Hyde Park Fudge Cake

This old-school fudge cake has been passed around since the days when sour milk was a pantry staple and Bundt pans ruled Sunday baking. The name nods to New York’s Hyde Park, and the cake delivers on every nostalgic note: dense chocolate crumb, moist from both water and sour milk, with a glossy chocolate icing poured over the top.

Unsweetened chocolate melted with shortening forms the base. Sour milk is the secret behind the tender crumb. Its acidity reacts with baking soda to create lift, and the slight tang cuts through all that sugar so the cake reads chocolatey rather than one-note sweet. No buttermilk on hand? Stir a tablespoon of vinegar into regular milk and let it sit 5 minutes.

Dusting the greased pan with fine breadcrumbs before chilling is the old-school trick for a clean Bundt release. It leaves a nubby crust that browns beautifully and keeps the cake from sticking in those detailed flutes.

Pro Tips

• Chill the prepared pan before pouring in batter. Cold pan grease holds the breadcrumb coating in place and prevents sliding during baking.
• Check the cake at 50 minutes with a toothpick. Bundts vary wildly by pan thickness, and overbaking turns this cake from tender to dry fast.
• Pour the icing while it’s still warm and pourable. A cooled icing turns fudgy and streaky instead of glass-smooth. Add a teaspoon of hot water to thin if needed.

Variations

• Add a teaspoon of instant espresso powder to the batter for a deeper chocolate bass note.
• Stir a handful of mini chocolate chips into the batter for extra fudge-y pockets.
• Top with chopped toasted pecans or walnuts while the icing is still wet for crunch and presentation.