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The Easiest, Most Decadent Chocolate Fudge Cake (Guaranteed Moist!)

Close-up of a decadent, moist slice of chocolate fudge cake with rich, dark layers and glossy ganache frosting.
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You need a truly rich, fudgy chocolate cake that stays moist. This simple recipe delivers a deeply chocolatey dessert perfect for celebrations or satisfying any serious chocolate craving.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • 1 cup semi-sweet chocolate chips (for extra fudginess)
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thick.
  4. Carefully stir in the hot coffee (or water) until the batter is smooth and thin. Stir in the chocolate chips.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, make the fudge frosting: In a medium bowl, beat the softened butter until creamy.
  9. Gradually beat in the powdered sugar and 1/4 cup cocoa powder until combined.
  10. Add the milk/cream and 1/2 teaspoon vanilla extract. Beat until the frosting is smooth and spreadable. Add more milk, one teaspoon at a time, if the frosting is too stiff.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer.
  12. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining frosting.
  13. Slice and serve your ultra moist chocolate cake.

Notes

  • For an even richer, fudgier texture, substitute the hot coffee with hot brewed espresso.
  • You can make this a one bowl chocolate cake by mixing the dry ingredients directly into the wet ingredients, skipping the initial dry mix step.
  • This cake freezes well once frosted. Wrap tightly in plastic wrap and foil before freezing for up to two months.

Nutrition

Find it online: https://devourdish.com/chocolate-fudge-cake-easiest-moist-recipe/