Vanilla Fudge Cake
Serves 10
30 mins prep
25 mins cook
120 mins Chill Time
180 mins total
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!
Vanilla Cake Ingredients
Chocolate Fudge Filling Ingredients
Chocolate Buttercream Frosting Ingredients
Scan QR code to shop the ingredients!
Get ingredients delivered
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.
