Belfonte Dairy | From the Heart of Kansas City

One-Layer Fudge Cake


For the Chocolate Cake

  • 1 cup (140g) all purpose flour
  • 1⁄3 cup (27g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1⁄4 cup (50g) vegetable oil
  • 1⁄2 cup (105g) granulated sugar
  • 1⁄2 cup (120g) light brown sugar, packed
  • 1⁄3 cup (80g) Belfonte Sour Cream, room temperature
  • 1⁄3 cup (85g) buttermilk, room temperature
  • 1 large egg (50g), room temperature
  • 1 teaspoon vanilla extract
  • 1⁄2 cup (115g) boiling water

For the Fudge Frosting

  • 1⁄2 cup (110g) unsalted butter, room temperature
  • 1 1⁄2 cups (180g) powdered sugar
  • 1⁄3 cup (27g) cocoa powder
  • 3 tablespoons (45g) Belfonte Milk


For the Chocolate Cake

Preheat your oven to 350 degrees Fahrenheit. Spray a 9 inch round pan with cooking
spray before lining it with parchment paper. This will ensure the cake comes out cleanly
after baking and cooling.

In a medium-sized bowl, whisk spooned and leveled all purpose flour, unsweetened
cocoa powder, baking soda, baking powder, and salt together until combined.

In a large bowl, whisk vegetable oil, granulated sugar, packed light brown sugar, room
temperature Belfonte Sour Cream, room temperature buttermilk, room temperature egg,
and vanilla extract together until smooth.

Add about 1⁄3 of the dry mixture to the large bowl of wet ingredients. Whisk until smooth.
Add about 1⁄2 of the boiling water to the batter and mix until combined.

Repeat this process by adding another 1⁄3 of the dry mixture, remaining 1⁄2 of the boiling
water, and final 1⁄3 of the dry mixture separately. Mix thoroughly in between each addition and use a rubber spatula to scrape down the sides and the bottom of the bowl to ensure all of the ingredients are properly incorporated.

Transfer your batter to your prepared pan.

Bake the cake for about 22-25 minutes or until the top is shiny, does not look soft or wet, the center springs back up when quickly poked with your pointer finger, and a toothpick inserted into the center comes out with a few moist crumbs.

Allow the cake to cool in the pan for at least 30 minutes before removing it to finish cooling. Do not frost and decorate until the cake has finished cooling completely.

For the Fudge Frosting

In a large bowl with an electric hand mixer or in the bowl of a stand mixer that is fitted
with a paddle attachment, beat butter on high speed until smooth.

Mix cocoa powder and powdered sugar into the butter on low speed until incorporated.
Scrape down the sides and the bottom of the bowl with a rubber spatula to ensure the
ingredients are properly incorporated throughout.

Pour Belfonte Milk into the frosting and beat on high speed for about 2 minutes until the frosting
is smooth, velvety, and light in texture.

Decorate the cooled one-layer cake as desired.

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