Cheesecake Factory Lindas Fudge Cake Recipe

If you haven’t tried Cheesecake Factory Lindas Fudge Cake Recipe, you are seriously missing out. This cake is pure chocolate magic, rich, soft, and fudgy all at the same time.

I made it at home recently, and it was worth every second of waiting. The layers, the ganache, the subtle hint of brownie flavor, it all comes together to make a dessert that tastes just like the one from Cheesecake Factory.

Making this cake isn’t as hard as it looks. It’s a recipe that anyone can follow at home. I love that you can make it in a few hours and see the layers come together.

By the end, you get a chocolatey masterpiece that everyone will rave about.

The Story Behind Lindas Fudge Cake

The story of Lindas Fudge Cake is as sweet as the dessert itself. This cake was named after a staff member at the Cheesecake Factory who loved rich chocolate cakes and inspired the restaurant to create something indulgent for chocolate lovers.

It became one of the most requested desserts on the menu, famous for its moist texture, deep chocolate flavor, and thick layers of ganache.

One of the fun facts is that this cake combines elements of a traditional chocolate cake and a fudge brownie, giving it a texture you can’t quite get anywhere else.

It’s not just a cake, it’s a dessert experience that’s remembered long after the last bite.

Why You’ll Love This Copycat Fudge Cake Recipe at Home

The Fudge Cake is soft, fudgy, and rich, with layers of smooth chocolate ganache between every slice.

What makes it different from other fudge cakes is the texture; you get a perfect mix of moist cake and creamy chocolate ganache that melts in your mouth.

This recipe is designed to give you the full restaurant experience at home. You get the exact flavor, the layers, and even the chocolate sprinkles on the sides if you want to mimic the original.

Once you try this recipe, you’ll see why it’s called one of the most delicious cakes at Cheesecake Factory.

Ingredients for Cheesecake Factory Lindas Fudge Cake Recipe

Cake Ingredients

• 1 ¾ cups cake flour or all-purpose flour for a slightly denser cake.
• 2 cups of sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp of salt
• 2 large eggs
• 1 cup whole milk or use almond milk for a dairy-free version.
• ½ cup vegetable oil or melted coconut oil.
• 2 tsp vanilla extract or vanilla paste
• 1 cup of boiling water

Ganache Ingredients

• 4 cups of semi-sweet chocolate chips
• 2 cups of heavy whipping cream
• 3 tbsp unsalted butter, cut into small pieces
• 2 tsp vanilla extract
• Chocolate sprinkles

Essential Tools You Need to Bake Lindas Fudge Cake

• Two 9-inch round cake pans (8 or 10 inches work, just adjust baking time)
• Mixing bowls (large and medium)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Rubber spatula
• Cooling racks
• Toothpick for testing doneness
• Small saucepan or microwave-safe bowl for ganache
• Cake leveler or sharp knife for layering

Step-by-Step Guide to Making Lindas Fudge Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F. Grease two 9-inch cake pans with butter or oil. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix lightly until everything is blended.

In another bowl, beat eggs one at a time, then add milk, oil, and vanilla. Slowly mix in dry ingredients. Finally, beat in the boiling water, it will make the batter very thin, but trust me, that’s normal.

Step 2: Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 30–33 minutes, or until a toothpick comes out clean. Let the cakes rest in the pans for 15–20 minutes, then turn them onto a cooling rack to cool completely. Once cooled, chill in the fridge for at least 30 minutes to make frosting easier.

Step 3: Make the Ganache

Place chocolate chips and cream in a microwave-safe bowl. Heat in 1-2 minute intervals, stirring until almost melted. Add butter and vanilla, stirring until smooth. Let the ganache thicken slightly in the fridge, stirring every 10-15 minutes, until it reaches a spreadable consistency.

Step 4: Level and Layer the Cake

Use a cake leveler or knife to cut each cake into two even layers. Place the first layer on your serving plate, spread a thick layer of ganache evenly, then continue layering. Repeat until all layers are stacked.

Step 5: Frost and Decorate

Cover the top and sides with ganache. If desired, press chocolate sprinkles on the sides. Smooth the ganache with a spatula or the back of a spoon for a clean finish.

Step 6: Chill and Serve

Chill the cake for at least an hour before serving. This helps the ganache set and makes slicing easier. Enjoy your rich, fudgy masterpiece!

Chef’s Tips and Tricks

• Use room-temperature eggs and milk for a lighter cake.
• Don’t skip chilling the layers, it helps the ganache stay in place.
• Ganache can be gently microwaved if too thick.
• Test doneness with a toothpick in the center.
• If the cake is dense, check your baking powder and soda old leavening can affect rise.
• For extra fudgy layers, slightly under bake for 2 minutes.

How to Store and Keep Your Fudge Cake Fresh

Store the cake in an airtight container or cover it with plastic wrap. It will stay fresh for up to 5 days. Keep the ganache chilled.

To freeze the cake, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the fridge overnight before serving.

Check for any changes in smell, texture, or mold. If you notice any, throw them away immediately.

Do not leave the cake at room temperature for more than 4-6 hours. Serve the cake slightly chilled or at room temperature for the best texture.

Decorating Ideas for a Restaurant-Style Chocolate Cake

1. Spread ganache evenly over the top and sides of the cake.
2. Press chocolate sprinkles onto the sides for a classic look.
3. Serve with a drizzle of chocolate sauce or whipped cream.
4. Cut the cake into even squares and serve on white plates for contrast.

Delicious Pairings for Your Cake

• A scoop of vanilla bean or salted caramel ice cream on the side adds a creamy contrast to the rich chocolate.
• Fresh berries like raspberries or strawberries provide a bright, tart taste.
• For drinks, serve a strong cup of coffee, espresso, or cold milk.
• For a fun touch, add chocolate-dipped Biscuits or candied nuts on the side.

Cheesecake Factory Lindas Fudge Cake Recipe FAQs

Everything You Need to Know About Making Linda’s Fudge Cake

1. Why did my cake turn out dry?

Dry cake usually happens if it was overbaked or didn’t have enough liquid. Use room temperature eggs and milk and watch the baking time closely. It’s normal for the batter to be thin, so don’t worry.

2. Why is my cake so dense?

A dense cake may have too much flour or old baking soda or powder. Sift the flour before mixing and check the freshness of your leavening agents.

3. How do I fix runny ganache?

Chill the ganache in the fridge for 10-15 minutes and stir it every few minutes until it thickens. Avoid overheating the chocolate, or it will split.

4. Can I make smaller or larger layers?

Yes, you can adjust the baking times. Smaller pans need less time, while larger pans may need a few extra minutes. Always check for doneness with a toothpick.

Continue to Content

Yield: 12

Cheesecake Factory Lindas Fudge Cake Recipe

Print

Cheesecake Factory Lindas Fudge Cake Recipe made at home in about 2½ hours. Rich, fudgy chocolate layers with smooth ganache, just like the restaurant.

Prep Time: 30 minutes

Bake Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Ingredients

Chocolate Cake

• 1¾ cups cake flour (or all-purpose flour)
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• ½ cup vegetable oil
• 2 teaspoons vanilla extract or vanilla paste
• 1 cup boiling water

Chocolate Ganache Frosting

• 4 cups semi-sweet chocolate chips
• 2 cups heavy whipping cream
• 3 tablespoons unsalted butter, cut into pieces
• 2 teaspoons vanilla extract
• Chocolate sprinkles (for the sides)

Instructions

1. Preheat your oven to 350°F. Grease two 9-inch cake pans with butter or oil. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix lightly until everything is blended.
2. In another bowl, beat eggs one at a time, then add milk, oil, and vanilla. Slowly mix in dry ingredients. Finally, beat in the boiling water, it will make the batter very thin, but trust me, that’s normal.
3. Pour the batter evenly into the prepared pans. Bake for 30–33 minutes, or until a toothpick comes out clean. Let the cakes rest in the pans for 15–20 minutes, then turn them onto a cooling rack to cool completely. Once cooled, chill in the fridge for at least 30 minutes to make frosting easier.
4. Place chocolate chips and cream in a microwave-safe bowl. Heat in 1-2 minute intervals, stirring until almost melted. Add butter and vanilla, stirring until smooth. Let the ganache thicken slightly in the fridge, stirring every 10-15 minutes, until it reaches a spreadable consistency.
5. Use a cake leveler or knife to cut each cake into two even layers. Place the first layer on your serving plate, spread a thick layer of ganache evenly, then continue layering. Repeat until all layers are stacked.
6. Cover the top and sides with ganache. If desired, press chocolate sprinkles on the sides. Smooth the ganache with a spatula or the back of a spoon for a clean finish.
7. Chill the cake for at least an hour before serving. This helps the ganache set and makes slicing easier. Enjoy your rich, fudgy masterpiece!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 620

The Cheesecake Factory’s Linda’s Fudge Cake Recipe is delicious, rich, and easy to try at home. It features soft layers, creamy ganache, and a wonderful chocolate flavor.

This cake is worth making, and once you try it, you’ll understand why it’s so popular. Go ahead, make it, taste it, and enjoy every bite!