This frosted chocolate fudge cake is a play on the basic Little Debbie snack! It’s a moist and fluffy home made chocolate cake crammed and frosted with creamy fudge frosting. 

I really like recreating my favourite childhood lunchbox snacks for my household as scrumptious, home made 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

At present, I’m sharing a supersized model of the Frosted Fudge Cake from my childhood! It has two layers of decadent home made chocolate cake stuffed with clean and creamy chocolate frosting. The slices look identical to the snack desserts that I bear in mind. I even swirl the frosting on high of the cake for nostalgia’s sake! Right here’s why I really like this recipe:

• Like Little Debbie’s, however greater (and higher). I grew up snacking on the Frosted Fudge Truffles from Little Debbie. They’re such a basic lunchbox deal with. As an grownup, I’m dwelling the dream with this jumbo sheet cake model!
• Irresistible texture. This fudge cake is tremendous fudgy, but mild and fluffy on the similar time. It comes all the way down to some key components within the batter, like oil and cornstarch. Mixed with loads of testing to get the fitting 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.
• Straightforward 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. Slicing 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 comfortable and light-weight 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 standard baking fundamentals like sugar and salt, plus baking soda and baking powder for leavening. Be sure that to test the dates in your baking soda and baking powder, to ensure they’re not expired.
• Flour and Cornstarch – Cornstarch works with all-purpose flour to behave extra like cake flour, decreasing 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 comfortable and tender for longer.
• Vanilla – Be sure that it’s actual vanilla extract! You can even use equal elements vanilla paste.
• Chocolate Frosting – I embrace the recipe for a fudgier model of my creamy chocolate buttercream frosting. In fact, be at liberty to make use of your favourite store-bought or home made frosting when you’d desire.

How you can Make a Frosted Chocolate Fudge Cake

Listed below are the straightforward steps to make your very personal full-sized frosted fudge cake at dwelling. That is an summary with images, and you’ll discover the printable recipe directions within the recipe card after the submit.

• Make the cake batter. Combine the dry components, then slowly add the moist components to the identical bowl, beating till a clean 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. Go away the cake to chill fully within the pan.

• Make the frosting. In the meantime, mix your frosting components in a bowl. Begin mixing slowly, and step by step deliver up the velocity. 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 embellish your fudge cake. So, earlier than you begin, you’ll must divide it. The frosting will likely be thick and creamy straight from the blending bowl, excellent for filling the cake.

In the meantime, put aside about 2 ½ cups of frosting (you’ll use this to cowl and embellish the skin of the cake), and comply with these steps:

• 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 fastidiously over high.

• Frost the cake. I prefer 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 Truffles.
• 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 purpose right here, simply let your internal artiste go).

Ideas and Variations

• Further steerage. Should you want further recommendations on trim and stack the cake layers on this recipe, take a look at my excellent chocolate layer cake.
• Use two pans. If the considered reducing 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. You might want to scale back the baking time on this case.
• Totally 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.

How you can Retailer

• At room temperature. This frosted fudge cake might be saved hermetic on the counter for as much as 3 days. You may maintain it within the fridge when you desire, 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. Lower 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.

Extra Chocolate Cake Recipes

Print