Copycat Cheesecake Factory Linda's Fudge Cake

Name: Copycat Cheesecake Factory Linda's Fudge Cake (Standard)
Total time: 3 h
Yield: 12
Cuisine: American
Ingredients: 2 cups All-purpose flour; 2 cups Granulated sugar; 3/4 cup Unsweetened cocoa powder; 1 1/2 tsp Baking powder; 1 1/2 tsp Baking soda; 1 tsp Salt; 1 cup Buttermilk; 1/2 cup Vegetable oil; 2 Large eggs; 2 tsp Vanilla extract; 1 cup Hot coffee; 1 cup Unsalted butter; 3 cups Powdered sugar; 3/4 cup Unsweetened cocoa powder; 1/2 cup Milk; 1 tsp Vanilla extract

⏱3h

👥12

🔥650 cal

Medium

🍽️American

A rich and decadent chocolate fudge cake inspired by The Cheesecake Factory's Linda's Fudge Cake. This version uses readily available ingredients and straightforward techniques for a satisfying homemade treat.

2 cups All-purpose flour

2 cups Granulated sugar

3/4 cup Unsweetened cocoa powder

1 1/2 tsp Baking powder

1 1/2 tsp Baking soda

See all 16 ingredients ↓

(0 reviews)

⏱3h

👥12

🔥650 cal

Medium

🍽️American

#Chocolate #Cake #Fudge #Dessert

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat until combined.
Gradually add the hot coffee to the batter, mixing until smooth. The batter will be thin.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
To make the Fudge Frosting, beat the butter in a large bowl until creamy.
Gradually add the powdered sugar and cocoa powder, alternating with the milk, until the frosting is smooth and fluffy.
Stir in the vanilla extract.
Frost the cooled cake with the Fudge Frosting.

Ingredients

2 cups 240 g All-purpose flour
2 cups 400 g Granulated sugar
3/4 cup 75 g Unsweetened cocoa powder
1 1/2 tsp 7.5 mL Baking powder
1 1/2 tsp 7.5 mL Baking soda
1 tsp 5 mL Salt
1 cup 240 mL Buttermilk
1/2 cup 120 mL Vegetable oil
2 2 Large eggs
2 tsp 10 mL Vanilla extract
1 cup 240 mL Hot coffee
1 cup 227 g Unsalted butter
3 cups 360 g Powdered sugar
3/4 cup 75 g Unsweetened cocoa powder
1/2 cup 120 mL Milk
1 tsp 5 mL Vanilla extract

Equipment

9x13 inch baking pan
Large mixing bowls
Whisk
Electric mixer

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat until combined.
Gradually add the hot coffee to the batter, mixing until smooth. The batter will be thin.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
To make the Fudge Frosting, beat the butter in a large bowl until creamy.
Gradually add the powdered sugar and cocoa powder, alternating with the milk, until the frosting is smooth and fluffy.
Stir in the vanilla extract.
Frost the cooled cake with the Fudge Frosting.

Nutrition per serving

Calories 650

Ratings & Reviews

0 reviews

Copycat Cheesecake Factory Linda's Fudge Cake

Copycat Cheesecake Factory Linda's Fudge Cake

Ratings & Reviews

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