12 Decadent Fudge Layer Cake Recipes

Baking a fudge layer cake is like wrapping yourself in a warm, chocolatey hug—it’s pure comfort in every bite. Whether you’re celebrating a special occasion or just treating yourself, our roundup of 12 decadent fudge layer cake recipes promises to satisfy your sweetest cravings. From classic chocolate to inventive twists, these cakes are sure to impress. Ready to indulge? Let’s dive into these irresistible creations!

Chocolate Fudge Layer Cake with Vanilla Buttercream

Craving something that’ll make your taste buds do a happy dance? This chocolate fudge layer cake with vanilla buttercream is like a hug in dessert form—decadent, comforting, and guaranteed to disappear faster than you can say ‘second slice.’

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 3/4 cups granulated sugar (because sweet dreams are made of this)
• 3/4 cup unsweetened cocoa powder (the darker, the better)
• 2 tsp baking soda (freshness is key)
• 1 tsp baking powder (no clumps, please)
• 1 tsp salt (fine sea salt works wonders)
• 2 large eggs (room temperature for best results)
• 1 cup buttermilk (or make your own with milk + 1 tbsp vinegar)
• 1 cup strong black coffee, hot (trust us, it deepens the chocolate flavor)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 tsp vanilla extract (the good stuff)
• 1 cup unsalted butter, softened (for the buttercream)
• 4 cups powdered sugar (sifted to avoid lumps)
• 2-3 tbsp heavy cream (adjust for desired consistency)
• 1 tsp vanilla extract (yes, more vanilla)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
3. Add eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients. Mix on medium speed for 2 minutes until smooth. Tip: Scrape the bowl halfway to ensure everything is incorporated.
4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Level the cakes with a serrated knife for a professional look.
6. For the buttercream, beat softened butter on high speed for 3 minutes until light and fluffy. Gradually add powdered sugar, then heavy cream and vanilla. Beat for another 2 minutes until smooth. Tip: If the buttercream is too thick, add more cream a teaspoon at a time.
7. Place one cake layer on a serving plate. Spread a generous amount of buttercream on top. Add the second layer and frost the top and sides with the remaining buttercream.

Get ready to slice into layers of moist, chocolatey goodness paired with creamy vanilla buttercream. Serve with a side of milk for the ultimate indulgence, or dress it up with fresh berries for a pop of color and freshness.

Triple Chocolate Fudge Layer Cake

Unbelievably decadent and dangerously delicious, this Triple Chocolate Fudge Layer Cake is the stuff of dreams (and possibly the reason your jeans feel a bit snug). Perfect for when you need a chocolate fix that’s more ‘triple threat’ than ‘tiny treat.’

Ingredients

• 1 3/4 cups all-purpose flour (spooned & leveled)
• 3/4 cup unsweetened cocoa powder (Dutch-process adds depth)
• 2 cups granulated sugar (because we’re not messing around)
• 1 1/2 tsp baking powder (freshness matters)
• 1 1/2 tsp baking soda (ditto)
• 1 tsp salt (balances the sweetness)
• 2 large eggs (room temp for best results)
• 1 cup whole milk (low-fat works in a pinch)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 tsp pure vanilla extract (imitation is a crime here)
• 1 cup boiling water (trust the process)
• 1 cup semi-sweet chocolate chips (for that melty middle)
• 1/2 cup heavy cream (cold, for the ganache)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until no lumps remain.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth.
4. Carefully stir in the boiling water. The batter will be thin—this is normal and ensures a moist cake.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the ganache, heat the heavy cream until just boiling. Pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
8. Place one cake layer on a serving plate. Spread half the ganache over the top. Top with the second layer and cover with remaining ganache.

Marvel at your masterpiece: layers of moist, rich cake sandwiched with silky ganache. Serve with a scoop of vanilla ice cream for the ultimate ‘I deserve this’ moment.

Peanut Butter Fudge Layer Cake

Just when you thought peanut butter couldn’t get any more addictive, we’re layering it into a fudge cake that’s basically a hug in dessert form. This Peanut Butter Fudge Layer Cake is the love child of your favorite childhood flavors and a dessert that demands to be the star of the show.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (or sub with coconut sugar for a twist)
• 1/2 cup unsweetened cocoa powder (the darker, the better)
• 1 tsp baking soda (freshness matters here)
• 1/2 tsp salt (sea salt adds a nice crunch)
• 1 cup water (room temp is fine)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 tbsp white vinegar (yes, vinegar! It works magic)
• 2 tsp vanilla extract (the real deal, please)
• 1 cup creamy peanut butter (no skimping on quality)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1/4 cup milk (any kind you like)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Use parchment paper circles at the bottom for foolproof release.
2. In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. Add water, oil, vinegar, and vanilla to the dry ingredients. Mix until just combined. Tip: Overmixing leads to tough cake, so keep it gentle.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Tip: Rotate pans halfway through for even baking.
5. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. While cakes cool, beat peanut butter, powdered sugar, and milk until smooth. This is your fudge layer magic.
7. Place one cake layer on your serving plate. Spread the peanut butter fudge evenly over the top. Top with the second cake layer.
8. For extra flair, drizzle with melted chocolate or a sprinkle of sea salt before serving.

Every bite of this cake is a creamy, dreamy peanut butter paradise with a fudgy chocolate base that’s downright sinful. Serve it with a cold glass of milk or a scoop of vanilla ice cream to take it over the top.

Red Velvet Fudge Layer Cake

Buckle up, buttercups, because we’re about to dive into a dessert so decadent, it’ll make your taste buds throw a party. This Red Velvet Fudge Layer Cake is the love child of your favorite velvet cake and a rich, gooey fudge, and it’s here to steal the spotlight at any gathering.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter cake)
• 1 1/2 cups granulated sugar (because sweetness is non-negotiable)
• 1 tsp baking soda (the silent hero of rise)
• 1 tsp cocoa powder (for that signature velvet hue)
• 1 cup buttermilk (or milk with a tbsp of vinegar, in a pinch)
• 2 large eggs (room temperature, please)
• 1/2 cup unsalted butter, melted (because everything’s better with butter)
• 1 tbsp red food coloring (go bold or go home)
• 1 tsp vanilla extract (the flavor MVP)
• 1/2 cup fudge sauce (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Pro tip: Line the bottoms with parchment paper for foolproof removal.
2. In a large bowl, whisk together the flour, sugar, baking soda, and cocoa powder. This is your dry team, and they play well together.
3. In another bowl, mix the buttermilk, eggs, melted butter, red food coloring, and vanilla extract. Welcome to the wet team huddle.
4. Gradually combine the wet ingredients with the dry, mixing until just incorporated. Overmixing is the enemy of fluffy cakes.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Watch for the magic moment.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, especially in baking.
7. Once cooled, spread a generous layer of fudge sauce between the cake layers and over the top. For a professional touch, warm the sauce slightly for easier spreading.

Unleash this masterpiece at your next dinner party, and watch as the rich, velvety layers paired with the deep fudge send your guests into a dessert coma of happiness. Serve with a scoop of vanilla ice cream to cut through the richness, or enjoy a slice with your morning coffee (we won’t tell).

Salted Caramel Fudge Layer Cake

Unbelievably decadent and dangerously delicious, this Salted Caramel Fudge Layer Cake is the stuff of dessert dreams. Perfect for when you want to impress or just treat yourself to a slice of heaven.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter cake)
• 1 1/2 cups granulated sugar (because sweet is the name of the game)
• 3/4 cup unsweetened cocoa powder (the darker, the better)
• 2 tsp baking powder (the lift in your cake’s step)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup whole milk (for richness, but any milk works)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for best results)
• 2 tsp vanilla extract (the secret flavor booster)
• 1 cup boiling water (yes, boiling!)
• 1 cup salted caramel sauce (homemade or store-bought, no judgment here)
• 1/2 cup heavy cream (for the ganache, because why not?)
• 8 oz semi-sweet chocolate chips (the fudgier, the better)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
3. Add the milk, oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until just combined. Tip: Overmixing can lead to a tough cake, so keep it gentle.
4. Carefully stir in the boiling water. The batter will be thin, but that’s perfectly normal.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Patience is key here; rushing can cause the cakes to break.
7. While the cakes cool, make the ganache by heating the heavy cream until just simmering. Pour over the chocolate chips, let sit for 2 minutes, then stir until smooth.
8. Place one cake layer on your serving plate. Spread a generous layer of salted caramel sauce, then top with the second cake layer.
9. Pour the ganache over the top, allowing it to drip down the sides. Tip: Use a spatula to smooth the ganache for a polished look.
10. Drizzle with additional caramel sauce and a pinch of sea salt for that perfect sweet-salty finish.

Crave-worthy doesn’t even begin to describe this cake. Each bite is a harmonious blend of moist chocolate cake, gooey caramel, and rich fudge ganache. Serve it with a scoop of vanilla ice cream to take it over the top, or enjoy it as is—because let’s be honest, it’s perfect either way.

Mocha Fudge Layer Cake

Buckle up, buttercups, because we’re about to dive into a dessert that’s as indulgent as it is Instagram-worthy. This Mocha Fudge Layer Cake is the love child of your coffee break and chocolate cravings, perfect for when you want to impress or just treat yo’self.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 3/4 cups granulated sugar (because sweet is the name of the game)
• 3/4 cup unsweetened cocoa powder (the darker, the better)
• 2 tsp baking soda (for that perfect rise)
• 1 tsp baking powder (the unsung hero of fluffiness)
• 1 tsp salt (to balance the sweetness)
• 2 large eggs (room temperature, please)
• 1 cup buttermilk (or milk with a splash of vinegar in a pinch)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 tsp vanilla extract (the more, the merrier)
• 1 cup hot coffee (because mocha isn’t mocha without it)
• 1/2 cup heavy cream (for the fudge filling, adjust thickness as desired)
• 8 oz semi-sweet chocolate, chopped (because chunks are chic)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for a foolproof release.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. This is your dry team—make sure they’re well acquainted.
3. Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix until just combined. Overmixing is the enemy of tenderness.
4. Gradually pour in the hot coffee, stirring until the batter is smooth. It’ll be thin, but that’s the secret to its moistness.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Rotate pans halfway for even baking.
6. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Patience is key—warm cakes crumble.
7. For the fudge filling, heat heavy cream until just simmering. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Cool slightly to thicken.
8. Place one cake layer on your serving plate. Spread the fudge filling evenly over the top. Top with the second layer. Admire your handiwork.

Fluffy, rich, and with just the right kick of coffee, this cake is a showstopper. Serve it with a dusting of cocoa powder or a scoop of vanilla ice cream for that extra ‘wow’ factor.

Black Forest Fudge Layer Cake

Feast your eyes on this decadent masterpiece that’s about to become the star of your dessert table—a luscious, multi-layered wonder that combines the rich, chocolatey goodness of fudge with the tart, cherry-kissed allure of Black Forest. It’s like your favorite childhood cake got a glamorous makeover, and trust us, your taste buds are in for a wild ride.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 3/4 cups granulated sugar (because life’s too short for less sweetness)
• 3/4 cup unsweetened cocoa powder (Dutch-process adds extra depth)
• 2 tsp baking soda (freshness matters—check the date!)
• 1 tsp baking powder (for that perfect rise)
• 1 tsp salt (balances the sweetness)
• 2 large eggs (room temperature blends better)
• 1 cup buttermilk (or make your own with milk + 1 tbsp vinegar)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 tsp vanilla extract (pure is worth the splurge)
• 1 cup boiling water (unlocks cocoa’s full potential)
• 1 can cherry pie filling (the secret shortcut to Black Forest magic)
• 1 cup heavy cream (chilled for whipping success)
• 2 tbsp powdered sugar (for stabilizing whipped cream)
• 1 tsp vanilla extract (yes, more vanilla!)
• Chocolate shavings (for garnish—go big or go home)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for a foolproof release.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. This is your dry team—no lumps allowed!
3. Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix on medium speed until just combined. Overmixing is the enemy of fluffy cake.
4. Carefully stir in boiling water. The batter will be thin—that’s normal and promises a moist cake.
5. Divide batter evenly between pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Rotate pans halfway for even baking.
6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Patience is key—warm cakes crumble.
7. Once cool, spread cherry pie filling over the first layer. Top with the second layer.
8. Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Frost the cake generously, then shower with chocolate shavings.

This cake is a textural dream—velvety layers, juicy cherries, and clouds of whipped cream. Serve it with a drizzle of chocolate sauce for extra drama, or enjoy a slice with a side of ‘how did I make this?’ pride.

White Chocolate Raspberry Fudge Layer Cake

Ready to dive into a dessert that’s as fun to make as it is to eat? This White Chocolate Raspberry Fudge Layer Cake is the ultimate showstopper, combining the creamy dreaminess of white chocolate with the tart punch of raspberries, all hugged by layers of moist, fudgy cake. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 2 cups all-purpose flour (sifted for a lighter cake)
• 1 1/2 cups granulated sugar (because sweetness is non-negotiable)
• 3/4 cup unsweetened cocoa powder (the darker, the better)
• 1 1/2 tsp baking powder (the lift in your cake’s spirit)
• 1 1/2 tsp baking soda (for that perfect rise)
• 1 tsp salt (to balance the sweetness)
• 2 large eggs (room temperature for best results)
• 1 cup whole milk (or any milk you have, but whole makes it richer)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 tsp vanilla extract (the secret to depth)
• 1 cup boiling water (yes, boiling, it’s magic)
• 1 cup white chocolate chips (melted, for that creamy dream)
• 1/2 cup raspberry jam (seedless if you’re not into crunch)
• Fresh raspberries for garnish (because pretty matters)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for a no-stress release.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This is your dry team, make sure they’re well acquainted.
3. Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix until just combined. Overmixing is the enemy of fluffy cakes.
4. Carefully stir in the boiling water. The batter will be thin, but that’s what makes the cake moist. Trust the process.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Rotate the pans halfway for even baking.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Patience is key here.
7. Once cooled, spread raspberry jam over the first cake layer. Place the second layer on top and frost the entire cake with melted white chocolate.
8. Garnish with fresh raspberries. The more, the merrier.

Velvety, rich, and with a delightful contrast of flavors, this cake is a masterpiece that’s surprisingly simple to create. Serve it at room temperature to let the flavors shine, or chill it for a firmer texture that’s just as divine. Either way, it’s a slice of heaven.

Pumpkin Spice Fudge Layer Cake

Alright, buckle up, buttercups, because we’re diving fork-first into a dessert that’s like autumn threw a party and your taste buds scored the golden ticket. This pumpkin spice fudge layer cake is the love child of your favorite seasonal latte and that rich, decadent fudge you can’t resist sneaking a piece of—or three.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (freshness matters, folks)
• 1/2 tsp salt (because even sweet things need balance)
• 1 tbsp pumpkin pie spice (or mix your own cinnamon, nutmeg, ginger, and cloves)
• 1 cup unsalted butter, softened (room temp is key for that smooth blend)
• 1 cup granulated sugar (because we’re sweet but not too sweet)
• 1 cup packed brown sugar (for that deep, caramel-like hug)
• 4 large eggs (farm-fresh will make your cake sing)
• 1 can (15 oz) pumpkin puree (not pie filling, unless you’re into surprises)
• 1 tsp vanilla extract (the good stuff, please)
• 1/2 cup heavy cream (for the fudge layer, because why not?)
• 1 cup semi-sweet chocolate chips (melted into silky, dreamy fudge)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for a no-stress release.
2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. This is your dry team—no lumps allowed.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. This is where your arm muscles get a sneak peek at the workout they’re in for.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Patience here means a smoother batter.
5. Mix in pumpkin puree and vanilla extract until just combined. Overmixing is the enemy of fluffy cakes.
6. Gradually add the dry ingredients to the wet, mixing until just incorporated. Remember, gentle does it.
7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Rotate pans halfway for even baking.
8. While cakes cool, make the fudge layer by heating heavy cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
9. Once cakes are completely cool, spread the fudge layer over the first cake, top with the second cake, and drizzle any remaining fudge on top.

Now, this cake is a showstopper with its moist, spiced layers hugging that rich fudge like it’s their job. Serve it with a dollop of whipped cream or a side of ‘oh my gosh, how did you make this?’ for maximum effect.

Mint Chocolate Chip Fudge Layer Cake

Get ready to dive fork-first into a dessert that’s as refreshing as a summer breeze and as indulgent as your midnight snack cravings—this Mint Chocolate Chip Fudge Layer Cake is the hero your taste buds deserve. With layers of rich chocolate fudge and a minty fresh kick, it’s like your favorite ice cream decided to dress up in cake form.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter cake)
• 1 1/2 cups granulated sugar (because sweet dreams are made of this)
• 3/4 cup unsweetened cocoa powder (the darker, the better)
• 1 1/2 tsp baking powder (the lift in your cake’s step)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup milk (whole milk for richness, but any works)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for best results)
• 2 tsp peppermint extract (adjust to taste for more or less minty goodness)
• 1 cup mini chocolate chips (because size matters in chocolatey bursts)
• 1/2 cup heavy cream (for the fudge layer, because why not?)
• 1 cup semi-sweet chocolate chips (for melting into fudgy perfection)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures your cakes will pop out perfectly.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Tip: Sifting the dry ingredients prevents lumps for a smoother batter.
3. Add the milk, oil, eggs, and peppermint extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stop when you no longer see flour streaks.
4. Fold in the mini chocolate chips gently, then divide the batter evenly between the prepared pans.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through for even baking.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the fudge layer, heat the heavy cream until it just begins to simmer, then pour over the semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
8. Place one cake layer on your serving plate, spread half the fudge over it, top with the second layer, and cover with the remaining fudge.

Absolutely divine, this cake boasts a moist crumb with pockets of chocolate chips and a cool mint undertone, all wrapped in a velvety fudge cloak. Serve it chilled for a slice that’s reminiscent of your favorite mint chip ice cream, but with the sophistication of a layer cake.

Lemon Blueberry Fudge Layer Cake

Craving something that screams summer but also whispers sweet nothings to your dessert-loving soul? Look no further than this Lemon Blueberry Fudge Layer Cake, a masterpiece that combines zesty lemon, juicy blueberries, and rich fudge in a dance of flavors that’ll have your taste buds throwing a party.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter cake)
• 1 cup granulated sugar (or adjust to your sweetness preference)
• 1/2 cup unsalted butter, softened (room temperature is key)
• 3 large eggs (farm-fresh for the best flavor)
• 1/2 cup buttermilk (or substitute with milk + 1 tbsp vinegar)
• 1 tbsp lemon zest (for that bright, citrusy kick)
• 1/4 cup lemon juice (freshly squeezed, no cheating!)
• 1 cup fresh blueberries (tossed in flour to prevent sinking)
• 1/2 cup fudge sauce (homemade or store-bought, we won’t judge)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the lemon zest and juice. The mixture might look curdled, but it’s totally fine.
4. Alternately add the flour and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined. Tip: Overmixing leads to a tough cake, so be gentle.
5. Gently fold in the blueberries, then divide the batter evenly between the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, spread fudge sauce between the layers and over the top of the cake. For a rustic look, let some sauce drizzle down the sides.

Zesty, juicy, and decadently fudgy, this cake is a textural dream. Serve it with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy a slice with your morning coffee (we won’t tell).

Cookies and Cream Fudge Layer Cake

Dive into a dessert that’s as fun to make as it is to eat, blending the creamy dreaminess of fudge with the crunchy, nostalgic charm of cookies and cream. This cake is a showstopper that’ll have your taste buds dancing and your guests begging for the recipe.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup unsweetened cocoa powder (for that deep chocolate flavor)
• 1 tsp baking soda (freshness is key!)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup unsalted butter, softened (room temp is your friend)
• 2 cups granulated sugar (because we’re not shy about sweetness)
• 4 large eggs (bring them to room temp for a smoother batter)
• 2 tsp vanilla extract (pure for the best flavor)
• 1 1/2 cups buttermilk (makes the cake super moist)
• 1 cup crushed cookies and cream pieces (for that iconic crunch)
• 1/2 cup heavy cream (for the fudge layer, go full-fat for richness)
• 1 cup semi-sweet chocolate chips (melted, for the fudge layer)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake, so stop as soon as you no longer see streaks of flour.
6. Gently fold in the crushed cookies and cream pieces. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
9. For the fudge layer, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips in a heatproof bowl and let sit for 2 minutes before stirring until smooth.
10. Place one cake layer on your serving plate and spread half of the fudge over the top. Add the second layer and cover with the remaining fudge.

Oh, the glory of slicing into this cake! The layers of moist, chocolatey cake speckled with cookie bits, all enveloped in a silky fudge, create a symphony of textures and flavors. Serve it with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Kickstart your baking adventure with these 12 Decadent Fudge Layer Cake Recipes, each promising to delight your taste buds and impress your loved ones. Whether you’re a novice or a seasoned baker, there’s a recipe here for you. Don’t forget to leave a comment sharing your favorite, and spread the sweetness by pinning this article on Pinterest. Happy baking!