Best 3 Fudgy Pudgy Cake By Rose Recipes

Indulge in the delectable Fudgy Pudgy Cake, a symphony of flavors and textures that will tantalize your taste buds. This moist and decadent cake boasts a rich chocolate flavor, complemented by a tender crumb and a gooey, fudgy center. The secret lies in the careful balance of ingredients, including cocoa powder, sugar, butter, eggs, and flour. The addition of buttermilk adds a tangy twist, while vanilla extract enhances the overall flavor profile. Whether you prefer a classic chocolate cake or a gooey brownie-like texture, this versatile recipe can be tailored to your liking. Unleash your inner baker and embark on a culinary journey with our step-by-step guide, complete with variations and tips to elevate your Fudgy Pudgy Cake to perfection. Discover the joy of baking and savor every bite of this irresistible treat, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

FUDGY PUDGY CAKE

Fudgy Pudgy Cake image

Make and share this Fudgy Pudgy Cake recipe from Food.com.

Provided by Courtly

Categories Dessert

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup baking cocoa
1 cup hot water
3/4 cup butter, softened
2 3/4 cups packed brown sugar
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 cup sugar
2 tablespoons cornstarch
1 cup milk
2 teaspoons vanilla extract
1 cup butter, softened
1/4 cup butter, softened
2 tablespoons baking cocoa
1/4 cup milk
2 cups confectioners' sugar

Steps:

In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla.
Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture.
Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.

Nutrition Facts : Calories 760.3, Fat 33.9, SaturatedFat 20.9, Cholesterol 138.6, Sodium 531.3, Carbohydrate 111.7, Fiber 2.2, Sugar 86.1, Protein 7

FUDGY PUDGY CAKE

Fudgy Pudgy Cake image

"This wonderful layer cake is definitely worth the work," says Doris Jennings of Allen Park, Michigan. "Enjoy a great big piece with a big glass of milk or a cup of coffee!"

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-14 servings.

Number Of Ingredients 23

Ingredients

1/2 cup baking cocoa
1 cup hot water
3/4 cup butter, softened
2-3/4 cups packed brown sugar
3 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup buttermilk
1-1/2 teaspoons vanilla extract
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
GLAZE:
1/4 cup butter, softened
2 tablespoons baking cocoa
1/4 cup 2% milk
2 cups confectioners' sugar
Chocolate curls, optional

Steps:

In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture. , Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.

Nutrition Facts : Calories 649 calories, Fat 29g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 659mg sodium, Carbohydrate 96g carbohydrate (74g sugars, Fiber 1g fiber), Protein 6g protein.

4 INGREDIENT ROCKY ROAD FUDGE RECIPE

4 Ingredient Rocky Road Fudge Recipe image

Provided by Camille

Yield 24

Number Of Ingredients 4

Ingredients

1 (12 ounce) bag milk chocolate chips (or semi-sweet works too!)
1 (14 ounce) can sweetened condensed milk
3 cups mini marshmallows
1 1/2 cups finely chopped peanuts

Steps:

Line a large 9x13" baking pan with aluminum foil. Lightly spray with non-stick cooking spray.
In a large bowl, pour in the chocolate chips and sweetened condensed milk. Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
Fold in the marshmallows and nuts until they are fully incorporated.
Press the fudge mixture into the baking pan and place in the fridge for about 60 minutes to let it set up (stick in the freezer if you want it to set up faster).
When set, lift foil from pan and cut fudge into squares.

Tips:

Make sure the oven is preheated to the correct temperature before baking the cake. This will help ensure that the cake bakes evenly.
Use a good quality baking powder. Old or expired baking powder can result in a cake that does not rise properly.
Do not overmix the batter. Overmixing can result in a tough, dense cake.
Grease and flour the baking pan before adding the batter. This will help prevent the cake from sticking to the pan.
Bake the cake for the amount of time specified in the recipe. Overbaking can result in a dry, crumbly cake.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.

Conclusion:

Fudgy pudgy cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and moist, dense texture, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is sure to produce a delicious and satisfying cake.