THE BEST EVER FUDGY CHOCOLATE CAKE

It doesn’t get better than this indulgent classic. Three layers of moist and fluffy chocolate cake, sandwiched between creamy layers of cocoa cream cheese frosting. I promise you won’t want to share.

My favorite thing about this cake is just how easy it is to make. Nothing fancy here, just mixing your wet and dry ingredients, combining them together, and then baking the mixture to perfection.

While the magic happens in the oven, you can whip up your frosting with cream cheese, butter and more chocolate… and then try to not eat it all before you’ve frosted the cakes!

That happens once they come out and cool off. You’ll want to use a bread knife to flatten the tops of your cakes, so they stack better. I don’t have an offset spatula the moment, so I also used a butter knife and a rubber spatula to swirl the frosting all over the outside of the cake too.

Then it was all I could do to restrain my fork.

Give this easy and DELICIOUS cake recipe a try! You won’t regret it.

Fudgy Chocolate Cake

I absolutely love this warm, gooey, moist, fluffy chocolate cake recipe with chocolate cream cheese frosting. Every single piece is a slice of heaven.
Prep Time20 mins
Cook Time35 mins
Cooling Time25 mins
Total Time1 hr 20 mins
Course: Dessert
Keyword: cake, cake recipe, chocolate, chocolate cake, dessert, dessert recipe

Ingredients

Chocolate Cake

  • 3 cups all-purpose flour
  • 3 cups sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tbsp baking soda
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 4 eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract

Chocolate Cream Cheese Frosting

  • 1 1/2 cups butter, softened
  • 8 oz. cream cheese, softened
  • 1 cup cocoa powder
  • 6-7 cups powdered sugar
  • 1/4 cup milk (roughly)

Instructions

  • Preheat oven to 350F.
  • In a stand mixer, add the dry cake ingredients and mix together.
  • Add wet ingredients one at a time, and mix until smooth.
  • Butter and flour 3 9” round cake pans. Divide batter evenly among 3 pans.
  • Bake for 35-40 until a toothpick comes out clean. Remove from oven and let cakes cool for about 20 minutes. Turn out onto a wire rack and continue to cool completely.
  • Meanwhile, to make the frosting, cream together butter and cream cheese in a both with a hand beater, or in a stand mixer.
  • Add the coco powder and vanilla and beat until combined.
  • In slow increments, add the powdered sugar and milk until it’s all combined and your frosting has the consistency you want.
  • Place your palm on the top of each cake, and use a butter knife to slice off the tops of the cake until they are flat.
  • Stack the three layers of cake with a thin layer of frosting in between each.
  • Use an offset spatula to frost the outside of the cake with the rest of the frosting. Enjoy!
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