Nana’s Fudge Cake
Nana’s Fudge Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup full-fat mayonnaise
- 1 cup water
- 2 teaspoons pure vanilla extract
For the Fudge Icing
- 2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1/2 cup whole milk
Instructions
- 1
Preheat oven to 350°F (177°C). Grease a 9x13-inch (23x33cm) pan.
⏱️ 10 min•🌡️ 350
- 2
Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
⏱️ 5 min
- 3
In a separate bowl, combine sugar, mayonnaise, water, and vanilla. Add wet ingredients to dry and beat just until smooth and combined.
⏱️ 5 min
- 4
Pour batter into prepared pan and smooth the top.
⏱️ 2 min
- 5
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before icing (this will take at least 60 minutes).
⏱️ 35 min•🌡️ 350
- 6
While the cake cools, prepare the fudge icing. Melt butter in a medium saucepan over medium heat.
⏱️ 3 min
- 7
Add sugar and stir to coat in the butter.
⏱️ 1 min
- 8
Add milk and whisk until combined.
⏱️ 1 min
- 9
Add cocoa and whisk well until no dry pockets remain.
⏱️ 1 min
- 10
Bring to a boil, stirring continuously and scraping down the sides. Boil for 3 minutes, continuing to stir.
⏱️ 5 min
- 11
Remove from heat once the mixture reaches 235–240°F (112–115°C). For a softer fudge, pull it closer to 235°F. For clean, firm lines when you cut, aim for the higher end of the range.
⏱️ 1 min
- 12
Let cool for 3–5 minutes until it reaches approximately 200°F, then pour over the fully cooled cake and let set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Nana’s Fudge Cake
For the Cake
- 2 cups all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup full-fat mayonnaise
- 1 cup water
- 2 teaspoons pure vanilla extract
For the Fudge Icing
- 2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1/2 cup whole milk
Instructions
- 1
Preheat oven to 350°F (177°C). Grease a 9x13-inch (23x33cm) pan.
⏱️ 10 min•🌡️ 350 - 2
Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
⏱️ 5 min - 3
In a separate bowl, combine sugar, mayonnaise, water, and vanilla. Add wet ingredients to dry and beat just until smooth and combined.
⏱️ 5 min - 4
Pour batter into prepared pan and smooth the top.
⏱️ 2 min - 5
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before icing (this will take at least 60 minutes).
⏱️ 35 min•🌡️ 350 - 6
While the cake cools, prepare the fudge icing. Melt butter in a medium saucepan over medium heat.
⏱️ 3 min - 7
Add sugar and stir to coat in the butter.
⏱️ 1 min - 8
Add milk and whisk until combined.
⏱️ 1 min - 9
Add cocoa and whisk well until no dry pockets remain.
⏱️ 1 min - 10
Bring to a boil, stirring continuously and scraping down the sides. Boil for 3 minutes, continuing to stir.
⏱️ 5 min - 11
Remove from heat once the mixture reaches 235–240°F (112–115°C). For a softer fudge, pull it closer to 235°F. For clean, firm lines when you cut, aim for the higher end of the range.
⏱️ 1 min - 12
Let cool for 3–5 minutes until it reaches approximately 200°F, then pour over the fully cooled cake and let set.
⏱️ 5 min