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Wellesley Fudge Cake

Wellesley Fudge Cake
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Wellesley Fudge Cake is the ultimate chocolate dessert—moist layers of cake topped with luscious, fudgy frosting. This indulgent treat has its roots in Wellesley College back in the 1800s, where students secretly whipped up rich sweets against the founder’s wishes. Fast forward to today, and it’s a dessert that feels just as special. Whether you’re celebrating a big event or just need some chocolate therapy, this cake is worth every bite.

Ingredients

Scale

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup hot water
  • ½ cup unsweetened cocoa powder (Dutch-process preferred for richer flavor)
  • 16 tbsp (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk (see note for substitute)
  • 2 tsp vanilla extract

For the Fudge Frosting:

  • 1 ½ cups light brown sugar
  • 1 cup evaporated milk (or half-and-half)
  • 8 tbsp butter, softened (divided into 4 tbsp each)
  • ¼ tsp salt
  • 8 oz bittersweet chocolate, chopped (or semisweet if you prefer it less intense)
  • 1 tsp vanilla extract
  • 3 cups powdered sugar, sifted

Instructions

Step 1: Bake the Cake Layers

  1. Prep Your Pans: Preheat your oven to 350°F and grease two 8-inch square pans. Line them with parchment paper, grease the paper, and lightly flour the pans.
  2. Mix Dry Ingredients: In a medium bowl, whisk the flour, baking soda, baking powder, and salt. Set aside.
  3. Boost the Cocoa: Stir the cocoa powder into ¾ cup of hot water until smooth. Let it cool. (This extra step really deepens the chocolate flavor.)
  4. Cream Butter and Sugar: Beat the butter and sugar with a mixer on medium-high speed until pale and fluffy—around 3 minutes. Add the eggs one at a time, mixing after each.
  5. Combine Everything: Reduce the mixer to low. Add dry ingredients in 3 parts, alternating with buttermilk in 2 parts (start and finish with the dry mix). Stir in the cooled cocoa mixture and vanilla by hand to make sure everything is well blended without overmixing.
  6. Bake: Divide the batter evenly between the two pans. Smooth the tops and bake for 25–30 minutes, rotating the pans halfway through. The cakes are done when a toothpick in the center comes out with just a few crumbs.
  7. Cool: Let the cakes cool in the pans for 30 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Fudge Frosting

  1. Start the Base: In a large saucepan over medium heat, combine brown sugar, ½ cup evaporated milk, 4 tbsp butter, and salt. Cook, stirring occasionally, until small bubbles form at the edges (around 5 minutes). Lower the heat and simmer for another 5–6 minutes until it thickens and turns a golden-brown hue.
  2. Add the Good Stuff: Pour the mixture into a large bowl. Stir in the remaining evaporated milk and butter until it cools slightly. Add the chopped chocolate and vanilla, stirring until smooth.
  3. Finish with Sugar: Gradually whisk in the sifted powdered sugar. Keep stirring until the frosting is creamy and glossy. Let it sit at room temperature for about an hour—it will thicken as it cools.

Step 3: Assemble the Cake

  1. Layer Up: Place one cooled cake layer on a serving plate. Spread about 1 cup of frosting over the top.
  2. Frost the Whole Cake: Place the second layer on top. Spread the rest of the frosting evenly over the top and sides. Use an offset spatula or a knife for a smooth finish.
  3. Chill: Refrigerate for about an hour to let the frosting set before slicing.

Notes

Tips and Tricks

  • Dutch-Process Cocoa: If you can find it, use Dutch-process cocoa for a deeper, richer chocolate flavor.
  • DIY Buttermilk: No buttermilk? Just mix 1 cup of milk with 1 tbsp vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Frosting Consistency: If the frosting firms up too much, let it warm slightly at room temperature or stir in a tablespoon of evaporated milk.

Serve It Right

For an extra treat, serve slices of this cake with:

  • A dollop of freshly whipped cream
  • A scoop of vanilla ice cream

Leftovers and Storage

  • Leftover cake can be stored in the fridge for up to 3 days. Just bring it to room temperature before serving so the frosting softens up.
  • Want to plan ahead? Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to a month. Frost them after thawing for freshly baked flavor.

Find it online: https://cakeshungry.com/wellesley-fudge-cake/