Name: Vanilla Butter Chocolate Fudge Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup coconut sugar or regular sugar; 2 large eggs; 1/2 cup plain Greek yogurt or dairy-free alternative; 1/4 cup milk of choice; 1 tbsp pure vanilla extract; 1/2 cup semi-sweet chocolate chips, melted; 1/2 cup unsalted butter; 1/2 cup cocoa powder; 2 cups powdered sugar; 1/4 cup milk of choice; 1 tsp vanilla extract

A rich, multi-layered cake that brings together the smoothness of vanilla, the deep richness of chocolate, and the indulgent creaminess of butter. This Vanilla Butter Chocolate Fudge Cake is everything I want in a celebration dessert—moist, fudgy, and luxuriously decadent. Whether it’s for a birthday, a special occasion, or a weekend baking adventure, this cake always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup coconut sugar or regular sugar

2 large eggs

1/2 cup plain Greek yogurt or dairy-free alternative

1/4 cup milk of choice

1 tbsp pure vanilla extract

1/2 cup semi-sweet chocolate chips, melted

For the Fudge Frosting:

1/2 cup unsalted butter

1/2 cup cocoa powder

2 cups powdered sugar

1/4 cup milk of choice

1 tsp vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and prepping two 8-inch round cake pans with grease and parchment paper.

In a large mixing bowl, I sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, I cream the softened butter and sugar until it’s light and fluffy.

I beat in the eggs one at a time, then add the yogurt, milk, and vanilla, mixing until smooth.

I gently combine the dry ingredients with the wet mixture until everything is just incorporated.

Next, I fold in the melted chocolate, making sure it’s evenly mixed.

I divide the batter evenly between the two pans, smooth out the tops, and bake for 25–30 minutes, or until a toothpick comes out clean.

After letting the cakes cool in the pans for 10 minutes, I transfer them to wire racks to cool completely.

While they’re cooling, I prepare the frosting by melting the butter in a saucepan over low heat. I stir in the cocoa powder, then remove from heat and add powdered sugar, milk, and vanilla. I beat this until the frosting is smooth and fluffy.

Once the cakes are cool, I frost the top of one layer, stack the second layer, and finish frosting the top and sides generously.

Servings and timing

This recipe makes about 10 slices.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 365 kcal per slice

Variations

I sometimes swap out the semi-sweet chocolate chips with dark chocolate for a more intense flavor.

For a nutty twist, I add a layer of chopped toasted hazelnuts or almonds between the layers.

If I want to go dairy-free, I use plant-based butter and yogurt alternatives, which work just as well.

For a touch of fruit, I’ve added a layer of raspberry jam between the cakes before frosting—it pairs beautifully with the chocolate.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If it’s chilled, I like to let it sit at room temperature for 30 minutes before serving to bring back the soft texture. For longer storage, I wrap individual slices and freeze them for up to 2 months. I reheat frozen slices in the microwave for 20–30 seconds for that fresh-from-the-oven feel.

FAQs

How can I make this cake gluten-free?

I use a 1:1 gluten-free flour blend in place of all-purpose flour. It works best when the blend contains xanthan gum for structure.

Can I make this cake in advance?

Yes, I often bake the cake layers a day ahead, wrap them in plastic wrap once cooled, and store them at room temperature. I frost it the next day for best results.

What if I don’t have Greek yogurt?

I substitute it with sour cream or a dairy-free yogurt alternative, both of which keep the cake moist and rich.

Can I use a different size pan?

I’ve used a 9-inch round pan and reduced the baking time slightly. Just keep an eye on the center with a toothpick test.

How do I get smooth frosting?

I make sure the butter is fully melted and that I sift the powdered sugar before mixing. Beating it well after adding the milk gives it a silky finish.

Conclusion

This Vanilla Butter Chocolate Fudge Cake is a go-to for when I want a dessert that truly impresses. With its moist layers, rich chocolatey depth, and creamy fudge frosting, it’s a treat I return to time and time again. It’s easy to adapt, simple to prepare, and guaranteed to be the star of any celebration.

Recipe: