Fudgy Pudgy Cake
Total TimePrep: 30 min. Bake: 20 min. + cooling
- 1/2 cup baking cocoa
- 1 cup hot water
- 3/4 cup butter, softened
- 2-3/4 cups packed brown sugar
- 3 eggs
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup buttermilk
- 1-1/2 teaspoons vanilla extract
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup 2% milk
- 2 teaspoons vanilla extract
- 1 cup butter, softened
- 1/4 cup butter, softened
- 2 tablespoons baking cocoa
- 1/4 cup 2% milk
- 2 cups confectioners' sugar
- Chocolate curls, optional
- In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla.
- Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
- In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture.
- Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
- For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
Nutrition Facts1 slice: 649 calories, 29g fat (17g saturated fat), 119mg cholesterol, 659mg sodium, 96g carbohydrate (74g sugars, 1g fiber), 6g protein.
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Nov 19, 2018
For taste it gets 5 stars!! Absolutely delicious and definitely fudgy-pudgy! Very deserving of name. I had great difficulty with the cakes. I greased the pans, lined with waxed paper and greased the paper. They still did not come out very well. They tested done and the edges were getting very dark and crispy looking. Perhaps I should have baked a few more minutes, but I'm afraid the edges would have been burned and too crisp?? Despite the cakes looking a mess, I proceeded with the rest of the cake. Was REALLY concerned that the filling was also going to be a flop as the first stage was thickened, but not to the point of a finished filling. After creaming with the butter, it was quite thick and performed well. I wasn't crazy about the taste -- very buttery. But when it was all put together - delicious! The icing turned out perfect. I didn't wait 15-20 minutes to pour it over the cake as my cake was all crumbly and I wouldn't be able to spread it well. So I just poured it all over the cake and refrigerated overnight. IF I were to make again, I think I would reduce the baking temperature and bake the cakes longer as I do with brownies.
Nov 8, 2016
This recipe takes a lot of effort, but it's well worth it. I always have requests for it and it won over my now husband. I've often used only the cake recipe and have used other simpler frosting to make into a peanut butter or chocolate candy cane cake as I don't always have luck with the frosting setting correctly (though people still compliment the flavor).
May 6, 2014
This is a great recipe but here are some added suggestion. If you don't have buttermilk on hand ( I usually don't ), you can make your own with 1 TBS of vinegar and add 1 C of whole milk or evaporated canned milk, let sit for 5 miin without stirring. Also, instead of water, I use a cup of strong coffee, it adds depth and richness to the chocolate flavor and you can't even taste any coffee flavor. Also use large or x large eggs and I would use 1 1/2 to 2 tsps of baking powder to make sure your cake rises well. It's not enough in this recipe for all of the batter to make a 3 layer cake.
Oct 17, 2012
I have made this cake many times and have found the best way to bake it is in parchment cake tin line pan. The parchment helps keep it together and you must let it cool before filling and glazing. My husbands family is of swiss origins and chocoholics and this cake satisfies that craving. My co-workers after bring this cake to work now ask for it for birthdays.
Nov 11, 2011
This is the best cake I have ever made. It is requested by my family for almost every occasion.
Oct 15, 2011
This cake taste wonderful but as the person above said it falls apart. I made the icing which never got thick and was very runny. The layers were fine until I put the filling on and then they fell apart!! It was an aweful mess and quickly changed the name to dump cake because that's what it looked like. The layers just split apart. After this mess I didn't waste time on making the glaze. We ate it as it was and it was good. But, all the butter you have to put into it makes it to exspensive to look like a dump cake.
Dec 17, 2009
This cake is sooo good and uses simple ingredients yet comes out so elegant and delicious!
Aug 15, 2009
I have made this cake 3 times, and every time I have made it the middle sinks. I tried with only 1/2 cup water and keeping the oven door closed, and the middle still sank. Any suggestions? Even with the sunken middle, it still received rave reviews!!
Aug 15, 2009
I have made this 3 times, and every time I have made it the middle of the cake sinks. I tried only using 1/2 cup water and keeping the oven door closed the whole time, and the middles still sank. Any suggestions? Even with the sunken middle, the cake receives rave reviews!!
Jun 8, 2009
Too much work. It is really rich.