If you don't already have a chocolatey fudge frosting in your recipe box, this one is for you. And even if you do, it is sure worth a try ;) Because really, what is more mouth-watering than fluffy- swirly fudge frosting?
This recipe is truly my favorite fudge birthday cake. Not only is the texture beautiful, the taste is perfectly chocolatey without being too rich or overpowering. Pair this fudge frosting with a Classic Chocolate Cake for everyday decadence. With real butter, vibrant coffee, and a pinch of salt, these chocolatey flavors really sing.
FAVORITE FUDGE BIRTHDAY CAKE FROSTING
- 1 cup unsalted butter, room temperature
- 1 cup unsweetened cocoa powder
- 3 1/2 cups sifted confectioner's sugar
- 2 teaspoons pure vanilla paste or extract
- 4 tablespoons milk
- 1/4 teaspoon salt
In the bowl of an electric, cream the butter with a paddle attachment and the mixer on medium-high for about 3-5 minutes. Turn the mixer to medium-low and gradually add in the remaining ingredients. Once combined, mix on medium-high until fluffy. Add a touch more milk to achieve desired consistency.
CLASSIC CHOCOLATE CAKE RECIPE
- 2 1/2 cups granulated sugar
- 1/2 cup oil (canola or safflower are best)
- 2 eggs + 1 egg yolk
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, sifted
- 1 1/4 cups unsweetened cocoa powder
- 2 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 1/4 cups milk
- 1 1/4 cups warm coffee
Preheat oven to 350 degrees. Sift flour, baking soda, cocoa, and salt. Set aside.
Using a stand mixer, beat together the oil and sugar with a paddle attachment until combined - about 1 minute. With the mixer on low, add the eggs one at a time. Stir in extracts. Beginning and ending with your dry mixture, alternate dry ingredients and liquids (milk and coffee) until smooth. Be sure to scrape down the sides of your mixing bowl with a spatula between batches.
Pour into prepared cake pans and bake in a 350 degree oven until centers are done (about 20 minutes for three 8" round pans).
Photos by Chantel Elder- Eleakis and Elder Photography