Indulge in a slice of a rich fudge cake with cream cheese frosting. This moist and chocolatey cake paired with silky frosting is a truly heavenly combination that will satisfy your cravings for an indulgent chocolate dessert.
Jump to RecipeCake is my favorite dessert, and chocolate is my favorite flavor. This chocolate cake is a very rich, fudgy cake – almost like a brownie. We have been making this chocolate cake since I was a kid, and it comes from one of my Mom’s old cookbooks.
I’ve used various frostings over the years, but I came across this one recently and fell in love with it. It adds cream cheese to a silky, cooked ermine frosting for a dreamy, delicious topping to this dessert. It’s also a great frosting recipe for your favorite red velvet cake. This cake is great made in a 9 x 13 pan and simply dusted with powdered sugar.
When you make the cake, be prepared for the batter to be pretty runny when you pour it into the cake pans. It takes a little longer to bake; keep an eye on it and don’t overbake. You’ll want some crumbs on your cake tester.
I love an ermine frosting, but I have found over the years that no matter how many times I practice, the cooked frosting fails about ⅓ of the time, many times resulting in a grainy mixture that just won’t smooth out.
This recipe makes it a little more fool-proof by cooking the sugar with the flour paste, eliminating the chance for sugar grains later. Cool the flour mixture completely before you continue the frosting. Be sure to mix each piece of butter and cream cheese completely into the mixture before adding more to ensure that your frosting comes out smooth and fluffy.
This is a very rich dessert, so slice it a little smaller than you might with a lighter cake. Oh, and you will want a tall glass of cold milk to enjoy with your slice!
Recipe Ingredients
For the batter:
Sugar. Provides sweetness to the cake batter.
Cocoa powder. Adds chocolate flavor and richness to the cake.
Salt. Enhances the overall flavor and balances the sweetness.
Vegetable oil. Adds moisture and helps to keep the cake tender.
Eggs. Provide structure, richness, and stability to the cake batter.
Vanilla. Adds flavor and aroma to the cake.
Baking powder. Acts as a leavening agent to help the cake rise.
Warm water. Provides moisture to the batter and aids in mixing the ingredients.
All-purpose flour. Gives structure and stability to the cake while providing the base for the other ingredients.
For the frosting:
Sugar. Adds sweetness to the frosting.
All-purpose flour. Serves as a thickening agent for the frosting.
Salt. Enhances the overall flavor and balances the sweetness in the frosting.
Whole milk. Provides moisture and creaminess to the frosting.
Vanilla & almond extract. Adds flavor and aroma to the frosting.
Unsalted butter. Adds richness and creaminess to the frosting.
Cream cheese (softened). Gives the frosting a tangy flavor, creamy texture, and stability.
How to make Rich Fudge Cake with Cream Cheese Frosting
- Prepare the cake first. Preheat oven to 350℉.
- Combine sugar, cocoa, salt, and oil in a large mixing bowl and beat until well blended. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- Combine baking soda and water. Add flour to cocoa mixture alternately with soda water, mixing well after each addition. Pour batter into 2 greased and floured 8″ cake pans.
- Bake for 45 minutes or until cake tests done. Cool in pan on rack 15 minutes; remove each cake from pans and cool completely.
- While cake is cooling, prepare the cream cheese frosting. Whisk sugar, flour and salt in a medium saucepan. Pour milk into the sugar mixture gradually, whisking constantly to remove all lumps. Turn heat under the saucepan to medium-high and cooking, whisking occasionally, until the mixture starts to thicken, about 4 minutes.
- Reduce heat to medium and cook for 1 minute, whisking constantly. The mixture will be a thick and glossy paste. Remove from heat and cool for about 90 minutes.
- Transfer the cooled paste to the bowl of a stand mixer with the whisk attachment. Turn the mixer on medium and beat in vanilla and almond extracts (if using). Add butter, one piece at a time, beating to combine after each addition; repeat with cream cheese pieces. Scrape down the mixing bowl, then beat frosting until fluffy and lump-free – about 4 minutes. Cover and chill the frosting until it reaches your preferred consistency for frosting.
- Place a cooled cake layer on a cake plate. Top with 1 1/2 cups frosting and spread evenly onto the layer.
- Top with remaining cake layer and spread 1 cup of frosting evenly on top and sides of cake for a crumb coat. Chill for at least an hour to firm.
- Stir remaining frosting well, then spread evenly on top and sides to cover entire cake, decorating as desired.
Frequently Asked Questions
To store a chocolate cake with cream cheese frosting, place it in an airtight container or cover it with plastic wrap and refrigerate. This will help preserve the cake’s freshness and maintain the stability of the cream cheese frosting.
Yes, you can make cream cheese frosting in advance. Prepare the frosting according to your preferred recipe, then transfer it to an airtight container and refrigerate. It is recommended to consume the frosting within 3 to 5 days. Before using, allow the frosting to come to room temperature and give it a quick whip or stir to restore its smooth consistency.
To freeze leftover chocolate cake with cream cheese frosting, ensure the cake has cooled completely. Wrap the cake tightly in plastic wrap or place it in an airtight container. Freeze for up to 2-3 months. When ready to enjoy, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.
More Recipes to Try
Rich Fudge Cake with Cream Cheese Frosting
12
2
hours45
minutes300
kcal2
hours45
minutesIndulge in a slice of a rich fudge cake with cream cheese frosting. This moist and chocolatey cake paired with silky frosting is a truly heavenly combination that will satisfy your cravings for an indulgent chocolate dessert.
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Ingredients
- Cake
2 cups 2 sugar
1 cup 1 cocoa powder
1/4 tsp 1/4 salt
1 cup 1 vegetable oil
2 large 2 eggs
1 tsp 1 vanilla
2 tsp 2 baking soda
2 cups 2 warm water
2 1/4 cups 2 1/4 sifted all-purpose flour
- Frosting
1 cup 1 sugar
1/2 cup 1/2 all-purpose flour
3/4 tsp 3/4 salt
1 3/4 cups 1 3/4 whole milk
2 tsp 2 vanilla
1/4 tsp 1/4 almond extract optional
1/2 cup 1/2 unsalted butter room temperature
16 oz 16 cream cheese softened
Directions
- Prepare the cake first. Preheat oven to 350℉. Combine sugar, cocoa, salt and oil in a large mixing bowl and beat until well blended. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- Combine baking soda and water. Add flour to cocoa mixture alternately with soda water, mixing well after each addition. Pour batter into 2 greased and floured 8" cake pans.
- Bake for 45 minutes or until cake tests done. Cool in pan on rack 15 minutes; remove each cake from pans and cool completely.
- While cake is cooling, prepare the cream cheese frosting. Whisk sugar, flour and salt in a medium saucepan. Pour milk into the sugar mixture gradually, whisking constantly to remove all lumps. Turn heat under saucepan to medium-high and cooking, whisking occasionally, until mixture starts to thicken, about 4 minutes.
- Reduce heat to medium and cook for 1 minute, whisking constantly. Mixture will be a thick and glossy paste. Remove from heat and cool for about 90 minutes.
- Transfer the cooled paste to the bowl of a stand mixer with the whisk attachment. Turn mixer on medium and beat in vanilla and almond extracts (if using). Add butter, one piece at a time, beating to combine after each addition; repeat with cream cheese pieces. Scrape down the mixing bowl, then beat frosting until fluffy and lump-free – about 4 minutes. Cover and chill frosting until it reaches your preferred consistency for frosting.
- Place a cooled cake layer on a cake plate. Top with 1 1/2 cups frosting and spread evenly onto layer. Top with remaining cake layer and spread 1 cup of frosting evenly on top and sides of cake for a crumb coat. Chill for at least an hour to firm.
- Stir remaining frosting well, then spread evenly on top and sides to cover entire cake, decorating as desired.
Notes
- Tips for making the frosting:
- Cool the flour mixture completely before you continue the frosting.
- Be sure to mix each piece of butter and cream cheese completely into the mixture before adding more to ensure that your frosting comes out smooth and fluffy.
Nutrition Facts
- Calories: 300kcal
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