Introduction

Midnight Fudge Cake is a rich, moist chocolate cake perfect for any chocolate lover’s cravings. With its deep cocoa flavor and luscious fudge frosting, this cake is both indulgent and irresistible.

A slice of chocolate cake with three main layers sits on a white plate on a white marbled surface. The bottom and top layers are dark, moist chocolate cake with a rough texture, while the middle layer is smooth, creamy chocolate filling. The slice is topped with a shiny, thick chocolate glaze that drips slightly down the side. A swirl of rich chocolate frosting with a glossy finish and small chocolate crumbs sits on top, decorated with a small green mint leaf. Next to the cake on the plate is a silver fork. Photo taken with an iphone --ar 4:5 --v 7

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
Chocolate shavings (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Step 4: Carefully stir in the boiling water. The batter will be thin, but this is normal.
Step 5: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
Step 7: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, beating to a smooth spreading consistency.
Step 8: Mix in vanilla extract and a pinch of salt. Continue beating until light and fluffy.
Step 9: Spread frosting over one cake layer, place the second layer on top, and frost the entire cake.
Step 10: Garnish with chocolate shavings before serving.

Tips & Variations

Use brewed coffee instead of boiling water to enhance the chocolate flavor without adding a coffee taste.
For a dairy-free option, substitute the buttermilk and milk with almond or oat milk and use dairy-free butter.
Add a teaspoon of espresso powder to the batter for deeper richness.
Chill the frosting slightly before spreading for easier handling on warm days.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture. Leftover cake can be frozen for up to 3 months, wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge before frosting if frozen unfrosted.

How to Serve

A slice of dark chocolate cake with three layers sits on a white plate on a white marbled surface. The bottom and top layers are thick and moist with a dark chocolate color and rough texture. The middle layer is a smooth milk chocolate mousse in light brown, soft and creamy. The top of the cake is covered with a glossy dark chocolate ganache that drips slightly over the edge. A swirl of rich chocolate frosting with a few chocolate crumbs and a small green mint leaf decorate the very top. A silver fork rests on the plate beside the cake. Photo taken with an iphone --ar 4:5 --v 7

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 to mimic its acidity, which helps the cake rise and stay moist.

Why is my cake dry?

Dry cake can result from overbaking or too much flour. Make sure to measure flour accurately, avoid overmixing, and check the cake a few minutes before the suggested baking time ends.

Midnight Fudge Cake Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

This Midnight Fudge Cake is a rich and moist chocolate cake layered with a luscious homemade chocolate frosting, perfect for chocolate lovers seeking an indulgent dessert. The cake boasts deep cocoa flavor with a velvety texture, complemented by a smooth and creamy fudge frosting topped with delicate chocolate shavings for an elegant finish.

Author: Bella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

Frosting Ingredients

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings, for garnish

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to ensure the cakes don’t stick.
Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mixing these well ensures even distribution of leavening agents and cocoa flavor.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined, taking care not to overmix to keep the cake tender.
Add Boiling Water: Carefully stir in the boiling water; the batter will be thin but this helps create a moist cake texture.
Bake the Cake: Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed to combine. Slowly add the milk, vanilla extract, and pinch of salt, beating until the frosting is smooth and fluffy.
Assemble the Cake: Place one cake layer on a serving plate, spread a generous amount of frosting over the top. Add the second cake layer and frost the top and sides of the cake evenly.
Garnish: Decorate the top with chocolate shavings for an elegant and decadent touch.
Serve: Slice and serve the Midnight Fudge Cake at room temperature to fully enjoy its rich, moist texture and luscious chocolate flavor.

Notes

Using boiling water in the batter blooms the cocoa powder and intensifies the chocolate flavor.
Ensure butter for frosting is softened but not melted for the best texture.
You can substitute buttermilk with plain yogurt or milk with a tablespoon of lemon juice or vinegar.
Store leftover cake covered in the refrigerator for up to 3-4 days.
Bring refrigerated cake to room temperature before serving for the best flavor and texture.

Keywords: Chocolate cake, fudge cake, chocolate fudge frosting, homemade cake, moist chocolate cake, dessert recipe