Fudge Layer Cake

Fudge Layer Cake

Lisa 0

"This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle frosted cake with chocolate shavings."

Ingredients {{adjustedServings}} servings 584 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 28.9 g
  • 45%
  • Carbs:
  • 81.9g
  • 26%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
  2. In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.
  3. Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.
  5. To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.
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Reviews 12

  1. 15 Ratings


My family loved this cake when I made it. The cake batter tastes just like a boxed version, only better homemade! It took a while for me to frost it, I think it called for too much confectioner's sugar, but it turned out great and I would definitely make this again!


'Nothing special. 'Not fudgy. 'Not memorable. Next time, I'll use up buttermilk another way - like with Grandmother's buttermilk cornbread. It's crumb-y, but pretty though!


You kind of have to mold the icing on with your hands. But this recipe tastes fantastic!