This classic Fudge Cake recipe delivers a rich, moist, and chocolatey dessert with a perfectly tender crumb. The method blends simple pantry staples with evaporated milk and cocoa for a deep, old-fashioned chocolate flavor. The batter is made by alternating dry and wet ingredients to ensure an even texture, while hot water enhances the cocoa’s richness. Ideal for birthdays, holidays, or anytime you’re craving homemade chocolate indulgence, this recipe reflects timeless baking techniques used in mid-century American kitchens.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup shortening
- ½ cups granulated sugar
- 1 tsp vanilla extract
- 2 eggs (large )
- 1 cup evaporated milk
- ⅓ cup hot water
- ½ cup cocoa powder
Instructions
Step 1: Prepare Dry Ingredients
- Sift flour once, then measure. Combine with baking soda, baking powder, and salt. Sift again for even texture.
Step 2: Cream Shortening & Sugar
- In a mixing bowl, cream shortening until smooth. Gradually add sugar, beating thoroughly after each addition until light and fluffy.
Step 3: Add Eggs & Vanilla
- Beat in vanilla extract. Add eggs one at a time, beating well after each addition.
Step 4: Combine Wet & Dry Ingredients
- Add the flour mixture alternately with evaporated milk, beginning and ending with the flour mixture. Mix until just combined.
Step 5: Prepare Cocoa Paste
- In a small bowl, mix cocoa with hot water until a smooth paste forms.
Step 6: Incorporate Cocoa Paste
- Add the cocoa paste into the batter and beat until smooth and fully blended.
Step 7: Bake
- Pour batter into a greased and floured 9×13-inch pan or two 9-inch round pans.
- Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted comes out clean.
Step 8: Cool & Serve
- Allow to cool before frosting or serving.
Tips
- Use room-temperature eggs and sour milk (or buttermilk) for better batter emulsification.
- If you don’t have sour milk, add 1 tablespoon vinegar or lemon juice to 1 cup milk and rest 5 minutes.
- Sift cocoa before mixing with hot water to prevent lumps.
- Bake in two 8-inch pans for a layer cake; reduce baking time slightly and check early.
- Add ½ cup chocolate chips for extra fudgy texture.
- Frost with chocolate buttercream or cooked fudge icing for a richer finish.
- Line pans with parchment for easier release.
- Do not overbake—remove when a toothpick has just a few moist crumbs for a fudgier cake.
- For deeper chocolate flavor, bloom cocoa fully in the hot water before adding.
- Add 1 teaspoon espresso powder to intensify chocolate notes (optional).
Nutrition
Calories: 325kcalCarbohydrates: 49gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 210mgPotassium: 170mgFiber: 2gSugar: 30gVitamin A: 90IUCalcium: 40mgIron: 2.5mg
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