Description
Vanilla Butter Chocolate Fudge Cake is a rich, moist, and indulgent dessert featuring tender vanilla butter cake layers filled and frosted with silky smooth chocolate fudge frosting. This classic flavor combination delivers the perfect balance of buttery sweetness and deep chocolate decadence.
Ingredients
- For the Vanilla Butter Cake:
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240ml) whole milk, room temperature
- For the Chocolate Fudge Frosting:
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 cup (120ml) heavy cream (plus more as needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the dry ingredients and milk, beginning and ending with the flour mixture. Mix just until combined — do not overmix.
- Divide the batter evenly between pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting: Beat butter until creamy. Sift in powdered sugar and cocoa powder, then mix on low until incorporated.
- Add heavy cream, vanilla, and salt. Increase speed and beat until fluffy and smooth, 3–4 minutes. Add more cream if needed to reach a spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate and spread a thick layer of chocolate fudge frosting on top. Add the second layer and frost the top and sides generously.
- Decorate with chocolate shavings, ganache drizzle, or sprinkles if desired. Chill for 30 minutes before slicing for neat cuts.
Notes
- Use high-quality cocoa powder for the best chocolate flavor.
- For extra richness, replace half of the milk in the cake with buttermilk.
- The cake layers can be made a day ahead and stored wrapped at room temperature.
- Leftovers keep well in the refrigerator for up to 4 days — bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American