Brown Sugar Fudge Cake
Updated on June 13, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
This Delicious Brown Sugar Fudge Cake is for all your chocolate lovers out there. This is one cake recipe you will want to keep forever.
I make this Brown Sugar Fudge Cake for my wife’s birthday every year. She loves chocolate and with so many different chocolate cake recipes, this is the one she prefers the most.
There’s nothing really different about this chocolate cake recipe except it does use cake flour instead of the all purpose flour you typically see in recipes. It also uses brown sugar instead of the usual white sugar. And uses Buttermilk for liquid.
What is Cake Flour
Cake flour is different than all-purpose flour as it has a much lower protein level. Cakes made with cake flour will have a finer, more tender crumb than those made with all-purpose flour. That being said, in most cases it is possible to substitute cake flour with all-purpose flour unless the cake is extremely tender (ex. angel food cake).
Cake Flour Substitute
To use all-purpose flour for 1 cup of cake flour measure out 1 cup all-purpose flour, remove 2 tablespoons of the all-purpose flour and replace it with 2 tablespoons of cornstarch. Whisk together before using.
For the frosting, I like to use Chocolate Fudge frosting. I find it pairs really well with the flavor of this cake. But feel free to use whatever kind of frosting you have on hand.
Buttermilk Substitution
If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.
Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!
Gather your Ingredients
You will need the following ingredients to make this Brown Sugar Fudge Cake recipe (see recipe card for quantities): Cake Flour, Baking Soda, Salt, Light Brown Sugar, Unsalted Butter, Vanilla Extract, Buttermilk, Eggs and Unsweetened Chocolate.
How to Make Brown Sugar Fudge Cake
- Preheat the oven to 350°F.
- In a large mixing bowl, sift the cake flour, baking soda and salt. Mix to combine.
- Add the brown sugar, melted butter, vanilla extract and 2/3 cups buttermilk. Beat at medium speed for approximately 2 minutes.
- Add the remaining 1/3 cup of buttermilk, eggs and melted chocolate. Mix well. Spoon into 2 greased and floured 9 inch cake pans.
- Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Let cool in pans for 10 minutes. Remove the cakes to a wire rack and let cool completely before frosting. Frost the cake with your favorite frosting.
Printable Recipe Card
Brown Sugar Fudge Cake
Equipment
Ingredients
- 2 ¼ Cups Cake Flour, sifted
- 1 Tsp Baking Soda
- ¾ Tsp Salt
- 2 Cups Light Brown Sugar, packed
- ½ Cup Unsalted Butter, melted
- 1 Tsp Vanilla Extract
- 1 Cup Buttermilk
- 3 Eggs
- 2 oz Unsweetened Chocolate, melted
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, sift the cake flour, baking soda and salt. Mix to combine.
- Add the brown sugar, melted butter, vanilla extract and 2/3 cups buttermilk. Beat at medium speed for approximately 2 minutes.
- Add the remaining 1/3 cup buttermilk, eggs and melted chocolate. Mix well. Spoon into 2 greased and floured 9 inch cake pans.
- Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Let cool in pans for 10 minutes. Remove the cakes to a wire rack and let cool completely before frosting. Frost the cake with your favorite frosting.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Oh how I loved this brown sugar fudge cake. So very tasty and delicious. I made it for a friend that was visiting and it was a great hit. Thank you Chef Rodney for posting this recipe.