Frosted Fudge Cake | Cookies and Cups

This frosted chocolate fudge cake is a play on the traditional Little Debbie snack! It’s a moist and fluffy home made chocolate cake stuffed and frosted with creamy fudge frosting. 

I really like recreating my favourite childhood lunchbox snacks for my household as scrumptious, home made desserts. Subsequent, attempt my Oatmeal Cream Pies and these Tagalong Bars impressed by the Lady Scouts’ cookies! 

Why I Love This Chocolate Fudge Cake Recipe

Right this moment, I’m sharing a supersized model of the Frosted Fudge Cake from my childhood! It has two layers of decadent home made chocolate cake crammed with clean and creamy chocolate frosting. The slices look similar to the snack muffins that I keep in mind. I even swirl the frosting on high of the cake for nostalgia’s sake! Right here’s why I really like this recipe:

• Like Little Debbie’s, however greater (and higher). I grew up snacking on the Frosted Fudge Muffins from Little Debbie. They’re such a traditional lunchbox deal with. As an grownup, I’m residing the dream with this jumbo sheet cake model!
• Irresistible texture. This fudge cake is tremendous fudgy, but mild and fluffy on the similar time. It comes right down to some key substances within the batter, like oil and cornstarch. Mixed with loads of testing to get the suitable ratios of substances, I can say, formally, that that is the BEST chocolate cake!
• Made with two bowls. You want one for the cake batter and one for the frosting. That’s it! Clear-up is a breeze.
• Simple to make. I bake this cake in a 9×13” pan, so regardless that the completed cake has two layers, there’s just one cake to bake. Chopping the cake in half is straightforward, and the frosting is fast to make. This recipe is ideal for newbie bakers!

Substances You’ll Want

There are a handful of substances that make this chocolate fudge cake ultra-moist and fudgy, but mushy and lightweight on the similar time. Beneath are some fast notes. Scroll to the recipe card for a printable substances record with quantities.

• Sugar and Leavening – You’ll want your ordinary baking fundamentals like sugar and salt, plus baking soda and baking powder for leavening. Be sure that to test the dates in your baking soda and baking powder, to ensure they’re not expired.
• Flour and Cornstarch – Cornstarch works with all-purpose flour to behave extra like cake flour, decreasing the gluten for a softer cake.
• Cocoa Powder – I like to recommend pure, unsweetened cocoa powder, however Dutch-processed cocoa powder works, too. The cake simply seems darker.
• Eggs – At room temperature for greatest outcomes.
• Oil – This may be any vegetable oil, like canola or avocado oil. Not like butter, oil stays liquid at room temperature. Chocolate muffins and cupcakes made with oil keep mushy and tender for longer.
• Vanilla – Be sure that it’s actual vanilla extract! You may as well use equal elements vanilla paste.
• Chocolate Frosting – I embody the recipe for a fudgier model of my creamy chocolate buttercream frosting. In fact, be happy to make use of your favourite store-bought or home made frosting when you’d want.

The right way to Make a Frosted Chocolate Fudge Cake

Listed here are the simple steps to make your very personal full-sized frosted fudge cake at residence. That is an outline with photographs, and you’ll discover the printable recipe directions within the recipe card after the put up.

• Make the cake batter. Combine the dry substances, then slowly add the moist substances to the identical bowl, beating till a clean batter comes collectively. It’ll be fairly skinny, and that’s OK.
• Bake. Switch the chocolate cake batter to a lined 9×13” baking pan. Bake at 350ºF for 40-45 minutes, till the cake passes the toothpick check. Go away the cake to chill fully within the pan.

• Make the frosting. In the meantime, mix your frosting substances in a bowl. Begin mixing slowly, and progressively deliver up the velocity. Beat for a few minutes in order that the frosting will get whipped and fluffy.

Assembling and Frosting the Cake

You’ll use the identical batch of chocolate frosting to fill, frost, and adorn your fudge cake. So, earlier than you begin, you’ll have to divide it. The frosting might be thick and creamy straight from the blending bowl, good for filling the cake.

In the meantime, put aside about 2 ½ cups of frosting (you’ll use this to cowl and adorn the skin of the cake), and observe these steps:

• Put together the layers. Pop the cooled cake out of the pan. Then, slice the cake horizontally into 2 even layers. Place the highest half onto a platter.
• Assemble. Unfold a beneficiant quantity of frosting over the primary cake layer. Afterward, place the second cake layer rigorously over high.

• Frost the cake. I wish to skinny out about 2 cups of the reserved frosting with milk and use this to frost the highest and sides of the cake. The smoother frosting mimics the look of the Little Debbie Muffins.
• Add swirls. No Little Debbie copycat is full with out some fudgy ornamental swirls! Add the final ½ cup of frosting to a Ziploc baggie with the nook snipped off. Use this to pipe swirls everywhere in the frosted cake (there’s no rhyme or motive right here, simply let your internal artiste go).

Suggestions and Variations

• Further steerage. In case you want further tips about tips on how to trim and stack the cake layers on this recipe, try my good chocolate layer cake.
• Use two pans. If the considered chopping such a big cake in half sounds intimidating, you may additionally bake the cake in two separate 9×13 pans. Simply divide the batter evenly between each. You might want to cut back the baking time on this case.
• Completely different frosting. For a fast model of the frosting on this recipe, attempt my 2-ingredient chocolate buttercream recipe. This cake would additionally style nice frosted with chocolate cream cheese frosting.

The right way to Retailer

• At room temperature. This frosted fudge cake might be saved hermetic on the counter for as much as 3 days. You possibly can preserve it within the fridge when you want, however I like to recommend masking it tightly and letting it come to room temperature once more for serving.
• Freeze. You’ll wish to freeze the cake layers earlier than they’re frosted. Reduce the cooled chocolate cake in half as directed, after which double-wrap the person layers in plastic wrap. Freeze the muffins flat for as much as 1 month, and thaw them within the fridge earlier than assembling.

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