A friendly note about this cake
This Vanilla Butter Chocolate Fudge Cake is a simple, tasty dessert that mixes rich chocolate layers with a smooth vanilla buttercream. It feels classic and a little fancy at the same time. You can make it for birthdays, weekend treats, or whenever you want something comforting. For a different chocolate idea, try this chocolate peanut butter cake roulade for more inspiration.
Why this cake is worth baking
This cake is moist, easy to make, and uses common pantry ingredients. The hot water or coffee in the batter makes the chocolate deep and tender, while the vanilla buttercream adds a creamy sweet contrast. It’s a good choice when you want a dessert that looks great but doesn’t need fancy skills. If you like quick, family-friendly desserts, you might also enjoy this easy dump cake approach for another weeknight dessert idea.
Step-by-step: Make Vanilla Butter Chocolate Fudge Cake
Follow the directions below to bake and assemble the cake. Read through all steps before you start so you know the order and timing.
Ingredients list — what you need
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1⁄2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
For the vanilla buttercream:
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons milk or cream
- Pinch of salt
If you want a denser fudge feel or a darker chocolate note, compare techniques with this ultimate chocolate fudge cake recipe.
Directions — how to bake and assemble
- Preheat the oven to 175°C (350°F). Grease three 20 cm (8 inch) round cake pans and line the bottoms with parchment paper.
- In a large bowl, sift and mix the flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat with a mixer until smooth.
- Slowly add the boiling water or hot coffee and stir until combined. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Then remove them and transfer to a wire rack to cool completely.
- Make the buttercream: Beat the butter until creamy. Gradually add the powdered sugar, then add the vanilla extract and a pinch of salt. Add milk or cream a tablespoon at a time to reach your preferred consistency. Beat 2–3 minutes more until light and fluffy.
- To assemble: Place one cake layer on your serving plate. Spread a layer of buttercream. Repeat with the second layer, then the third. Smooth the top and sides. Decorate as you like. Serve with coffee or milk.
Serving suggestions — how to serve this cake
Serve slices at room temperature so the buttercream is soft and the cake is tender. Add fresh berries or a dusting of cocoa powder for contrast. A small scoop of vanilla ice cream on the side makes it extra special for dessert.
Storing the cake — keep it fresh
- Room temperature: Store covered for up to one day.
- Refrigerator: Keep in an airtight container for 3–4 days. Let slices come to room temperature before eating for best texture.
- Freezing: Wrap whole cake or individual slices tightly in plastic wrap and foil. Freeze up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving.
Helpful tips for great results
- Measure flour by spooning it into the cup and leveling with a knife to avoid a dense cake.
- Use hot coffee instead of water for a richer chocolate flavor.
- Make sure butter is at room temperature for smooth buttercream.
- Beat the buttercream well so it becomes light and spreadable.
- If you want a flatter top for stacking, trim a thin layer off each cake with a knife.
For more frosting ideas and texture tips, see this velvet fudge chocolate cake guide.
Variations you can try
- Add a thin layer of chocolate ganache between layers for extra richness.
- Fold a handful of chopped nuts or chocolate chips into the batter for texture.
- Swap half the milk for sour cream for a slightly tangy, moist crumb.
- Replace the vanilla buttercream with cream cheese frosting for a different flavor.
Nutritional estimate (per slice)
Estimate for 1 slice if cake is cut into 12 pieces:
- Calories: ~520 kcal
- Fat: ~28 g
- Carbohydrates: ~68 g
- Protein: ~5 g
These are rough estimates. Exact values depend on portion size and specific ingredients.
Family-friendly serving ideas
- Serve smaller slices for kids with a glass of milk.
- Make a simple party platter: sliced cake with fresh fruit and cookies.
- Turn leftover slices into trifle layers with pudding and berries.
What pairs well with this cake
- Drinks: coffee, milk, or a mild black tea.
- Sauces: warm caramel or chocolate sauce.
- Sides: fresh berries, whipped cream, or a small scoop of vanilla ice cream.
Frequently asked questions
Q: Can I bake this in two pans instead of three?
A: Yes. Use two 9-inch pans and bake 35–40 minutes. The cake will be slightly thicker.
Q: Can I use low-fat milk or a milk alternative?
A: Yes. Low-fat milk or plant milk works. The texture may be a little different but still good.
Q: How do I fix runny buttercream?
A: Chill the buttercream for 10–15 minutes, then beat again. Add more powdered sugar if it’s still too loose.
Q: Can I make the cakes ahead of time?
A: Yes. Bake layers up to two days ahead and wrap them tightly. Keep refrigerated if you make them more than a few hours before serving.
Conclusion
If you want more chocolate cake ideas or variations, check these helpful recipes: Chocolate Fudge Cake with Vanilla Buttercream Frosting, the Detroit-style twist in Bumpy Cake (Chocolate Cake with Vanilla Buttercream), and a moist vanilla base to borrow techniques from in My very best Vanilla Cake – stays moist 4 days!.
Vanilla Butter Chocolate Fudge Cake
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour Make sure to measure correctly for best results.
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee Using hot coffee will enhance the chocolate flavor.
Vanilla Buttercream Ingredients
- 1 cup unsalted butter, softened to room temperature Ensure butter is at room temperature for smooth texture.
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons milk or cream Add to reach desired consistency.
- 1 pinch salt
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Grease three 20 cm (8 inch) round cake pans and line the bottoms with parchment paper.
- In a large bowl, sift and mix the flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat with a mixer until smooth.
- Slowly add the boiling water or hot coffee and stir until combined. Divide the batter evenly between the prepared pans.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Then remove them and transfer to a wire rack to cool completely.
Making the Buttercream
- Beat the butter until creamy. Gradually add the powdered sugar, then add the vanilla extract and a pinch of salt.
- Add milk or cream a tablespoon at a time to reach your preferred consistency. Beat 2–3 minutes more until light and fluffy.
Assembly
- Place one cake layer on your serving plate. Spread a layer of buttercream. Repeat with the second layer, then the third.
- Smooth the top and sides. Decorate as you like. Serve with coffee or milk.
