Midnight Fudge Cake Recipe

Introduction

Indulge in the rich, moist delight of this Midnight Fudge Cake, a perfect treat for chocolate lovers. Layers of intense chocolate cake are complemented by a creamy, fudge frosting that’s both smooth and fluffy. It’s a showstopper dessert that’s surprisingly easy to make at home.

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 (for frosting)
• ½ cup milk
• 1 teaspoon vanilla extract (for frosting)
• 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 to ensure the cakes release easily after baking.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
5. Step 5: Carefully pour the boiling water into the batter. Mix on low speed until the batter is smooth and slightly thin in consistency.
6. Step 6: Divide the batter evenly between the prepared cake pans.
7. Step 7: Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Step 8: Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. Step 9: For the frosting, cream the softened butter in a large bowl with an electric mixer until light and fluffy.
10. Step 10: Gradually add powdered sugar and cocoa powder to the creamed butter, mixing on low speed to combine.
11. Step 11: Add the milk and vanilla extract gradually, beating on medium speed until the frosting is smooth and creamy.
12. Step 12: Add a pinch of salt to balance sweetness and enhance the chocolate flavor, then continue beating for 2–3 minutes until light and fluffy.
13. Step 13: If needed, level any dome on the cake tops with a serrated knife for even layers.
14. Step 14: Place one cake layer on a serving plate or cake stand and spread a generous layer of fudge frosting evenly over the top.
15. Step 15: Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
16. Step 16: Decorate with chocolate shavings, fresh berries, and chopped nuts as desired.
17. Step 17: Refrigerate the cake for at least 30 minutes before serving to set the frosting.

Tips & Variations

• For extra moisture, substitute half of the boiling water with hot brewed coffee to deepen the chocolate flavor.
• Use sour cream instead of buttermilk for a richer texture.
• Try adding a teaspoon of instant espresso powder to the batter for an enhanced chocolate intensity.
• For a nut-free version, omit chopped nuts and opt for extra berries or chocolate decorations.
• Ensure all ingredients are at room temperature before starting for smooth batter and frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature for about 30 minutes before serving for the best texture and flavor. You can also freeze the unfrosted cake layers tightly wrapped for up to 2 months; thaw overnight in the refrigerator before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan?

You can adapt the recipe by using plant-based milk with a splash of vinegar as a buttermilk substitute, flax eggs instead of regular eggs, and a vegan butter alternative for the frosting.

Why is boiling water added to the batter?

The boiling water helps dissolve the cocoa powder and intensifies the chocolate flavor. It also thins the batter for a moist, tender crumb.

Midnight Fudge Cake Recipe

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★★★★★

4.7 from 139 reviews

This Midnight Fudge Cake is a rich, moist chocolate cake layered with a creamy, decadent fudge frosting. Perfectly balanced with a pinch of salt to enhance the chocolate flavor, and topped with chocolate shavings, fresh berries, and chopped nuts, this cake offers an indulgent dessert experience made from scratch using classic baking techniques.

• Author: Daniel
• 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 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

Frosting Ingredients

• 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

Decorations

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

Instructions

1. Preheat and prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release of the cakes after baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Mix wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth and blended.
4. Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients while mixing on low speed, just until combined. Be careful not to overmix to keep the cake tender.
5. Add boiling water: Carefully pour the boiling water into the batter, mixing on low speed until the batter is smooth and thin. This helps to create a moist texture.
6. Divide batter and bake: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely before frosting.
8. Cream butter for frosting: In a large bowl, cream the softened unsalted butter with an electric mixer until light and fluffy, forming the base of the fudge frosting.
9. Add powdered sugar and cocoa: Gradually add powdered sugar and unsweetened cocoa powder to the creamed butter, mixing on low speed until thoroughly combined.
10. Incorporate milk and flavor: Gradually add milk and vanilla extract, mixing on medium speed until the frosting becomes smooth and creamy.
11. Add salt and beat: Add a pinch of salt to balance sweetness and beat the frosting for an additional 2-3 minutes until light and fluffy.
12. Level cakes: If the cakes have domed tops, use a serrated knife to level them for even stacking and frosting.
13. Assemble the cake: Place one cake layer on a serving plate or cake stand and spread a generous layer of fudge frosting evenly over the top.
14. Add second layer: Carefully place the second cake layer on top of the frosted first layer.
15. Frost full cake: Use the remaining fudge frosting to coat the top and sides of the entire cake smoothly.
16. Decorate: Garnish the cake with chocolate shavings, fresh berries like raspberries and strawberries, and chopped nuts such as walnuts or pecans for added texture and visual appeal.
17. Chill before serving: Refrigerate the finished cake for at least 30 minutes to allow the frosting to set for cleaner slices and optimal flavor.

Notes

• Ensure ingredients are at room temperature for better mixing and cake texture.
• Be careful not to overmix the batter to keep the cake moist and tender.
• Use freshly boiled water but cool slightly before adding to avoid cooking the eggs prematurely.
• Level the cake layers for more even stacking and appearance.
• Refrigerating the frosted cake helps the frosting set, making it easier to cut clean slices.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Midnight Fudge Cake, chocolate cake, fudge frosting, moist chocolate cake, homemade chocolate cake, dessert recipe, rich chocolate cake