The Best Chocolate Cake with Fudge Icing Recipe


4.91 from 10 votes
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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.

The Best Chocolate Cake with Fudge Icing Recipe

4.91 from 10 votes
The Best Chocolate Cake with Fudge Icing makes a simple, yet oh so scrumptious dessert recipe everyone loves.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16


  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.91 from 10 votes (3 ratings without comment)

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Recipe Review


  1. Natasha Carrillo says:

    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. Robyn Stone says:

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

  2. Nancy says:

    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. Robyn Stone says:

      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

    2. Nancy says:

      Thank you very much!!

  3. Juliette says:

    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. Robyn Stone says:

      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

  4. Sarah Jones says:

    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. Robyn Stone says:

      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!

  5. Raymond C Chapman says:

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

    1. Robyn Stone says:

      That sounds delicious, Raymond!

  6. Elisa says:

    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. Sheena says:

    4 stars
    Can i use butter instead of canola oil? If so how much butter can i use

  8. V S Will says:

    I, too, am wondering what size a “rimmed sheet pan” is? 9 x 13″ or bigger, like a jelly roll pan?

    1. Robyn Stone says:

      A rimmed sheet pan is also called a commercial half sheet pan. Here’s a link to the description of them on Amazon.

    2. Carolyn says:

      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!

    3. Robyn Stone says:

      Hi Carolyn,
      Yes, the pan should work fine. Just be sure to adjust the baking time if needed.

  9. Calisson says:

    This looks great. A question: You say use a “rimmed sheet pan.” What size do you mean?

  10. Alice Singh says:

    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.