Midnight Fudge Cake Recipe

Introduction

The Midnight Fudge Cake is a rich and decadent chocolate treat perfect for any celebration or a special indulgence. Its moist layers are complemented by a creamy fudge frosting, making every bite delightfully luscious.

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 prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In another bowl, whisk the 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 and mix gently on low speed until the batter is smooth and thin.
6. Step 6: Divide the batter evenly between the prepared 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.
9. Step 9: Invert the cakes onto a wire rack and let them cool completely before frosting.
10. Step 10: To make the frosting, beat the softened butter using an electric mixer until light and fluffy.
11. Step 11: Gradually add the powdered sugar and cocoa powder, mixing on low speed until incorporated.
12. Step 12: Slowly add the milk and vanilla extract, then beat on medium speed until the frosting is smooth and creamy.
13. Step 13: Add a pinch of salt to the frosting to balance sweetness and enhance the chocolate flavor.
14. Step 14: Continue beating the frosting for 2-3 more minutes to make it light and fluffy.
15. Step 15: If the cakes have domed tops, level them with a serrated knife for even layering.
16. Step 16: Place one cake layer on a serving plate or cake stand and spread a generous layer of fudge frosting evenly over the top.
17. Step 17: Carefully place the second cake layer on top of the frosted layer.
18. Step 18: Frost the top and sides of the entire cake with the remaining fudge frosting.
19. Step 19: Decorate with chocolate shavings, fresh berries, or chopped nuts as desired.
20. Step 20: Refrigerate the cake for at least 30 minutes before serving to set the frosting and enhance the flavors.

Tips & Variations

• Use hot coffee instead of boiling water for a deeper chocolate flavor.
• For a dairy-free option, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice.
• Add a teaspoon of espresso powder to the batter to intensify the chocolate taste.
• Experiment with different toppings like toasted coconut or shredded white chocolate for added texture.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it includes xanthan gum or add it separately to help with the texture.

Why is my cake flat or dense?

This can happen if the baking powder or baking soda is expired, or if the batter is overmixed. Be sure to use fresh leavening agents and mix just until combined to keep the cake light and fluffy.

Midnight Fudge Cake Recipe

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★★★★★

4.5 from 127 reviews

This Midnight Fudge Cake is a rich, moist chocolate delight perfectly layered with creamy fudge frosting. Featuring deep cocoa flavors enhanced by buttermilk and a smooth, luscious chocolate buttercream, this classic cake is beautifully decorated with chocolate shavings, fresh berries, and nuts, making it an irresistible treat for any chocolate lover.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 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

Decoration

• 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. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully blended.
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 is smooth and thin in consistency.
6. Divide Batter: Evenly divide the batter between the two prepared pans, smoothing the tops if needed.
7. Bake: Place the pans in the preheated oven and bake for 30-35 minutes. The cake is done when a wooden skewer inserted into the center comes out clean.
8. Cool in Pans: Allow the cakes to cool in their pans for 10 minutes after baking.
9. Remove and Cool Completely: Invert the cakes onto wire racks and let them cool completely before frosting.
10. Prepare Frosting – Cream Butter: Using an electric mixer, cream the softened unsalted butter in a large bowl until it becomes light and fluffy.
11. Add Powdered Sugar and Cocoa: Gradually add powdered sugar and cocoa powder to the creamed butter, mixing on low speed until well combined.
12. Add Milk and Vanilla: Gradually pour in the milk and vanilla extract, then mix on medium speed until the frosting is smooth and creamy.
13. Balance Flavor: Add a pinch of salt to the frosting to enhance the chocolate flavor and balance sweetness.
14. Beat Frosting Further: Continue to beat the frosting for an additional 2-3 minutes until it becomes light and fluffy.
15. Level Cakes: If your cakes have domed tops, use a serrated knife to level them for an even stacking surface.
16. First Layer Assembly: Place one cake layer on your serving plate or cake stand and spread a generous, even layer of fudge frosting on top.
17. Add Second Layer: Carefully place the second cake layer on top of the frosted one.
18. Frost Entire Cake: Frost the top and sides of the cake evenly with the remaining fudge frosting.
19. Decorate: Decorate the cake with chocolate shavings, fresh berries such as raspberries or strawberries, and chopped nuts like walnuts or pecans for added texture and flavor.
20. Chill: Refrigerate the cake for at least 30 minutes before serving to set the frosting and enhance flavors.

Notes

• Use room temperature ingredients for better mixing and texture.
• Ensure not to overmix the batter once wet and dry ingredients are combined to prevent tough cakes.
• The boiling water thins the batter and intensifies the cocoa flavor, so handle carefully.
• Leveling the cake layers helps in achieving a flat surface and a professional finish.
• Refrigerating the cake before serving ensures the frosting sets nicely and the cake slices cleanly.
• Store leftover cake in an airtight container in the refrigerator for up to 4 days.
• For a dairy-free version, substitute buttermilk and butter with suitable alternatives.

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