Chocolate fudge cake is a simple, one-bowl chocolate cake recipe that makes a super moist and chocolaty fudge cake. Perfect chocolate birthday cake! Includes tips and step-by-step photos.
There’s just something that’s so satisfying about a slice of rich, moist chocolate cake!
As much as I love more extraveagent desserts like my French Silk Brownies, some nights a big slice of delicious chocolate cake is just the thing.
This chocolate fudge cake is a simple cake. It’s made in one bowl, and it’s easy to mix up by hand.
But don’t let its simplicity fool you! This is a super moist, super chocolaty cake!
It makes a perfect chocolate birthday cake, but it’s easy enough to whip up on a weeknight. So, it’s perfect for whenever the cravings for chocolate cake strike.
How to make chocolate fudge cake (from scratch!)
This is a simple, one-bowl chocolate cake recipe.
First, you’ll whisk the oil together with the sugars. It will be clumpy and look like wet sand. Then, you’ll whisk the eggs in one at a time.
Next, whisk in the sour cream and vanilla until combined. Then, the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) are whisked in. The batter will be thick.
Last, the warm water is whisked in. Then, the batter is divided between the prepared cake pans and baked.
Tips to make a perfect chocolate fudge cake
Here are a few tips to help you make the cake.
- First, don’t overmix the cake! I recommend mixing it by hand. This cake is really easy to whip up, and it’s much harder to overmix if you’re mixing by hand.
- Second, warm tap water is just fine for the water. You don’t need to heat it or do anything special.
- Third, this cake is a little different than most cakes. For this cake, you’ll want a few fudgy crumbs still attached to the toothpick.
- Fourth, I highly recommend greasing your cooling rack with a little nonstick cooking spray. Really moist cakes like this one can stick a little, and spritzing the cooling rack can help the cake lift right off.
How to store the cake
I store any leftover frosted cake covered in the fridge.
How long will the cake stay good for
The cake stays good in the fridge for 3-4 days.
More chocolate cake recipes!
Here are some frostings that pair well with this chocolate fudge cake:
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Chocolate Fudge Cake
Moist, rich chocolate fudge cake recipe. Check out the tips, step-by-step photos, and frosting suggestions above the recipe.
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 2 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt*
- 1 cup warm water
Preheat oven to 350 F. Grease and flour 2 9-inch round cake pans.** Set aside.
In a large bowl, whisk the oil and sugars together until combined. It will look like wet sand.
Whisk in the eggs one at a time.
Add the sour cream and vanilla, and whisk until combined.
Add flour, cocoa powder, baking soda, baking powder and salt, and stir until just combined. Batter will be thick.
Stir in the warm water just until combined.
Divide the batter evenly between the prepared pans.
Bake for 25-35 minutes, or until a toothpick inserted into the center of the cakes comes out with a few fudgy crumbs attached.
Place the pans on a wire cooling rack and let cool for 20 minutes.
Run a thin knife around the edge of each cake to loosen it from the pan, and then invert the cakes onto the rack. I like to lightly spray the cooling rack with nonstick spray to keep the cake from sticking.
Let cool completely before frosting.
*Or 1/2 teaspoon table salt.
**I like to use a nonstick baking spray that has flour in it.
***Looking for frostings to pair with this cake? Check out the suggestions above the recipe.
Nutrition facts per serving (1serving)