Dive into the decadent world of our Midnight Fudge Cake, a recipe designed to deliver unparalleled chocolatey bliss with surprising ease. This intensely rich and moist chocolate cake is perfect for satisfying any sweet craving and proving that homemade desserts can rival bakery-bought delights.
Key Ingredients for Midnight Fudge Cake
To create this show-stopping Midnight Fudge Cake, you will need:
- 2 cups all-purpose flour, sifted
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (high quality recommended for best flavor)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
How to Make Midnight Fudge Cake
This Midnight Fudge Cake is your ticket to an incredibly moist and deeply chocolatey dessert that’s astonishingly simple to make. Expect a rich, tender crumb and a satisfying finish that will leave you wanting more, all achievable in under 20 minutes of active prep time.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8 or 9 inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.
- Add Wet Ingredients (Except Coffee): Add the room temperature buttermilk, vegetable oil, room temperature large eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined. The batter will look thick at this stage.
- Incorporate Hot Liquid: Carefully pour in the hot coffee (or hot water). Mix on low speed until the batter is smooth and pourable. Be cautious as hot liquid can splatter. The hot coffee helps to bloom the cocoa powder, intensifying the chocolate flavor.
- Pour and Bake: Pour the batter evenly into your prepared baking pan(s). For a 9×13 inch cake, bake for 30-35 minutes. For round pans, bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cooling: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. If baking in round pans, cool them in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Why You’ll Love This Midnight Fudge Cake
You will adore this Midnight Fudge Cake for its unbelievably rich, fudge-like texture and its profound chocolate flavor that truly lives up to its name. Unlike a drier chocolate cake, this recipe uses buttermilk and hot coffee to create a moistness that is simply irresistible. The cost-saving aspect of mastering this recipe at home is significant; you’ll achieve bakery-quality indulgence without the bakery price tag, making it a frequent and affordable treat. The inherent richness of the cake itself is a standout, but it’s the versatile canvas it provides for an array of toppings – from a simple dusting of powdered sugar to a lush chocolate ganache or a swirl of whipped cream – that elevates it further.
If you’ve ever been disappointed by a chocolate cake that’s more crumbly than creamy, this is the recipe you’ve been searching for. It’s a straightforward approach to a truly spectacular dessert, perfect for birthdays, special occasions, or just a midweek indulgence. Ready to create your own perfect slice of chocolate heaven?
Storing and Reheating Tips
Proper storage is key to keeping your Midnight Fudge Cake tasting fresh and delightful.
- Room Temperature Storage: Once completely cooled, an unfrosted Midnight Fudge Cake can be stored in an airtight container at room temperature for up to 3 days. If frosted with buttercream or ganache that contains dairy and doesn’t have stabilizers, it’s best to refrigerate it.
- Refrigeration: Frosted or unfrosted cakes can be stored in the refrigerator for up to a week. Ensure it’s well-wrapped in plastic wrap or in an airtight container to prevent it from drying out or absorbing other odors.
- Freezing: To freeze slices or an entire cake, wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe airtight container. It will keep well in the freezer for up to 3 months.
- Reheating: To reheat individual slices, you can warm them gently in a microwave for 10-15 seconds or at a low temperature in a conventional oven (around 300°F or 150°C) for a few minutes. Allow frozen cake to thaw overnight in the refrigerator before serving or reheating.
Final Thoughts
Our Midnight Fudge Cake is an absolute triumph of chocolatey, moist goodness that’s surprisingly simple to bring to life. We wholeheartedly encourage you to bake this incredible cake and discover the joy of homemade chocolate decadence.
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- Sugar Cookie Cheesecake
- Best German Chocolate Cake
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- Our Pinterest
Midnight Fudge Cake
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8 or 9 inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the room temperature buttermilk, vegetable oil, room temperature large eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined. The batter will look thick at this stage.1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract
- Carefully pour in the hot coffee (or hot water). Mix on low speed until the batter is smooth and pourable. Be cautious as hot liquid can splatter. The hot coffee helps to bloom the cocoa powder, intensifying the chocolate flavor.1 cup hot coffee
- Pour the batter evenly into your prepared baking pan(s). For a 9×13 inch cake, bake for 30-35 minutes. For round pans, bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. If baking in round pans, cool them in the pans for 10 minutes, then invert onto a wire rack to cool completely.