30-Minute Chocolate Fudge Cake

save this recipe!

If you’re looking for a quick and indulgent dessert, this 30-Minute Chocolate Fudge Cake is the answer. It’s rich, moist, and topped with a luscious fudge icing. With just a few simple ingredients, you can create a decadent cake perfect for any occasion, and it only takes 30 minutes to bake!

Ingredients:

for the cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 sticks butter
  • 1 cup water
  • 5 tablespoons cocoa powder
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

for the Fudge Icing:

  • 1 stick butter
  • 4 tablespoons milk
  • 4 tablespoons cocoa powder
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans

Instructions:

for the cake:

1. Prepare the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and sugar. Set aside.

2. Make the Cocoa Mixture
In a medium saucepan, combine the butter, water, and cocoa powder over medium heat. Stir constantly until the mixture comes to a boil.

3. Mix Wet and Dry Ingredients
Carefully pour the hot cocoa mixture over the flour and sugar mixture. Mix well until everything is combined.

4. Add Remaining Ingredients
Add the eggs, buttermilk, baking soda, and vanilla to the batter. Stir until smooth and well-blended.

5. Bake the Cake
Pour the batter into a well-greased 9×13-inch baking pan. Bake at 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.

for the Fudge Icing:

1. Make the Cocoa Mixture
In a medium saucepan, combine the butter, milk, and cocoa powder. Bring the mixture to a boil while stirring to ensure the cocoa is fully dissolved.

2. Add Powdered Sugar
Remove the saucepan from heat and add the powdered sugar. Stir well with a whisk or wooden spoon until the sugar is fully dissolved, and the icing is smooth and thick.

3. Stir in Vanilla and Pecans
Add the vanilla and chopped pecans, stirring until evenly distributed throughout the icing.

4. Pour Icing Over the Cake
Pour the hot fudge icing over the warm cake, ensuring an even layer. Allow the cake to cool slightly before serving.

Serving and Storage Tips:

Serving Tips

  • Serve Warm: This cake is best served slightly warm when the fudge icing is still soft and gooey. Pair it with a scoop of vanilla ice cream or whipped cream for extra indulgence.
  • Cut Clean Slices: For cleaner slices, allow the cake to cool for about 10 minutes after adding the icing. This helps the fudge layer set slightly while keeping the cake moist.
  • Garnish Ideas: Top each slice with extra chopped pecans, chocolate shavings, or a drizzle of caramel for added flavor and presentation.

Storage Tips

  • Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Ensure it is fully cooled before covering to prevent condensation and sogginess.
  • Refrigeration: If you prefer a firmer icing, you can refrigerate the cake. Cover it tightly and refrigerate for up to 5 days. Let it sit at room temperature for about 15 minutes before serving to soften the icing slightly.
  • Freezing: The cake can be frozen for up to 3 months. Wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw at room temperature or warm in the microwave for a quick dessert.

These tips will help keep your cake fresh and ready to enjoy at any time!

Variations:

1. Add Espresso
For a richer, more intense chocolate flavor, add 1 teaspoon of instant espresso powder to the cake batter. This enhances the chocolate without adding a strong coffee flavor.

2. Coconut Chocolate Cake
Stir 1 cup of shredded coconut into the cake batter or sprinkle it on top of the fudge icing for a tropical twist that pairs perfectly with the rich chocolate.

3. Peanut Butter Fudge Cake
Add 1/2 cup of creamy peanut butter to the cake batter for a delightful peanut butter-chocolate combo. You can also swirl peanut butter into the fudge icing for extra flavor.

4. Salted Caramel Topping
Drizzle salted caramel sauce over the fudge icing for a sweet and salty contrast. You can sprinkle a pinch of sea salt over the top to enhance the flavor further.

5. Marshmallow Fudge Cake
After baking the cake, add a layer of mini marshmallows on top and broil for a minute until golden brown. Pour the fudge icing over the marshmallows for a gooey, s’mores-inspired dessert.

6. Almond Joy Cake
Substitute chopped pecans with slivered almonds and sprinkle toasted coconut on top of the cake to create an “Almond Joy” version of this fudge cake.

7. Chocolate Chip Variation
Fold in 1 cup of chocolate chips (milk, semisweet, or dark) into the batter for extra bursts of chocolate in each bite. You can also sprinkle some on top of the fudge icing.

8. Fruity Twist
Add 1 cup of fresh raspberries or chopped strawberries to the cake batter before baking. The fruity tartness complements the rich chocolate for a refreshing twist.

9. Nut-Free Option
Omit the pecans in the fudge icing if you prefer a nut-free version. You can replace them with crunchy toppings like crushed pretzels or candy pieces.

10. Spiced Chocolate Cake
For a spiced version, add 1/2 teaspoon of cinnamon and a pinch of cayenne pepper to the cake batter. This will give the cake a warm, slightly spicy flavor that pairs beautifully with the chocolate.

These variations allow you to customize the cake to your taste, making it even more versatile for any occasion!

FAQs:

1. Can I use a different size pan for this cake?
Yes, you can use an 8×8 or 9×9-inch pan, but the baking time may increase. Check the cake’s doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready.

2. What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

3. Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute to maintain the same texture.

4. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking, as it will dry out the cake.

5. Can I omit the pecans in the icing?
Yes, you can leave out the pecans if you prefer a nut-free icing. You can also substitute with other nuts or toppings like shredded coconut or crushed cookies.

6. How long should I let the cake cool before adding the icing?
Add the fudge icing while the cake is still warm, about 5-10 minutes after removing it from the oven. This allows the icing to spread smoothly and soak slightly into the cake.

7. Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it at room temperature in an airtight container. Add the icing just before serving for the best texture and presentation.

8. Can I freeze the cake?
Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil, or freeze individual slices. Thaw at room temperature or reheat in the microwave.

9. Can I use regular sugar instead of powdered sugar for the icing?
No, powdered sugar is necessary for the fudge icing to achieve a smooth texture. Regular sugar won’t dissolve as well, resulting in a gritty icing.

10. How do I prevent the icing from being too thick?
If the icing becomes too thick, add an extra tablespoon of milk and stir well until you reach the desired consistency. Keep it warm to ensure easy spreading over the cake.

This 30-Minute Chocolate Fudge Cake is the perfect dessert when you’re short on time but craving something rich and chocolatey. The combination of moist chocolate cake and smooth fudge icing, with the added crunch of pecans, creates a decadent treat that’s sure to impress. Enjoy it fresh out of the oven or save a slice for later—either way, it’s irresistible!

save this recipe!