Butter Cream Banded Fudge Cake
Submitted by Malea
Butter cream banded fudge cake with a hidden cream cheese ribbon swirled through dark chocolate batter, topped with chocolate fudge frosting. A three-layer 13×9 sheet cake with a surprise inside.
YIELD
16 servingsPREP
30 minCOOK
1 hrsREADY
4 hrsButter cream banded fudge cake is the chocolate sheet cake with a secret. A ribbon of sweetened cream cheese batter gets sandwiched between two layers of fudgy chocolate cake before baking, so when you cut a slice, you reveal a clean white band running through the middle like cheesecake meets chocolate cake.
The cream cheese band is the move that separates this from a basic frosted chocolate cake. Cream cheese, an egg, sugar, and a touch of cornstarch beat into a smooth batter that holds its shape in the oven instead of marbling into the chocolate. The cornstarch is the key, it stabilizes the cream cheese so it stays put as a defined layer.
Four ounces of unsweetened chocolate melted into the batter is what gives the cake its deep, almost devil’s-food intensity. Don’t substitute cocoa powder. The melted chocolate adds fat and structure that cocoa can’t replicate.
Layering is everything. Spread half the chocolate batter first, dollop the cream cheese mixture in spoonfuls and spread gently, then top with the remaining chocolate batter. The bottom layer needs to be smooth so the cream cheese sits cleanly on top.
The fudge frosting on top is straight-up old-school. Melted chocolate and butter combined with powdered sugar and milk for a glossy spreadable finish that sets to a soft fudge consistency.
Pro Tips
- Use a 13×9 metal pan, not glass. Glass conducts heat slower and the bake time is unpredictable.
- Spread the cream cheese band with the back of a spoon, not a spatula. Spatulas tear into the bottom layer.
- Test for doneness at 50 minutes with a toothpick in the chocolate part only. The cream cheese band will stay slightly tacky.
- Cool completely before frosting. Warm cake melts the frosting into a slick.
Variations
- Add 1 teaspoon of espresso powder to the chocolate batter to deepen the flavor.
- Stir ½ cup mini chocolate chips into the cream cheese band for surprise pockets of chocolate.
- Top with a chocolate ganache instead of frosting for a glossier, more elegant finish.
Ingredients
Directions
Butter cream: Combine cream cheese, egg, and sugar in a medium mixing bowl; beat on HIGH until smooth.
Gradually add 2 tbsp of milk, the butter, constarch, and vanilla extract.
Add another tablespoon of milk if needed to give smooth consistency.
Set aside.
Cake: Melt chocolate in top of double boiler and let cool.
Cream butter and gradually add 2 cups of sugar, beating all the while.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, soda, and salt.
Add to creamed mixture, alternating with the milk, beginning and ending with flour mixture.
Mix each addition in well.
Stir in melted chocolate and vanilla.
Spread half of the chocolate batter into a greased and floured 13×9 inch pan.
Spoon reserved butter cream mixture over the chocolate batter.
Top with remaining chocolate batter.
Bake at 350℉ (180℃) F until a wooden pick inserted in the center comes out clean.
Let cool completely in pan on a wire rack.
Frosting: Combine chocolate and butter in top of a double boiler.
Bring water to a boil, reduce heat to low and cook and stir until chocolate and butter has melted.
Remove from heat. Let cool.
Add powdered sugar and half of the milk, beating at medium speed.
Add the vanilla and additional milk as needed to bring to spreading consistency.
Spread on cooled cake.
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