Ultra-moist Chocolate Fudge Cake loaded with unsweetened chocolate, brown sugar, sour cream, and topped with silky caramel icing. Easy and unforgettable.
I’ve got a confession.
I am that person. The one who promises dessert without thinking it through. Oh sure, I’ll say “I’ve got dessert covered!” in a group chat like it’s nothing. But when the moment comes? It’s often me, standing in the kitchen, staring blankly at the pantry wondering why did I sign up for this?
One particular weekend — chaos. I had back-to-back errands, the house looked like a tornado rolled through, and somehow, the idea of baking a dessert felt… laughable. But people were coming. And you can’t exactly offer guests a pack of stale cookies and call it a day, right?
Enter this Chocolate Fudge Cake.
No lie — this cake saved me. It didn’t just turn out well, it turned out insanely good. Rich, dark chocolate flavor, crazy moist texture, and that caramel icing that honestly should have its own fan club. The whole thing came together without too much fuss and somehow made me look like I had it together. (Spoiler: I didn’t.)
Since then? This cake has become my trusty fallback. Rainy days, birthdays, Mondays that just feel heavy — Chocolate Fudge Cake shows up for me.
And I know, once you try it, it’ll show up for you too.
Why You’ll Love This Chocolate Fudge Cake Recipe?
I get it — there are a million chocolate cake recipes out there. Why should you bother with this one?
Well, for starters… it’s simple. You don’t need fancy techniques or some rare chocolate shipped from Europe. This is everyday stuff, done right.
Also? It’s all about balance. This cake isn’t just sweet. Thanks to unsweetened chocolate and a little salt, it has depth. It’s the difference between eating sugar and eating something special.
And then — oh, the caramel icing. You pour it on warm, so it slightly melts into the top layer. What you get is this glossy, soft top that gives you fudgy bites and tender cake in the same forkful. Unreal.
This is comfort food, but make it fancy enough that people will ask for seconds… and the recipe.
Ingredient Notes:
Look, I know people say baking is science. But this is also a little bit art. Here’s what’s doing the heavy lifting:
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Flour: Nothing wild. Just good ol’ all-purpose to hold it all together.
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Baking Soda: Gives the cake lift. No one wants a chocolate brick.
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Salt: Please don’t skip this. Chocolate + salt = magic.
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Butter: Adds richness and keeps things soft.
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Brown Sugar: This is key. Adds a subtle molasses flavor and extra moisture.
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Eggs: Bind everything and make it feel luxurious.
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Vanilla Extract: The quiet background note that makes everything sing.
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Unsweetened Chocolate: Deepens the chocolate flavor. Not optional if you want that true fudgey vibe.
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Sour Cream: Keeps it moist. Like, “still soft on day 3” moist.
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Boiling Water: Seems weird, right? But it helps make the batter silky and smooth.
For the Caramel Icing:
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Butter + Brown Sugar: The dream team for making that sweet, rich topping.
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Milk: Thins it out perfectly.
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Confectioners’ Sugar: For that smooth, dreamy finish.
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How To Make Chocolate Fudge Cake?
Step 1: Preheat and prep.
Set the oven to 350°F. Grease or line a 9×13-inch pan. Trust me — parchment makes for way easier cleanup.
Step 2: Mix the dry ingredients.
Combine flour, baking soda, and salt. Easy stuff. Set aside.
Step 3: Cream butter and sugar.
Beat butter and brown sugar together until creamy. Add eggs one at a time — don’t rush. Then stir in vanilla and melted chocolate. It smells good already, right?
Step 4: Alternate dry and sour cream.
Add half the flour mix and half the sour cream. Mix gently. Repeat until it’s all in there. No need for perfection. Slightly lumpy? That’s okay.
Step 5: Stir in boiling water.
Pour it in slowly and mix until smooth. It’ll look thinner than regular cake batter — that’s what makes it fudgy.
Step 6: Bake.
Pour into the pan and bake for about 35 minutes. A toothpick should come out clean-ish but not bone dry.
Step 7: Make the icing.
Melt butter in a pan. Add brown sugar and boil for 2 minutes (watch it!). Add milk and boil again. Remove from heat, set in cold water, and whisk in confectioners’ sugar until smooth.
Step 8: Ice while warm.
Pour the icing over the warm cake. It’ll seep in a little. That’s where the magic happens.
Storage Options:
So, will there be leftovers? Probably not. But if there are:
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Room temp: Cover and store for up to 3 days.
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Fridge: Keeps for up to a week — let it come to room temp before devouring.
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Freezer: Freeze slices up to 2 months. Midnight cravings? You’re covered.
Variations and Substitutions:
Not every day needs the same cake, right? Here’s how to shake it up:
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Change the icing: Try chocolate ganache for an all-chocolate vibe.
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Add-ins: Walnuts, chocolate chips, or dried cherries are awesome here.
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Gluten-Free: Swap flour with a 1:1 gluten-free blend. Works beautifully.
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Dairy-Free: Use plant-based butter and sour cream. Been there, still tasted great.
What to Serve with Chocolate Fudge Cake?
This cake loves company. Pair it up with:
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Vanilla Ice Cream: Obvious but amazing.
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Fresh Berries: Adds a bright contrast.
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Espresso or Coffee: You’ll thank me later.
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Whipped Cream: Because why not?
Frequently Asked Questions:
Can I make it ahead?
Definitely. It’s even better the next day. That caramel soaks in… oh yes.
Sour cream is necessary?
Absolutely. It’s what makes this cake so moist and tender. No shortcuts here.
Caramel icing a must?
Honestly? Yes. Chocolate Fudge Cake with caramel icing hits differently. But hey, your kitchen, your rules.
And there you have it — my honest, slightly messy, very chocolatey take on Chocolate Fudge Cake.
Make it. Love it. Hide a slice for later (because let’s face it — everyone will want seconds).
So… are you going full caramel or thinking of adding your own twist? I’d seriously love to hear. Drop a comment and let’s talk cake!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Fudge Cake
Ingredients
For the Cake:
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup unsalted butter
- 2½ cups packed brown sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 3 ounces unsweetened chocolate melted
- 1 cup sour cream
- 1 cup boiling water
For the Caramel Icing:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup milk
- 1¾ cups confectioners' sugar
Instructions
Preheat the oven.
- Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easier removal and clean-up.
Prepare the dry ingredients.
- In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
Cream the butter and sugar.
- In a large mixing bowl, beat the butter and brown sugar together until the mixture becomes light and fluffy. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract followed by the melted unsweetened chocolate.
Combine the dry and wet ingredients.
- Add half of the sifted dry ingredients to the creamed mixture, followed by half of the sour cream. Mix gently until combined. Repeat with the remaining flour mixture and sour cream until everything is incorporated evenly.
Add boiling water.
- Gradually pour the boiling water into the batter, stirring continuously until smooth. The batter will appear thin, which is expected and essential for the cake’s moist texture.
Bake the cake.
- Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before icing.
Prepare the caramel icing.
- While the cake cools slightly, melt the butter in a saucepan over medium heat. Stir in the brown sugar and allow it to boil gently for approximately 2 minutes. Add the milk and bring the mixture to a boil once more. Remove the pan from heat and place it in cold water. Stir in the confectioners' sugar and whisk until smooth and spreadable.
Ice the cake.
- Spread the warm caramel icing evenly over the still-warm cake. Allow the cake to cool completely before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
