to level them for even stacking.
11. Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of fudge frosting evenly over the top.
12. Stack and Frost: Carefully place the second layer on top of the frosted layer. Apply the remaining fudge frosting over the top and sides of the cake, creating a smooth finish.
13. Decorate: Garnish the cake with chocolate shavings, fresh berries like raspberries or strawberries, and chopped nuts such as walnuts or pecans for added texture and visual appeal.
14. Chill: Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to set and flavors to meld.

Notes

• Ensure the boiling water is carefully added to avoid splashing and adjust batter consistency.
• Don’t overmix after adding boiling water to keep the cake moist and tender.
• Use room temperature eggs and butter for better mixing and texture.
• For extra moisture, you may substitute some buttermilk with sour cream.
• Keep the cake refrigerated after frosting to maintain the structure and freshness.
• Serve at room temperature for the best flavor and texture experience.

Keywords: chocolate cake, fudge cake, chocolate layer cake, homemade frosting, rich chocolate cake, baked chocolate cake, layered cake recipe