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Chocolate Fudge Layer Cake

Sophia
A rich, moist chocolate fudge layer cake with velvety fudge frosting. Perfect for special occasions or satisfying chocolate cravings, this cake features a deep cocoa flavor, airy texture, and customizable decorations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Featured
Cuisine American
Servings 12 slices
Calories 520 kcal

Ingredients
  

  • 2½ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 3 large eggs room temperature
  • 1½ cups buttermilk
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or water
  • 1 cup butter softened
  • 1 cup unsweetened cocoa powder sifted
  • 4 cups powdered sugar
  • ⅓ to ½ cup heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon espresso powder optional
  • Extra frosting about 1 cup
  • Chocolate shavings or sprinkles optional

Instructions
 

  • Preheat oven to 350°F. Grease three 8-inch or 9-inch round cake pans and line with parchment paper circles.
  • Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • In another bowl, whisk eggs, buttermilk, oil, and vanilla. Pour into dry ingredients and mix on medium until combined. Slowly add hot coffee while mixing on low until smooth.
  • Divide batter evenly among pans. Bake 25-30 minutes (three pans) or 30-35 minutes (two pans) until a toothpick comes out clean. Cool in pans for 10 minutes then transfer to wire racks to cool completely.
  • Beat softened butter until fluffy. Add cocoa powder and mix on low. Gradually blend in powdered sugar, vanilla, salt, and espresso powder. Slowly add heavy cream until smooth and fluffy. Beat on high for 2-3 minutes.
  • Place first cake layer on a serving plate. Spread 1 cup frosting. Repeat with layers. Apply a crumb coat, refrigerate 15 minutes, then frost fully. Pipe extra frosting and add chocolate shavings if desired.

Notes

Refrigerate leftover cake for up to 3 days. Frosting may thicken in the fridge; re-whip briefly before using.
Can substitute milk with 1 tbsp vinegar + 1½ cups milk for buttermilk.
For non-dairy: use non-dairy cream cheese and coconut oil instead of butter.
Ensure coffee is hot for optimal cocoa bloom in the batter.