Introduction

Midnight Fudge Cake is a rich and moist chocolate cake that delights with its deep cocoa flavor and velvety texture. Perfect for chocolate lovers looking for an indulgent dessert that’s surprisingly easy to make at home.

Midnight Fudge Cake Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined but avoid overmixing.
Step 4: Carefully stir in the boiling water. The batter will be thin, which is normal and helps keep the cake moist.
Step 5: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra richness, substitute half the vegetable oil with melted butter.
Try adding a teaspoon of espresso powder to enhance the chocolate flavor.
Use a chocolate ganache or cream cheese frosting to complement the cake’s deep cocoa taste.
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, bring the cake to room temperature before serving to enjoy its moist texture. You can also freeze the cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend designed for 1:1 substitution. Be sure to check that your cocoa powder and other ingredients are also gluten-free.

Why is my cake dense or dry?

This cake is meant to be moist and tender. If your cake turns out dense or dry, make sure not to overmix the batter, measure ingredients accurately, and avoid overbaking. Using fresh baking powder and soda also helps with proper rise and texture.

Midnight Fudge Cake Recipe

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★★★★★

4.7 from 63 reviews

This Midnight Fudge Cake is a rich, moist chocolate cake that delivers intense cocoa flavor with every bite. Perfect for chocolate lovers, it combines a tender crumb with a deep, fudgy taste, making it ideal for celebrations or a decadent dessert anytime.

Author: Nora
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt

Wet Ingredients

1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

Instructions

Prepare the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures all the dry elements are evenly combined and aerated.
Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. The buttermilk adds moisture and a slight tang, enhancing the cake’s richness.
Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix to maintain a tender crumb.
Add Boiling Water: Slowly pour in the boiling water, mixing carefully. The batter will become thin, but this step intensifies the cocoa flavor and contributes to the cake’s moist texture.
Prepare the Baking Pan: Grease and flour your desired baking pan or line it with parchment paper to prevent sticking.
Bake the Cake: Pour the batter evenly into the prepared pan and bake in a preheated oven at 350°F (175°C) for approximately 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool Completely: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting or serving.

Notes

Use room temperature eggs for better mixing.
Ensure the boiling water is added last and mixed gently to avoid splattering.
You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar as a buttermilk alternative.
For extra indulgence, frost with a rich chocolate ganache or cream cheese frosting.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: chocolate cake, fudge cake, moist chocolate cake, dessert, baking, cocoa cake