Description
A classic Midwestern chocolate cake featuring buttercream “bumps” hidden beneath rich fudge frosting. Perfect for parties, nostalgic desserts, or a weekend treat.
Ingredients
For the Cake
1/2 cup (43g) Dutch-process cocoa
1/2 cup (113g) brewed coffee or hot water
1/2 cup (99g) vegetable oil
1 cup (227g) buttermilk, at room temperature
1 1/2 teaspoons baking soda
1/2 teaspoon table salt
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 3/4 cups (347g) granulated sugar
2 cups (240g) all-purpose flour
For the Buttercream
6 tablespoons (85g) unsalted butter, at room temperature
1/8 teaspoon salt
2 cups (227g) confectioners’ sugar, sifted
1 teaspoon vanilla extract
1 to 2 tablespoons milk or half-and-half
For the Fudge Frosting
1/2 cup (113g) buttermilk
2 tablespoons (39g) dark corn syrup
8 tablespoons (113g) unsalted butter
1/2 cup (43g) Dutch-process cocoa
1/4 teaspoon salt
4 cups (454g) confectioners’ sugar, sifted
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Grease a 9×13 inch pan.
2. Whisk cocoa and hot coffee until smooth. Add oil and buttermilk, stir well.
3. Add baking soda and salt. Beat briefly. Add vanilla and eggs, then mix again.
4. Stir in sugar and flour. Beat on medium speed for 2 minutes.
5. Scrape the bowl, beat again briefly. Pour into prepared pan.
6. Bake 33–35 minutes until cake springs back when touched.
7. Cool 30 minutes on rack, then freeze cake for 1 hour.
8. To make buttercream, beat butter and salt until fluffy.
9. Add confectioners’ sugar and vanilla, beat well.
10. Add milk as needed for smooth consistency.
11. Transfer frosting to piping bag with 1/2″ round tip.
12. Pipe seven stripes across short side of cake. Freeze 30 minutes.
13. Make fudge: In saucepan, combine buttermilk, syrup, butter, cocoa, and salt.
14. Bring to a boil. Cook 2–3 minutes until bubbles snap.
15. Turn heat low, whisk in sugar until glossy. Stir in vanilla.
16. Cool slightly. Pour half over chilled cake to cover bumps.
17. Freeze 10 minutes. Pour remaining fudge over cake.
18. Refrigerate 20 minutes to set. Slice and serve chilled.
Notes
Store covered in the refrigerator for up to 1 week.
Let slices sit at room temperature for 10–15 minutes before serving for best flavor.
Freeze cake before frosting if storing long-term.
Slice with a warm knife for clean cuts.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg