Midnight Fudge Cake Recipe

Introduction

Midnight Fudge Cake is a rich, moist chocolate cake perfect for satisfying any chocolate craving. With a deep cocoa flavor and smooth, creamy frosting, this dessert is sure to impress at any gathering or cozy night in.

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 (for frosting)
• Optional Garnish: Chocolate shavings, fresh berries (raspberries, strawberries), chopped nuts (walnuts, pecans)

Instructions

1. Step 1: Preheat the 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, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well emulsified.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined to avoid overmixing.
5. Step 5: Carefully pour in the boiling water and mix on low speed until the batter is smooth and well blended.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Remove the cakes from the oven and let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. Step 8: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, beating until smooth.
9. Step 9: Stir in vanilla extract and a pinch of salt to balance the sweetness. Adjust consistency by adding more milk or powdered sugar if needed.
10. Step 10: Once cakes are completely cool, spread frosting evenly on one layer, top with the second layer, and frost the top and sides.
11. Step 11: Garnish with chocolate shavings, fresh berries, or chopped nuts if desired before serving.

Tips & Variations

• Use freshly sifted cocoa powder and flour for a lighter, fluffier cake texture.
• For extra moisture, substitute half the boiling water with hot brewed coffee to enhance the chocolate flavor.
• Try adding a teaspoon of instant espresso powder to the batter to deepen the richness.
• For a dairy-free version, use plant-based milk and vegan butter substitutes.
• Store the cake layers in the fridge if not assembling immediately to keep them fresh.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. You can also freeze the separate layers wrapped tightly in plastic wrap for up to 2 months; thaw completely before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cakes. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.

Midnight Fudge Cake Recipe

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★★★★★

4.6 from 159 reviews

• Author: Marina
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

Midnight Fudge Cake is a rich, moist chocolate layer cake made with a deep cocoa-infused batter and frosted with a creamy fudge frosting. Perfect for chocolate lovers, this classic cake combines the intense flavor of cocoa with a tender crumb and luscious frosting, making it an ideal dessert for celebrations or any special occasion.

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Ingredients

Scale 1x2x3x

Cake

• 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

• 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

Optional Garnish

• Chocolate shavings
• Fresh berries (raspberries, strawberries)
• Chopped nuts (walnuts, pecans)

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Instructions

1. Preheat oven 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 mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until uniformly combined. This will provide the structure and chocolate flavor for your cake batter.
3. Combine wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until fully emulsified. This mixture will add moisture and richness to the cake.
4. Incorporate wet and dry ingredients: Gradually add the wet ingredients to the bowl with the dry ingredients. Using a mixer on low speed, blend just until the batter is smooth and combined, being careful not to overmix which can result in a dense cake.
5. Add boiling water: Carefully pour the boiling water into the batter while mixing on low speed; this step helps to enhance the cocoa flavor and create a moist texture.
6. Divide and bake: Evenly split the batter between the two prepared cake pans. Place them in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Prepare frosting: While the cakes are baking, make the fudge frosting by creaming the softened unsalted butter until smooth. Gradually add the powdered sugar and cocoa powder, beating to combine. Add milk, vanilla extract, and a pinch of salt, and continue to beat until the frosting is creamy and spreadable.
8. Cool and frost: Allow the cakes to cool in their pans for about 10 minutes before transferring to wire racks to cool completely. Once cooled, spread a layer of frosting on the top of one cake layer, place the second layer on top, and frost the entire cake evenly.
9. Garnish and serve: Optionally garnish your Midnight Fudge Cake with chocolate shavings, fresh berries, and/or chopped nuts for added texture and presentation. Slice and serve to enjoy a decadent chocolate treat.

Notes

• Be careful when adding boiling water to the batter to avoid splashing and burns.
• Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
• The buttermilk can be substituted with milk mixed with a tablespoon of lemon juice or vinegar if needed.
• For deeper chocolate flavor, consider using Dutch-process cocoa powder but reduce baking soda slightly.
• Store the cake covered at room temperature for up to 2 days, or refrigerate for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate cake, Fudge cake, Layer cake, Moist cake, Chocolate dessert, Classic chocolate cake