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.

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Recipe Review


  1. Katheryn says:

    now I don’t normally bake but I loved this ngl hands down one of the best chocolate cakes ive ever eaten.

  2. Amanda Williams says:

    I want to use your best chocolate cake ever, but I need to use my 13.5 x 11 cake pan. what would you recommend doing for measurements?

    1. Robyn Stone says:

      Amanda, you will need to make 1 1/4 times this recipe for the 13.5 x 11 inch pan. Hope you enjoy.

  3. Cathie Clinton says:

    5 stars
    I made this for a community get together in my Ecovillage and it was universally loved. This is going in the Family’s Favourite Recipes notebook!
    Thank you for your tremendous generosity in sharing this wonderful recipe and answering questions I had (- but were already asked & answered).

    1. Robyn Stone says:

      Thanks, Cathie. I’m happy your questions were answered but if you have any in the future, be sure to let me know. I”m so glad everyone loved the cake.

  4. maria says:

    is it fine if i skip out on the espresso? i don’t have any 🙁

    1. Robyn Stone says:

      Maria, you can just omit the espresso.

  5. Terri Bridges says:

    Never mind!
    I just saw the size under your comments

  6. Terri Bridges says:

    What are the dimensions of your rimmed sheet pan that you use?

  7. Amanda says:

    What are the measurements of the sheet pan?

    1. Robyn Stone says:

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

  8. Emily says:

    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. Robyn Stone says:

      Emily, if your cake pan is 14×2-inch round, you would need to make 1 1/4 times the Best Chocolate Cake (Ever) Recipe. This is for one 14 inch layer. Hope this helps.

  9. Ashley says:

    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. Robyn Stone says:

      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. Ara says:

      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?

    3. Robyn Stone says:

      Ara, I would bake for 45-50 minutes at 325ºF.

  10. Mona says:

    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. Robyn Stone says:

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