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Chocolate Fudge Cake Recipe
Chocolate Fudge Cake Recipe photo by Taste of Home

Chocolate Fudge Cake Recipe

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I first made this cake in my junior high home economics class. I've changed the recipe through the years to make the cake a little richer, and the icing is my own invention. —Katarina Greer, Victoria, British Columbia
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 16-20 servings


  • 1/2 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 6 tablespoons baking cocoa
  • 1-1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 to 2 tablespoons milk
  • 1 can (16 ounces) vanilla frosting

Nutritional Facts

1 serving (1 piece) equals 306 calories, 14 g fat (7 g saturated fat), 36 mg cholesterol, 264 mg sodium, 44 g carbohydrate, 1 g fiber, 2 g protein.


  1. Grease a 13-in. x 9-in. baking pan; line with parchment paper. Grease the paper; set aside. In a large bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with water and milk, beating well after each addition.
  2. Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Discard parchment paper. Cool cake completely.
  3. For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until smooth. Beat in enough milk to achieve spreading consistency. Transfer cake to a serving platter. Spread with chocolate frosting; decorate with vanilla frosting. Yield: 16-20 servings.
Originally published as Chocolate Fudge Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p244

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Reviewed May. 5, 2012

"Cake tasted great, however removing the parchment paper was a disaster, part of the cake fell apart. I think next time I would use a 9" springform pan instead. The cake was also do delicate that I lost a bit of it while frosting it. Might have to play around with the ingredients a bit next time but it did taste great!"

Reviewed Oct. 6, 2011

"The cake was very good, but the icing was too thin and was more like a glaze (I only used 1 Tablespoon of milk). However, I did use dairy-free butter and milk so that may have altered my results. Even as a glaze, the whole cake was enjoyed by all!"

Reviewed Oct. 12, 2009

"great recipe, i doubled it in size for my daughters birthday. i added extra confection sugar in the frosting, and a block of cream cheese.

thanks for the recipe, just made it tonight after work."

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