Butter Cream Ribbon Choco Fudge Cake Recipe

Name: Butter Cream Ribbon Choco Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cheese cream, softened; 1 each eggs; 1/4 cup sugar; 3 tablespoons milk; 2 tablespoons butter or margarine, softened; 1 tablespoon cornstarch; 1/2 teaspoon vanilla extract; 4 each chocolate unsweetened 1oz sq unsweetened; 1/2 cup butter or margarine, softened; 2 cups sugar; 2 each eggs; 2 cups flour, all-purpose; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups milk; 1 teaspoon vanilla extract; 2 each chocolate unsweetened 1oz sq unsweetened; 1/4 cup butter or margarine; 3 1/2 cups sugar powdered, sifted; ⅓ cup milk; 1 teaspoon vanilla extract

Servings: persons

8 ounces cheese cream, softened
1 each eggs
1/4 cup sugar
3 tablespoons milk
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
4 each chocolate unsweetened 1oz sq unsweetened
1/2 cup butter or margarine, softened
2 cups sugar
2 each eggs
2 cups flour, all-purpose
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
2 each chocolate unsweetened 1oz sq unsweetened
1/4 cup butter or margarine
3 1/2 cups sugar powdered, sifted
⅓ cup milk
1 teaspoon vanilla extract

1
Cake: Combine cream cheese, 1 egg, and 1/4 cup sugar in a medium mixing bowl; beat at high speed until smooth.
2
Gradually add 3 tablespoons milk and the next 3 ingredients, beating well.
3
Set aside.
4
Place chocolate squares in top of a double boiler; bring water to a boil.
5
Reduce heat to low; cook until chocolate melts, stirring occasionally.
6
Remove from heat and let cool.
7
Cream 1/2 cup butter; gradually add 2 cups sugar, beating well at medium speed.
8
Add 2 eggs, one at a time, beating well after each addition.
9
Combine flour, baking powder, soda, and salt; stir well.
10
Add flour mixture to creamed mixture alternately with 1 1/2 cup milk, beginning and ending with flour mixture.
11
Mix after each addition.
12
Stir in melted chocolate and 1teaspoon vanilla.
13
Spread half of chocolate batter in a greased and floured 13x9x2 inch baking pan.
14
Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter.
15
Bake at 350F (180C) for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
16
Let cool completely in pan on a wire rack.
17
Spread frosting over cake.
18
Frosting: Combine chocolate and butter in top of a double boiler; bring water to a boil.
19
Reduce heat to low; cook until chocolate and butter melt, stirring occasionally.
20
Remove mixture from heat and let cool.
21
Add powdered sugar and milk to chocolate mixture, beating at medium speed until smooth.
22
Stir in vanilla.

2940

kcal

Calories

117

Fat

436

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 8 ounces cheese cream, softened, 1 each eggs, 1/4 cup sugar, 3 tablespoons milk, and more.

Yes, Butter Cream Ribbon Choco Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butter Cream Ribbon Choco Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions