A decadent, deeply rich fudge cake topped with silky hot chocolate frosting that melts into every nook and cranny—this is ultimate comfort in cake form, perfect for cozy nights or special celebrations.

Why You’ll Love This Recipe

I love how unbelievably moist and fudgy this cake turns out every single time. The hot frosting not only looks dramatic as you pour it over the cake, but it seeps into the crumb, giving every bite a luxurious, gooey texture. It’s also surprisingly easy to make—no fancy tools needed, just basic pantry ingredients and minimal effort.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
granulated sugar
baking powder
baking soda
salt
eggs
whole milk (or buttermilk)
vegetable oil
vanilla extract
hot water or brewed hot coffee

For the hot frosting:

unsalted butter
unsweetened cocoa powder
powdered sugar
heavy cream (or milk)
vanilla extract

directions

Preheat the oven and prepare pans. I usually set mine to 350 °F (175 °C) and grease two 8‑inch round cake pans (or one 9‑inch).
Sift the dry ingredients: flour, cocoa, baking powder, baking soda, and salt into a bowl.
In a separate bowl, whisk sugar, eggs, milk, oil, and vanilla until smooth.
Add dry mix into the wet, then stir in hot water or coffee until the batter is thin and glossy.
Divide batter between pans and bake 30–35 minutes until a toothpick comes out with moist crumbs.
Let cakes cool briefly in pans, then turn out onto a wire rack.
Make the frosting: Melt butter, whisk in cocoa, powdered sugar, cream, and vanilla over low heat until smooth, then keep it hot.
Place one cake layer on a serving plate, pour about half the frosting over it so it soaks in, top with second layer, and drizzle the rest over the top and sides.

Servings and timing

Servings: I find it yields 12 generous slices.
Timing: Prep and baking take about 50 minutes total. Add cooling and frosting time and you're looking at roughly 1 hour 15 minutes start to finish.

storage/reheating

I store leftovers under a cake dome at room temperature, and it stays wonderfully moist for about 3 days. If I refrigerate it, I bring it to room temperature before serving to let the frosting soften. To reheat a slice, I pop it into the microwave for 10‑15 seconds—that brings back that warm, gooey texture I love.

FAQs

How can I make this cake gluten‑free?

I substitute a 1:1 gluten‑free baking flour blend in place of all‑purpose flour and it works beautifully. The texture stays fudgy and satisfying.

Can I use coffee instead of water in the batter?

Yes—I often add hot brewed coffee (or espresso) to intensify the chocolate flavor. Since the batter is thin, don’t worry; the baking process balances it out.

Will this cake stay moist if I bake it ahead of time?

Absolutely—I feel confident baking it a day ahead. Just wait to frost it until just before serving to keep that gorgeous hot-frosting effect.

Can I freeze the cake?

I do freeze unfrosted cake layers, wrapped tightly in plastic and foil, for up to 3 months. When I’m ready to serve, I thaw them fully and warm the frosting before pouring.

How do I get smooth hot frosting without lumps?

I whisk the cocoa into melted butter first until it makes a smooth paste. Then I slowly add powdered sugar and cream, stirring constantly. Keeping the heat low minimizes lumps and gives a glossy finish.

Conclusion

This easy chocolate fudge cake with hot frosting is one of my all‑time favorites—it's simple, impressive, and totally indulgent. Whether I make it for a birthday, weekend treat, or just because, it never disappoints. I hope it becomes your new go‑to chocolate cake too!