Name: Vanilla Butter Chocolate Fudge Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 ¾ cups (220 g) all-purpose flour; ¾ cup (75 g) unsweetened cocoa powder; 2 cups (400 g) granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup (240 ml) whole milk; ½ cup (120 ml) vegetable oil; 2 teaspoons vanilla extract; 1 cup (240 ml) hot water or hot coffee; 1 cup (227 g) unsalted butter, softened; 4 cups (480 g) powdered sugar; 2 teaspoons vanilla extract (for buttercream); 3–4 tablespoons (45–60 ml) milk or cream; Pinch of salt (for buttercream)

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This Vanilla Butter Chocolate Fudge Cake is a dream come true for chocolate lovers. Moist, rich, and layered with a silky vanilla buttercream, this cake delivers the perfect balance of deep chocolate flavor and sweet, creamy frosting. It’s ideal for celebrations or whenever you crave a luxurious homemade dessert.

Why You’ll Love This Recipe

This cake is the ultimate treat for anyone who enjoys a rich and moist chocolate sponge paired with creamy vanilla frosting. The hot coffee or water gives the cake its signature fudge-like texture, while the vanilla buttercream adds a smooth, buttery finish. It’s simple to make, yet impressive enough for birthdays, holidays, or dinner parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Sponge Cake:
• 1 ¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 2 cups (400 g) granulated sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot water or hot coffee

For the Vanilla Buttercream:
• 1 cup (227 g) unsalted butter, softened to room temperature
• 4 cups (480 g) powdered sugar
• 2 teaspoons vanilla extract
• 3–4 tablespoons (45–60 ml) milk or cream
• A pinch of salt

Directions

Prepare the Cake:
Preheat your oven to 175°C (350°F). Grease and line three 20 cm (8-inch) round cake pans with parchment paper.
Mix the Dry Ingredients:
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients:
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer until smooth.
Add the Hot Liquid:
Gradually pour in the hot water or coffee while stirring. The batter should be thin and pourable — this ensures a moist texture.
Bake:
Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the cakes cool in the pans for about 10 minutes, then remove and place on wire racks to cool completely.
Prepare the Buttercream:
Beat the softened butter for 2 minutes until creamy. Gradually add the powdered sugar while mixing on low speed. Add the vanilla extract and a pinch of salt, then slowly pour in the milk or cream to reach your desired consistency. Beat for another 2–3 minutes until light and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of buttercream on top. Add the second and third layers, spreading cream between each and on top. Smooth the surface or create decorative swirls using a spatula. Decorate with chocolate shavings, chips, or fruit if desired.

Servings and Timing

This recipe makes about 12–14 servings.
Preparation time: 25 minutes
Baking time: 35 minutes
Cooling and assembly time: 45 minutes
Total time: approximately 1 hour and 45 minutes

Variations

• Mocha Fudge Cake: Use strong brewed coffee instead of hot water and add 1 teaspoon of espresso powder for an extra coffee flavor.
• Double Chocolate: Fold in 1 cup of chocolate chips into the batter before baking for a richer texture.
• Berry Twist: Add fresh strawberries or raspberries between the layers for a fruity contrast.
• Nutty Delight: Sprinkle chopped walnuts or hazelnuts between the layers for a crunchy bite.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
To freeze, wrap slices or the whole cake tightly in plastic wrap and store for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

How can I make the cake extra moist?

Adding hot coffee or water to the batter helps keep the cake moist and enhances the chocolate flavor.

Can I make the cake layers ahead of time?

Yes, you can bake the layers up to two days ahead. Wrap them tightly in plastic wrap and store at room temperature.

Can I use salted butter for the frosting?

You can, but omit the extra pinch of salt to balance the flavor.

What if I only have two pans?

You can bake two thicker layers and slice them in half horizontally once cooled.

Can I substitute oil with butter?

Vegetable oil provides more moisture, but you can use melted butter for a slightly denser texture.

How do I prevent my cake from sticking to the pans?

Always grease the pans and line the bottoms with parchment paper for easy removal.

Can I color the buttercream?

Yes, add gel food coloring after beating the frosting to achieve your desired color.

Is it possible to make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Can I use buttermilk instead of milk?

Yes, it adds a slight tanginess and makes the cake even more tender.

How should I serve the cake?

Serve chilled or at room temperature with a cup of coffee or milk for the perfect treat.

Conclusion

This Vanilla Butter Chocolate Fudge Cake is a true showstopper — rich, moist, and beautifully balanced with creamy vanilla frosting. Whether for a birthday, celebration, or simply to satisfy a chocolate craving, this homemade delight will impress every guest and leave them asking for another slice.