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The Best Chocolate Cake with Fudge Icing makes a simple, yet oh so scrumptious dessert recipe everyone loves.

The Best Chocolate Cake with Fudge Icing | ©

It just had to happen. I just had to share my love for my topping my recipe for The Best Chocolate Cake with Fudge Icing. Let me just tell you friends, it is out of this ever loving world. And so, so, so, so, so simple. You are going to love me for this little taste of chocolate cake heaven.

However, this chocolate cake should totally come with a warning label that reads, “Highly Addictive! Taste at your own risk!”

It is the dangerous combination of my famous The Best Chocolate Cake {Ever} recipe and my Grandmother’s Fudge Icing recipe. Talk about a match made in heaven!!!

You may also need to become close friends with your running shoes and hide those scales when you make this chocolate cake my friends. Hey, I’m just telling you the truth. That’s what friends do, right?

The Best Chocolate Cake with Fudge Icing | ©

Another tactic that I like to use whenever I make this chocolate cake with fudge icing is to make sure there will be plenty of people around my house to enjoy it. I make it for holidays, when my son has friends coming over, and I always love to send some home with them as they start to head out the door. In other words, I don’t want to be alone with this stuff by myself. It truly wouldn’t be a good thing for my hips. But oh boy, my lips sure would love me forever.

You’ve just got to make it for yourself. And er, 12 of your closest friends! You’ll be safe that way.

The Best Chocolate Cake with Fudge Icing | ©

Here’s my recipe for Chocolate Cake with Fudge Icing. I hope you love it.

4.84 from 6 votes

The Best Chocolate Cake with Fudge Icing Recipe

Dessert 30 mins

Prep Time 15 mins
Cook Time 15 mins
Servings 16
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
The Best Chocolate Cake with Fudge Icing makes a simple, yet oh so scrumptious dessert recipe everyone loves.


  • Preheat oven to 350º F. Prepare rimmed kitchen sheet pan with nonstick baking spray or by coating with shortening and dusting lightly with flour, being sure to remove all excess flour.
  • Prepare
    batter as directed and pour into rimmed sheet pan. Use an offset spatula to make sure the batter is distributed evenly. Place in the oven and bake for 12-15 minutes or until the cake slightly pulls away from the edges and a toothpick comes out clean when inserted into the center of the cake. You can follow my tips for how to tell when your cake is done. Allow the cake to cool slightly, about 10-15 minutes.
  • While the cake is cooling, prepare the Fudge Icing recipe as directed. Pour the icing over the top of the cake, making sure to pour over the entire cake and allow it to coat. Only spread with a knife or offset spatula if absolutely needed because it will change the look of the icing on the cake.
  • Allow the cake and icing to cool completely, about 30 minutes.
  • Cut into individual pieces and serve.

Nutritional Information

Calories: 341kcal | Carbohydrates: 66g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 323mg | Potassium: 17mg | Fiber: 2g | Sugar: 51g | Vitamin A: 537IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg

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Robyn xo

Cake Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. Oh my gosh, my family would go crazy insane for this! It is probably one of our favorite desserts! Looks so good!

  2. Nothing beats a good chocolate cake and I’m convinced this one is probably the best ever!!

  3. 5 stars
    I made th I cake for my daughter’s birthday and she simply loved it. Actually everyone can’t seem to be getting enough of the cake. I have baked many so called ultimate and best chocolate cakes by far this one tops the list. Thank you and God bless Robyn.

  4. Hi Robyn. I googled chocolate cake recipes yesterday and found yours. I made it with just one slight alteration and entered it in the county fair. I used my own icing recipe. I still don’t know how it tastes because it is sitting at the fair display with a First Prize ribbon on it. Thought I’d share that! Thanks!

  5. Hello Robyn, I’m from the UK. Can you please tell me the size of a sheet pan for this recipe? So looking forward to trying out your recipe.

    1. Does a deeper pan work with this recipe? I have a 12 x 8 x 2 pan. Hoping to hear from you soon as I’m baking a cake for a birthday! Thanks!

  6. Hi. This cake sound delicious! I am not a baker by any means but want to make my son’s birthday using your recipe! What size cake pan(s) would you suggest for a guest list of 41 people? And also how many times would I have to double/triple the recipe?


  7. made the cake and inbetween the layers I made a peanutbutter filing. made of peanutbutter, butter, powdersugar, a dash of vanilla

  8. This says it yields 12 servings. Is that correct? Your recipe for a 9×13 pan says it serves 24. I am making a cake for my son’s (smallish) birthday party and if the 9×13 cake serves 24 then I think that is plenty. I feel like this one maybe would feed 48? Or is it just so good that you eat huge slices? 🙂 I just want to make sure to have enough delicious cake for all of the hungry 7 year olds!

    1. Hi Sarah,
      This recipe yields 12 generous size servings. I don’t see the number of people you want to serve, but this cake can be sliced into smaller child sized servings. Thanks!

  9. Hi , thank you for sharing this variation.  Did you “flip “ the cake out of the sheet pan, or did you leave it in for serving ?
    Thanks in advance 

    1. I just usually leave it in the sheet pan for serving. Hope you enjoy it, Juliette! Note that this icing is a bit different from a buttercream…This icing hardens quickly. I prefer to use it as a poured icing as photographed or poured onto a sheet cake. Enjoy it! xo

  10. 5 stars
    Your “The Best Chocolate Cake Recipe {Ever}” is my go to chocolate cake recipe; thank you! I always get rave reviews when I make it as a layer cake, and I’ve learned to keep using the recipes that give results!

    I love the idea of the sheet pan version so I can decorate it with an elaborate message to celebrate my son’s 8th grade promotion. What icing would you recommend to write a message on top of the fudge icing? Or would you recommend using a different type of icing all together? Thanks!

    1. Hi Nancy,
      I think the fudge icing will be fine on the cake and I think you could use the Classic Vanilla Buttercream Frosting to write the message on the cake. I appreciate you using my recipes to help celebrate this special occasion with your son. Thanks! xo

  11. 5 stars
    This cake was so moist and delicious! I made a double layer sheet cake for my son’s birthday party. I used your chocolate buttercream frosting to put between the layers and frost the cake and everyone raved about how delicious it was. Thank you for this amazing recipe!

    1. I hope your son had a very happy birthday. I’m happy everyone loved his birthday cake! Thanks, Natasha!

  12. The best cake ever made it a few times and each time someone always asks for the recipe and the icing is just the best😋😋. I also made the glutin free version ( I have celiac) and served it to non glutin free guest and the couldn’t believe it was made without all purpose flour
    Sooo good

    1. Vicki, I’m so glad the gluten-free version of this cake worked so well for you. I have family with celiac disease and I know how hard it can be to find recipes you can use. xo

    2. I have made this cake with Cup4Cup Gluten Free Flour and King Arthur Gluten Free Measure for Measure Flour, Andrea, but you can use whatever your favorite gluten free flour is.

  13. Thank you for sharing your recipe and all the variations of it. I’m compiling it as a base topped with raspberry mouse, freezing it and pouring a dark chocolate mirror glaze over it for my friend turning 50 during this really challenging time. I searched the internet up and down for the best chocolate recipe and clearly you have nailed it. I’m hoping it comes out as I envision it. After this I’m trying your white chocolate recipe. I really appreciate you sharing all your hard work, talent and creativity! Stay well!

    1. Thank you, Amy. I hope your friend has a very happy 50th birthday and you both enjoy the cake. It sounds delicious with your raspberry mousse and dark chocolate glaze. I hope you find many more recipes you like. xo

  14. Hi Robyn,

    I am going to make this cake for my daughter’s birthday tomorrow. I wanted to make a double layer sheet pan cake. How do I double the recipe and what should be the cooking time? Also, is it easy to flip out the cake from the sheet pan?
    Please let me know. Thank you!

    1. Instead of doubling the recipe, I would make the recipe twice. I recommend lining the sheet pan with parchment to make removing the cake from the pan easier. I would place the pan on a wire rack to cool about 10 minutes. Then, place a wire rack over the cake and holding the rack firmly against the pan, I would turn it over so the cake flips onto the wire rack. Once the cake has cooled thoroughly, then I would place your cake board or plate over the cake and similar to a sandwich, turn the cake onto the cake board. Frost the first layer then stack the second layer onto the cake and frost the top and sides. Hope this helps and hope your daughter has a very happy birthday!

    2. Thank you Robyn! The cake was a hit. I used a 9X13 sheet pan, made the cake twice and used 1 recipe of chocolate buttercream frosting ☺️ parchment paper really helped in flipping the big cakes. Everyone loved it!

  15. Hi Robyn. I am making this cake tomorrow and had some questions. It is for a 7yr olds bday party. He wants it to be a dinosaur face and it “just has to be chocoate”. They are only having 15 people. My rimmed pan is 15x10x1. Should I make this a 2 layer cake and do the chocolate frosting in the middle? Is it pretty easy to decorate? I am thinking it will definitely need a crumb coat. I am thiking since he loves chocolate, the addition of the chocolate buttercream frosting in the middle would be nice. I will use the vanilla buttercream on top so I can decorate. Thank you for your time. It looks delicious.

    1. Poppi, the half sheet pan I use for this cake is 13×18 inches so there would be too much batter in the recipe for the 15×10 pan. You could use the extra batter for cupcakes for the party if you wish. I think the chocolate buttercream frosting in the middle and covered wi with vanilla buttercream frosting will be delicious. Since you will be stacking these cakes, I would line the pans with parchment paper to make it easier to remove the cake from the pan. I would place the pan on a wire rack to cool about 10 minutes. Then, place a wire rack over the cake and holding the rack firmly against the pan, I would turn it over so the cake flips onto the wire rack. Once the cake has cooled thoroughly, then I would place your cake board or plate over the cake and similar to a sandwich, turn the cake onto the cake board. Frost the first layer then stack the second layer onto the cake and frost the top and sides. I hope your son has a very happy 7th birthday!

    1. Jessica, this is a really moist, tender cake. I’m not sure you can roll it for a Buche de Noel. If someone else here has tried it, maybe they will comment.

    1. Hedyeh, you can replace the cocoa powder with an equal amount of flour to make a vanilla cake. I have made a vanilla cake this way many times. Others had a problem with the cake falling so I developed my Best Vanilla Cake Recipe.

  16. I am trying to print out your chocolate cake and buttercream frosting with no success. I do not want to print put 28 pages for this cake. Please advise!

    1. Jilly, there is a Print Recipe link with a printer icon right above the Cook Time and Prep Time in the recipe. Just click on that link and it will open a page with only the recipe for you to print.

  17. Hi! Thank you for leaving this recipe out. It sounds delicious, and I was hoping to make it soon. What kind of sugar do you use? Granulated, powdered, or brown?

    1. I use granulated sugar for the cake as well as the fudge icing, Nicole. I hope you enjoy!

  18. 5 stars
    I just made this cake today. OH MY! This will be our new favorite!! I made a second batch and made cupcakes too:) I frosted the sheet cake with the Fudge Icing. I loved ‘licking the pan out’ that I used for the icing. I don’t need the cake until day after tomorrow. Can I freeze it as is or should I have frozen the cake and Iced it tomorrow night. I’m not sure how well both cake and icing will do in the freezer. I’m also excited to try the Vanilla Cake recipe and the Chocolate Buttercream Frosting…I know I will hear…mmmore please!

    1. Linda, I never refrigerate this frosting or freeze this icing. The cake should be fine until Thursday under a covered dome. Next time if you are making ahead, you may want to freeze the cake and make the icing later. I hope you like the Vanilla Cake and Chocolate Buttercream Frosting as well as this cake. I fully understand about licking the pan!

  19. Hi Robyn, I will leave a review once I make it, but I have a question! I saw you commented on another review that you used a 13×18 pan for this recipe, is that with making one recipe, or 2? I have a 12×18 and don’t know how much batter I need to fill it. Thanks!

  20. I can’t wait to try this recipe today!!! Just wanna ask you about the half sheet pan 18×13 before order it, did u use in this recipe the high side sheet pan or the basic one ( 1inch high) ?

    Thank u sooo much <3

    1. Mona, I use the basic half sheet pan that is 18x13x1-inch. Hope you enjoy the cake!

  21. 5 stars
    I want to make your best ever cake in my 12x18x2 cake pan but I don’t want to mess up the perfection of your recipe. I’ve literally used your best ever cake in a. 9×13 like 50 times it’s amazingly delicious every single time! Please help me make this to fit in this huge cake pan but with the same thickness of the original recipe. Thank you so so so much!

    1. Ashley, I haven’t made this cake in a 12x18x2 pan. If you double my Best Chocolate Cake (Ever) Recipe, there would be too much batter for your pan but 1 1/2 times would not be enough. My recommendation would be to double the recipe and make cupcakes with the remaining batter. I would reduce the oven temperature to 325ºF for your large pan. Hope this helps.

    2. Like Ashley, I also want to make this in a 12x18x2 cake pan. Robyn, do you estimate it would cook for 30-35 minutes at 325? Ashley, did you end up trying it?

  22. Which recipe/amount of butter would I use for a 14 inch round cake pan? I need to make that size birthday cake with a butterceam icing on top. Thanks!

    1. Amanda, I use the basic half sheet pan that is 18x13x1-inch. Hope you enjoy the cake!