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)

Description

This rich and moist Vanilla Butter Chocolate Fudge Cake features a deep chocolate sponge paired with a silky vanilla buttercream. Perfect for birthdays, holidays, or any special occasion.

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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Instructions

Preheat oven to 175°C (350°F). Grease and line three 8-inch (20 cm) cake pans with parchment paper.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla to the dry ingredients. Beat until smooth.
Slowly pour in hot water or coffee while stirring. The batter will be thin.
Divide the batter evenly among the pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For the buttercream: Beat softened butter for 2 minutes. Gradually add powdered sugar. Add vanilla, salt, and milk/cream until desired consistency is reached. Beat until fluffy.
Assemble the cake: Layer the cakes with buttercream between each. Frost the top and sides. Decorate as desired.

Notes

Use hot coffee instead of water for deeper chocolate flavor.
Ensure cakes are completely cool before frosting to prevent melting.
You can bake the cake layers a day ahead and store them wrapped.
Refrigerate leftover cake, but bring to room temperature before serving for best taste.
Decorate with chocolate shavings, berries, or sprinkles for added flair.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 44g
Sodium: 290mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg