Fudge Brownie Cake
Decadent fudge brownie cake with rich chocolate and warm cinnamon notes, perfect for satisfying dessert cravings or special occasions with family and friends.
Ingredients
Instructions
- Sift together the flour and sugar and set aside.
- In a saucepan, bring margarine, shortening, salt, cocoa, vanilla, water, and cinnamon to a boil.
- Pour the hot mixture into the dry ingredients and mix well.
- Add slightly beaten eggs, buttermilk, and soda to the mixture and stir until smooth.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a richer flavor, you can substitute half of the sugar with brown sugar. If you don't have buttermilk, a mixture of milk and vinegar or lemon juice can work as a replacement. Make sure to mix the ingredients thoroughly to avoid lumps and ensure a smooth batter. To enhance the chocolate flavor, consider adding a handful of chocolate chips into the batter before baking.
Serving Suggestions
Serve the Fudge Brownie Cake warm with a scoop of vanilla ice cream on top for a decadent dessert. It pairs beautifully with Hot Wings Sauce for a fun contrast during gatherings. For an extra treat, drizzle with chocolate sauce or sprinkle some powdered sugar on top. This cake also makes a great addition to a dessert table alongside other American recipes.
Storage & Reheating
Once cooled, store leftover Fudge Brownie Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, simply warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Brownie Cake contains roughly 405 calories, with 5g protein, 32g carbohydrates, and 27g fat. It is a good source of dietary fiber (17% of the Daily Value), vitamin C (16% of the Daily Value), and iron (11% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular butter instead of margarine?
Yes, you can substitute regular butter for margarine in this recipe. It will provide a richer flavor to the cake. Just ensure that the butter is softened for easier mixing with the other ingredients.
What if I don't have cocoa powder?
If you're out of cocoa powder, you can use unsweetened chocolate instead. Melt about 1 ounce of unsweetened chocolate and mix it into the wet ingredients, adjusting the sugar slightly as needed. This will still give you a fudgy texture and rich chocolate flavor.
How can I make this recipe gluten-free?
To make a gluten-free version of this Fudge Brownie Cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients are gluten-free, especially the baking soda and cocoa powder, to ensure the cake is safe for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).