This frosted chocolate fudge cake is a play on the basic Little Debbie snack! It’s a moist and fluffy selfmade chocolate cake crammed and frosted with creamy fudge frosting.
I like recreating my favourite childhood lunchbox snacks for my household as scrumptious, selfmade desserts. Subsequent, attempt my Oatmeal Cream Pies and these Tagalong Bars impressed by the Lady Scouts’ cookies!
Why I Love This Chocolate Fudge Cake Recipe
Right this moment, I’m sharing a supersized model of the Frosted Fudge Cake from my childhood! It has two layers of decadent selfmade chocolate cake stuffed with easy and creamy chocolate frosting. The slices look similar to the snack desserts that I bear in mind. I even swirl the frosting on prime of the cake for nostalgia’s sake! Right here’s why I like this recipe:
Like Little Debbie’s, however greater (and higher). I grew up snacking on the Frosted Fudge Muffins from Little Debbie. They’re such a basic lunchbox deal with. As an grownup, I’m residing the dream with this jumbo sheet cake model!
Irresistible texture. This fudge cake is tremendous fudgy, but gentle and fluffy on the similar time. It comes right down to some key components within the batter, like oil and cornstarch. Mixed with loads of testing to get the best ratios of components, I can say, formally, that that is the BEST chocolate cake!
Made with two bowls. You want one for the cake batter and one for the frosting. That’s it! Clear-up is a breeze.
Simple to make. I bake this cake in a 9×13” pan, so regardless that the completed cake has two layers, there’s just one cake to bake. Reducing the cake in half is simple, and the frosting is fast to make. This recipe is ideal for newbie bakers!
Elements You’ll Want
There are a handful of components that make this chocolate fudge cake ultra-moist and fudgy, but smooth and lightweight on the similar time. Under are some fast notes. Scroll to the recipe card for a printable components checklist with quantities.
Sugar and Leavening – You’ll want your common baking fundamentals like sugar and salt, plus baking soda and baking powder for leavening. Be certain to examine the dates in your baking soda and baking powder, to verify they’re not expired.
Flour and Cornstarch – Cornstarch works with all-purpose flour to behave extra like cake flour, lowering the gluten for a softer cake.
Cocoa Powder – I like to recommend pure, unsweetened cocoa powder, however Dutch-processed cocoa powder works, too. The cake simply seems darker.
Eggs – At room temperature for finest outcomes.
Oil – This may be any vegetable oil, like canola or avocado oil. Not like butter, oil stays liquid at room temperature. Chocolate desserts and cupcakes made with oil keep smooth and tender for longer.
Vanilla – Be certain it’s actual vanilla extract! You may also use equal elements vanilla paste.
Chocolate Frosting – I embody the recipe for a fudgier model of my creamy chocolate buttercream frosting. In fact, be happy to make use of your favourite store-bought or selfmade frosting in case you’d favor.
Learn how to Make a Frosted Chocolate Fudge Cake
Listed below are the simple steps to make your very personal full-sized frosted fudge cake at house. That is an outline with pictures, and you’ll discover the printable recipe directions within the recipe card after the submit.
Combine the cake batter.Fill the pan and bake.
Make the cake batter. Combine the dry components, then slowly add the moist components to the identical bowl, beating till a easy batter comes collectively. It’ll be fairly skinny, and that’s OK.
Bake. Switch the chocolate cake batter to a lined 9×13” baking pan. Bake at 350ºF for 40-45 minutes, till the cake passes the toothpick check. Depart the cake to chill utterly within the pan.
Mix the frosting components.Whip till easy and fluffy.
Make the frosting. In the meantime, mix your frosting components in a bowl. Begin mixing slowly, and progressively deliver up the pace. Beat for a few minutes in order that the frosting will get whipped and fluffy.
Assembling and Frosting the Cake
You’ll use the identical batch of chocolate frosting to fill, frost, and enhance your fudge cake. So, earlier than you begin, you’ll must divide it. The frosting shall be thick and creamy straight from the blending bowl, good for filling the cake.
In the meantime, put aside about 2 ½ cups of frosting (you’ll use this to cowl and enhance the surface of the cake), and observe these steps:
Minimize the cake in half.Unfold frosting over the primary layer.
Put together the layers. Pop the cooled cake out of the pan. Then, slice the cake horizontally into 2 even layers. Place the highest half onto a platter.
Assemble. Unfold a beneficiant quantity of frosting over the primary cake layer. Afterward, place the second cake layer rigorously over prime.
Add the second layer and frost the cake.Add swirls.
Frost the cake. I wish to skinny out about 2 cups of the reserved frosting with milk and use this to frost the highest and sides of the cake. The smoother frosting mimics the look of the Little Debbie Muffins.
Add swirls. No Little Debbie copycat is full with out some fudgy ornamental swirls! Add the final ½ cup of frosting to a Ziploc baggie with the nook snipped off. Use this to pipe swirls everywhere in the frosted cake (there’s no rhyme or cause right here, simply let your interior artiste go).
Suggestions and Variations
Further steering. Should you want further tips about the right way to trim and stack the cake layers on this recipe, try my perfect chocolate layer cake.
Use two pans. If the considered chopping such a big cake in half sounds intimidating, you might additionally bake the cake in two separate 9×13 pans. Simply divide the batter evenly between each. It’s possible you’ll want to cut back the baking time on this case.
Completely different frosting. For a fast model of the frosting on this recipe, attempt my 2-ingredient chocolate buttercream recipe. This cake would additionally style nice frosted with chocolate cream cheese frosting.
Learn how to Retailer
At room temperature. This frosted fudge cake could be saved hermetic on the counter for as much as 3 days. You’ll be able to preserve it within the fridge in case you favor, however I like to recommend protecting it tightly and letting it come to room temperature once more for serving.
Freeze. You’ll need to freeze the cake layers earlier than they’re frosted. Minimize the cooled chocolate cake in half as directed, after which double-wrap the person layers in plastic wrap. Freeze the desserts flat for as much as 1 month, and thaw them within the fridge earlier than assembling.
A play on the basic Little Debbie snack, this frosted chocolate fudge cake is tremendous moist and fluffy, crammed and frosted with creamy fudge frosting.
For the Cake
2 cups granulated sugar
2 cups all-purpose flour
2 tablespoons cornstarch
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
4 giant eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water
For the Frosting
1 1/2 cups butter, room temperature
1 1/2 cups unsweetened cocoa powder
2 teaspoons vanilla
8 cups powdered sugar
1 cup entire milk, divided
Make the cake: Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper and put aside.
Within the bowl of your stand mixer fitted with a whisk attachment add the flour, sugar, cornstarch, cocoa powder, baking powder, baking soda, and salt. Combine on low till all components are mixed.
With the mixer nonetheless on low add within the eggs, oil, vanilla, and water. Combine on medium-low till easy. The batter shall be skinny.
Pour into the ready pan and bake for 40 – 45 minutes till a toothpick inserted into the middle comes out clear.
Enable the cake to chill utterly within the pan.
Make the frosting: Whereas the cake is cooling, put together the frosting by combining the butter, cocoa powder, vanilla, powdered sugar, and three/4 of milk within the bowl of a stand mixer fitted with the paddle attachment. Combine on low till the components come collectively after which slowly improve the pace to medium. Combine for two minutes till the frosting is creamy and lighter in shade.
Reserve 2-1/2 cups of frosting to cowl the cake.
Assemble the cake: When the cake has cooled, flip the cake out of the cake pan onto a parchment paper-lined counter.
Minimize the cake with a serrated knife crosswise in half, creating 2 layers. Utilizing each palms, rigorously switch the highest layer of the cake to a serving tray. Unfold the unreserved fudge frosting on this cake layer.
Fastidiously switch the opposite cake half on prime of the frosted cake layer.
Utilizing 2 cups of the reserved frosting, combine within the remaining 1/4 cup of milk to skinny it a bit. Cowl the cake evenly with this frosting.
Fill a piping bag or a zip-top bag with the nook minimize off with the final 1/2 cup of frosting and pipe swirls on prime of the cake paying homage to the basic Little Debbie snack cake.
