This Cheesecake Factory Linda’s Fudge Cake copycat recipe delivers rich, moist chocolate layers layered with creamy, indulgent fudge frosting. It’s the perfect dessert for any chocolate lover craving a decadent treat.
If you’re a chocolate lover, then Cheesecake Factory’s Linda’s Fudge Cake is probably one of your favorite indulgences.
This copycat version brings that iconic rich, moist chocolate cake layered with creamy fudge frosting straight into your kitchen. Whether you’re baking it for a birthday, holiday, or just because you need a serious chocolate fix, this cake never disappoints!
Why You’ll Love This Recipe!
- Incredibly Rich and Moist: Every bite is dense, fudgy, and full of chocolate flavor.
- Perfect for Celebrations: This tall layer cake makes a beautiful centerpiece at any gathering.
- Easy to Make at Home: Simple pantry ingredients make this recipe approachable for all skill levels.
- Tastes Just Like the Real Thing: Your family won’t believe this isn’t from Cheesecake Factory.
- Freezer-Friendly: Make it ahead of time and freeze slices for chocolate cake cravings anytime!
Cheesecake Factory Linda’s Fudge Cake Ingredients
- All-purpose flour: Gives the cake structure and softness.
- Unsweetened cocoa powder: Provides deep, rich chocolate flavor.
- Baking soda: Helps the cake rise and stay tender.
- Baking powder: Adds extra lift for fluffy layers.
- Salt: Balances the sweetness and enhances chocolate.
- Granulated sugar: Sweetens and caramelizes for moist texture.
- Large eggs: Binds the batter and adds richness.
- Buttermilk: Adds tang and helps activate the leavening agents.
- Vegetable oil: Keeps the cake ultra-moist.
- Vanilla extract: Adds warmth and enhances chocolate flavor.
- Hot water: Blooming the cocoa intensifies the chocolate flavor.
- Butter: Creates a creamy, rich base.
- Powdered sugar: Sweetens and gives smooth texture.
- Heavy cream: Adjusts consistency and adds silkiness.
How to Make Cheesecake Factory Linda’s Fudge Cake
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat together the sugar, eggs, buttermilk, oil, and vanilla extract until smooth. Gradually mix in the dry ingredients, then stir in the hot water until fully combined.
Step 2: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 3: In a large bowl, beat the butter until creamy. Add the cocoa powder and mix until smooth. Gradually add powdered sugar, alternating with heavy cream, until you reach a thick, spreadable consistency. Mix in the vanilla extract.
Step 4: Place one cake layer on a serving plate and spread with a generous amount of frosting. Add the second layer and frost the top and sides of the cake. Smooth the edges or leave it rustic — either way, it’ll taste amazing!
Cheesecake Factory Linda’s Fudge Cake Recipe Tips
- Use Room Temperature Ingredients – Let your eggs, buttermilk, and butter sit out before baking for a smoother batter and better rise.
- Sift the Cocoa Powder and Flour – This prevents lumps and ensures a tender, evenly textured cake.
- Don’t Overmix the Batter – Mix until just combined to avoid a dense, tough cake.
- Cool Completely Before Frosting – Make sure the cake layers are fully cooled before adding fudge frosting, or it may melt and slide.
- Chill for Clean Slices – For picture-perfect cake slices, chill the cake for at least 30 minutes before serving.
Storing, Freezing & Reheating Instructions
- Storing Instructions: Store leftover Linda’s Fudge Cake in an airtight container in the refrigerator for up to 5 days to maintain freshness. Bring to room temperature before serving for the best texture and flavor.
- Freezing Instructions: Wrap individual slices or the whole cake tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
- Reheating Instructions: If you prefer a warm slice, microwave a single serving for 10–15 seconds until slightly gooey. Avoid overheating to preserve the moist texture of the cake.
Cheesecake Factory Linda’s Fudge Cake Recipe Faqs
Can I make this cake ahead of time? Absolutely! Bake the layers a day ahead and keep them tightly wrapped at room temp. You can also prep the frosting and refrigerate it until you’re ready to assemble.
What kind of cocoa powder should I use? Go with unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed cocoa will give an even darker, deeper color—just like Linda’s!
How do I know when the cake is fully baked? Stick a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s done. Don’t overbake or you’ll lose that fudgy texture.
Can I freeze this fudge cake? Yes! Wrap the cooled layers (or the fully frosted cake) in plastic wrap, then foil. Freeze for up to 2 months and thaw in the fridge overnight before serving.
Is this cake sturdy enough for layers? Totally! This cake is rich, dense, and moist, making it perfect for stacking—just like the towering slices you get at The Cheesecake Factory.
More Cheesecake Factory Copycat Recipes
- Cheesecake Factory Spicy Cashew Chicken
- Copycat Cheesecake Factory Oreo Cheesecake
- Copycat Cheesecake Factory Godiva Chocolate Cheesecake
- Air Fryer Flamin’ Hot Cheetos Chicken Wings
- Carrot Cake Cheesecake Factory Recipe
- Cheesecake Factory Copycat Cheeseburger Egg Rolls
- Copycat Cheesecake Factory Reese’s Peanut Butter Chocolate Cake Cheesecake
- Ninja Foodi Copycat Cheesecake Factory Chicken & Rice Soup
- Air Fryer Cheesecake Factory Fried Macaroni & Cheese
- Copycat Cheesecake Factory Marinara Sauce
- Cheesecake Factory Copycat Celebration Cheesecake
- Cheesecake Factory Lemon Raspberry Cream Cheesecake Recipe
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Cheesecake Factory Linda’s Fudge Cake Recipe (Copycat Version)
Description
Ingredients
Cheesecake Factory Linda’s Fudge Cake Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder,
- 1 1/2 teaspoons baking soda,
- 1 1/2 teaspoons baking powder,
- 1/2 teaspoon salt, .
- 2 cups granulated sugar,
- 2 large eggs,
- 1 cup buttermilk,
- 1/2 cup vegetable oil,
- 2 teaspoons vanilla extract,
- 1 cup hot water,
Fudge Frosting Ingredients:
- 1 cup butter,
- 3/4 cup cocoa powder,
- 3 cups powdered sugar,
- 5 tablespoons heavy cream, Add more for a creamier frosting.
- 1 teaspoon vanilla extract,
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat together the sugar, eggs, buttermilk, oil, and vanilla extract until smooth. Gradually mix in the dry ingredients, then stir in the hot water until fully combined.
- Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a large bowl, beat the butter until creamy. Add the cocoa powder and mix until smooth. Gradually add powdered sugar, alternating with heavy cream, until you reach a thick, spreadable consistency. Mix in the vanilla extract.
- Place one cake layer on a serving plate and spread with a generous amount of frosting. Add the second layer and frost the top and sides of the cake. Smooth the edges or leave it rustic — either way, it’ll taste amazing!
Equipment
- Baking Dish
- Mixing Bowl,
- Whisk
Nutrition
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