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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/midnight-fudge-cake-recipe/