This Chocolate Fudge Cake is a rich, moist dessert layered with decadent warm cocoa-pecan icing. Perfectly sweet, soft, and intensely chocolatey, it’s an indulgent treat ideal for holidays, special occasions, or simply satisfying your sweet tooth any day of the week.

Why You’ll Love This Recipe

Moist and rich: The buttermilk and cocoa-infused batter ensures a tender, flavorful crumb in every bite.
Easy to make: With straightforward steps and common pantry staples, it’s beginner-friendly yet delivers bakery-style results.
Fudge icing perfection: The warm, thick cocoa-pecan icing poured directly over the hot cake creates a gooey, irresistible topping.
Great for gatherings: Baked in a 9×13-inch pan, it’s ideal for feeding a crowd.
Nostalgic flavor: This cake brings back classic homemade dessert vibes with every slice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

all-purpose flour
sugar
butter
water
cocoa powder
eggs
buttermilk
baking soda
vanilla extract

For the Fudge Icing:

butter
milk
cocoa powder
powdered sugar
vanilla extract
chopped pecans

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, mix the flour and sugar together. Set aside.
In a saucepan over medium heat, melt the butter with water and cocoa powder. Bring to a boil.
Pour the hot cocoa mixture into the flour and sugar, stirring until combined.
Add the eggs, buttermilk, baking soda, and vanilla. Mix until the batter is smooth.
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the icing. In a saucepan, combine butter, milk, and cocoa powder. Bring to a boil.
Remove from heat and stir in the powdered sugar until smooth.
Add the vanilla and chopped pecans, mixing to combine.
Immediately pour the warm icing over the hot cake. Allow it to set slightly before serving.

Servings and timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: Approximately 490 kcal per serving

Variations

Nut-free: Omit pecans from the icing if allergies are a concern.
Espresso boost: Add 1 teaspoon of instant espresso powder to the cake batter for a deeper chocolate flavor.
Mini cakes: Bake in muffin tins for individual fudge cake servings; adjust bake time to 18–22 minutes.
Frosting alternative: Swap fudge icing for a whipped ganache or chocolate buttercream for a lighter topping.
Add-ins: Fold in chocolate chips or shredded coconut to the batter for extra texture and flavor.

Storage/Reheating

Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: The cake can be frozen (without icing) for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge before icing.
Reheating: Warm individual slices in the microwave for 15–20 seconds to revive the gooey icing.

FAQs

What’s the difference between chocolate fudge cake and regular chocolate cake?

Chocolate fudge cake is denser and richer, often featuring a warm or thick fudge-style icing, whereas regular chocolate cake tends to be lighter with traditional frosting.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. For best results, add the icing shortly before serving to maintain the fresh, gooey texture.

What can I use instead of buttermilk?

You can substitute with ½ cup of milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I leave out the pecans?

Absolutely. The pecans are optional and can be omitted if you prefer a smooth icing or need a nut-free version.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, it’s ready.

Can I use a different pan size?

Yes, but adjust baking times accordingly. For example, a round pan may take slightly longer, while cupcakes bake faster.

Is this recipe suitable for a layered cake?

This recipe works best in a single-layer format because of the pour-over icing, but you can try halving the recipe for layered presentation.

Can I add chocolate chips to the batter?

Yes, chocolate chips make a delicious addition. Fold in about ¾ cup of chips before pouring the batter into the pan.

Can I use Dutch-process cocoa powder?

Yes, though it may slightly alter the flavor and color. The recipe is flexible with either unsweetened or Dutch-process cocoa.

What if I don’t have powdered sugar for the icing?

You can blend granulated sugar in a blender or food processor to make a fine substitute, though the texture may vary slightly.

Conclusion

This Chocolate Fudge Cake is the epitome of comfort baking: rich, tender, and topped with an indulgent cocoa-pecan icing that melts right into the warm cake. Whether you’re preparing it for a family gathering, holiday table, or casual weekend treat, it’s guaranteed to become a staple in your dessert collection. Its ease of preparation combined with deep chocolate flavor makes it a must-try recipe for any baking enthusiast.

Chocolate Fudge Cake

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A rich and moist chocolate fudge cake topped with a warm cocoa-pecan icing. Perfect for chocolate lovers and special occasions.

Author: Mari
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large mixing bowl, combine flour and sugar. Set aside.
In a medium saucepan, melt together butter, water, and cocoa powder over medium heat. Bring to a boil.
Pour the hot cocoa mixture over the flour and sugar, stirring to combine.
Add eggs, buttermilk, baking soda, and vanilla. Mix until smooth and well blended.
Pour the batter into the greased pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the fudge icing. In a saucepan, combine butter, milk, and cocoa powder. Bring to a boil.
Remove from heat and stir in powdered sugar until smooth.
Add vanilla and chopped pecans, mixing to combine.
Immediately pour the warm icing over the hot cake. Let it set slightly before serving.

Notes

Ensure the icing is poured while both the cake and icing are hot for best absorption.
You can toast the pecans before adding for extra flavor.
Substitute walnuts if preferred.

Nutrition

Serving Size: 1 slice
Calories: 490
Sugar: 45g
Sodium: 280mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg