Chocolate Fudge Cake - 1 Chocolate Fudge Cake - 2 Chocolate Fudge Cake - 3 a chocolate fudge sheet cake with a slice cut out of it - 4

This Chocolate Fudge Cake recipe makes an indulgent, dense sheet cake topped with creamy chocolate frosting that couldn’t be simpler to make.

For the perfect pairing serve alongside vanilla ice cream .

a chocolate fudge sheet cake with a slice cut out of it - 5

Don’t you just love a good sheet cake? There’s just something about chocolate sheet cake that fills me with nostalgic excitement and the fact that it’s easy to make is an added bonus!

Why This Recipe Works

  • T he condensed milk helps keep the cake both dense and moist.
  • Using melted butter instead of oil adds buttery richness.
  • Adding vinegar works with the baking soda to give the batter a lift as it bakes keeping it from becoming too heavy.
  • The stovetop method of making the frosting keeps this recipe quick and easy.

A Simple Chocolate Cake Recipe

Many Chocolate Fudge Cake recipes are labor-intensive , but this sheet cake recipe keeps things simple. I can’t believe it took me this long to share it!

The frosting is even easier ! There’s no electric mixer or softened butter required- just melt it all together on the stove and pour it on! How simple is that?

How To Make Chocolate Fudge Cake

Start with melting the butter. Then add the chocolate chips to the hot butter.

the chocolate added to the warm butter - 6

Once melted, mix the chocolate into the butter until smooth.

the chocolate melted into the butter in a bowl - 7

Add the dry ingredients to a separate large bowl.

the dry ingredients in a mixing bowl - 8

Add the eggs, vanilla, vinegar, the chocolate mixture, and condensed milk.

the wet ingredients added to the dry ingredients in a mixing bowl - 9

Mix until smooth.

Chocolate Fudge Cake batter being mixed in a bowl - 10

Bake until a cake tester comes out clean and start the frosting.

Making Cooked Chocolate Frosting

To make the frosting, melt the butter and chocolate together. Add vanilla, milk, salt, and sift in cocoa powder and powdered sugar. Stir until smooth.

the stovetop frosting mixed in a pan - 11

Pour over the warm cake.

the chocolate fudge being poured onto the cake - 12

Spread evenly and allow to cool. The frosting will smooth and set as it cools.

Chocolate Fudge Cake ready to cut - 13

Serve and enjoy every last bite.

a slice of Chocolate Fudge Cake being served with a cake server - 14

More Frosting Options

  • Easy Buttercream Frosting
  • Chocolate Ganache Frosting
  • Chocolate Whipped Cream Frosting
  • Stabilized Whipped Cream
  • Chocolate Cream Cheese Frosting

For Perfect Chocolate Fudge Cake

  • Use good quality chocolate I use this one for all my baking. The better the quality the better the taste (As an Amazon Associate, a small commission is made from qualifying purchases).
  • Use unsweetened cocoa powder the darker the cocoa powder the richer chocolate flavor.
  • Be sure the chocolate/butter mixture is not added too hot (or it will cook the eggs). The bowl should be just warm to the touch.
  • Use Sweetened Condensed Milk or use unsweetened with an extra tablespoon of sugar.
  • Don’t have Condensed Milk? You can even use buttermilk instead, but be sure to omit the vinegar.
  • Don’t overmix the batter just mix until combined.
  • Don’t overbake or it will dry out this cake. Check it after 25 minutes with a cake tester inserted into the center. then check again in 5-minute intervals.
  • Prepare and spread the frosting while the cake and frosting are still warm. They will cool together and the icing will set as it cools.

Can Chocolate fudge cake be frozen?

.Chocolate fudge cake freezes really well. To freeze, wait until the cake and frosting are completely cool. Leave the cake in the pan, then cover with plastic wrap, then a layer of foil and freeze for up to a month.

How Do you StoreChocolate fudge cake?

Rate This Recipe

a chocolate fudge sheet cake with a slice cut out of it - 15

Ingredients

For The Cake
  • ▢ 1 cup butter ([2 sticks], Melted)
  • ▢ 8 oz bittersweet chocolate chips (or dark chocolate chips)
  • ▢ 1¼ cups flour
  • ▢ ¾ cups unsweetened cocoa powder
  • ▢ ½ teaspoon salt
  • ▢ ½ teaspoon baking soda
  • ▢ 1½ cups granulated sugar
  • ▢ 1½ teaspoon vanilla
  • ▢ 4 large eggs (at room temperature)
  • ▢ 14 oz sweetened condensed milk (1 can)
  • ▢ 2 teaspoons white vinegar
For The Frosting
  • ▢ 1 cup butter (2 sticks)
  • ▢ 2 oz chocolate chips (approx ⅓ cup)
  • ▢ ¼ cup milk
  • ▢ 1 teaspoon vanilla
  • ▢ ¼ teaspoon salt
  • ▢ 3 cups confectionary sugar
  • ▢ 2 tablespoons unsweetened cocoa powder

Instructions

For The Cake
  • Preheat the oven to 350F/175C. Prepare a greased 9×13 inch pan.
  • Add the butter to a microwaveable bowl. Melt the butter in the microwave on high in 30-second intervals until completely melted (be careful the bowl might be hot).
  • Add the chocolate chips to the hot butter and mix until melted and fluid. Set aside.
  • Mix together the flour, cocoa powder, salt, and baking soda into a separate mixing bowl. Add the sugar, chocolate mixture, vanilla, eggs, condensed milk, vinegar, and mix until fully combined.
  • Add the cake batter evenly to the prepared pan.
  • Bake 25 minutes. Check it after 25 minutes with a cake tester inserted into the center. then check again after in 5-minute intervals.
  • Remove from the oven and set aside to cool.
For The Frosting
  • Prepare the icing right away, melt the butter with the chocolate chips in a medium-size saucepan. Sift in the cocoa powder. Add the milk, vanilla, and salt. Stir in the cocoa powder sugar. Mix until smooth.
  • Remove from heat and pour the icing over the warm cake. Spread the icing with a spatula if needed. Let the cake and frosting cool before serving.

Tips

  • Use good quality chocolate The better the quality the better the taste.
  • Use unsweetened cocoa powder the darker the cocoa powder the richer chocolate flavor.
  • Be sure the chocolate/butter mixture is not added too hot (or it will cook the eggs). The bowl should be just warm to the touch.
  • Use Sweetened Condensed Milk or use unsweetened with an extra tablespoon of sugar.
  • Don’t have Condensed Milk? You can even use buttermilk instead, but be sure to omit the vinegar.
  • Don’t overmix the batter just mix until combined.
  • Don’t overbake or it will dry out this cake. Check it after 25 minutes with a cake tester inserted into the center, then check again after in 5-minute intervals.
  • Prepare and spread the frosting while the cake and frosting are still warm. They will cool together and the icing will set as it cools.

Nutrition

a chocolate fudge sheet cake with a slice cut out of it - 16

Chocolate Fudge Cake

Ingredients

For The Cake

  • 1 cup butter [2 sticks], Melted
  • 8 oz bittersweet chocolate chips or dark chocolate chips
  • 1¼ cups flour
  • ¾ cups unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ cups granulated sugar
  • 1½ teaspoon vanilla
  • 4 large eggs at room temperature
  • 14 oz sweetened condensed milk 1 can
  • 2 teaspoons white vinegar

For The Frosting

  • 1 cup butter 2 sticks
  • 2 oz chocolate chips approx ⅓ cup
  • ¼ cup milk
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 3 cups confectionary sugar
  • 2 tablespoons unsweetened cocoa powder

Instructions

For The Cake

  • Preheat the oven to 350F/175C. Prepare a greased 9x13 inch pan.
  • Add the butter to a microwaveable bowl. Melt the butter in the microwave on high in 30-second intervals until completely melted (be careful the bowl might be hot).
  • Add the chocolate chips to the hot butter and mix until melted and fluid. Set aside.
  • Mix together the flour, cocoa powder, salt, and baking soda into a separate mixing bowl. Add the sugar, chocolate mixture, vanilla, eggs, condensed milk, vinegar, and mix until fully combined.
  • Add the cake batter evenly to the prepared pan.
  • Bake 25 minutes. Check it after 25 minutes with a cake tester inserted into the center. then check again after in 5-minute intervals.
  • Remove from the oven and set aside to cool.

For The Frosting

  • Prepare the icing right away, melt the butter with the chocolate chips in a medium-size saucepan. Sift in the cocoa powder. Add the milk, vanilla, and salt. Stir in the cocoa powder sugar. Mix until smooth.
  • Remove from heat and pour the icing over the warm cake. Spread the icing with a spatula if needed. Let the cake and frosting cool before serving.

Notes

  • Use good quality chocolate The better the quality the better the taste.
  • Use unsweetened cocoa powder the darker the cocoa powder the richer chocolate flavor.
  • Be sure the chocolate/butter mixture is not added too hot (or it will cook the eggs). The bowl should be just warm to the touch.
  • Use Sweetened Condensed Milk or use unsweetened with an extra tablespoon of sugar.
  • Don’t have Condensed Milk? You can even use buttermilk instead, but be sure to omit the vinegar.
  • Don’t overmix the batter just mix until combined.
  • Don’t overbake or it will dry out this cake. Check it after 25 minutes with a cake tester inserted into the center, then check again after in 5-minute intervals.
  • Prepare and spread the frosting while the cake and frosting are still warm. They will cool together and the icing will set as it cools.

Nutrition

Thank you for visiting Erren’s Kitchen!