Vanilla Fudge Cake
This eggless 12-layer vanilla fudge cake is made with soft, moist vanilla sponge, filled with rich chocolate fudge, and covered in luscious chocolate frosting. Perfect for home bakers looking for a decadent dessert. Vegan Friendly!
Yield: 10 servings
Equipment
- 3 x 6-inch (15cm) Round Cake Pans
Ingredients
Vanilla Cake Ingredients
- 280 ml Milk* room temp; see notes for options
- 30 ml Lemon Juice or white vinegar
- 3 tsp Vanilla Extract
- 250 g Cane Sugar or castor sugar
- 110 g Melted Butter* see notes for options
- 265 g All Purpose Flour
- 20 g Corn starch
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Chocolate Fudge Filling Ingredients
- 160 ml Whipping Cream* see notes for options
- 230 g Dark Chocolate* see notes for options
- 160 g Butter* see notes for options
- 15 g Dutch Processed Cocoa Powder, sifted; or use natural cocoa powder
- 2 tsp Vanilla Extract
- 80 g Powdered Sugar, or icing sugar; sifted
Chocolate Buttercream Frosting Ingredients
- 150 g Butter* at room temp; see notes for options
- 150 g Powdered Sugar* sifted
- 40 g Cacao Powder sifted
- 30 ml Whipping Cream* at room temp; see notes for options
- 2 tsp Vanilla Extract
Instructions
How to Make Vanilla Cake
- Preheat your oven to 350°F (175°C). Grease three 6-inch (15cm) cake pans and line the bottoms with baking paper so the cakes don’t stick.
- In a small bowl, combine the milk and vinegar. Let it sit for 15 minutes until it curdles this creates a tangy “buttermilk” that helps the cake rise and stay soft.
- Add the sugar and vanilla to the milk mixture. Use a whisk to stir until the sugar has fully dissolved and the mixture is smooth.
- Add all the dry ingredients to the wet mixture. Whisk everything together until you have a smooth, lump-free batter.
- Pour in the melted butter and mix until fully combined. This makes the batter rich and moist.
- Divide the batter evenly among the three prepared pans. Bake for 25–30 minutes, or until the tops are firm to the touch and a toothpick inserted in the center comes out clean.
How to Make Chocolate Fudge Filling
- In a small saucepan, add the whipping cream, dark chocolate, and butter.
- Heat the mixture over low to medium heat, stirring constantly until the chocolate and butter are completely melted and smooth. Do not let it boil just warm it enough to combine everything.
- Remove the pan from heat. Whisk in the sifted cocoa powder, vanilla extract, and sifted powdered sugar until the mixture is smooth and glossy.
- Strain for extra smoothness. Pour the mixture through a fine strainer into a bowl to remove any lumps. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Let the chocolate fudge filling cool in the fridge for 1 hour , or ideally overnight at room temperature, until it becomes thick and easy to spread between cake layers.
How to Make Chocolate Buttercream Frosting
- Place the butter in a mixing bowl and beat on medium speed with an electric mixer until it becomes light and fluffy. This gives your frosting a smooth, airy texture.
- Sift the powdered sugar and add it to the butter in two parts. Mix on medium speed until fully combined and smooth.
- Use a spatula to scrape down the sides of the bowl to ensure all ingredients are evenly mixed.
- Sift the cacao powder and add it to the mixture. Beat until it is completely combined and smooth.
- Pour in the whipping cream and vanilla extract. Mix on medium speed until the frosting is fluffy, light, and easy to spread.
How to Assemble Your Vanilla Fudge Cake
- After baking, wrap the sponge cakes tightly in plastic wrap and chill them overnight. This firms up the cakes, making them easier to slice and stack without breaking.
- Use a long serrated knife to cut each sponge horizontally into two even layers. Even layers help your cake look professional and stack neatly.
- Place the first layer on a cake board or stand. Spread 2–3 tablespoons of chocolate fudge filling evenly over the surface, then top with the next sponge layer. Repeat this process until all layers are stacked.
- Chill while stacking. After every 3–4 layers, chill the cake for 15–20 minutes. This helps the layers set and makes the cake more stable for frosting.
- Apply a crumb coat. Spread a thin layer of chocolate buttercream over the cake to trap crumbs. Chill the cake for 20–30 minutes before applying the final layer of frosting.
- Evenly spread the remaining buttercream over the top and sides of the cake for a smooth finish.
- Warm the remaining chocolate fudge icing slightly in the microwave for 5-7 seconds and stir until it’s pourable. Drizzle it over the top and sides to create beautiful chocolate drips.
- Decorate with any remaining chocolate frosting as desired. Refrigerate the cake for at least 1 hour, or overnight, to let the layers and frosting set perfectly.
Notes
- Cups vs. Scale: Cup measurements are common in the U.S., but they’re not always accurate because ingredients can settle differently. For best results, use a digital kitchen scale and measure in grams.
- Prepare First: Before you start baking, measure and prepare all your ingredients so the process goes smoothly.
- Teaspoons and Tablespoons: Always use measuring spoons, not regular spoons you eat with, for accurate results.
- Milk: You can use any unsweetened dairy-free milk (like almond, soy, or oat milk) or whole dairy milk, depending on your preference.
- Cream: For vegan and dairy-free cake use vegan whipping cream ( country crock / so delicious or a dairy-free alternative such as coconut cream.
- Butter: You can use salted butter (dairy or dairy-free). For vegan baking, choose plant-based butter sticks.
- Sugar: Cane sugar, granulated sugar, or caster sugar all work. If you’re baking vegan, choose organic cane sugar or vegan-friendly brands, since some sugars are processed with bone char.
- Chocolate: Choose dark or semi-sweet baking chocolate (60% cocoa or higher). For vegan versions, use dairy-free dark chocolate that doesn’t contain milk solids or butter — cocoa butter is fine because it’s plant-based.