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This Chocolate Fudge Cake recipe makes an indulgent, dense sheet cake topped with creamy chocolate frosting that couldn’t be simpler to make.
For the perfect pairing serve alongside vanilla ice cream.
Don’t you just love a good sheet cake? There’s just something about chocolate sheet cake that fills me with nostalgic excitement and the fact that it’s easy to make is an added bonus!
Why This Recipe Works
- The condensed milk helps keep the cake both dense and moist.
- Using melted butter instead of oil adds buttery richness.
- Adding vinegar works with the baking soda to give the batter a lift as it bakes keeping it from becoming too heavy.
- The stovetop method of making the frosting keeps this recipe quick and easy.
A Simple Chocolate Cake Recipe
Many Chocolate Fudge Cake recipes are labor-intensive, but this sheet cake recipe keeps things simple. I can’t believe it took me this long to share it!
The frosting is even easier! There’s no electric mixer or softened butter required- just melt it all together on the stove and pour it on! How simple is that?
How To Make Chocolate Fudge Cake
Start with melting the butter. Then add the chocolate chips to the hot butter.
Once melted, mix the chocolate into the butter until smooth.
Add the dry ingredients to a separate large bowl.
Add the eggs, vanilla, vinegar, the chocolate mixture, and condensed milk.
Mix until smooth.
Bake until a cake tester comes out clean and start the frosting.
Making Cooked Chocolate Frosting
To make the frosting, melt the butter and chocolate together. Add vanilla, milk, salt, and sift in cocoa powder and powdered sugar. Stir until smooth.
Pour over the warm cake.
Spread evenly and allow to cool. The frosting will smooth and set as it cools.
Serve and enjoy every last bite.
More Frosting Options
For Perfect Chocolate Fudge Cake
- Use good quality chocolate I use this one for all my baking. The better the quality the better the taste (As an Amazon Associate, a small commission is made from qualifying purchases).
- Use unsweetened cocoa powder the darker the cocoa powder the richer chocolate flavor.
- Be sure the chocolate/butter mixture is not added too hot (or it will cook the eggs). The bowl should be just warm to the touch.
- Use Sweetened Condensed Milk or use unsweetened with an extra tablespoon of sugar.
- Don’t have Condensed Milk? You can even use buttermilk instead, but be sure to omit the vinegar.
- Don’t overmix the batter just mix until combined.
- Don’t overbake or it will dry out this cake. Check it after 25 minutes with a cake tester inserted into the center. then check again in 5-minute intervals.
- Prepare and spread the frosting while the cake and frosting are still warm. They will cool together and the icing will set as it cools.
FAQs
Can Chocolate fudge cake be frozen?
.Chocolate fudge cake freezes really well. To freeze, wait until the cake and frosting are completely cool. Leave the cake in the pan, then cover with plastic wrap, then a layer of foil and freeze for up to a month.
How Do you Store Chocolate fudge cake?
Just cover well and store at room temperature for up to 3 days.
To store Chocolate fudge cake, I recommend buying a pan with a lid like this one (As an Amazon Associate, a small commission is made from qualifying purchases). It will keep the cake fresher longer.
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Recipe
Chocolate Fudge Cake
Ingredients
For The Cake
- 1 cup butter ([2 sticks], Melted)
- 8 oz bittersweet chocolate chips (or dark chocolate chips)
- 1¼ cups flour
- ¾ cups unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ cups granulated sugar
- 1½ teaspoon vanilla
- 4 large eggs (at room temperature)
- 14 oz sweetened condensed milk (1 can)
- 2 teaspoons white vinegar
For The Frosting
- 1 cup butter (2 sticks)
- 2 oz chocolate chips (approx ⅓ cup)
- ¼ cup milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 3 cups confectionary sugar
- 2 tablespoons unsweetened cocoa powder
Instructions
For The Cake
- Preheat the oven to 350F/175C. Prepare a greased 9×13 inch pan.
- Add the butter to a microwaveable bowl. Melt the butter in the microwave on high in 30-second intervals until completely melted (be careful the bowl might be hot).
- Add the chocolate chips to the hot butter and mix until melted and fluid. Set aside.
- Mix together the flour, cocoa powder, salt, and baking soda into a separate mixing bowl. Add the sugar, chocolate mixture, vanilla, eggs, condensed milk, vinegar, and mix until fully combined.
- Add the cake batter evenly to the prepared pan.
- Bake 25 minutes. Check it after 25 minutes with a cake tester inserted into the center. then check again after in 5-minute intervals.
- Remove from the oven and set aside to cool.
For The Frosting
- Prepare the icing right away, melt the butter with the chocolate chips in a medium-size saucepan. Sift in the cocoa powder. Add the milk, vanilla, and salt. Stir in the cocoa powder sugar. Mix until smooth.
- Remove from heat and pour the icing over the warm cake. Spread the icing with a spatula if needed. Let the cake and frosting cool before serving.
Tips
- Use good quality chocolate The better the quality the better the taste.
- Use unsweetened cocoa powder the darker the cocoa powder the richer chocolate flavor.
- Be sure the chocolate/butter mixture is not added too hot (or it will cook the eggs). The bowl should be just warm to the touch.
- Use Sweetened Condensed Milk or use unsweetened with an extra tablespoon of sugar.
- Don’t have Condensed Milk? You can even use buttermilk instead, but be sure to omit the vinegar.
- Don’t overmix the batter just mix until combined.
- Don’t overbake or it will dry out this cake. Check it after 25 minutes with a cake tester inserted into the center, then check again after in 5-minute intervals.
- Prepare and spread the frosting while the cake and frosting are still warm. They will cool together and the icing will set as it cools.
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