This old-fashioned chocolate fudge cake is chocolatey, for sure. What makes it stand out, though, is the texture of the crumb. It’s dense, moist, and rich in a way that you’d never find in a commercially-made cake. It evokes a sense of old-timey homemadedness that’s absolutely perfect. No surprise; it is indeed a generations-old recipe. In addition to the amazing crumb, the frosting isn’t just fudge-like, it literally is fudge.
Get started on the frosting as soon as you pull the cakes from the oven.
Ingredients
- For the cake
12½ oz. (2½ cups) all-purpose flour
2 tsp baking soda
1 tsp baking powder
½ tsp salt
6 oz. (¾ cup) hot water
1½ oz. (½ cup) cocoa
8 oz. (2 sticks) butter, softened
10½ oz. (1¾ cups) granulated sugar
3½ oz. (¼ cups) brown sugar
2 large eggs
8 oz. (1 cup) buttermilk, room temperature
2 tsp vanilla
- For the frosting
10½ oz. (1½ cups packed) brown sugar
½ tsp salt
4 oz. (1 stick) butter, cut into 8 pieces and softened
8 oz. (1 cup) evaporated milk
8 oz. bittersweet chocolate, chopped
1 tsp vanilla
12 oz. (3 cups) confectioner’s sugar
Directions
- Cake
- Butter and flour 2 eight-inch round cake pans. Preheat the oven to 350°F.
- Mix the flour, soda, powder, and salt well, 30 seconds on speed 4 (of 10). Pour it into a medium-sized mixing bowl. Set aside.
- In a small bowl, whisk the water and cocoa by hand until no lumps remain. Set aside.
- Cream the butter and sugar until light and fluffy, 3 minutes ramping up to speed 6. Add the eggs, one at a time, beating until well mixed, 15 seconds each on speed 6. Scrape down the bowl after each addition. Mix the flour mixture into the butter mixture in three additions, alternating with buttermilk in two additions. Be careful to gracefully ease your way into lowest speed, and go no higher than that, mixing each addition only until it’s just incorporated.
- Pour the vanilla into the chocolate mixture. With the mixer running on lowest speed, pour the chocolate into the batter in many small additions. Stop while the batter is mostly mixed, but still slightly marbled. Stir gently by hand until the batter is no longer marbled. Divide the batter between the pans: 1 lb. 10 oz. per pan. Bake 1 minute beyond the point at which a tester comes out clean, just to be safe: 31 minutes.
- Cool on a rack for 15 minutes. Turn out and cool completely.
- Frosting
- Place the brown sugar, salt, half the butter, and half the milk into a medium-sized saucepan over medium heat, and cook it, stirring occasionally, until the butter has melted and serious bubbles have begun to form around the edge of the pot, 4 minutes. Turn heat to low and continue to cook to 235°F. Immediately transfer the mixture to a mixing bowl and add the remaining butter and milk. Whisk on speed 4 until the butter has melted. Allow the mixture to cool to 130°F, whisking on occasion.
- Whisk in the chocolate on speed 4 until all of it has melted and the mixture is smooth. Whisk in the vanilla and confectioner’s sugar on speed 4, ramping up to 6, until the mixture is smooth. Allow to cool to 80°F (which may take an hour).
- Whisk the mixture again to loosen it up. Frost the cake. Refrigerate the cake for 1 hour to set the frosting. Serve at room temperature.
Notes
- “Hot” water is, in this case, piping hot. It may be steaming, but not boiling.
- Chop the chocolate into very small pieces. The fudge mixture has barely enough warmth to melt all of it; if the pieces are too big, you’re bound to wind up with solid chunks of chocolate in your frosting. You have some control over the sweetness of the fudge in your choice of chocolate. Bittersweet ranges from 70-85% cacao. I blended mine with several ounces of bitter (95%) chocolate, and you would too, if you only knew the power of the dark side…
- When making the fudge, I found I got a better read from a candy thermometer than I did from an instant-read.
- If, as you open the oven door, or gently nudge the pans, the centers of the cakes jiggle, that is a sure sign they are not ready. Don’t even bother to test them until they no longer jiggle.
The Backstory
This is a Wellesley Fudge Cake recipe that I found in The Perfect Cake, by America’s Test Kitchen[1]. Yes, that’s Wellesley as in the all-girls college that boasts Hillary Clinton among its alumnae. I’ve modified the recipe ingredients slightly, added added crucial info to the directions, and may have committed sacrilege in baking the cakes in round pans. Wellesley cakes are traditionally square, and they come from a longstanding rebellious tradition of secret cake making that goes back as far as the 1800s.
Social Learning
Tell me if you agree with this: I consider cookbooks – in a best-case scenario – to be authoritative sources, while I think of cooking shows – even some of the best ones – mainly as sources of entertainment. You don’t have to look very deeply before this is too simplistic and perhaps backward-looking a point of view to be true completely, but I do believe it nonetheless forms a good starting-point perspective. Anyway, here’s something interesting: I’ve baked a handful of cakes from this cookbook, and I’ve found them to be well worth the effort, but finicky. This time around, I stumbled onto America’s Test Kitchen’s video of this recipe, just before I set in to make it. I found that in the video, they presented critical information – namely, precise temperatures for the fudge – that aren’t present in the cookbook at all. That really surprised me. And kind-of disillusioned me.
Fudge isn’t my favorite thing. That’s just a reflection of my preferences: to me, a little fudge goes a long way. I would consider making this cake with half the frosting. I would also consider making this cake and, instead of the fudge, pouring a thin layer of ganache over it. On the other hand, a fudge-lover will go all-in on this cake. I remove half the frosting from each of my slices, and pile it on top of my husband’s slices, and we’re both quite happy.
Leftover evaporated milk? It’s delicious in coffee.
A little bit of whipped cream on the side goes beautifully with this cake.
I like wedding slices for this cake, because the frosting is so rich. The tightness of the crumb will easily allow for slices as thin as you can imagine, while allowing for end slices that will please people who absolutely love fudge. Cutting the cake into traditional, wedge-shaped slices … I’d try for 16 pieces if I went down that road. Twelve pieces would leave you with overwhelming servings, I think … though if truly at room temperature, maybe feasible. (The frosting seems richer when cold.)
[1] The Editors at America’s Test Kitchen. 2018. “Wellesley Fudge Cake.” In The Perfect Cake, 241. Boston, MA: Penguin Random House.
Old-Fashioned Chocolate Fudge Cake
Credit for images on this page: Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything. Wellesley College did not offer me an endowed professorship in cake science in exchange for it, nor did they invite me to their multidisciplinary conference “Cake and Its Role in Art, Politics, and Religion” if only I would promote their namesake cake. Hillary Clinton wasn’t passing by, didn’t detect its lovely aroma as it was baking, and did not knock on my door and insist on a slice of nostalgia … nor did she offer to sponsor this post if I’d indulge her. Or did she? (The answer is in her emails.) Thanks, Kesor. Thanks Prosper Circle.
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You are an amazing baker! I love that tender smooth chocolate cake and you did an excellent job on frosting too.
angiesrecipes recently posted…Green Pea Falafels
Thanks, Angie!
I always love a good chocolate cake recipe! This one looks and sounds amazing. I totally agree with you going with a super-dark chocolate – that extra cacao and bitterness is nice with the sweetness of the cake or frosting. This one’s definitely a keeper! Just a note – I think you have an extra mention of granulated sugar and maybe brown sugar in the cake part of your recipe – a 2 cup and 1 3/4 cup.
Laura recently posted…Easy Rotisserie Chicken Tinga Tacos
I did! Thanks for pointing that out. I obviously need an editor!
That’s really pretty. Am I weird in that I just don’t love cake? This one does look really nice and moist; dry tasteless cake is just awful. Most icings on commercial cakes are terrible too. They’re like eating sweet grease. Anyway, I will keep this recipe because it does look like one I would enjoy, and I don’t collect cake recipes! So I hope you feel honored!
Chef mimi recently posted…Fluffy Chocolate Mousse
I do! Thank you!
Great cakes are exceptional. I rarely come acoss them. Often, it’s hard to find one even in places where I expect to, like a fantastic restaurant or at a wedding. That’s part of the interest I have in baking them at home: it’s fun and challenging to get it just right, with a moist, delicious cake and a frosting that pairs beautifully with it.
This cake has an almost biscuit or shortbread quality in that it seems like it might be dry, but then it turns to buttery goodness in your mouth. The frosting, as I mentioned in the post, is fantastic … but it’s not really my thing. Too sweet and heavy for me. When I taste a cake or its frosting, I don’t want my first thought to be “sugar.” Still, though, anyone who loves fudges will turn somersaults for this cake. And the look of it just screams “birthday cake.”
Fudge isn’t my favorite thing either. Man, it is too rich and sweet. And it might pull off any caps in your mouth.
That’d be a bummer!
While I love European-style layer cakes (with thinner layers and more textures) more, I certainly wouldn’t mind having a slice of this bad guy. It looks irresistibly good and rich. Beautiful texture, so moist, light, and airy – I assume thanks to the addition of buttermilk. Delicious!
Thanks, Ben!
I need this cake ASAP. The frosting reminds me so much of the kind my Mom used to make when I was a kid – except she cheated and used a doctored box cake mix as the cake version. I much prefer the fully from-scratch version. Also, an endowed professorship in cake science? Does that exist? I would gladly sign up for any and all courses…as long as they come with a slice of cake!
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I’d think they’d come with many slices of cake! Thanks, David!
Beautiful! That cake looks exactly like the one my Grandmother used to make. I would love to have that right now. My husband doesn’t like chocolate frosting so I never make it.
Doesn’t like chocolate frosting!?!?
Your cakes are always a treat. Even if I don’t get to actually eat them. GREG
Thanks, Greg. Wish I could share them with you.
yummy
This looks excellent! Never knew Wellesley (the college) was famous for its cake. I should study cake history more. 🙂
John / Kitchen Riffs recently posted…Asparagus, Bacon, and Tomato Stir-Fry
🙂
The crumb looks absolutely perfect and, though not a huge frosting fan, there is something about your photos that have me wanting a piece with quiet desperation… (though will heed your advice to use half the frosting.) For me to like a cake it has to be simple and moist. Yours looks like it fits the bill.
Re: cookbooks vs. television shows, I have to slay I’m often disillusioned by both, especially celebrity-starring ones. The cookbook recipes are often untested (at least I think so) and the television shows are less about food than their beauty/ego/etc. I’ve also got serious issues with ATK and Milk Street (generally decent sources) when it comes to global cuisines… they always think they can “fix” them or improve upon them, and that drives me crazy!
Finally, as someone who knows a little Latin and works in alumni relations, thank you for the correct use of alumnae! Made my so happy. The new version of alumx? The jury is out.
I agree with you that there’s a certain smugness to the idea of a test kitchen that goes around “fixing” every recipe. In the book I’ve been using, each recipe starts with a section called “why this works,” or something like that. It’s rare that the reason why a recipe works is “because it will produce a more authentic dish.” Perspective is everything!
This is the first I’m hearing of alumx, which sounds to me like a cleaning product. 🙂 But we do have to arrive at the possibility of gender-neutral discourse somehow. Not that you should have to use gender-neutral speech, but you should be able to if and when you want … and you can’t. Our language as it currently is just doesn’t allow for it. Imagine writing a blog post about a chef whom you’d like to introduce to your readers. It would be extraordinarily difficult to do this without disclosing their gender. (Although I’m an early adopter of “they,” as you see from what I just did.) Now, I’m not trying to say that their gender shouldn’t be disclosed; I’m only saying that by defaut, our language forces you to disclose it almost immediately, whether you want to or not (or even if you couldn’t care less)! And when you think about it, that’s weird.
This is a really huge topic (gender pronouns, not cake). I applaud you for being an early adopter of “they.” Being in education, I have been using it for a long time, as well, and I think we need to do a better job of creating plurals that — as you note — don’t sound like cleaning products. Adding X to everything sounds negative. Latinx, alumnx… but I don’t have any better ideas. I guess we are lucky to live in a world in which people care enough to to try and figure it out. Not so when we were young’uns. The Germans were way ahead with the use of masculine, feminine, and neutral…
Cake is also a huge topic.
Agreed!
Just wow! My mom, a true chocoholic, would have thought this to be the most fabulous dessert ever. While the texture of the cake is amazing, it’s the frosting I want a spoon for. Immediately. And it’s so beautifully executed! 🙂 ~Valentina
Thank you so much, Valentina! I wish I could make one for her!
Another beautiful cake from Jeff the Chef and I’m sure it is delicious. I haven’t tried this one yet. So many recipes, so little time! But I will definitely bake this cake soon!
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My first reaction as soon as I saw the first image was, Wow! What beautiful crumb!
Didn’t know that the Wellesley Fudge Cake is meant to be baked in square pan. All the recipes that I have seen so far have all been round, even the ones I have seen in magazines!
The recipe for this cake is surely a keeper. Thanks for sharing.
Easyfoodsmith recently posted…KAIRI TAMATAR KI CHUTNEY – कैरी टमाटर की चट्नी (Tomato & Green Mango Chutney)
Thank you! Hmm, maybe I’ve got the wrong impression about the cake being square! Interesting!
Nothing beats old fashioned recipes and your cake looks amazing. I’d like to dig right in now.
Thanks, Judee!
Its a Bank Holiday here in the UK and I wish I’d seen this earlier Jeff. I would have made it and devoured it all in one go! Yum!
Neil recently posted…Oven Baked Mustard Yogurt Chicken
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Looks absolutely delicious Jeff! I love the Wellesley connection, that’s awesome. And I can tell by your gorgeous pics that this crumb is perfection, yum!
Shannon recently posted…Weeknight Almond Poppy Seed Cake
Thank you!
Interesting take on cookbooks and videos or television shows. I hadn’t really thought that much about it but your logic seems right to me too. Perhaps the video was made after the cookbook was printed and they found the information lacking so they updated it in the form of a video.
I have a chocolate-loving husband so I will probably make this recipe for his birthday in June. I love your cake recipes and know that any cake you publish will not disappoint.
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this does look tasty jeff. i love a really good moist and very chocolatey cake. i have been using black cocoa powder lately as it gives an incredible darkness to baked goods.
sherry recently posted…In My Kitchen – May 2021
Yes, isn’t it wonderful? I’ve made some amazing cakes with it.
Ho un debole per il cioccolato e questa torta è bellissima e tanto golosa, complimenti!!!
speedy70 recently posted…MATTONELLA di AGRETTI con PROSCIUTTO
Thank you! My husband shares that weakness, so I cook a lot of chocolate for him! (And for me.)
My daughters 22nd birthday is in June. I’m going to show her this recipe and see if she’d like it for her celebration. If not, I’ll make it anyway and eat the whole thing myself lol
Well, if she loves fudge, she’ll love this. It would make a kick-ass birthday cake.
Oh WOW! How did I miss this one? Do you ever notice cakes made with buttermilk are always the best? Thank you for your recipe Jeff!
Thank you! Yeah, buttermilk makes great cakes!
Sometimes it seems that there are too many over complicated, fancy cakes when a slice of your delicious chocolate cake would make most of us very happy. Sounds terrific!
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