100 Year Old Chocolate Fudge Cake Recipe

Originally published December 1, 2020; content updated May 6, 2026

This Chocolate Fudge Cake is a rich, dense, old-fashioned chocolate fudge cake made from a recipe that’s over 100 years old, and it stays incredibly moist for up to two weeks and was recently seen on Make Mama Proud with Joe Sasto on YouTube!

100 year old fudge cake on Make mama proud show with joe sasto

This recipe belonged to my Great-Great-Grandmother, Cecelia Maria Nicholson, who was born in 1900. My grandma’s sister passed it down to me, and the first thing she told me was that this cake would stay moist for two whole weeks. She wasn’t wrong.

I’ve made a lot of chocolate cakes, but nothing comes close to this one. It’s deeply fudgy, dense without being heavy, and has that old-fashioned chocolate flavor you just can’t replicate with a box mix. This is the kind of recipe that gets requested at every birthday, holiday, and potluck, and now it has a TV moment to match!

Chocolate Fudge Cake Recipe (100-Year-Old Family Recipe)

As Seen on Make Mama Proud with Joe Sasto

I’m so honored to share that this exact recipe was featured on Make Mama Proud with Joe Sasto on YouTube! Chef Joe Sasto, who is known for his incredible pasta work, made this 100-year-old Chocolate Fudge Cake on the show. Head over to YouTube to watch the episode and see my Great-Great-Grandma’s recipe come to life! It’s something I never expected, and something I’ll never forget.

Why You’ll Love this Chocolate Fudge Cake

Stays moist for up to 2 weeks — yes, really. The buttermilk and boiling water are the secret.
100-year-old recipe — tested by generations, not just a food blogger
Simple pantry ingredients — nothing fancy required
Completely customizable — sheet cake, layer cake, or dressed up with fillings

Ingredients You Will Need

Flour
Sugar
Cocoa powder
Shortening
Pinch of salt
Eggs
Buttermilk
Baking soda
Flour
Boiling water
Vanilla Extract
Baking Powder

Recipe Tips & Tricks

Don’t skip the boiling water. It sounds odd, but it’s what makes this cake so moist and dense. It blooms the cocoa and creates that deep chocolate flavor.

Make it a layer cake. For a showstopping presentation, use two 8-inch round pans and fill the middle with the cream filling from my Chocolate Cream Roll recipe. The light cream against the dense, fudgy cake is an unreal combination. I made it this way for my grandpa’s birthday and it was a hit.

Serve it cold. I love this cake straight from the fridge. The fudge flavor intensifies and the texture gets even better.

It keeps for two weeks. Store covered at room temperature or in the fridge. The moisture holds up remarkably well — a testament to how well-designed this old-fashioned recipe really is.

Baking tools i used

How to make Chocolate Fudge Cake

Cream the sugar, cocoa, and shortening together in a large bowl or stand mixer until combined.
Add the eggs, buttermilk, and baking soda. Mix until smooth, then add the flour.
Carefully add the boiling water and mix it in. Then stir in the vanilla and baking powder.
Pour into a greased 9×13 pan (or two 8-inch round cake pans).
Bake at 350°F — 45 minutes for a 9×13, or 35–45 minutes for two round pans. A toothpick inserted in the center should come out clean.
Make the frosting while the cake cools: beat butter and cream cheese together, then add powdered sugar, cocoa, vanilla, and milk. Whip until fluffy. Add more or less milk to reach your desired consistency.
Frost the cooled cake and serve. Or refrigerate it, it is my favorite to eat it cold!

Frequently Asked Questions

Yes! Butter works great as a 1:1 swap and adds a slightly richer flavor

Absolutely. The origional recipe is baked in a 9×13 pan, with no layering, less fuss, still delicious.

The combination of buttermilk and boiling water keeps the crumb soft and moist for days. It’s old-fashioned baking chemistry at its finest.

The cream cheese fudge frosting in this recipe is perfect. For something lighter, try fresh whipped cream or the cream filling from my Chocolate Cream Roll.

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