Vanilla Butter Chocolate Fudge Cake
A moist and easy-to-make cake that features rich chocolate layers complemented by smooth vanilla buttercream, making it perfect for any occasion.
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.
Notes
Store covered at room temperature for up to one day, or in an airtight container in the refrigerator for 3–4 days. Freeze up to 2 months wrapped tightly.