Chocolate cake with slice cut on cake stand

Easy chocolate fudge cake

  • 1
  • 2
  • 3
  • 4
  • 5
(371 ratings)

Prep: 25 mins Cook: 30 mins


Serves 8

Need a guaranteed crowd-pleasing cake that's easy to make? This super squidgy chocolate fudge cake with smooth icing is an instant baking win

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal608
  • fat33g
  • saturates11g
  • carbs69g
  • sugars52g
  • fibre2g
  • protein7g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 150g caster sugar
  • 2 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 2 large eggs, lightly beaten
  • 150ml sunflower oil, plus extra to grease
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 150ml semi-skimmed milk

For the icing

  • 100g unsalted butter
  • 225g icing sugar
  • 40g cocoa powder
  • 2 ½ tbsp milk (a little more if needed)



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of two 18cm sandwich tins.

  2. Sieve 175g self-raising flour, 2 tbsp cocoa powder and 1 tsp bicarbonate of soda into a bowl. Add 150g caster sugar and mix well.

  3. Make a well in the centre and add 2 tbsp golden syrup, 2 lightly beaten large eggs, 150ml sunflower oil and 150ml semi-skimmed milk. Beat well with an electric whisk until smooth.

  4. Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.

  5. To make your butter icing, place 100g unsalted butter in a bowl and beat until soft.

  6. Gradually sieve and beat in 225g icing sugar and 40g cocoa powder then add enough milk to make the icing fluffy and spreadable – around 2 ½ tbsp.

  7. Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Mar, 2019
Really really good recipe. I have made this so many times now because my family say it is their favourite. Also so easy to make.
Sophie Anderson
22nd Feb, 2019
Amazing fudge recipe
Deeon Bellamy
14th Feb, 2019
I fancied a cake yesterday but didn't have any butter so was looking for a recipe where I could use oil instead. I'm glad I was out of butter and tried an alternative as this is the best cake I've made to date! I omitted the syrup and used a teaspoon of vanilla essence instead. I also added orange zest and the juice x 2 to the cake mixture and just lowered the quantity of milk for the additional juice. For the icing I also juiced another orange and zest, omitting the milk altogether with another teaspoon of vanilla extract. If you like chocolate orange then this is for you! I personally felt the icing was very orangey however my daughter and her dad lapped it up and loved the flavour. This will be my go to cake in the future. Thanks for sharing!
Holly Philpot's picture
Holly Philpot
16th Jan, 2019
It worked out ok but I found the icing difficult to get right. It was super super thick at first and I added milk as suggested but think I got the quantities off. Overall though the sponge is nice and moist and not too sweet.
14th Jan, 2019
This is awesome, I put 4 tbsp cocoa powder in and a tsp of vanilla essence and I put a bit of vanilla essence into the buttercream too. I only had 21cm diameter cake tin 4cm deep and it worked great. Baked on 160 fan for exactly 25 minutes. The amount of buttercream was the perfect amount aswell. It was really fudgy and even better the next day. Had it with cream and then custard and ice cream the next day. I’m going to try and grate some chocolate into the mixture to make it a bit more chocolatey. This is defo my go to chocolate cake recipe from now on. Defo not like a chocolate Victoria sponge.
Carol Booth's picture
Carol Booth
20th Dec, 2018
OMG total yummy- nous melts in the mouth. Light n fluffy sponge.
Penny Taggart's picture
Penny Taggart
26th Nov, 2018
Soooo good. I broke up bits of snowy oreo's and shoved them in jagged on the top and crumbled bits all over, cut malteasers in half, caramel buttons, mini kinder eggs etc - it's delicious.. even if I do say so myself!
14th Oct, 2018
Extremely light and fluffy cake! Followed the recipe exactly, would say the sponge doesn’t have an extremely intense chocolate flavour but compliments the icing well.
27th Aug, 2018
Reunion cake for vegetarians too. SO delicious and not too big for the 6 of us. I only did half the amount of butter icing because not everyone is keen on masses of icing so I sandwiched the cake with it and just sprinkled icing sugar on the top.
6th Aug, 2018
Very soft and tasty. Icing was lovely. Used oil to line tin and stuck a bit so will use butter next time


16th Sep, 2018
Would this work if substituting light olive oil for sunflower. Would this keep for 3 days before icing or should I freeze it first.
goodfoodteam's picture
18th Sep, 2018
Thanks for your questions. Yes, you could use a mild olive oil instead and it will keep, if well wrapped, for 3 days before icing.
26th Jun, 2018
should you use sandwich tins that aren't loose bottomed as mine leaked when baked
goodfoodteam's picture
28th Jun, 2018
Sorry to hear yours leaked. Sandwich tins generally are shallow with a fixed bottom. We would recommend using these.
6th Dec, 2016
Any idea how this would turn out in 8" tins? Also if I wanted to make it a tray bake what size "tray" would I need? Thanks
3rd Dec, 2016
Anyone ever frozen this cake? If so, how was it when you defrosted it? Thanks
21st Nov, 2016
I know I'm dim but where am I going wrong? I've tried this three times, the first was quite good though soggier than the pic suggests it should be, for the second time I thought it might be gooier with a little light muscovado replacing some of the caster, which didn't really work, and last weekend I followed the recipe to the letter but the cake was overdone on the outside and underdone on the inside. I'm using a fan oven but I assume nearly everyone does now and the recipe was written for one..? If I'd turned down the heat/shortened the time/started with a cold oven it would have liquid in the middle. It still tastes reasonably good, and better after a day, but it's not as good as it should be. Any ideas? Cheers.
2nd Jun, 2016
Hi can anyone please help me work out what the quantities would be for this recipe for 12, 10 and 8 inch tins? I have tried but only managed to give myself a migraine! Thanks in advance :-)
8th Apr, 2016
Could it be baked as a tray bake?
25th Feb, 2016
Hi, I am about to make this cake for my husbands bday, but I only got 2 round trays: 22 and 24 cm, instead of 18..what shal I do, double the qty? Any advice appreciated, especially in the next 10 minutes. Thank you!


9th Sep, 2017
Following tips on here. I also added 2 extra TBsp of cocoa. It's delicious!!! The sponge is very light and bouncy. It goes really well with the sweet icing.
9th May, 2016
I made this cake for my business, it's actually in my mind the best Chocolate Fudge Cake I've ever made, and trust me being a cake maker I've made several... If you want it more fudgy, put it in the fridge, don't let it get warm as it will dry it out. I, like several of you not liked fudge cake, found them too sickly and dense, this is a light fudge cake if that makes sense :), I've made it as muffins too, very versatile recipe, I did 1 1/2" times the recipe for a 9" round cake using two tins, with removable base, not a spring form as the mixture is runny, hope this helps some of you!
21st Mar, 2016
Loved this cake, it is so light and easy to make. I made it for my son's 8th birthday but used whipped cream and strawberries as filling and melted chocolate over top (not keen on butter icing). This recipe will definitely be used over and over in my house.
27th Mar, 2014
I filled middle with double cream as I wasn't sure whether it would be too rich with just butter icing. This gave me extra topping so I could cover sides too - delicious!
27th Oct, 2013
This was fantastic, as good if not better than any I have had in restaurants. I added a bar of plain cooking chocolate to the fudge mixture for the top and sides of cake (not the middle) and this worked well. The finished cake was delicious eaten warm (briefly in microwave) with ice cream. Many thanks to whoever posted the recipe!
Want to receive regular food and recipe inspiration?