Easy-Does-It Fudge Cake
This Easy-Does-It Fudge Cake comes from my grandmother’s recipe collection, but when I pulled out the recipe, I immediately recognized the handwriting as my own! I had written it down when I was probably around 10 years old, along with a note saying that I found it in one of my grandmother’s recipe booklets.
Even though I carefully copied the recipe all those years ago, this is the first time I’ve ever made it. This chocolate sheet ckae is soft, tender and full of old-fashioned chocolate flavor, with a creamy two-ingredient chocolate sour cream frosting. The original frosting amount was quite thin, so I doubled it to give the cake a more generous chocolate topping.
Why You’ll Love This Easy Chocolate Cake
It’s wonderfully easy. The cake comes together with straightforward ingredients and simple mixing instructions.
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It has old-fashioned chocolate flavor. Melted baking chocolate and brown sugar give it a rich flavor without making it overly sweet.
The cake is soft and tender. Cake flour creates a delicate crumb, while the milk and brown sugar help keep it moist.
The frosting requires only two ingredients. All you need is semi-sweet chocolate and sour cream to make the smooth, creamy topping.
It’s perfect for sharing. Baked in a 13-by-9-inch pan, this easy chocolate sheet cake is ideal for potlucks, family gatherings, birthdays or an everyday dessert.
What You Need
Ingredient Notes
Cake Flour – Cake flour gives this vintage chocolate cake its light, tender texture. Sift the flour before measuring if your recipe specifies “sifted cake flour,” or weigh it for the most accurate result.
Baking Chocolate – This recipe uses melted semi-sweet baking chocolate in both the cake and the frosting. Let the melted chocolate cool slightly before adding it to the batter so it doesn’t begin cooking the eggs.
Brown Sugar – Lightly packed brown sugar adds sweetness, moisture and a subtle caramel flavor that complements the chocolate.
Vinegar and Milk – Combining vinegar with whole milk creates a quick homemade sour milk. It may look slightly curdled after sitting for a moment, but that is completely normal. The acidity also reacts with the baking soda to help the cake rise.
Salted Butter – Make sure the butter is softened so it blends smoothly and evenly into the cake batter.
Sour Cream – Full-fat sour cream gives the frosting a rich, creamy texture and a slight tang that balances the sweetness of the chocolate. Let it sit at room temperature briefly so it isn’t ice-cold when added to the melted chocolate.
How to Make Easy-Does-It Fudge Cake
Whisk together the cake flour, baking soda and salt. In a separate bowl, combine the vinegar, milk and vanilla.
Beat the eggs, brown sugar and melted chocolate together. Add the dry ingredients, softened butter and half of the milk mixture. Beat briefly, then mix in the remaining milk mixture.
Spread the batter in a greased 13-by-9-inch pan and bake at 350°F for 30–35 minutes. Let the cake cool completely.
Melt the chocolate for the frosting, let it cool slightly and gradually stir in the sour cream. Spread over the cooled cake.
Quick Tips
Watch the baking time carefully. Because the cake is not especially thick, begin checking it after 30 minutes. Overbaking can make it dry.
Don’t overmix the batter. Mix only as directed to preserve the cake’s soft, delicate texture.
Let the chocolate cool slightly. Very hot chocolate may affect the eggs in the cake batter or cause the sour cream frosting to become too loose.
Use room-temperature sour cream. Very cold sour cream can cause melted chocolate to firm up too quickly and make the frosting difficult to spread.
Cool the cake completely. Frosting a warm cake will cause the chocolate sour cream frosting to melt.
Frequently Asked Questions
Why does this chocolate cake contain vinegar?
The vinegar reacts with the baking soda to help the cake rise and creates a tender texture. You won’t taste the vinegar in the finished cake.
Can I use all-purpose flour instead of cake flour?
Cake flour produces the softest and most delicate texture. If necessary, you can replace each cup of cake flour with ¾ cup plus 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached. Begin checking the cake at 30 minutes because it can dry out if it bakes too long.
Why was the frosting doubled?
The original amount made only a very thin layer of frosting. Doubling it provides enough for a generous, creamy chocolate topping that complements the cake beautifully.
Does Easy-Does-It Fudge Cake need to be refrigerated?
Yes. Because the frosting contains sour cream, keep the frosted cake covered in the refrigerator. For the best flavor and texture, let individual slices sit at room temperature for 20–30 minutes before serving.
How long will the cake keep?
The frosted cake will keep covered in the refrigerator for 4–5 days. The unfrosted cake may be tightly covered and stored at room temperature for up to 2 days.
I hope you enjoy this recipe. If you’d like to watch the video, you can find it on my TikTok page or my Instagram Page or on my Facebook page.
Happy Baking!
Lise
Easy-Does-It Fudge Cake Recipe
Ingredients
For the cake
- 2 cups sifted cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon vinegar
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1½ cups lightly packed brown sugar
- 2 ounces semi-sweet baking chocolate, melted and slightly cooled
- ½ cup salted butter, softened
For the Frosting
- 12 ounces semi-sweet baking chocolate
- 2 cups sour cream, preferably full-fat and not ice-cold
Instructions
- Preheat the oven to 350°F. Grease a 13-by-9-by-2-inch baking pan.
- Whisk together the cake flour, baking soda and salt in a medium bowl. Set aside.
- In a measuring cup or small bowl, combine the vinegar, milk and vanilla extract. The mixture may look slightly curdled; this is normal.
- In a large mixing bowl, beat the eggs, brown sugar and melted chocolate together for 1 minute.
- Add the flour mixture, softened butter and half of the milk mixture. Mix just until the flour is moistened.
- Beat for 1 minute, scraping down the sides and bottom of the bowl as needed.
- Add the remaining milk mixture and mix just until combined.
- Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool completely in the pan before frosting.
- Place the semi-sweet chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval, until melted and smooth. Let the chocolate cool slightly.
- Gradually stir the sour cream into the melted chocolate until the frosting is completely smooth and creamy.
- Spread the frosting evenly over the cooled cake. Slice and serve.