Description
A play on the classic Little Debbie snack, this frosted chocolate fudge cake is super moist and fluffy, filled and frosted with creamy fudge frosting.
Ingredients
Scale
For the Cake
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 large eggs
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/4 cups water
For the Frosting
- 1 1/2 cups butter, room temperature
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons vanilla
- 8 cups powdered sugar
- 1 cup whole milk, divided
Instructions
- Make the cake: Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper and set aside.
- In the bowl of your stand mixer fitted with a whisk attachment add the flour, sugar, cornstarch, cocoa powder, baking powder, baking soda, and salt. Mix on low until all ingredients are combined.
- With the mixer still on low add in the eggs, oil, vanilla, and water. Mix on medium-low until smooth. The batter will be thin.
- Pour into the prepared pan and bake for 40 – 45 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- Make the frosting: While the cake is cooling, prepare the frosting by combining the butter, cocoa powder, vanilla, powdered sugar, and 3/4 of milk in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the ingredients come together and then slowly increase the speed to medium. Mix for 2 minutes until the frosting is creamy and lighter in color.
- Reserve 2-1/2 cups of frosting to cover the cake.
- Assemble the cake: When the cake has cooled, turn the cake out of the cake pan onto a parchment paper-lined counter.
- Cut the cake with a serrated knife crosswise in half, creating 2 layers. Using both hands, carefully transfer the top layer of the cake to a serving tray. Spread the unreserved fudge frosting on this cake layer.
- Carefully transfer the other cake half on top of the frosted cake layer.
- Using 2 cups of the reserved frosting, mix in the remaining 1/4 cup of milk to thin it a bit. Cover the cake evenly with this frosting.
- Fill a piping bag or a zip-top bag with the corner cut off with the last 1/2 cup of frosting and pipe swirls on top of the cake reminiscent of the classic Little Debbie snack cake.
Notes
- Store airtight for up to 3 days.
