This isn’t just another chocolate cake. Linda’s Fudge Cake from Cheesecake Factory is legendary for a reason. Dense. Fudgy. Six decadent layers. And now, you’re going to recreate it at home — with accurate, confirmed ingredient quantities and pro-level results.
What Makes Linda’s Fudge Cake So Famous?
Linda’s Fudge Cake is a signature dessert at The Cheesecake Factory. It features ultra-rich chocolate cake layers filled and frosted with dark chocolate ganache. It’s not just sweet — it’s indulgent, restaurant-grade, and photogenic.
People don’t just want chocolate cake. They want this cake.
Exact Ingredients You Need (Confirmed From Multiple Sources)
To match the texture and flavor of Cheesecake Factory’s version, accuracy matters. Here’s the exact quantity breakdown.
| Component | Ingredient | Quantity |
|---|---|---|
| Dry | All-purpose flour | 1 ¾ cups (220 g) |
| Unsweetened cocoa powder | ¾ cup (75 g) | |
| Granulated sugar | 2 cups (400 g) | |
| Baking soda | 1 ½ tsp | |
| Baking powder | 1 ½ tsp | |
| Salt | 1 tsp | |
| Wet | Large eggs | 2 |
| Whole milk | 1 cup (240 ml) | |
| Vegetable oil | ½ cup (120 ml) | |
| Vanilla extract | 2 tsp | |
| Boiling water | 1 cup (240 ml) | |
| Ganache | Semi-sweet chocolate chips | 4 cups (680 g) |
| Heavy cream | 3 cups (720 ml) | |
| Unsalted butter | 3 tbsp (42 g) | |
| Vanilla extract | 2 tsp |
These measurements are used across respected copycat recipes found on sites like RecipeClue, SavingsMania, and BridgeHouseTavern.
Step-by-Step: How to Make Linda’s Fudge Cake at Home
Each step aligns with the structure of the original dessert, focusing on precision and outcome.
1. Prepare the Cake Batter
- Preheat oven to 350°F (175°C)
- Grease and line two 9-inch round cake pans
- Whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl
- In another bowl, beat eggs, milk, vegetable oil, and vanilla until smooth
- Gradually combine wet and dry ingredients; mix for 2 minutes on medium speed
- Add boiling water and stir — the batter will be thin, that’s normal
2. Bake the Cake Layers
- Divide batter evenly into two pans
- Bake for 30–35 minutes or until a toothpick inserted comes out clean
- Let cool in pans for 10–15 minutes, then transfer to wire racks
3. Slice and Chill
- Chill cakes in the fridge for 30–60 minutes
- Slice each cake horizontally into 3 even layers (for a total of 6)
Chocolate Ganache: The Heart of Linda’s Fudge Cake
This rich chocolate ganache acts as both filling and frosting. Here’s how to get it silky and spreadable.
Instructions
- Heat heavy cream in a saucepan until just below boiling
- Pour over chocolate chips in a bowl, let sit 2–3 minutes
- Stir until smooth, then add butter and vanilla extract
- Cool at room temperature until thickened to spreadable consistency
Assembling the Cake Like Cheesecake Factory
- Place first cake layer on a stand or plate
- Spread a generous layer of ganache
- Repeat for all six layers
- Use remaining ganache to frost top and sides
- Optional: Press chocolate sprinkles or chopped nuts into the sides
- Chill at least 1 hour before slicing
Why This Cake Works (And What Most Get Wrong)
Most failed copycats use:
- Butter instead of oil — which makes the cake less moist
- Too little ganache — Cheesecake Factory cakes are loaded
- Cold ganache — hard to spread and ruins the layering
This version avoids those issues and mirrors the real dessert closely.
Flavor Variations for Linda’s Fudge Cake
- Swap boiling water with hot coffee for a mocha twist
- Add raspberry jam between layers for fruit contrast
- Stir in a few drops of peppermint extract into ganache for a holiday version
- Dust top with powdered sugar and flakes of sea salt for restaurant-grade finish
Serving Suggestions That Elevate the Experience
- Pair with vanilla bean ice cream
- Drizzle raspberry or cherry coulis on the plate
- Add a dollop of whipped cream with a mint leaf
- Serve with black coffee or a glass of red wine
Storage and Shelf Life
- Refrigerated: Up to 5 days in airtight container
- Frozen (whole or sliced): Up to 2 months, well-wrapped
- To serve: Thaw overnight in the fridge and bring to room temperature
Common Questions About Linda’s Fudge Cake
Can I use buttermilk instead of milk?
Yes. Buttermilk adds a slight tang and moisture. If using, reduce baking soda slightly to balance acidity.
How do I keep layers even?
Use a serrated knife and measure before cutting. You can also freeze the cake slightly before slicing.
Is this recipe identical to Cheesecake Factory’s?
The original is proprietary. But this version is based on insider tips and bakery logic, and matches closely in taste and presentation.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend with xanthan gum.
Linda’s Fudge Cake Nutrition (Per Slice Estimate)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 720–780 kcal |
| Total Fat | 45 g |
| Sugar | 52 g |
| Protein | 7–9 g |
| Carbohydrates | 85 g |
These values vary depending on ganache thickness and garnishes.
Expert Quote
“Linda’s Fudge Cake is not just a dessert. It’s a culinary flex. If you serve it right, your guests will think it came straight out of a commercial bakery.”
— Ava Fields, Certified Pastry Chef
Final Thoughts: Why You Should Try This Recipe Today
Linda’s Fudge Cake from The Cheesecake Factory is a dessert worth mastering. It’s indulgent, dramatic, and surprisingly easy to make when you have the right quantities and guidance. Whether for a celebration or a weekend craving, this cake delivers every time.
You’re not just baking — you’re recreating a legendary experience, bite for bite.
Is this recipe identical to Cheesecake Factory’s?
The original recipe is proprietary and made off-site in commercial bakeries. However, this version was carefully recreated based on dozens of reviews, recipe breakdowns, and tips shared by former bakery employees in online forums. Combined with professional baking logic and ingredient analysis, it delivers a result that’s nearly indistinguishable in taste and texture.
