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 Perfect Chocolate Fudge Cake
Here are a few tips to help you make the cake.
- Â 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!
Frosting Suggestions
Here are some frostings that pair well with this chocolate fudge cake:
Or if you’re looking for something beyond chocolate or vanilla frosting, you might prefer salted caramel buttercream frosting or Oreo frosting.
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Chocolate Fudge Cake
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
Seema says
I made this recipe by mistake and it has to be one of my favourite chocolate cake recipes. Love it!
Kate says
Thank you!
Blimey says
Hi can I substitute Buttermilk for the Sour cream? We don’t like Sour cream or Yogurt.
Kate says
Hi! I’m not sure whether this helps or not, but you would never know that there was sour cream in the cake. To your question, I’ve used buttermilk as a substitute for sour cream, and I’ve always had good luck with it. However, I haven’t tried it in this recipe to say for certain how it will work.
Ona says
Just so you know, sour cream in a cake, well you can’t taste it. Just add a rich moisture to the cake. I don’t like sour cream but I love it in cakes.
Kate says
Thank you!
Sheryl says
One of the best cake ever chocolate fudgy moist absolutely a piece of heaven.
Kate says
Yay!! Thank you so much!! =)
MIchele says
Hello….Can Dutch process cocoa be used here?
Thank you
Michele
Kate says
Hi! I haven’t tried using Dutch processed cocoa powder. I’ve only used unsweetened baking cocoa in this cake.
cecilia bell says
if i make this recipe into cupcakes , will the baking time change ? if so what time and temp do i put it at?
Kate says
Yes, the baking time would change for cupcakes. I haven’t tried this recipe as cupcakes, but it usually takes about 18-25 minutes for a pan of cupcakes, and the oven temp shouldn’t change. Hope that helps to get you started!
meghan says
can this be put into a 11×9 plan instead?
Kate says
Hi! I think it will be too much batter for an 11×9 pan.
KAREN says
Excellent cake! I used coffee instead of water and it was delicious.
Kate says
Thank you! I’m so glad that you liked the cake. Thanks for commenting! =)
Georgia says
Hiya, could I split this recipe into 3 x 6 inch tins?
Marisol says
DOne!! Love it!!
Kate says
Thanks! I’m so glad that you liked the cake! =) Thanks for commenting.
Lizet Flores de Bowen says
Kate! delicious fudgy cake! we just finished eating it and everyone raved about it. Great recipe!
Kate says
Thank you! I’m so glad that it was a hit! Thank you for taking the time to come back and comment. =)
Debbie says
I make this cake and and it was wonderful thank you
Kate says
Thank you! I’m so glad that you liked it! =)
Michelle says
Hi Kate ? this cake was beautiful! Easy to make and oh so easy to eat! Thank you, your recipe is an absolute keeper!
Kate says
Thank you! I’m so glad that you liked the cake! And thank you for taking the time to come back and comment. =)
Sarah Anvekar says
Hi, can I use sunflower oil instead of vegetable oil?
Kate says
Sure! That should work just fine.
Alia says
Excellent tried yr red velvet bundt cake was great! Can u teach Belgium chocolate cake….with soft nd yummy icing nd sponge thanks
Kate says
Thank you! Are you looking for a chocolate cake that’s more of a genoise? I use a genoise in my sacher torte recipe, and you could pair the cake portion with my chocolate buttercream frosting.
MasterRusk says
What a gorgeous cake! I love that you used the flour. I’ve been wanting to try rye flour and will be using this recipe to for my first experience!
Kate says
Thank you! Hope you enjoy it! =)
Kelli says
This recipe was very easy and turned out amazing. Much better than I expected. Cake was moist and flavorful. I made your chocolate buttercream frosting and it also turned out fantastic. Next time I make the chocolate cake will try your oreo frosting. This is definately a keeper.
Kate says
Thank you! I’m so glad that you liked the cake and frosting. I hope you enjoy the Oreo frosting, too! Thanks for coming back to comment!
Linda says
Wonderful chocolate cake recipe! My husband went on and on about how good this cake was. Thank you for the recipe.
healthy chicken burger recipe says
Dear Kate,
Great post!
it’s very beautiful to see. I like your explanation. thank u for sharing with us.
Kate says
Thank you!