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Fudgy Pudgy Cake Recipe

Fudgy Pudgy Cake Recipe

"This wonderful layer cake is definitely worth the work," says Doris Jennings of Allen Park, Michigan. "Enjoy a great big piece with a big glass of milk or a cup of coffee!"
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD:12-14 servings


  • 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
  • GLAZE:
  • 1/4 cup butter, softened
  • 2 tablespoons baking cocoa
  • 1/4 cup 2% milk
  • 2 cups confectioners' sugar
  • Chocolate curls, optional


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
  • 5. 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. Yield: 12-14 servings.

Nutritional Facts

1 slice: 649 calories, 29g fat (17g saturated fat), 119mg cholesterol, 659mg sodium, 96g carbohydrate (74g sugars, 1g fiber), 6g protein.

Reviews for Fudgy Pudgy Cake

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cobrien23 User ID: 7002844 256549
Reviewed 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)."

Donine User ID: 7792359 208796
Reviewed 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."

barfive User ID: 53274 76603
Reviewed 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."

Foodie772 User ID: 6181788 164722
Reviewed Nov. 11, 2011

"This is the best cake I have ever made. It is requested by my family for almost every occasion."

mamademko User ID: 1574292 166098
Reviewed 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."

MY REVIEW User ID: 4700277 166097
Reviewed Dec. 17, 2009

"This cake is sooo good and uses simple ingredients yet comes out so elegant and delicious!"

4n6deb User ID: 4344853 150995
Reviewed 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!!"

4n6deb User ID: 4344853 208795
Reviewed 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!!"

Wildfiremustang User ID: 1330024 164717
Reviewed Jun. 8, 2009

"Too much work. It is really rich."

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