What makes a chocolate fudge cake moist and fudgy?

The key to a moist and fudgy one-bowl chocolate fudge cake is balance. Oil keeps the crumb soft even after refrigeration, while buttermilk adds tenderness and acidity. Cocoa powder delivers a rich flavor and deep color without drying the cake out. To maintain fudginess, avoid overbaking and mix the batter only until combined. This ensures a dense but tender texture—exactly what you want in a fudge-style cake.

Can I make this one-bowl chocolate fudge cake without eggs?

Absolutely. You can replace each egg in your one-bowl chocolate fudge cake with common alternatives like flaxseed meal and water, applesauce, or yogurt. These swaps help maintain moisture and structure. Egg-free versions often come out just as rich, especially when paired with cocoa and coffee. For best results, don’t overmix, and check for doneness early, as egg substitutes can affect baking time slightly.

How should I store and freeze chocolate fudge cake?

To keep your one-bowl chocolate fudge cake fresh, place it in an airtight container at room temperature for up to three days. If it’s frosted, refrigeration works too—just bring it back to room temperature before serving. For longer storage, wrap the cake or individual slices securely in plastic wrap followed by foil, then freeze. When you’re ready to enjoy, let it thaw at room temperature for a few hours. The cake will stay as moist and flavorful as the day it was baked.

What sets fudge cake apart from regular chocolate cake?

A one-bowl chocolate fudge cake is all about richness and density, unlike the lighter, airy crumb of a standard chocolate cake. Fudge cakes are designed to lock in moisture, highlight deep cocoa flavors, and deliver a close, indulgent texture. Because they’re so decadent, they’re often enjoyed in smaller servings and pair perfectly with ganache or other rich toppings.

One-Bowl Chocolate Fudge Cake – 5-Step Moist & Irresistible Recipe

Description

This One-Bowl Chocolate Fudge Cake is a rich, moist, and fuss-free dessert that comes together in minutes. With deep cocoa flavor, a tender crumb, and minimal cleanup, it’s the perfect chocolate cake for busy bakers and family celebrations.

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup hot coffee (or hot water)

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Instructions

Prepare the Pan: Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly blended.
Add Wet Ingredients: Pour in buttermilk, vegetable oil, eggs, vanilla, and hot coffee directly into the same bowl.
Combine Gently: Whisk until just combined—avoid overmixing to keep the cake fudgy.
Bake: Pour batter into prepared pan. Bake 30–35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Cool and Serve: Let cake cool for 10 minutes in the pan, then transfer to a wire rack. Frost or dust with powdered sugar as desired.

Notes

Swap buttermilk with milk + lemon juice if needed. For egg-free, use flax eggs or applesauce. This cake pairs beautifully with ganache, buttercream, or fresh berries. Store airtight at room temperature for 3 days or freeze up to 2 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American