Honey Fudge Cake for a Crowd
Indulge a crowd with the rich and decadent flavors of this Honey Fudge Cake, a perfectly moist dessert infused with the natural sweetness of honey and the deep allure of cocoa. With a tender crumb enhanced by buttermilk and a touch of semi-sweet chocolate chips for melty goodness, this 9x13-inch sheet cake is as easy to make as it is to love. Ideal for celebrations, potlucks, or large gatherings, this show-stopping treat combines the classic charm of a chocolate cake with a subtle honeyed twist, offering a unique flavor profile that’s both comforting and irresistible. Ready in just over an hour and dusted with a delicate sprinkle of powdered sugar, this crowd-pleasing dessert guarantees smiles all around.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1.5 cups unsalted butter, softened
- 2 cups granulated sugar
- 1.5 cups honey
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups buttermilk
- 1 cup semi-sweet chocolate chips
- 0.25 cup powdered sugar (for optional dusting)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set the dry ingredients aside.
In a stand mixer or a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Reduce the mixer speed to medium and slowly beat in the honey until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter in three additions, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the semi-sweet chocolate chips using a spatula.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then use the parchment overhang to lift the cake onto a wire rack to cool completely.
Once cooled, dust the top of the cake lightly with powdered sugar if desired. Slice into squares and serve.
Nutrition Facts
Calories |
8514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.4 g | 515% | |
| Saturated Fat | 243.4 g | 1217% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1559 mg | 520% | |
| Sodium | 5889 mg | 256% | |
| Total Carbohydrate | 1286.7 g | 468% | |
| Dietary Fiber | 106.8 g | 381% | |
| Total Sugars | 839.5 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 960 mg | 74% | |
| Iron | 64.5 mg | 358% | |
| Potassium | 5042 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
