Linda's Fudge Cake (Copycat)
Linda's Fudge Cake (Copycat)
Ingredients
For the Rich Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Thick Fudge Frosting
- 1 cup unsalted butter, softened
- 1 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min
- 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined and smooth.
⏱️ 5 min
- 4
Carefully stir in the boiling water until the batter is thin and smooth. Do not overmix.
⏱️ 2 min
- 5
Divide the batter evenly between the prepared cake pans.
⏱️ 2 min
- 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350
- 7
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for the cake to set properly and prevent crumbling when frosting.
⏱️ 60 min
- 8
While the cakes are cooling, prepare the fudge frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy.
⏱️ 5 min
- 9
Gradually add the unsweetened cocoa powder and powdered sugar to the butter, alternating with the heavy cream, starting and ending with powdered sugar. Beat until smooth and creamy.
⏱️ 10 min
- 10
Stir in the vanilla extract and salt. If the frosting is too thick, add a little more heavy cream, 1 teaspoon at a time, until desired consistency is reached. If too thin, add more powdered sugar.
⏱️ 5 min
- 11
Once the cakes are completely cool (this may take up to 1 hour), place one cake layer on a serving plate. Spread about 1/3 of the fudge frosting evenly over the top.
⏱️ 5 min
- 12
Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake, creating a thick, even layer.
⏱️ 10 min
- 13
Refrigerate the cake for at least 1 hour to allow the frosting to set, making it easier to slice and enhancing the dense, rich texture.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Linda's Fudge Cake (Copycat)
For the Rich Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Thick Fudge Frosting
- 1 cup unsalted butter, softened
- 1 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min - 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined and smooth.
⏱️ 5 min - 4
Carefully stir in the boiling water until the batter is thin and smooth. Do not overmix.
⏱️ 2 min - 5
Divide the batter evenly between the prepared cake pans.
⏱️ 2 min - 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350 - 7
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for the cake to set properly and prevent crumbling when frosting.
⏱️ 60 min - 8
While the cakes are cooling, prepare the fudge frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy.
⏱️ 5 min - 9
Gradually add the unsweetened cocoa powder and powdered sugar to the butter, alternating with the heavy cream, starting and ending with powdered sugar. Beat until smooth and creamy.
⏱️ 10 min - 10
Stir in the vanilla extract and salt. If the frosting is too thick, add a little more heavy cream, 1 teaspoon at a time, until desired consistency is reached. If too thin, add more powdered sugar.
⏱️ 5 min - 11
Once the cakes are completely cool (this may take up to 1 hour), place one cake layer on a serving plate. Spread about 1/3 of the fudge frosting evenly over the top.
⏱️ 5 min - 12
Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake, creating a thick, even layer.
⏱️ 10 min - 13
Refrigerate the cake for at least 1 hour to allow the frosting to set, making it easier to slice and enhancing the dense, rich texture.
⏱️ 60 min