The first time I baked chocolate fudge cake, my kitchen smelled like a cozy chocolate shop, and by the time the cake came out of the oven, my family was already hovering around with forks in hand.
This chocolate fudge cake is my go-to when I need a no-fuss dessert that always delivers.
Whether for birthdays, potlucks, or just one of those “treat yourself” days, this cake hits the spot.
The sponge is soft and chocolatey, the fudge icing is silky and just the right amount of sweet, and the whole thing comes together without any fancy tools or tricky steps.
If you love bold chocolate flavor and a frosting that’s creamy enough to swipe with a spoon (no judgment here), you’re going to want to save this recipe. Let’s bake!
Why You’ll Love Chocolate Fudge Cake?
- No mixer needed
- One bowl, one tin, super easy
- Deep chocolate flavor in both the cake and frosting
- Great for birthdays, cravings, or just a casual Sunday treat
- Works with simple pantry ingredients—no chocolate bars required
How To Make Chocolate Fudge Cake?
Recipe Overview
This chocolate fudge cake is rich, moist, and layered with a silky fudge frosting that’s downright irresistible.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: 10 slices
- Calories per serving: Approx. 430
Equipment You’ll Need
- 8-inch round cake tin
- Mixing bowls
- Whisk or spoon
- Small saucepan
- Wire rack
- Baking paper (for lining the pan)
Ingredients
For the Cake:
- 150ml sunflower oil, plus extra for the tin
- 175g self-raising flour
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 150g caster sugar
- 2 tbsp golden syrup
- 2 large eggs, lightly beaten
- 150ml semi-skimmed milk
For the Fudge Icing:
- 100g unsalted butter
- 225g icing sugar
- 40g cocoa powder
- 2½ tbsp milk (a little more if needed)
Instructions
Step 1: Prep and Line
Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease your cake tin and line the bottom with baking paper.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the self-raising flour, cocoa powder, and bicarbonate of soda. Stir in the caster sugar.
Step 3: Add Wet Ingredients
In a separate bowl or jug, mix the sunflower oil, golden syrup, eggs, and milk. Slowly pour into the dry ingredients, whisking until smooth and lump-free.
Tip: Don’t over-mix—just enough to combine everything. This keeps the texture nice and tender.
Step 4: Bake
Pour the batter into the prepared tin. Bake for 30–35 minutes or until a skewer comes out clean. Let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Fudge Icing
Melt the butter in a small pan. Once melted, remove from heat and stir in the icing sugar and cocoa powder. Add the milk one spoon at a time until it reaches a spreadable consistency.
Step 6: Frost and Finish
Spread the fudge frosting all over the cooled cake. Go thick—it’s worth it.
Nutrition (Per Serving)
- Calories: 430
- Fat: 21g
- Carbs: 55g
- Sugar: 36g
- Protein: 5g
- Fibre: 2g
Serving Suggestions
1. Serve with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce.
2. Add crushed peanuts or a swirl of peanut butter to the icing for a twist.
3. For something extra: top with chocolate shavings, berries, or a dusting of icing sugar.
What is Chocolate Fudge Cake?
Chocolate fudge cake is a soft, moist chocolate cake layered or topped with fudge-style chocolate frosting. It’s richer than a classic chocolate cake and often includes ingredients like syrup or extra cocoa to boost the chocolate flavor.
Does Chocolate Fudge Cake Have to Be Refrigerated?
If it’s frosted and you live somewhere warm, yes—refrigeration helps keep the icing firm. Otherwise, it can sit at room temperature for a couple of days, just make sure it’s covered.
FAQ
What is chocolate fudge cake made of?
Chocolate fudge cake is made with cocoa powder, sugar, eggs, sunflower oil, and a rich chocolate fudge icing.
How long does chocolate fudge cake stay fresh?
Chocolate fudge cake stays fresh for up to 3 days at room temperature or up to a week in the fridge.
What’s the difference between chocolate fudge cake and chocolate mud cake?
Chocolate fudge cake is lighter with a rich frosting, while chocolate mud cake is denser and more intense in flavor.
Final Thoughts
This chocolate fudge cake is a must-make. It’s easy enough for a weeknight, but special enough for celebrations.
If you try it, let me know how it goes in the comments! Got questions? I’m here to help.
Don’t forget to share a photo if you bake it. I love seeing what you’re making in your kitchen!
Chocolate Fudge Cake
Equipment
- 8-inch round cake tin
- Mixing bowls
- Whisk or spoon
- Small saucepan
- Wire rack
- Baking paper (for lining the pan)
Ingredients
For the Cake:
- 150 ml sunflower oil plus extra for the tin
- 175 g self-raising flour
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 150 g caster sugar
- 2 tbsp golden syrup
- 2 large eggs lightly beaten
- 150 ml semi-skimmed milk
For the Fudge Icing:
- 100 g unsalted butter
- 225 g icing sugar
- 40 g cocoa powder
- 2½ tbsp milk a little more if needed
Instructions
Step 1: Prep and Line
- Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease your cake tin and line the bottom with baking paper.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together the self-raising flour, cocoa powder, and bicarbonate of soda. Stir in the caster sugar.
Step 3: Add Wet Ingredients
- In a separate bowl or jug, mix the sunflower oil, golden syrup, eggs, and milk. Slowly pour into the dry ingredients, whisking until smooth and lump-free.
- Tip: Don’t over-mix—just enough to combine everything. This keeps the texture nice and tender.
Step 4: Bake
- Pour the batter into the prepared tin. Bake for 30–35 minutes or until a skewer comes out clean. Let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Fudge Icing
- Melt the butter in a small pan. Once melted, remove from heat and stir in the icing sugar and cocoa powder. Add the milk one spoon at a time until it reaches a spreadable consistency.
Step 6: Frost and Finish
- Spread the fudge frosting all over the cooled cake. Go thick—it’s worth it.
