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side view of chocolate fudge cake with chocolate buttercream icing and chocolate caramels and almonds on top
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Old-Fashioned Chocolate Fudge Cake

A family favorite, right from Grandma's recipe book. This cake always delivers for birthdays, potlucks and celebrations. Keeps moist in the fridge for up to 5 days or you can bake ahead and freeze the layers.
Course Dessert
Keyword brick street chocolate cake recipe, buttercream frosting, chocolate cake, chocolate fudge cake, old fashioned recipes, two layer cake
Prep Time 25 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 287kcal
Author Judy Kahansky

Equipment

Ingredients

Cake

  • 1 1/2 cups cake flour
  • 1/4 cup unsweetened cocoa + 2 tbsp
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1 1/4 cups white sugar
  • 1/2 cup vegetable oil + 2 tbsp.
  • 2/3 cup water
  • 2 eggs
  • 1 tsp vanilla

Chocolate Butter Cream Frosting

  • 1/3 cup unsalted butter softened
  • 1/3 cup unsweetened cocoa
  • 2 cups confectioner's sugar powdered sugar
  • 1 egg
  • 3/4 tsp vanilla
  • 2 tsp. hot water

Instructions

  • Preheat oven 350F/180C
  • Grease a 9" square cake pan and line the bottom with parchment paper
  • Measure flour, cocoa, salt, baking soda, and sugar into a sifter
  • Put shortening into a large mixing bowl and stir
  • Sift the flour mixture into the shortening
  • Add water and mix until dry ingredients are dampened
  • Then beat 2 minutes at medium speed using an electric mixer
  • Add eggs and vanilla and beat 1 minute longer
  • Pour batter into pan
  • Bake for 40 - 45 minutes or until your toothpick comes out clean
  • Let cool, then invert on cake plate
  • Once cooled and crumbs are brushed off, frost with your favorite butter cream frosting
  • Enjoy!

Chocolate Butter Cream Frosting

  • Cream butter
  • Sift cocoa and icing sugar together onto waxed paper
  • Add one quarter of cocoa mixture to the butter and blend well.
  • Beat in egg and vanilla
  • Add remaining cocoa mixture and beat until smooth
  • Blend in hot water at the end
  • Makes 1 2/3 cups, enough to cover the top and sides of our Chocolate Fudge Cake!

Notes

Ingredient Notes & Substitutions

  • Vegetable oil gives the moistest texture and longest shelf life
  • Butter adds flavor but creates a slightly firmer crumb
  • Refined coconut oil works well if you prefer a solid fat

Nutrition

Serving: 1g | Calories: 287kcal | Carbohydrates: 55g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 233mg | Potassium: 98mg | Fiber: 2g | Sugar: 41g | Vitamin A: 217IU | Calcium: 16mg | Iron: 1mg
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