Dairy Queen Copycat Cake
This rich and creamy Dairy Queen Copycat Cake delivers the classic taste of the beloved dessert with layers of chocolate cake, fudge, and vanilla frosting.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cup unsweetened cocoa powder natural or Dutch-processed
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk room temperature
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 cup hot water freshly boiled
Fudge Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 0.75 cup unsweetened cocoa powder
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- pinch salt optional
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients; mix until smooth.
- Stir in hot water carefully until the batter is well combined and thin.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the centers comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the fudge frosting by beating butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and vanilla extract, and beat until smooth.
- Frost the cooled cakes with the fudge frosting, layering and covering the sides evenly.
- Refrigerate the cake for at least 30 minutes before serving for best texture.
Notes
This cake keeps well refrigerated and tastes even better the next day. Perfect for celebrations and chocolate lovers!